Make snack time more fun with these Gluten Free Monster Cookies. They’re packed with hearty oats, gooey chocolate chips, and crunchy candy-coated M&Ms.
These Gluten-Free Monster Cookies are thick, chewy, and packed with goodies, from hearty oats and creamy peanut butter to chocolate chips, peanut butter chips, and colorful M&M’s. Made without flour, they combine rich peanut butter flavor with pockets of chocolate and a little candy crunch in every bite.
When I hear people say there are no good gluten free treats I have to share with them all of my favorite recipes! Just because you are gluten free does not mean you have to sacrifice taste! For more mouth watering gluten free treats you have to check out my Almond Flour Chocolate Cookies, Popcorn Snowballs, and Frozen Yogurt Bars.
Table of Contents
Why You’ll Love These Gluten Free Monster Cookies
- Old-fashioned and quick oats replace wheat flour, creating structure and chew without needing a gluten-free flour blend.
- An extra egg yolk makes the centers thicker and chewier, while reduced butter helps the cookies spread less while baking.
- Peanut butter provides rich flavor and additional structure alongside chocolate chips, peanut butter chips, and crunchy candy-coated chocolates.
- A one-hour chill for the cookie dough lets the oats absorb moisture, improving the dough’s stability before the cookies are shaped and baked.
Recipe Ingredients
Peanut Butter – Regular creamy peanut butter like Jif or Skippy gives the cookies a rich, nutty flavor and smooth texture. Crunchy peanut butter adds extra crunch, but you may need to watch the dough so it doesn’t turn out too dry.
Brown Sugar – Light brown sugar gives the cookies a soft texture and adds a hint of molasses flavor. Pack it firmly when measuring.
Chocolate M&Ms – Regular-sized M&M chocolate candies add a sweet, crunchy bite and color to the cookies. Use classic milk chocolate or switch to mini M&Ms for more even distribution.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Swap in a Different Nut Butter – Almond or cashew butter works in place of peanut butter, though the flavor and texture will vary. Use creamy, no-stir types. Crunchy nut butter adds texture but may dry the dough.
Switch Up the Chips – Swap some or all of the peanut butter chips for butterscotch, white, or dark chocolate chips for a sweeter or richer flavor twist.
How to Make Gluten Free Monster Cookies
Step 1: Line the baking sheets with parchment paper or Silpat mats; set aside.
Step 2: In the bowl of a stand mixer, cream the butter, peanut butter, and sugars until light and fluffy, about 2–3 minutes. Add the vanilla extract. With the mixing speed on low, add one egg at a time, mixing until incorporated.
Step 3: In a medium or large mixing bowl, combine the oats, baking soda, and salt. Whisk together. With the mixing speed on low, add the dry ingredients and mix until combined. Remove the bowl from the stand and fold in the M&Ms, chocolate chips, and peanut butter chips. Place the dough in the refrigerator to chill for 1 hour.
Step 4: Remove the dough from the refrigerator and allow it to stand at room temperature for 10 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the cookies onto the prepared sheets using a standard-size cookie scoop; gently pat them down to slightly flatten. Place the cookie dough balls in the oven and bake for 10–12 minutes (they will look soft) before removing from the oven. Allow to cool on the sheets for 3 minutes before carefully transferring to a wire rack to cool completely.
FAQs
Use certified gluten-free oats and quick oats for the best texture. Avoid instant oatmeal or steel-cut oats—they won’t bake up the same or hold the dough together properly.
The cookies are ready when the edges look set and lightly golden brown, but the centers still appear soft. They’ll continue to firm up as they cool on the baking sheet.
Storage Information
STORE any leftovers of these gluten-free cookies in an airtight container at room temperature for up to 4 days. To keep them soft, tuck in a slice of bread or a piece of parchment between layers. For longer storage, FREEZE baked cookies in a zip-top freezer bag for up to 2 months.
When ready to enjoy, let them thaw at room temperature, or microwave for 10–15 seconds for a warm, chewy texture. These cookies also freeze well as dough—scoop, flatten slightly, then freeze on a tray before transferring to a bag. Bake from frozen at 350 degrees Fahrenheit (175 degrees Celsius), adding a minute or two as needed.
More Delicious Cookie Recipes
Gluten Free Monster Cookies Recipe
Ingredients
- 2 1/4 cups old-fashioned oats*
- 1/4 cup quick cooking oats
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg + 1 egg yolk
- 1/3 cup (¾ stick) butter - room temperature
- 3/4 cup creamy peanut butter
- 1 tsp baking soda
- pinch of salt
- 3/4 teaspoon vanilla extract
- 1/2 cup chocolate M&Ms
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Line the baking sheets with parchment paper or Silpat mats; set aside.
- In the bowl of a stand mixer, cream the butter, peanut butter, and sugars until light and fluffy, about 2–3 minutes. Add the vanilla. With the mixing speed on low, add one egg at a time, mixing until incorporated.
- In a medium-sized mixing bowl, combine the oats, baking soda, and salt. Whisk together. With the mixing speed on low, add the dry ingredients and mix until combined. Remove the bowl from the stand and fold in the M&Ms, chocolate chips, and peanut butter chips. Place the dough in the refrigerator to chill for 1 hour.
- Remove the dough from the refrigerator and allow it to stand at room temperature for 10 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the cookies onto the prepared sheets using a standard-size cookie scoop; gently pat them down to slightly flatten. Place the cookie dough balls in the oven and bake for 10–12 minutes (they will look soft) before removing from the oven. Allow to cool on the sheets for 3 minutes before carefully transferring to a wire rack to cool completely.
I know this might seem like a silly question, but does it matter if it’s salted or unsalted butter?
Hi Christy! I generally use unsalted just because most recipes call for added salt. But if you prefer a them to be a little more salty, go ahead and use salted! Enjoy!
They turned out great without the quick oats!!! They look just like yours, lol.
Yay!!! I’m happy to hear that!
Do you have to use the quick oats?
No, I think they’d turn out fine without them… I’ve tried them both ways, I think they just add to the thickness and chewyness of the cookie. Please let me know how they turn out!
Ooh yum! These look great.