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These monster cookies are tasty no bake cookies which are soft and sweet, loaded up with mini M&Ms, chocolate chips, peanut butter, and oats. These no bake monster cookies are really easy to make and there’s no baking involved. They’re like a cross between chewy oatmeal cookies, peanut butter cookies and chocolate chip cookies. Pair them with a glass of milk or a mug of coffee and enjoy those mouthwatering flavors in these bite-sized treats. They make the perfect energy-filled after school or post-workout snack!
These gluten free no bake monster cookies are soft and sweet. They’re super-simple to make and are a colorful and fun option.
Enjoy baking and trying new recipes? You might like pumpkin crunch bread, my tasty sour cream pound cake, or these irresistible Reece’s stuffed Oreos.
Why You’ll Love It
Simple to prepare: After melting some ingredients together, you just need to combine everything together.
Oh-so-delicious: Sweet and scrumptious, you’re going to really enjoy how these no bake monster cookie energy treats taste!
Contrasting textures: Soft, chewy oats and peanut butter pair with crunchy mini M&Ms and soft chocolate chips for a pleasing contrast.
Naturally gluten free: There’s no flour in these monster cookies with chocolate chips. Make sure your other ingredients (like the oats) are gluten free and you’re good to go!
Monster Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Creamy peanut butter: I like to use creamy peanut butter but you can use crunchy peanut butter or natural peanut butter – anything works!
Vanilla extract: Use 100% vanilla extract and not synthetic vanilla essence.
Sugar: Both brown sugar and white sugar feature in monster cookie energy balls. You can adjust the amount for a sweeter or less sweet result.
Oatmeal: Use the 1-minute kind so you don’t end up with tough chewy oats.
Chocolate chips: Any kind will work.
Mini M&Ms: Feel free to use another kind of candy.
How to Make No Bake Monster Cookie Balls
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Melt the butter with the other ingredients: Heat the butter, sugar and milk in a saucepan and boil briefly.
Add more ingredients: Take it off the heat and stir in the peanut butter and vanilla extract. Stir in the oatmeal.
Let it cool: Allow the mixture to cool down a bit.
Add the remaining ingredients: Stir in the chocolate chips and M&Ms.
Shape the monster cookies: Use a medium sized cookie scoop (like this here) to make cookie dough balls arrange them on a parchment paper lined baking sheet.
Allow them to dry: Let the little bites cool completely and set. This can take up to an hour.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, ensure you’re using gluten-free peanut butter, oatmeal and candies.
Unsalted butter: You can swap the salted butter for unsalted butter and a pinch of salt.
Creamy peanut butter: Use crunchy peanut butter if you prefer more texture.
Different add-ins: Try different M&Ms flavors or different candies altogether, try mini marshmallows, raisins, white chocolate chips, shredded coconut, butterscotch chips, or anything else you want. It’s fun to get creative with monster cookies!
Another extract: Swap in peppermint extract, hazelnut extract or rum extract for the vanilla.
Maple syrup: Swap a little of the sugar for some maple syrup.
Serving Suggestions
As a sweet treat: Enjoy these no bake cookies with some frozen mint lemonade or Starbucks style peach black tea lemonade.
As a snack: Pair a monster cookie with something savory, perhaps Instant Pot boiled peanuts. These make a good school snack as a treat to pair with the savory components.
As part of a dessert tray: Serve them up with baked cookies, no bake cannoli cones or waffle cookies.
How to Store Flourless Monster Cookies
Store: Keep the cookies in an airtight container at room temperature and eat within 4 to 5 days.
Freeze: You can freeze the cookies and enjoy them frozen on a warm day.
Thaw: Defrost on the countertop.
Top Tips
A smooth butter mixture: Using a lower heat means the sugar takes longer to dissolve but the mixture comes out smoother with no graininess.
Use instant oatmeal: Quick oats or 1-minute oatmeal is slightly chewy. Other types of hearty oats, such as steel-cut or rolled oats, require a long-ish cooking time because they’re very chewy, so make sure you’re using the instant kind.
Give them time to set: It can take an hour for these to set, so you’ll need to be patient and try to resist the urge to taste one!
Monster Cookie Energy Bites FAQs
If you add the chocolate chips and M&Ms when the mixture is still hot, it will melt the chocolate chips and they’ll spread out like in a baked cookie. You could mix in some while it’s hot and the rest after cooling if you want both textures.
I put some in the refrigerator but found this created condensation, making the cookies sticky. If you have a hot kitchen or you don’t mind the extra stickiness you can put them in the refrigerator or freezer to set faster though.
Sure, just swap the peanut butter for almond butter or your preferred type of nut butter if someone has a peanut allergy or you’re making them for a mixed crowd.
No Bake Monster Cookie Recipe
No Bake Monster Cookies
Equipment
- Cookie Scoop Medium
Ingredients
- ½ Cup salted butter
- 1½ Cups granulated white sugar
- ½ Cup brown sugar, packed
- ½ Cup milk
- 1 Cup creamy peanut butter
- 1 Teaspoon vanilla extract
- 3¼ Cups instant oatmeal
- ½ Cup semisweet chocolate chips
- ½ Cup mini M&Ms
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a saucepan, add the butter, granulated sugar, brown sugar, and milk.
- On medium heat, mix well and cook until all ingredients are combined and the sugar is dissolved.
- Bring the mixture to a boil and boil for 1 minute. Make sure the boiling bubbles are in the middle, not the small ones on the side of the saucepan.
- Take off the heat and add peanut butter and vanilla extract.
- Mix well to combine the ingredients with the butter mixture.
- Stir in the oatmeal. Mix well. Let the mixture sit for 8 to 10 minutes to cool off.
- Add the chocolate chips and M&M. Mix well so they are evenly throughout the mixture.
- Use a medium-sized cookie scoop (1½ tablespoons) and scoop the dough into a ball.
- Arrange them on the prepared cookie sheet.
- Allow the cookie to set and dry for 45 minutes to 1 hour at room temperature.
Notes
Use instant oatmeal: Quick oats or 1-minute oatmeal is slightly chewy. Other types of hearty oats, such as steel-cut or rolled oats, require a long-ish cooking time because they’re very chewy, so make sure you’re using the instant kind.
Give them time to set: It can take an hour for these to set, so you’ll need to be patient and try to resist the urge to taste one!
Nutrition
These no bake monster cookies are so good. They’re a breeze to prepare and you can mix and match your add-ins, making different variations each time. You can add peanut butter, mini chocolate chips, any small candies, or raisins, to make them your own. And kids love helping to stir the mixture (and lick the spoon afterwards!)
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So easy to make and perfect to take to work for a snack.