Flourless Monster Cookies Recipes

FLOURLESS MONSTER COOKIES

Steps:

• Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl. Stir together using a rubber spatula or wooden spoon until combined combined and no yellow streaks remiain.
• Add the oats, baking soda and salt and mix well until combined. Next, add the mini M&Ms and mini chocolate chips and mix well until all of the chips are incorporated. Dough will be thick and more wet than traditional cookie dough.
• Line a large baking sheet with parchment paper and use a medium cookie scoop to scoop the dough into balls. You can also use a heaping tablespoon. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. You can also chill the dough in the bowl and scoop it out after chilling. See recipe notes for freezing the dough.
• Once the dough is chilled, preheat the oven to 350°F and line a separate large baking sheet with parchment paper. Transfer the cookie dough balls to the baking sheet 2-3 inches apart. at least 2 inches apart. Bake for 8-10 minutes or until edges are set. Start checking them at 8 minutes to ensure they don't over-bake.
• While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is baked.
• Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for a few days, in the fridge for 1 week or freeze for up to 6 months.

HEALTHY FLOURLESS MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl mix together the wet ingredients until smooth: peanut butter, melted butter/ghee, brown sugar, eggs and vanilla extract.
• Next stir in the oats, baking soda and cinnamon. Finally add in all of your mix-ins: M&Ms, dark chocolate chips, nuts and shredded coconut.
• Use a large cookie scoop to scoop rounded balls of dough onto prepared baking sheet, leaving 2 inches of space between them to spread. Add a few M&Ms on top of each dough ball. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.
• Bake for 10-13 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step. Enjoy!

MONSTER COOKIES

Steps:

• Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
• Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
• Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
• Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
• Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)

FLOURLESS MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
• Cream butter, peanut butter and sugars together in mixer (about 3 minutes).
• In a large bowl, toss oats, cinnamon and baking soda together.
• Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.
• Add the oat mixture to the bowl and then slowly add the "stuff" and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
• Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish.
• Bake for 10 minutes - turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.

FLOURLESS MONSTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside.
• In a large bowl, combine the peanut butter, sugar, and coconut oil. Use a hand mixer to beat until smooth. Add the egg, egg yolk, baking soda, salt (omit salt if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&M's. Beat until combined. Chill the dough for 10 minutes.
• Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. Fit 6 to 8 per cookie sheet--these cookies do spread a bit.
• Bake 9 to 12 minutes, until they're just starting to turn golden around the edges. Be careful not to overbake these cookies, as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until all of the dough has been used.
• If desired, sprinkle a tiny bit of flaky sea salt on hot cookies.
• Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.