If you crave a cookie that’s chewy, peanut‑buttery, chocolatey and safe for gluten‑free diets, these gluten free monster cookies are for you. They’re flourless (no wheat flour), loaded with oats, chocolate chips, M&Ms, and creamy peanut butter a perfect mix of comfort and indulgence, but without gluten.
What Makes Monster Cookies “Monster” And Gluten‑Free
Monster cookies aren’t a single cookie type, but a mash‑up of many beloved cookie elements. Typically, they combine: oats (or oat flour), peanut butter, chocolate chips, and candy-coated chocolates like M&Ms. Their “monster” name comes from this mix of several cookie favorites smashed together.
When you skip wheat or other gluten‑bearing flours and instead use certified gluten‑free oats (or sometimes oat flour), the result becomes naturally gluten‑free yet still hearty, chewy, and delicious.
Because these cookies are flourless or oat-based, they’re easier to make gluten‑free than many traditional cookies. If you have celiac disease or gluten sensitivity or just want a lighter, more wholesome cookie they’re a great go‑to.
Ingredients What You Need
Here’s a typical ingredients list for gluten free monster cookies:
- Unsalted butter (softened) or a butter substitute for dairy-free option
- Creamy peanut butter (regular creamy often works best; skip natural peanut butter if too oily)
- Light brown sugar and granulated sugar to balance chewiness and sweetness
- Eggs typically 2 or 3 depending on batch size.
- Baking soda, salt, vanilla extract basic flavor enhancers and leavening.
- Gluten‑free oats (rolled or quick oats, but labeled “gluten-free”) or oat flour (ground oats)
- Chocolate chips (semi-sweet or dairy‑free if needed)
- Plain M&M’s or similar candy-coated chocolates make sure to check label if you need them gluten‑free.
Optional add-ins/variations (if you want to change things up): nuts, pretzels, dairy‑free chocolate, or skip candy for a simpler cookie.
Step-by-Step: How to Bake Gluten Free Monster Cookies
Here’s a simple method you can follow to bake your batch:
- Preheat oven to 350°F (≈ 175 °C). Line baking sheets with parchment paper or use a nonstick spray.
- In a mixing bowl, cream together softened butter and both sugars until light and fluffy.
- Add peanut butter and mix well until smooth.
- Beat in eggs one at a time, then vanilla, baking soda and salt.
- Stir in gluten‑free oats (or oats + oat flour) until evenly distributed.
- Fold in chocolate chips and M&M’s gently.
- Scoop dough by large spoonfuls (or use a cookie scoop / ice‑cream scoop) onto prepared sheets. If dough is sticky, you can chill it a bit. Slightly flatten the balls if you prefer a more classic “cookie” shape.
- Bake for around 10–14 minutes (depending on size and oven) until edges begin to turn golden but centers are still soft and chewy.
- Let cookies cool a few minutes on the sheet, then transfer to wire rack they firm up a bit as they cool.
Pro tip: chilling the dough for 30 min–1 h before baking helps prevent spreading and gives chewier cookies. Some bakers even chill overnight for best results.
Why These Cookies Are Loved And Great for Gluten‑Free Eating
- Naturally flourless: Because these cookies use oats (or oat flour) instead of wheat flour, they are naturally gluten‑free perfect for people with gluten sensitivity or celiac disease.
- One‑bowl or simple mixing: Many recipes don’t require special equipment or advanced baking skills just a bowl, basic mixer or spoon, and a baking sheet.
- Quick and easy: You can have a batch of cookies ready in under 30 minutes (plus optional chilling), which makes them ideal for last‑minute treats or kids’ after‑school snacks.
- Customizable & forgiving: You can swap mix-ins (e.g. skip M&Ms, add nuts, use dairy‑free chips), adjust size, or even double the batch. They freeze well too either baked cookies or dough balls.
- Kid-friendly and nostalgic: The candy‑studded, colorful look of M&Ms mixed with familiar flavors gives a fun, nostalgic vibe a hit at bake‑sales, school events, or family snack time.
Common Mistakes & How to Avoid Them
- Using non–certified oats: Oats are naturally gluten-free, but often processed in facilities with wheat. Always use certified gluten‑free oats if you bake for gluten‑sensitive people.
- Using natural (stirred) peanut butter: Natural peanut butter tends to be oilier or drier this can change cookie texture. A regular creamy peanut butter (with sugars/oils) tends to give better soft, chewy cookies.
- Overbaking: Because these cookies rely on oats instead of flour, they can dry out or get too hard if baked too long. Pull them when edges are set but centers still soft.
- Not chilling dough (when needed): Dough can be sticky and spread too much otherwise which makes thin or flat cookies.
A Sample Gluten Free Monster Cookie Recipe (Your Bake‑Ready Version)
Here’s a recipe version you can use directly (makes ~24–30 normal‑size cookies):
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1½ cups creamy peanut butter (regular creamy not dry‑style natural)
- 3 large eggs
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 4½ cups gluten‑free quick oats (certified gluten‑free)
- 1 cup gluten‑free chocolate chips
- 1 cup plain M&M’s (or dairy‑free candy if needed)
Instructions
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Cream butter with brown and white sugar until light and fluffy.
- Mix in peanut butter until smooth.
- Add eggs, baking soda, salt, vanilla mix until combined.
- Stir in oats until evenly incorporated.
- Fold in chocolate chips and M&M’s.
- Scoop heaping spoonfuls onto sheet (leave space between). Slightly flatten each.
- Bake 10–14 minutes. Remove when edges begin turning golden but centers still soft.
- Cool on sheet a few minutes, then transfer to rack.
Enjoy with milk, tea, or just as a sweet treat anytime.
Healthy-ish Variations & Customizations
If you want slightly healthier or different versions:
- Use natural peanut butter + swap some sugar for coconut sugar or less sugar overall. Many bakers use this approach for a “healthier monster cookie.”
- Use oat flour (ground oats) partially or fully instead of just oats for a softer texture but remember, oat flour is still gluten‑free only if you start with certified gluten‑free oats.
- Skip M&Ms, or substitute with dairy‑free chocolate chips, nuts, or seeds good for dietary preferences or allergies.
- For a chewy, softer cookie: chill dough before baking, and avoid over‑baking.
