Monster Cookies are among my all-time favorites, but they’re huge and more suited for bake sales. These “Flourless Oatmeal Peanut Butter Cookies” (creative name, eh?) are the baby version of Monsters.
In fact, I would have called them “Baby Monsters” had I not wanted to emphasize the fact the cookies are made without flour and gluten-free. Gluten or no gluten, they’re good cookies and easy to throw together.
Flourless Oatmeal Peanut Butter Cookies
Prep time
Cook time
Total time
Flourless Oatmeal Peanut Butter Cookies aka "Baby Monsters" have both peanut butter and peanut butter chips. Mini M&Ms are optional, but cute!
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 40
Ingredients
- 4 tablespoon unsalted butter, softened
- 1 cup peanut butter
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 3/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 1/4 teaspoons baking soda
- 3 cups quick cooking gluten-free oats
- 1 1/3 cups peanut butter chips
- 1/3 cup Mini M&Ms
Instructions
- Preheat oven to 350 degrees F. Have ready two parchment or foil lined baking sheets.
- Beat the softened butter, peanut butter and both sugars until creamy. Add salt, vanilla, eggs and baking soda and beat for about 30 seconds.
- Stir in oats, peanut butter chips and M&Ms (if using).
- Drop by tablespoons onto a greased or parchment lined baking sheet.
- Bake 350 degrees for 10-12 minutes or until edges just start to browln.
- Let cool on cookie sheet 5 minutes before removing to cooling rack, then let cool completely.
Notes
Oats are naturally gluten-free, but the ones labeled gluten-free are made in facilities where they won't be cross contaminated with wheat.
Anna says
February 21, 2017 at 6:59 amCool! Thanks Sue. I had some extra dough leftover so I made some even smaller ones, flattened them out and baked them at 325 for about 15 minutes. That made them crispy throughout, which I liked better.
Sue says
February 20, 2017 at 11:01 pmI made these and we liked them. I think Ill always put PB chips in my monsters. Thank you!
Anna says
February 19, 2017 at 10:13 amSue, I used the milk chocolate minis. They do make semisweet baking size M&Ms, but those are harder to come by. Sometimes Target has them. Usually when I use minis I also throw in some semisweet just so there are two kinds of chocolate.
Sue says
February 19, 2017 at 8:25 amI picked up some mini m&ms to make these but they’re milk chocolate. That’s the only kind they had. It’s been eons since I purchased them but I remember them differently. Are the minis always milk chocolate and is that what you used? It’s clearly been too long since I thought about mini m&ms. 🙂
Anna says
February 18, 2017 at 6:57 amI used regular Jif, but I think one of the kinds labeled “Natural” or a no-sugar peanut butter would also work. I’m guessing with a no-sugar peanut butter they’d be a little thicker.
RunnerGirl says
February 17, 2017 at 11:36 pmThese look great! Did you use natural PB? If not, do you think it would work?
Thanks!
Sue says
February 17, 2017 at 7:44 amGreat idea to put PB chips in these. I always make my monsters small and without flour but use chocolate chips instead of PB chips. My recipe is also HUGE. Can’t wait to try these.
Maria @ kitchenathoskins says
February 16, 2017 at 10:51 amLovely cookies studded with those M AND Ms !
Sonya says
February 16, 2017 at 10:21 amCute!