If you’re hunting for the ultimate chewy, crunchy, chocolate-studded treat that just happens to be gluten-free, Gluten-Free Monster Cookies are about to become your new obsession. Bursting with peanut butter, hearty oats, colorful mini M&M’s, and a double hit of chocolate chips and optional peanuts, these cookies are a show-stopping dessert that needs no flour or fuss. Whether you bake them for a party, holiday tray, or a simple weeknight craving, you’ll adore how easy, generous, and downright joyful every batch of Gluten-Free Monster Cookies turns out.
Ingredients You’ll Need
The beauty of Gluten-Free Monster Cookies lies in their simplicity: each ingredient brings personality and purpose, from the nutty peanut butter to those satisfying pockets of chocolate. Here’s what you’ll need—and why every item matters.
- 3 cups old-fashioned rolled oats (certified gluten-free): These hearty oats replace flour, keeping the cookies chewy and 100% gluten-free.
- 1 cup creamy peanut butter: Provides the classic monster cookie taste and keeps each bite rich and moist.
- 1/2 cup unsalted butter, softened: Adds that luscious, tender crumb and a subtle buttery depth.
- 1 cup light brown sugar, packed: Brings sweetness and caramel notes, plus helps with chewiness.
- 1/2 cup granulated sugar: Lends crispness around the edges and balances peanut butter’s saltiness.
- 2 large eggs: Bind all the ingredients together for that satisfying, tender bite.
- 1 teaspoon vanilla extract: Elevates the overall aroma and enhances every other flavor.
- 1 teaspoon baking soda: Gives these cookies just the right amount of lift and softness.
- 1/2 teaspoon salt: Makes all the sweet, nutty, chocolatey flavors pop.
- 1 cup chocolate chips: Melty, gooey pockets of chocolate for pure cookie bliss.
- 1 cup mini M&M’s: Colorful, crunchy, and a classic monster cookie signature.
- 1/2 cup chopped peanuts (optional): A salty, crunchy bonus if you love a little extra texture.
How to Make Gluten-Free Monster Cookies
Step 1: Prep Your Cookie Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Parchment makes cleanup a breeze and prevents your cookies from sticking, ensuring you get perfect bottoms every time.
Step 2: Cream the Peanut Butter, Butter, and Sugars
In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Beat this mixture together until it’s light in color and fluffy in texture—this step delivers that signature soft-yet-crumbly monster cookie texture.
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, blending after each addition to keep everything silky smooth. Stir in the vanilla extract next; it’s a tiny splash, but it’s crucial for the soul-warming aroma of fresh-baked Gluten-Free Monster Cookies.
Step 4: Mix in Oats, Baking Soda, and Salt
Add the gluten-free oats, baking soda, and salt to the bowl. Stir just until everything is incorporated—you want the oats to remain whole for their signature chew and rustic appearance.
Step 5: Fold in All the Fun
Now for the best part: gently fold in your chocolate chips, mini M&M’s, and chopped peanuts (if you’re using them). This is when your cookie dough starts to look truly irresistible, with pops of color and texture throughout.
Step 6: Shape and Flatten the Dough
Using a cookie scoop or a generous tablespoon, drop rounded balls of dough onto your prepared cookie sheets, giving them plenty of space (about 2 inches apart—they’ll spread!). Give each one a gentle press to flatten slightly, which helps them bake evenly.
Step 7: Bake to Golden Perfection
Pop the trays in the oven and bake for 10 to 12 minutes, or until the edges are golden but the centers look just a little soft—this is your key for ultra-chewy Gluten-Free Monster Cookies, so don’t overbake! Let the cookies rest on the pan for five minutes, then transfer to a wire rack to finish cooling. They’ll firm up as they cool, becoming the dreamiest combination of soft and crunchy.
How to Serve Gluten-Free Monster Cookies
Garnishes
If you love a bakery-style finish, press a few extra mini M&M’s or chocolate chips on top of each cookie as soon as they come out of the oven. A sprinkle of flaky sea salt over the warm cookies amps up the flavors and gives them that irresistible sweet-and-salty bite.
Side Dishes
These cookies are perfectly satisfying on their own, but pairing them with an ice-cold glass of milk is a timeless classic. For a grown-up twist, try them with a cup of hot coffee or even a scoop of vanilla ice cream for a seriously decadent dessert.
Creative Ways to Present
Turn your Gluten-Free Monster Cookies into ice cream sandwiches with a swipe of your favorite ice cream between two cookies. Stack them up in a cellophane bag tied with ribbon for sweet little gifts, or crumble them over yogurt parfaits to jazz up breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Gluten-Free Monster Cookies in an airtight container at room temperature for up to five days. They’ll stay chewy and flavorful without any extra fuss—just be sure the container is really sealed tight to keep them from drying out.
Freezing
Monster cookies freeze beautifully! Place completely cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container. You can also freeze the dough balls and bake fresh cookies straight from the freezer (just add a minute or two to the baking time).
Reheating
To restore that freshly baked magic, pop a cookie (or two) in the microwave for about 10 seconds. The chocolate will go gooey again, and the cookie will taste as if it just came from the oven—a quick trick for instant joy!
FAQs
Can I use quick oats instead of rolled oats?
You can, but the texture will be a bit different—quick oats make for a softer cookie, while old-fashioned rolled oats give that delicious chew and heartiness that makes Gluten-Free Monster Cookies so satisfying.
Are these cookies safe for other allergies?
If you have a peanut allergy, you can swap in almond butter or sunflower seed butter. Make sure to check if your M&M’s and chocolate chips are free from traces of gluten or other allergens, just to be safe.
Can I use natural peanut butter?
Natural peanut butter can be used, but the dough may turn out a bit thinner since it’s typically runnier than regular creamy peanut butter. Stir well and consider chilling the dough before scooping to help the cookies hold their shape.
Why do my cookies turn out dry?
Overbaking is the usual culprit! Monster cookies should look just barely set in the center when you take them out. They’ll finish firming up as they cool, giving you that perfect soft center.
Do I have to add the chopped peanuts?
Not at all—they add extra crunch but aren’t essential for a fantastic batch of Gluten-Free Monster Cookies. Leaving them out won’t affect the bake or structure, so go nut-free if you prefer.
Final Thoughts
Baking a batch of Gluten-Free Monster Cookies is like bringing a little celebration into your kitchen. The bold colors, rich peanut butter, and heaps of chocolate are impossible to resist, and with such a simple recipe, you’ll find yourself making them again and again. Gather your favorite mix-ins and give these cookies a try—they might just become your new go-to treat.
Print
Gluten-Free Monster Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Gluten-Free Monster Cookies are a delicious twist on classic oatmeal cookies, packed with peanut butter, chocolate chips, and colorful mini M&Ms. They are perfect for those who follow a gluten-free diet and make a great treat for kids and adults alike.
Ingredients
Dry Ingredients:
- 3 cups old-fashioned rolled oats (certified gluten-free)
Wet Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Mix-Ins:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini M&Ms
- 1/2 cup chopped peanuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: Add oats, baking soda, and salt; stir until well combined.
- Stir in Mix-Ins: Fold in the chocolate chips, mini M&Ms, and chopped peanuts if using.
- Form Cookies: Drop rounded balls of dough onto the baking sheets, flatten slightly, and bake for 10-12 minutes.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, avoid overbaking.
- You can substitute almond butter for peanut butter for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
