• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
Cookie Madness
menu icon
go to homepage
  • Home
  • About
  • Subscribe
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Subscribe
  • Recipe Index
×
Home » Peanut Butter

Flourless Oatmeal Peanut Butter Cookies

Feb 15, 2017 · Modified: Jun 17, 2022 by Anna · This post may contain affiliate links · 9 Comments

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.

flourless oatmeal peanut butter cookies

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 ¼ 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 ¼ teaspoon vanilla 2 tablespoons lightly beaten egg (24 grams) ¼ teaspoon plus a tiny pinch of baking soda ¾ 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 ½ inches apart on a baking sheet and bake until done (350 for 10 to 12 minutes)

Recipe

Flourless Oatmeal Peanut Butter Cookies

Cookie Madness
Flourless Oatmeal Peanut Butter Cookies aka "Baby Monsters" have both peanut butter and peanut butter chips. Mini M&Ms are optional, but cute!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Dessert
Cuisine American
Servings 40

Ingredients
 

  • 4 tablespoon unsalted butter softened
  • 1 cup peanut butter
  • ⅔ cup granulated sugar
  • ⅔ cup packed light brown sugar
  • ⅜ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs
  • 1 ¼ teaspoons baking soda
  • 3 cups quick cooking gluten-free oats
  • 1 ⅓ cups peanut butter chips
  • ⅓ 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.
Tried this recipe?Let us know how it was!

More Peanut Butter Cookies Archives

  • Peanut Butter Cup Cookies
    Muffin Pan Peanut Butter Cup Cookies
  • Gluten-Free Peanut Butter Powder Cookies
    Powdered Peanut Butter Cookies
  • Ovenly Peanut Butter Cookies
    Inspired By Ovenly Peanut Butter Cookies
  • Reese's Thins Sea Salt Peanut Butter Cookies

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

    Your email address will not be published. Required fields are marked *






  1. Anna

    February 21, 2017 at 6:59 am

    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.

  2. Sue

    February 20, 2017 at 11:01 pm

    5 stars
    I made these and we liked them. I think Ill always put PB chips in my monsters. Thank you!

  3. Anna

    February 19, 2017 at 10:13 am

    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.

  4. Sue

    February 19, 2017 at 8:25 am

    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. 🙂

  5. Anna

    February 18, 2017 at 6:57 am

    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.

  6. RunnerGirl

    February 17, 2017 at 11:36 pm

    These look great! Did you use natural PB? If not, do you think it would work?

    Thanks!

  7. Sue

    February 17, 2017 at 7:44 am

    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.

  8. Maria @ kitchenathoskins

    February 16, 2017 at 10:51 am

    Lovely cookies studded with those M AND Ms !

  9. Sonya

    February 16, 2017 at 10:21 am

    Cute!

Primary Sidebar

Footer

About

  • Privacy Policy
  • Disclosure

Newsletter

Subscribe Page

Contact

  • Contact

Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

© All rights reserved. Do not copy, distribute, or reproduce without permission.