Gluten Free Monster Cookies

These fat, chewy, gluten free monster cookies are brimming with oats, chocolate chips, M&Ms, and peanut butter making them impossible to resist.

I’m not sure who came up with the name Monster Cookies, but they were dead on, because these cookies cause uncontrollable bouts of “OM-NOM-NOM-ING.” You might as well just surrender, because once they come out of the oven there’s no fighting the craving.

If the delicious smells from the kitchen don’t turn you into a crazed morsel gobblin, then the sight of the bright colorful M&M’s dotting the top of these cookies will be what sends you spiraling into a nostalgia-fueled munching frenzy. Anyone else getting strong “Kroger cookie club” vibes?

A stack of Gluten Free Monster Cookies with a glass of milk.

Why We Love Gluten Free Monster Cookies

They are quick. These guys are so dangerously easy to make you could be munching on your own batch in less than 40 minutes.

They’re Gluten Free! Around here, we. love. cookies. But nothing throws a wet blanket on a batch of homemade baked goods faster than a food allergy. Luckily, these sweet, golden cookies are completely flour-less. (They do contain peanuts though.)

Saved for later. Gluten free monster cookies (as well as most other cookies) can be frozen for later (if you made a double-batch). You never know when the craving is gonna strike, so go check out my detailed guide on freezing cookie dough, and when the moment arrives… you’ll be ready.
Universal appeal. The best thing about Gluten Free Monster Cookies is that they have something to offer almost everyone.

A pile of Gluten Free Monster Cookies with M&Ms.

What’s Your Cookie Preference?

If you love classic chocolate chip cookies, these are choc full of melty chips! (Also, be sure to add our Triple Chip Chocolate Chip Cookies to your list.)

Do you like more soft and chewy peanut butter cookies? Then you’ll love these also.

Love a BIG ol chunky bakery-style cookie? These monster cookies hold together nicely no matter how monstrous you make them! Shoot, we’ve even cooked a whole baking pan full of them, and cut them into Monster Cookie Bars. (but nothing is stopping you from just eating these as a single monolithic slab if you want.)

A Gluten Free Monster Cookie balances on top of a glass of milk.

Do cookies with bright candy-colored bits make you feel like a kid again? Us too! Kids of all ages will love these, so keep these bookmarked for your next bake sale or soccer-game snack assignment. (and next Easter, try these Cadbury Mini Egg Cookies.)
Even if you’re one of those weirdos who prefers oats and other stuff in your baked goods (no judgment), these monster cookies are sure to satisfy. (And also be sure to check out these Toasted Oatmeal Shortbread Wedges.)

Ingredients for Gluten Free Monster Cookies on a table.

Key Ingredients for Gluten Free Monster Cookies

  • Peanut Butter – That creamy brown richness is the first thing you’re going to taste, so haters need not apply.
  • Oats – These Monster Cookies would fall to pieces without the hearty structure of the oats.
  • Chocolate – What would monster cookies be without those melty chips and colorful rainbow M&Ms?
  • Sugar – White and brown sugars combine to add sweetness to these cookies.
  • Eggs – 3 whole eggs are used in this cookie batter, so unlike some recipes, you won’t have leftover egg whites or leftover egg yolks.
  • Other – Baking soda, vanilla extract, and butter round out the other various ingredients.

How to Make Gluten Free Monster Cookies

  1. In a mixer, beat together the peanut butter, sugars, and butter until smooth.
  2. Mix in eggs and vanilla until smooth.
  3. Slowly stir in the oats and baking soda until combined. Then stir in chocolate chips and M&Ms (also slowly).
  1. Scoop heaping tablespoons of dough onto parchment-lined baking sheets.
  2. Gently press with your palm to slightly shape the cookie dough into patties and optionally add additional M&Ms (just for good looks).
  3. Bake at 350°F for 10 to 12 minutes until cookies are puffed and barely starting to turn golden.
  4. Remove from oven but let cookies set up on baking sheet for 5 minutes before removing.
  5. Enjoy or store in an airtight container for up to a week.
A stack of Gluten Free Monster Cookies on a serving board surrounded by M&Ms and a napkin.

More Colorful Inspiration

Gluten Free Monster Cookies are easy to decorate with colorful M&Ms to match just about any occasion.Pair these with our customizable Chocolate Dipped Pretzels or Oatmeal Cookie Bars for a themed party, or a snack table that showcases your team colors.

A stack of monster cookies with a glass of milk.

More Great Cookies

If you like these Gluten Free Monster Cookies, you have got to try our Reese’s Pieces Peanut Butter Cookies with Chocolate Chips next. It’s Will’s top pick among all of our cookie recipes.And if it’s Christmas cookies you’re after, you could always make these Chocolate Christmas Monster Cookies, but also, don’t miss our Iced Orange Cookies, Peppermint Whoopie Pies, or these Chocolate Dipped Cranberry Shortbread Cookies.

Gluten Free Monster Cookies in a stack with milk.

Monster Cookies

Yield: 30
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Peanut butter, chocolate chips, and oats in a chewy cookie, dotted with colorful M&M's candies. It's every kid's favorite cookie!

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 stick unsalted butter
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 4 1/2 cups old fashioned rolled oats
  • 2 teaspoons baking soda
  • 1 cup semi sweet chocolate chips
  • 1 cup M & Ms, plus more for the top of the cookies

Instructions

  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. In the bowl of an electric mixer, combine peanut butter, sugars, and butter. Using the paddle attachment, beat until smooth and combined. Add eggs and vanilla and beat until smooth. With the mixer on stir, add oats and baking soda and stir until combined. (My mixer was really full at this point, so make sure to keep on low speed or you may end up with a peanut butter oatmeal splatter!). Stir in chocolate chips and M & Ms.
  3. Drop cookies by the heaping Tablespoon onto the prepared baking sheets. Press down gently with the palm of your hand. Press additional M & Ms onto the surface of each cookie if desired.
  4. Bake for 10 to 12 minutes or until cookies are puffed and barely golden. Remove from oven and allow to set up on the baking sheet for 5 minutes before removing. Always err on the side of under baking cookies. Even if they look a little "unset" in the middle, go ahead and take them out. They'll set up on the baking sheet. Store in an airtight container for up to a week.

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Did you make this recipe?

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Recipe adapted from Recipe Girl

More Gluten Free Recipes

Because my mom is sensitive to gluten, we largely owe her the credit for encouraging us to explore the world of gluten free baking. Over the years we’ve amassed quite a few Gluten Free Recipes here at NeighborFood. 

But if you are experiencing a severe allergy and mourning the limitations that it’s placing on your recipe choices, then you need to check out Wheat By the Wayside. Katie is another food blogger who specializes in cooking circles around Celiac disease. She offers some great tips and just has a beautiful and helpful site.

8 Comments

  1. Love that these contain no flour! If you want them to be 100% gluten free, make sure to use gluten free oats. Can’t wait to try them!

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