Gluten-Free Monster Cookies

Gluten-Free Monster Cookies
A few months ago when my parents came to visit my mom made us a big batch of monster cookies. I couldn’t believe how delicious they were… especially because they were flourless! I asked her for the recipe and altered it a bit so that the cookies baked better here in Utah (the altitude is an issue with lots of recipes). For some reason hers came out a tad bit flat and fell apart, not that I minded… I gobbled them up in just a few days! I mean what’s not to love about peanut butter, oats, chocolate chips and M&M’s?! Some my adjustments included adding quick cooking oats to help “glue” the cookies together, an extra egg yolk to create a thicker/chewier cookie, slightly less butter to prevent them from spreading, and letting the dough chill to allow the oats to absorb some moisture. All of my little tricks worked- they came out looking beautiful and tasting just as good as the ones she made 🙂 I seriously would make these cookies on a daily basis if I could, they’re that amazing!!! Happy gluten-free baking!
Gluten-Free Monster Cookies
Prep time
Cook time
Total time
These gluten-free monster cookies are so thick and chewy you'll be amazed that they are flourless! Loaded with oats, peanut butter, chocolate chips and M&M's, they're hard not to love!!!
Yield: 24
  • 2¼c. old-fashioned oats*
  • ¼ c. quick cooking oats
  • ½ c. sugar
  • ½ c. brown sugar
  • 1 egg + 1 egg yolk
  • ⅓ c. (¾ of a stick) butter, room temperature
  • ¾ c. creamy peanut butter
  • 1 tsp. baking soda
  • pinch of salt
  • ¾ tsp. vanilla
  • ½ c. chocolate M&Ms
  • ½ c. chocolate chips
  • ½ c. peanut butter chips
  1. Line baking sheets with parchment paper or Silpat mats, set aside.
  2. In the bowl of a stand mixer, cream butter, peanut butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla. With mixing speed on low, add one egg at a time, mixing until incorporated.
  3. In a medium size mixing bowl, combine oats, baking soda and salt. Whisk together. With mixing speed on low, add dry ingredients, mix until combined. Remove bowl from stand and fold in M&Ms, chocolate chips and peanut butter chips. Place dough in the refrigerator to chill for 1 hour.
  4. Remove dough from refrigerator and allow to stand at room temperature for 10 minutes. Meanwhile, preheat oven to 350 degrees. Scoop cookies onto the prepared sheets using a standard size scoop, gently pat down to slightly flatten. Place in oven and bake for 10-12 minutes (they will look soft) before removing from oven. Allow to cool on sheets for 3 minutes before carefully transferring to a wire rack to cool completely.
-DO NOT SKIP parchment or a mat… seriously, it really is a key part to making these cookies bake perfectly! Also be gentle with the cookies when you are transferring them to the rack to cool, they will probably break apart a little, but just push them back together and let them cool for a good hour or so and they’ll be firm and sturdy!
-Please make sure that your oats are gluten-free. Bob’s Red Mill Oats are gluten-free, Quaker Oats are not guaranteed to be gluten-free.

Recipe source: LMS family recipe adapted from The Amish Cook’s Baking Book

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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    1. 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!

    1. 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!