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Monster Cookies on a white board with extra M & M's around them.

Monster Cookies

  • Author: Kari Peters
  • Total Time: 25 minutes
  • Yield: 5 dozen 1x
  • Diet: Gluten Free


Soft baked with crispy edges and gooey chocolate chips, these flourless Monster Cookies are gluten free & can be made without peanut butter.


Units Scale

1 stick salted butter, 1/2 cup, 8 tablespoons, softened

1 1/2 cups coconut sugar

1 1/2 cups creamy peanut butter, see notes

3 eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

2 teaspoons baking soda

4 1/2 cups old fashioned rolled oats

1 cup M&M’s, see notes

1 cup semi-sweet chocolate chips


Preheat the oven to 350ºF and line 2 cookie sheets with parchment paper.

Add the butter to an electric stand mixer, and break it up using the paddle attachment. Add the coconut sugar and peanut butter and beat until combined, scraping down the sides as necessary.

Add the eggs one at a time continuing to beat to thoroughly combine. Scrape down the sides, then add the salt and vanilla and beat again.

Mix together the oats and baking soda, then add them to the cookie dough. Mix just to combine, then add the M&M’s and chocolate chips. Stir in the mix-ins, or beat on low to combine.

Portion the cookie dough out in 1.5-3 tablespoons of dough. I use a #40 scoop that’s 1.5 tablespoon and takes 6-8 minutes to bake, making 5 dozen. Larger scoops take 8-15 minutes.

Lightly flatten the cookies with your hand and decorate the tops with more M&M’s if desired. Bake until lightly puffed in the center, crispy on the edges, but still chewy and gooey in the center.

Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely before storing.


I used natural peanut butter, creamy not chunky, with no added sugar or salt. You can also use cashew butter or almond butter as well.

I use the Unreal brand of M&M’s which are made with all natural coloring.

To store – these cookies are best right away but will keep for 2-3 days in a tightly sealed container at room temperature. The will get drier as they sit out.

Freeze – I freeze all my leftover cookies right away to keep them fresher. Place them into an airtight sealed freezer safe container and freeze for up to 1 month. Simply thaw at room temperature and enjoy!

For giant monster cookies, use 3 tablespoons dough per cookie and increase the baking time to 10-15 minutes. This recipe makes 5 dozen 1.5 tablespoon cookies or around 2 dozen larger cookies.

  • Prep Time: 15
  • Cook Time: 10
  • Category: Baking
  • Method: Mixing
  • Cuisine: American

Keywords: Monster Cookies Recipe, Monster Cookies no flour, Monster Cookies without peanut butter, Monster Cookies healthy