Flourless Chocolate Biscuits

    35 minutes

    This is a recipe for making huge biscuits with absolutely no flour! You can halve the quantities listed if you don't need quite so many!

    158 people made this

    Serves: 72 

    • 250g margarine, softened
    • 2 cups (440g) white sugar
    • 2 cups (375g) packed brown sugar
    • 3 cups peanut butter
    • 6 eggs
    • 1 1/2 teaspoons golden syrup
    • 1 1/2 teaspoons vanilla essence
    • 4 teaspoons bicarb soda
    • 9 cups (1 1/4 kg) rolled oats
    • 500g Smarties
    • 500g dark chocolate chips

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together the margarine, white sugar, brown sugar and peanut butter until smooth. Beat in the eggs two at a time then stir in the golden syrup and vanilla. Mix in bicarb soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased baking tray. Flatten slightly with a fork.
    3. Stir in the Smarties and chocolate chips. Roll dough into 5cm balls, and place 10cm apart on an ungreased baking tray. Flatten slightly with a fork.
    4. Bake for 12 to 15 minutes in the preheated oven. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (160)


    This one's a keeper! I halved the recipe and still had enough to feed a hungry crowd. We've nicknamed these "Peanut Butter Monster Cookies" since that is the defining taste. FYI for shopping purposes: an 18oz jar of peanut butter = just about 1 1/2 cups and an 18oz container of quick oats = about 5 cups. Of course you use double to make a full recipe. Also, a 14oz bag of M&M's will give you 2 cups.  -  29 Sep 2001  (Review from Allrecipes USA and Canada)


    These have to be the ugliest cookies I have ever made if you follow the recipe. They were flat and dark and got hard really fast. However, after the first sheet of them, I decided to add some flour to the mix. This helped a lot--they looked better and stayed soft. The flavor of them is awesome! (I scaled the recipe back to make 24 cookies, and for that amount I used 1/3 cup of flour.)  -  15 Nov 2006  (Review from Allrecipes USA and Canada)


    I have used this recipe doubled! believe it or not.And it is very good.The note I have for this says that it is called Monster Cookies because it makes a monsterous batch.So it has to be mixed in a roasting pan.I made this dough up one year at christmas time and kept it in the freezer to take out as much as I needed for cookie exchanges,potlucks,and christmas parties etc.So I wouldn't have to keep making up cookie recipes and it worked like a charm for that purpose.And the texture and appearance of these cookies baked looks like a New England Jumble cookie.All in all very good cookie.  -  24 Mar 2006  (Review from Allrecipes USA and Canada)