Chewy Flourless Monster Oatmeal Cookies
Indulge in the delightful taste of Chewy Flourless Monster Oatmeal Cookies! These scrumptious treats are a perfect blend of sweet, savory, and crunchy textures, featuring rich peanut butter, gooey chocolate, and the satisfying bite of oats. With no flour needed, these cookies are not only delicious but also gluten-free. Ideal for a snack, dessert, or a fun treat to share with friends, you won't be able to resist their tempting allure. Bake a batch today and make your cookie cravings a reality!
24
Servings
200
Calories
14
Ingredients
Ingredients
Eggs
3 large (beaten)
Dark Brown Sugar
1 1/2 cups (packed)
Unsalted Butter
1/2 cup (softened)
Granulated Sugar
1/4 cup (none)
Salt
1 teaspoon (none)
Vanilla Extract
1 1/2 teaspoons (none)
Peanut Butter
1 1/2 cups (creamy or chunky)
Cinnamon
1 teaspoon (none)
Baking Soda
2 teaspoons (none)
Old Fashioned Oats
4 1/2 cups (not instant)
Chocolate Chips
1/2 cup (semi-sweet)
White Chocolate Chips
1/2 cup (none)
Peanut Butter Chips
1/4 cup (none)
Toffee Pieces
1/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2
In a large mixing bowl, cream together the softened unsalted butter, creamy or chunky peanut butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3
In a separate bowl, combine the old fashioned oats, ground cinnamon, and baking soda. Mix well and set aside.
4
Add the beaten eggs to your butter and sugar mixture one at a time, ensuring each egg is thoroughly incorporated before adding the next. Then stir in the vanilla extract and salt until well blended.
5
Gradually fold the oat mixture into the peanut butter mixture. Once combined, gently fold in the chocolate chips, white chocolate chips, peanut butter chips, and toffee pieces until evenly distributed. There's no need to worry about over-mixing since there's no flour.
6
Using a small ice cream scoop or a tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten the tops slightly using the bottom of a glass for a more even shape; you can sprinkle fleur de sel on top for an extra touch if desired.
7
Bake in the preheated oven for about 10 minutes, rotating the baking sheets halfway through the baking time for even cooking. The cookies should be slightly golden around the edges but soft in the center.
8
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. Enjoy them warm or allow them to cool completely!
Nutrition Information
10g
Fat
25g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are these cookies gluten-free?
Yes, these cookies are flourless and gluten-free, provided your oats are certified gluten-free.
What type of oats should I use for this recipe?
You should use old fashioned oats; do not use instant oats as they will change the texture.
Can I use chunky peanut butter?
Yes, you can use either creamy or chunky peanut butter based on your preference.
What is the recommended oven temperature?
The cookies should be baked at 350°F (175°C).
How long do the cookies need to bake?
Bake the cookies for about 10 minutes, rotating the sheets halfway through.
How many servings does this recipe yield?
This recipe makes approximately 24 servings.
Do I need to flatten the cookie dough before baking?
Yes, flatten the tops slightly using the bottom of a glass for a more even shape.
How many calories are in one cookie?
Each cookie contains approximately 200 calories.
What kind of chocolate chips are used?
The recipe calls for a mix of semi-sweet chocolate chips and white chocolate chips.
Are there peanut butter chips in this recipe?
Yes, the recipe includes 1/4 cup of peanut butter chips for extra flavor.
Can I add salt to the top of the cookies?
Yes, you can sprinkle fleur de sel on top before baking for a savory touch.
Is it okay if I over-mix the dough?
Since there is no flour in this recipe, there is no need to worry about over-mixing.
How much protein is in each cookie?
Each cookie provides about 5g of protein.
Should the butter be cold or softened?
The recipe requires 1/2 cup of unsalted butter that has been softened.
What category of cookie is this?
These are classified as Drop Cookies.
How much space should I leave between cookies on the baking sheet?
Leave about 2 inches of space between each cookie to allow for spreading.
What should I line my baking sheets with?
Line your baking sheets with parchment paper or silicone mats to prevent sticking.
How many eggs are required?
You will need 3 large eggs, beaten.
What type of brown sugar is used?
The recipe calls for 1 1/2 cups of packed dark brown sugar.
Is there cinnamon in these monster cookies?
Yes, there is 1 teaspoon of ground cinnamon included in the oat mixture.
How long should I cream the butter and sugars?
Cream them together for about 3 minutes until the mixture is light and fluffy.
What are the 'monster' mix-ins in this recipe?
The mix-ins include chocolate chips, white chocolate chips, peanut butter chips, and toffee pieces.
When should I rotate the baking sheets?
Rotate the sheets halfway through the 10-minute baking time.
How much fat is in one serving?
Each serving contains 10g of fat.
What is the total carbohydrate count per cookie?
There are 25g of carbohydrates per cookie.
Should the cookies be hard when I take them out?
No, they should be slightly golden around the edges but still soft in the center.
How long should the cookies cool on the pan?
Let them cool on the baking sheets for a few minutes before moving to a wire rack.
Can I use granulated sugar?
Yes, the recipe uses 1/4 cup of granulated sugar in addition to the dark brown sugar.
Is there baking soda in the recipe?
Yes, 2 teaspoons of baking soda are used as the leavening agent.
What kind of vanilla should I use?
The recipe specifies 1 1/2 teaspoons of vanilla extract.