I still remember the first time I tried making Flourless Monster Cookies. Life was in full whirlwind mode—three kids, school runs, work-from-home chaos, and trying to keep nutrition on track without turning dinner into a stress fest. I stumbled upon a flourless cookie recipe while scrolling through a Facebook group (actually, it was this amazing Flourless monster cookies with peanut butter and chocolate chips post that caught my eye). The idea of baking Monster Cookies without flour sounded perfect for my family’s gluten sensitivities and my endless hunt for nourishing snacks.
What truly sold me on these Flourless Monster Cookies was how easily they fit into our family nutrition goals. No flour meant less fuss over pantry staples and a gluten-free option that every kiddo could enjoy without the stomach troubles. When my boys took their first bites, their surprised smiles said it all—you’d think they were tasting the most decadent cookie ever, but this recipe was packed with wholesome ingredients like peanut butter, oats, and eggs that gave them nourishing energy. Mom win!
Over time, this Flourless Monster Cookies recipe became a sanity-saving staple in my kitchen. It’s not just about cookie treats—it’s about creating moments where my kids fuel up with something healthy and delicious without me needing an advanced degree in nutrition. Fellow nutrition-seekers, if you’re navigating the nourishing chaos of feeding your family well while juggling so much, this recipe is worth a try. Let’s dive into making these friendly, flour-free beauties your family’s next nutrition win!
Ingredients You’ll Need:
Here’s your simple and wholesome Flourless Monster Cookies ingredient list, designed for busy moms like us who want nutrition without complexity!
- 2 large ripe bananas (these naturally sweeten and add moisture)
- 1 cup creamy peanut butter (choose natural for healthy fats and protein)
- 1 ½ cups old-fashioned oats (the base for these oatmeal flourless cookies)
- 1 large egg (keeps everything together while adding protein)
- ½ cup mini chocolate chips (because life’s better with a little sweetness)
- ½ cup chopped walnuts or pecans (optional for crunch and brain-boosting omega-3s)
- 1 teaspoon vanilla extract (makes everything taste like love)
No worries if you don’t have walnuts—my kids find it easier to eat without nuts, and I swap in sunflower seeds for extra nutrition. The oats here are my go-to gluten-free monster cookies secret, adding fiber that keeps everyone full and happy at recess or after-school soccer.
You can find all of these wholesome ingredients at your regular grocery store, and they make this Flourless Monster Cookies recipe budget-friendly too. Sometimes I save time by buying pre-chopped nuts or using a food processor for quicker mixing. Plus, ripe bananas are often on sale, and that helps stretch the budget for snacks.
My family particularly benefits from the peanut butter and oats combo in this flourless cookie recipe—it’s a nourishing punch of protein, fiber, and heart-healthy fats that feels like a little win for their growing bodies. Remember, flourless doesn’t mean flavorless, and you’ll see why as you bake these up!

Let’s Make it Happen!
Ready to make your own batch of Flourless Monster Cookies? Here’s the step-by-step so you feel confident and calm in your busy kitchen.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the stage for stress-free cleanup.
- Mash the bananas in a large bowl until smooth. Ripe bananas are key—they bring natural sweetness and moisture.
- Add the peanut butter, egg, and vanilla extract to the mashed bananas. Stir it gently but thoroughly so the mixture is creamy and smooth. This is where your cookie base forms!
- Mix in the oats, mini chocolate chips, and nuts. The oats act like oatmeal flourless cookies foundation, binding everything with a hearty texture.
- Drop spoonfuls onto your baking sheet—I usually get about 12 cookies. Don’t worry if they look a bit loose; they firm up beautifully in the oven.
- Bake for 12-15 minutes. I use this time to prep lunches or catch up on a quick life admin task. Smell that warm peanut butter and chocolate? That’s family nutrition in the making!
- Let cookies cool on the pan for 5 minutes before moving them to a wire rack. Cooling helps them set properly and keeps your fingers safe from molten goodness!
These Flourless Monster Cookies are quick, nutritious, and kid-friendly. The first time I made them, I was shocked by how simple the process was—even with three little “helpers” throwing in their two cents. If you want to see another spin on healthy monster cookies, Ambitious Kitchen’s version of Healthier Flourless Monster Cookies offers fun alternatives to try.
How We Love to Eat This!
Our family tends to devour these Flourless Monster Cookies alongside a tall glass of cold milk or almond milk for a wholesome after-school snack. Sometimes, I pair them with sliced apples or carrot sticks for some crunchy contrast and extra fiber.
These cookies are perfect for lunchbox treats that hold up well during the day without losing their charm or nutrition. My kids’ teachers even compliment the recipes when I bring extras to class! For a sweet twist, I sometimes sprinkle a tiny pinch of cinnamon on top right before baking.
If you have a birthday party in the works or need a quick potluck dessert, this Flourless Monster Cookies recipe is a crowd-pleaser that feels special yet stays nourishing. Leftovers? Stored in an airtight container, they last several days, and this flourless cookie recipe actually tastes better the next day as flavors meld.
Seasonally, adding pumpkin spice during fall or swapping chocolate chips for dried cranberries or blueberries keeps these cookies fresh and exciting. Our friends loved them so much at a recent family gathering—they couldn’t believe these were gluten free monster cookies!
If your kids are fans of chocolate and oats, they might also enjoy the Halloween Crinkle Cookies or the Zucchini Chocolate Chip Cookies we make around here for delicious nutrition variety.
FAQs: Your Questions Answered
Is this Flourless Monster Cookies really nutritious enough for growing kids?
Absolutely! With protein-packed peanut butter, fiber-rich oats, and healthy fats from nuts, these cookies support growing bodies and busy brains. My kids get a nice energy boost without the sugar crash of typical treats.
What if my picky eater won’t try this healthy Flourless Monster Cookies?
Try involving your child in the baking process. When they help scoop or mix, they’re more likely to try it. Sometimes swapping in their favorite mix-ins like raisins or banana chips helps too. My son once refused until he added extra chocolate chips himself!
Can I meal prep this Flourless Monster Cookies for busy weeks ahead?
Yes! These cookies freeze well, making them perfect to bake in bulk and thaw as needed. For busy school mornings, grab a cookie and a fruit, and you’ve sealed a quick nutrition win.
Are these really gluten free monster cookies?
They sure are—no flour makes them naturally gluten free. Just ensure your oats are certified gluten free if you’re sensitive.
Can I make these monster cookies without flour substitutions at all?
Yes, this Flourless Monster Cookies recipe relies entirely on bananas and oats for structure—no flour replacements needed.
What’s a good peanut butter substitute if we have allergies?
Sunflower seed butter works great here and keeps the nutrient profile strong. I use it sometimes for guests with nut allergies.
Do you have any nutrition hacks for Flourless Monster Cookies?
Definitely! I add ground flaxseed for omega-3s, swap mini chocolate chips for dark chocolate for less sugar, or throw in a dash of cinnamon for a subtle flavor boost.
If you want more cookie ideas that sneak in veggies or whole grains, check out my Carrot Cake Oatmeal Cookies recipe—another family favorite around here.
Final Thoughts:
This Flourless Monster Cookies recipe supports my family’s nutrition goals by blending simplicity, wholesome ingredients, and kid-approved flavor. I’m all about finding those easy wins that keep my kids fueled and happy without adding stress to my day.
My Flourless Monster Cookies Nutrition Hacks: Adding flaxseed boosts omega-3s; swapping nuts for seeds helps allergy needs; tweaking mix-ins keeps flavor fresh. Your family might love adding shredded zucchini or swapping chocolate for dried fruit like cranberries.
My oldest prefers the classic peanut butter and chocolate chip version, while the younger two adore when I add extra crunch with walnuts or pumpkin seeds. Encouraging you to make this recipe your own, tweak it for your family’s tastes and nutrition needs.
I hope you find this Flourless Monster Cookies an uplifting addition to your family’s routine—healthy and simple, just like you deserve! Give it a try, and hey, share how it goes. Together we can make nourishing chaos a little sweeter.

For more nourishing cookie ideas, take a peek at these family-friendly favorites: Flourless Monster Cookies (Peanut Butter) – Sally’s Baking, Halloween Crinkle Cookies, and Zucchini Chocolate Chip Cookies. You’ve got this, busy mom!
Flourless Monster Cookies
Deliciously chewy and packed with wholesome ingredients, these Flourless Monster Cookies are a naturally gluten-free treat perfect for satisfying your sweet tooth without the flour.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 2 ripe bananas, mashed
- 1 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1/2 cup mini chocolate chips
- 1/2 cup rainbow sprinkles
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, honey (or maple syrup), eggs, and vanilla extract to the bananas and mix well until fully combined.
- Stir in the baking soda, cinnamon, and salt.
- Fold in the rolled oats, mini chocolate chips, sprinkles, and chopped walnuts if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra crunch, try adding chopped pecans or substituting peanut butter with almond butter. Store in an airtight container for up to 5 days.

