Monster Cookies are among my all-time favorites, but they’re huge and more suited for bake sales. Flourless Oatmeal Peanut Butter Cookies 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.
Small Batch Flourless Oatmeal Peanut Butter Cookies
I love these cookies so I’ve scaled the recipe down quite a bit using these measurements: 1 tablespoon (14 grams) butter 1/4 cup (64 grams) peanut butter (sweetened, like Jif or Peter Pan) 2 tablespoons plus 2 teaspoons (33 grams) of granulated sugar 2 tablespoons plus 2 teaspoons of brown sugar (33 grams) pinch of salt 1/4 teaspoon vanilla 2 tablespoons lightly beaten egg (24 grams) 1/4 teaspoon plus a tiny pinch of baking soda 3/4 cup oats, handful of M&Ms, peanut butter chips, chocolate chips
Soften the butter and put it in a mixing bowl with peanut butter both sugars. Beat with a spoon or a handheld mixer until creamy, then beat in salt, vanilla and egg. Beat for 30 seconds, then beat in baking soda, making sure it is evenly blended. Add the oats and stir until blended, then add the candies. Shape into 8 or 10 balls. Arrange 2 1/2 inches apart on a baking sheet and bake until done (350 for 10 to 12 minutes)
Recipe
Flourless Oatmeal Peanut Butter Cookies
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.
Anna
Cool! 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
I made these and we liked them. I think Ill always put PB chips in my monsters. Thank you!
Anna
Sue, 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
I 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
I 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
These look great! Did you use natural PB? If not, do you think it would work?
Thanks!
Sue
Great 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
Lovely cookies studded with those M AND Ms !
Sonya
Cute!