An easy recipe for gluten-free monster cookies. This flourless cookie recipe also has a dairy-free option.
Gluten-Free Monster Cookies
Gluten-free monster cookies are easy-to-make flourless cookies. These are gluten-free oatmeal and peanut butter cookies with M&M’s and chocolate chips mixed in. There are only a few simple ingredients to this flourless cookie recipe.
I have also included a dairy-free option to this monster cookie recipe. You can see just how easy it is to make these monster cookies in the recipe video.
How To Make Gluten-Free Monster Cookies
- Preheat oven to 350°F. Line the baking sheets with parchment paper or spray with gluten-free nonstick spray.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with a mixer until light and fluffy.
- Mix in the eggs until fully combined.
- Mix in the baking soda, salt, ground cinnamon, and pure vanilla extract until fully combined.
- Mix in the gluten-free peanut butter until fully combined and smooth. (photo 1)
- Mix in the gluten-free oats until the batter is well combined. I added and mixed in the gluten-free oats one half at a time. (photo 2)
- Stir in the M&M’s and chocolate chips with a spatula. (photo 3)
- Using a greased ice cream scoop, drop the cookie onto the prepared cookie sheets. Take the back of the ice cream scoop and slightly flatten the cookie dough balls. You will have 6 cookie balls per regular-sized baking sheet (9 x 13-inch). If you want to make smaller cookies, use a greased cookie scoop and bake the cookies for 10-12 minutes.
- Top the slightly flattened cookie dough balls with the back of the ice cream scoop and top the dough balls with a few extra M&M’s and chocolate chips. (photo 4)
- Bake for 18 minutes for softer cookies and 20 minutes for crisper cookies. Do not overbake.
- Cool for 5-10 minutes on the cookie sheets until cookies are set.
- Transfer the cookies to a cooling rack to cool completely.
- Store leftovers in an airtight container.
Tips For Making The Best Monster Cookies
- Use creamy peanut butter, not natural peanut butter. Natural peanut butter is too oily. I used Jiff creamy peanut butter.
- Don’t skip the step for softening your butter. Take the butter out of the refrigerator and allow it to soften on the counter for 30 minutes up to an hour. Your butter is soft enough when you touch the butter and can see your fingerprint in the butter.
- I use a greased ice cream scoop to make these extra-large cookies. I use coconut oil cooking spray to grease the ice cream scoop. If you want to make smaller cookies, use a greased cookie scoop and bake the cookies for 10-12 minutes.
- I prefer using parchment paper when baking cookies.
- I like baking these cookies on an extra-large baking sheet.
- Top the flattened cookie balls with the back of the ice cream scoop and top with a few extra M&M’s and chocolate chips before baking them.
- Bake the cookies on the middle rack.
Can I Make The Monster Cookies Ahead Of Time?
Yes, the monster cookie dough can be made ahead of time. Store the cookie dough in an airtight container in the refrigerator for up to four days.
Can You Freeze Cookie Dough?
It is easy to freeze cookie dough. The best way to freeze this cookie dough is to flash freeze the cookie dough balls.
Place the monster cookie dough balls on a baking sheet just like you are making cookies. Then place them in the freezer to flash freeze for 10 minutes.
Once the cookies are flash-frozen (a little frozen), place the cookie dough balls into a freezer bag. Raw cookie dough can be frozen for up to six months.
You do not need to thaw the cookie dough before you bake them. You may need to bake the monster cookies for an extra minute or two, so please watch your cookies.
Are Oats Gluten-Free?
Oats are naturally gluten-free, but most oats are processed in facilities that also process wheat, barley, and rye. Cross-contamination can even happen in fields where wheat, rye, or barley are also present.
It is safest to use oats that are certified gluten-free and from purity protocol oats. Certified gluten-free oats are tested for levels of gluten. Purity protocol oats are not only tested for gluten but are also grown in a dedicated gluten-free field.
It is also important to note that not everyone following the gluten-free diet can tolerate gluten-free oats.
Quick Oats and Rolled Oats
There are a few differences between quick oats and rolled oats (old-fashioned oats). Rolled oats are rolled into flakes, have more texture, and cook for 10-15 minutes. Quick oats are cut into smaller pieces, rolled thinner, and cook in 3-5 minutes.
If you only have old-fashioned rolled oats, you can pulse the old-fashioned oats in a food processor a few times to make quick oats.
Are M&M’s Candies Gluten-Free?
M&M’s candies are not labeled certified gluten-free. They do contain their allergy information on their packaging and there are no gluten-containing ingredients in the plain M&M’s. The “may contain” statement is for peanuts.
Not every flavor of M&Ms is gluten-free. Please be careful if you are not using the plain M&M’s and read the labels with caution.
Also, some M&Ms flavors have no gluten-containing ingredients, but then have the statement “may contain.” This may be due to possible cross-contamination.
Gluten-Free And Dairy-Free Monster Cookies
For the dairy-free option, I used Smart Balance butter and Nestle’s Simply Delicious Morsels. I also like Enjoy Life Baking Chocolate Mini Chocolate Chips.
In place of the dairy-free button candies, I used an extra cup of dairy-free chocolate chips. I have tried one brand of gluten-free and dairy-free chocolate button candies, No Whey Foods – Choco No No’s.
Most of our family (including me) is also dairy-free, so I always try and include a dairy-free option in my recipes.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk.
Easy Gluten-Free Monster Cookies
These flourless cookies are an easy gluten-free dessert to make! I love the flavor combination of this gluten-free oatmeal, peanut butter, and chocolate. These gluten-free cookies as easily modified by adding your favorite mixins too.
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Gluten-Free Peach Cobbler {Dairy-Free & Vegan Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
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Gluten-Free Monster Cookies {Dairy-Free Option}
Ingredients
- ½ cup unsalted butter, softened to room temperature Dairy-free use Smart Balance butter.
- 1 cup light brown sugar, packed
- 1 cup granulated white sugar
- 3 large eggs
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1½ cups gluten-free creamy peanut butter Do not use natural peanut butter, it is too oily. I used Jiff creamy peanut butter.
- 4½ cups gluten-free quick-cooking oats
- 1 cup gluten-free chocolate chips Dairy-free use Nestle Simply Delicious chocolate chips or Enjoy Life mini chocolate chips.
- 1 cup gluten-free M&M's plain chocolate candies Dairy-free use an extra cup of dairy-free chocolate chips or dairy-free candy pieces.
Instructions
- Preheat oven to 350°F. Line the baking sheets with parchment paper or spray with gluten-free nonstick spray.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with a mixer until light and fluffy.
- Mix in the eggs until fully combined.
- Mix in the baking soda, salt, ground cinnamon, and pure vanilla extract until fully combined.
- Mix in the gluten-free peanut butter until fully combined and smooth.
- Mix in the gluten-free oats until the batter is well combined. I poured in half of the gluten-free oats at a time. I mixed together and then continued mixing in the rest of the gluten-free oats.
- Stir in the M&M's and chocolate chips with a spatula.
- Using a greased ice cream scoop, drop the cookie onto the prepared cookie sheets. Take the back of the ice cream scoop and slightly flatten the cookie dough balls. You will have 6 cookie balls per regular-sized baking sheet (9 x 13-inch). If you want to make smaller cookies, use a greased cookie scoop and bake the cookies for 10-12 minutes.
- Top the slightly flattened cookie dough balls with a few extra M&M's and chocolate chips.
- Bake for 18 minutes for softer cookies and 20 minutes for crisper cookies. Do not overbake.
- Cool for 5-10 minutes on the cookie sheets until cookies are set.
- Transfer the cookies to a cooling rack to cool completely.
- Store leftovers in an airtight container.
Video
Notes
- For the dairy-free option, I used Smart Balance butter and two cups of Nestle Simply Delicious chocolate chips.
- Make sure that your quick oats are gluten-free.
- Do not use natural peanut butter. It is too oily for the recipe.
- Store in an air-tight container at room temperature.
- The cookie dough can be made ahead of time and refrigerated for up to 4 days.
- The cookie dough can be frozen for up to 6 months.
- Mama says, "Check all of your labels!"
Nutrition
ann says
Our family favorite!!!! This cookie recipe is DELICIOUS!!! Our 6 grandchildren request this cookie over any other kind- gluten or gluten-free. I usually make them GF and DF and none of the grands complain at all!!!!
Jeni says
Amazing cookies! My entire family loved them>
Ann says
These are the absolute best. All 6 of our grandchildren (even those who have no dietary restrictions) request these cookies time they visit.
Whitney H says
Best recipe I’ve ever made! Better with peanut m&ms. I tripled the recipe, and put in nestle chocolate chips! 👁❤️👹🍪 -Judah age 10
Audrey says
I am so happy to hear that this is the best recipe you have ever made! Thank you so much for the awesome 5-star recipe review Judah.
M Kelly says
Super easy and delicious!
Kathryn says
These cookies are so good- however I could have cut the recipe in half. It made a lot. More than we should eat.
Stephanie says
My newly gluten-free child and the rest of my gluten eating family loved these cookies! They had a nice, chewy texture to them. When I made them, I got 38 cookies, I baked for 14 mins and they were perfect.
Christina says
Amazing cookies!!
Debby says
Great recipe. Turned out great. Everyone loved them. Thanks