Gluten Free Monster Cookies
These Gluten Free Monster Cookies are moist, chocolatey, and delicious! They will quickly become a family favorite, especially if you have kids!
The other week I posted some behind-the-scenes baking on Instagram and you all were over the moon about getting this recipe in your hands! So I am definitely excited about showing these off!
Why Do They Call Them Monster Cookies?
Honestly, I am not exactly sure! Some people refer to these cookies as monster cookies because they are known as the “Frankenstein” in the cookie world. Basically a mashup of ingredients that made a cookie.
Other people make these cookies in “monster sized” meaning a huge cookie, you know like the ones you see at a bakeshop.
I particularly love them because they are colorful, gluten-free, and more exciting than your average cookie!
What You Need to Make Gluten Free Monster Cookies
Peanut Butter – we are going to be using the creamy kind and as always I recommend all-natural. So the only other ingredient that you should see would be salt. My favorite is from Trader Joe’s! Check out my Trader Joes must-haves!
Oat Flour – if you don’t have oat flour you can use almond flour too and they will still be gluten free.
Oats – My favorite gluten free oats are Bob’s Red Mill!
Coconut sugar – if you don’t have coconut sugar you can swap it for regular sugar using the same measurements.
Salt – you can actually reduce or omit salt altogether if your peanut butter is already salted.
Of course, we can’t make monster cookies without mini M&Ms and chocolate chips!
Other ingredients: eggs, vanilla extract, and baking soda
Kitchen Tools Needed:
You can mix gluten free monster cookies by hand, but if you choose to use a hand or stand mixer just be careful to not overmix!
- Mixing Bowl
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop
- Baking Rack
For more of my favorite ingredients, kitchen gadgets, and accessories head over to my Amazon store!
I can’t have peanut butter, can I swap this ingredient?
Yes! If you aren’t allowed to have peanut butter you can use sun butter, tahini, or another nut butter of your choice.
Are M&Ms Gluten Free?
Actually, they are with the exception of the pretzel, crispy, and seasonal varieties. For this recipe, we are using the original milk chocolate so you don’t have to worry about the gluten, but you can always double-check the labels to be sure!
Varieties of Monster Cookies
So the M&M people do a pretty dang good job at coming out with holiday colors! If you want to make these gluten-free cookies a little more festive be on the lookout around the holidays!
- Red, White, and Blue – Patriotic holidays
- Red and Green – Christmas
- Pastel – Spring and Easter
- Green and White – St. Patrick’s Day
Don’t forget to pick out the colors of your favorite football team and make these on game days too!
Tips for Making Gluten Free Monster Cookies
- If you are looking for bulk bags of M&M minis instead of the little containers, Amazon has a great deal on those!
- Don’t skip the step of chilling your dough!
- Be careful and do NOT overbake!
- These cookies are great for freezing, so add them to a Ziploc bag or a vacuum sealer for up to 6 months.
How to Properly Freeze Cookie Dough
- Scoop the monster cookie dough into balls and place them on a parchment lined baking sheet.
- Transfer the pan to the freezer and freeze the cookie dough balls for an hour or until solid.
- Once the dough balls are frozen solid transfer them to a freezer safe storage bag or container and store for up to 3 months.
Can I bake these cookies from frozen?
Yes! You can bake the cookies from frozen, just add a few extra minutes to the cooking time.
How To Properly Freeze Baked Cookies:
- Once your monster cookies have baked, let them cool completely.
- Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.
I know y’all were so excited to get this recipe, so don’t forget to tag me on Instagram so I can see how many are making these!
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More Gluten Free Cookies You Will Love:
- Gluten Free Gingerbread Cookies
- Gluten-free Pumpkin Cookies (With Oat Flour!)
- Gluten-free No-bake Cookies With Peanut Butter
- Healthy Protein Peanut Butter Cookies | Gluten-free, Refined Sugar Free
Gluten Free Monster Cookies
Ingredients
- 2 large eggs
- 1 cup creamy peanut butter
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract
- ⅓ cup oat flour can sub almond flour
- 3/4 cup gf oats can use regular if not GF
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt omit or reduce if peanut butter is salted already
- 1/3 cup Mini M&Ms
- 1/3 cup mini semisweet chocolate chips
Instructions
- Using a large mixing bowl, add the eggs, creamy peanut butter, coconut sugar, and vanilla extract. Stir together until combined.
- Once combined, add the oats, oat flour, baking soda, and salt (if using) and mix well.
- Next, add the M&Ms and chocolate chips and mix well until combined.
- Chill the dough by covering the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 days, before baking.
- Once chilled, preheat the oven to 350°F and line a large baking sheet with parchment paper. Scoop dough on the prepared baking sheet about 2 inches apart. Dough should be ~2 tbsp. Press down slightly.
- Bake for 8-9 minutes or until edges are set. Do NOT overbake!
- Place the remaining dough back in the refrigerator until the previous batch is done.
- Allow cookies to cool on the baking sheet then transfer to a baking rack to cool completely. Keep in an air tight container for 1 week or freeze for up to 6 months.
These are soooo good! Made just as written and used the almond flour swap. Delish!
Yay!! Thank you! So glad you loved them!
These were amazing! I didn’t have any m&ms on hand so I used peanut butter chips and holy moly so good! Talk about the most chewy, moist cookie. Thanks for sharing!!