These Gluten Free Monster Cookies capture everything you love about a classic Monster Cookie—peanut butter, oats, chocolate chips and M&Ms—while being gluten-free. Thick, chewy, and loaded with mix-ins, they’re a crowd-pleasing treat that’s easy to make for parties, lunchboxes, or a weeknight dessert.
Why You’ll Love This Recipe
- All your favorite cookie styles combined: peanut butter cookies, oatmeal cookies, chocolate chip cookies and M&M cookies—into one easy Gluten Free Monster Cookie.
- This is a one-bowl, no-chill recipe, so you can mix and bake without waiting for the dough to rest and with minimal cleanup.
Chef’s Tips
- Use a smooth, stabilized peanut butter (brands like JIF) rather than a natural jar that separates. Stabilized peanut butter helps the dough hold together and yields a better texture.
- If you have leftover candy (for example, after Halloween), you can chop those pieces and use them in place of M&Ms—just double-check that any substitutions are gluten-free.
More Gluten-free Baking Recipes
- Gluten Free Oatmeal Cranberry Cookies
- Best Gluten Free Lemon Cake Recipe
- Keto English Muffin with Almond Flour
- Instant Pot Buttermilk Cornbread
- Easy Vegan Coffee Cake with Streusel Topping
- Healthy Lemon Muffins with Fresh Lemon Juice
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Gluten Free Monster Cookies
Prep: 20 minutes
Cook: 14 minutes
Cooling Time: 10 minutes
Total: 44 minutes
Easy, one-bowl, no-chill Gluten Free Monster Cookies packed with oats, peanut butter, chocolate chips and M&Ms.
Cheryl Malik
Print
16
Ingredients
- 2 cups smooth peanut butter like JIF, not natural
- 6 tablespoons butter room temperature
- 1 ½ cups brown sugar
- 3 eggs
- 1 ½ teaspoon vanilla
- ¼ teaspoon salt
- 3 cups gluten free old fashioned oats
- 2 teaspoons baking soda
- 1 cup milk chocolate chips
- 1 cup mini M&Ms
- flake salt for topping optional
Instructions
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Preheat the oven to 350°F and line two cookie sheets with parchment paper.
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In a large bowl, stir together the peanut butter, butter, brown sugar, and granulated sugar until smooth.
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Add the eggs and vanilla, mixing until combined. Stir in the oats and baking soda, mixing thoroughly so the oats are evenly distributed. Fold in the chocolate chips and M&Ms.
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Using a ¼-cup measure, portion the dough into balls and roll briefly between your palms to smooth. Place eight dough balls on each sheet, spacing them to allow for spreading.
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Bake for 8 minutes, then gently press each cookie down slightly with a fork. Return to the oven and bake 5–6 more minutes until edges are set. If desired, sprinkle with flake salt. Let cookies cool on the sheet for 8–10 minutes before transferring to a rack.
Nutrition Information
Calories: 469kcal | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 0.2g | Total Carbs: 35g | Fiber: 2g | Sugar: 30g
Servings are approximate and will vary based on portion size.
Nutritional values are estimates for one serving using the listed ingredients and do not include optional toppings. Actual values may vary by brand and measurement.
© Author: Cheryl Malik