No Flour Monster Cookies are a naturally gluten-free cookie loaded with oats, peanut butter, chocolate chips, and M&M’s. These monster cookies are softbaked, chewy, absolutely delicious and they freeze perfectly raw dough or baked cookies.
Ingredients:

• 3 large eggs
• 1¼ c packed light brown sugar
• 1 c sugar
• 1/2 c (1 stick) salted butter, softened
• 1½ c creamy peanut butter
• 2 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• 4½ c quick oats
• 1 c miniature semi-sweet chocolate chips
• 1 c mini M&M’s or regular M&M’s

Directions:

1. Heat oven to 350°.
2. Prepare a cookie sheet (or a few) by spraying with cooking spray, lining with parchment paper, or a silpat liner.
3. In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar until smooth and combined.
4. Add the softened butter, peanut butter, baking soda, vanilla, and salt.
5. Beat together until combined.
6. Add the quick oats, mini chocolate chips, and m&m’s.
7. Beat on low speed (increase speed gradually as needed) until everything is mixed well and combined.
8. Use a cookie scoop, or grab about 2 tablespoons of dough, and place 12 cookies per cookie sheet.
9. Bake for 7-9 minutes. * These should look slightly underdone when you take them out of the oven. They will bake more as they cool and will set up as they cool as well. The tops will be lightly golden brown.
10. If wanted, immediately after the cookies come out of the oven, gently press a few additional M&M’s onto the top of each cookie.  *The cookies don’t spread much while making so I like to do this to help the spread slightly and to make them look pretty.
11. Keep leftovers in a airtight container on the countertop at room temperature.

Notes:

You can also freeze the baked cookies OR freeze the dough balls and bake when needed.
Gluten-free : For a true gluten-free cookie be sure to use gluten-free quick oats.
Quick Oats : I have only ever used the quick oats as called for in the recipe. Usually oats (quick vs regular old fashioned) are pretty interchangeable in recipes. You can experiment if you want, but for guaranteed results use the
quick oats 🙂
Creamy Peanut Butter : I highly recommend not using all-natural peanut butter. It’s drier, thicker, and does not have the oil content like the regular stuff.  Use the regular creamy peanut butter like Jif, Skippy, or Peter Pan Peanut Butter. I will mention, that readers have used all-natural peanut butter and commented that it worked just fine.

Servings: 48 cookies

Source:  togetherasfamily.com/ via Jackie