By Wendy Stoltz / Last Modified On September 11, 2023

You have to make these Gluten-Free Monster Cookies. They're a delightful twist on a classic treat and will leave you craving more. These soft-baked wonders are loaded with creamy peanut butter, velvety chocolate chips, and vibrant M&M candies, creating a burst of flavors in every bite. So, unleash your inner cookie monster and enjoy the irresistible flavors and textures.

As always, they're gluten free. Enjoy my monster cookie recipe!

If you enjoy oat-filled cookies, don't miss my Gluten-Free Oatmeal Cookies. Looking for classic gluten-free options? Try my irresistible Gluten-Free Chocolate Chip Cookies. And for more delightful gluten-free treats, check out these gluten-free no-bake cookies, gluten-free double chocolate chip cookies, and edible gluten-free cookie dough.

As you can see, I'm a major fan of cookie recipes. These should give you enough options to choose from. After all, they're my favorite gluten-free cookie recipes!

Table of Contents

Gluten-Free Monster Cookies Recipe

Monster cookies are peanut butter cookies with oats, chocolate chips, and M&Ms. You can use gluten-free flour and gluten-free oats to make these delicious, soft monster cookies gluten-free.

I’ve wanted to share my gluten-free monster cookies recipe here. When the new gluten-free Oreos hit the shelves, I knew it was time to make some monster cookies.

Monster cookies are a bit of a “kitchen sink” cookie, meaning there are a variety of ingredients, and you can add as many or as few add-ins like candies, cookies, and baking chips.

Why You’re Going to Love These Gluten-Free Monster Cookies

Deliciously Irresistible - These cookies are packed with various flavors and textures, combining chewy oats, rich chocolate, and crunchy add-ins for a truly indulgent treat.

Easy to Make - With simple instructions and common pantry ingredients, these cookies can be whipped up quickly, satisfying your sweet tooth with minimal effort.

Versatile and Customizable - Whether you prefer classic combinations or want to experiment with different mix-ins like nuts, dried fruits, or even candy, these cookies provide endless personalization and flavor exploration possibilities.

Ingredients in Gluten-Free Monster Cookies

Dark Brown Sugar - Dark brown sugar adds sweetness and moisture to the cookies, resulting in a soft and chewy texture.

Unsalted Butter - Room-temperature unsalted butter provides richness and helps bind the ingredients together, giving the cookies a tender buttery flavor.

Peanut Butter - Creamy peanut butter adds creaminess, richness, and a distinct nutty flavor to the cookies, complementing the other ingredients.

Eggs - Eggs act as a binding agent, helping to hold the cookie dough together and giving structure to the cookies.

Vanilla Extract - Vanilla extract enhances the overall flavor of the cookies, adding a warm and aromatic note.

All-Purpose Gluten-Free Flour - Gluten-free flour substitutes traditional flour, ensuring the cookies can be consumed for our gluten sensitivities. It provides structure and texture to the cookies. These are, therefore, not flourless monster cookies.

Baking Soda - Baking soda acts as a leavening agent, helping the cookies rise and giving them a slightly lighter texture.

Baking Powder - Baking powder also leavens, resulting in tender and fluffy cookies.

Salt - Salt balances the sweetness and enhances the flavors, ensuring a well-rounded taste in every bite.

Gluten-Free Quick Oats - The uncooked quick oats add texture and a chewy element to the cookies, making them hearty and satisfying.

Mini Chocolate Chips - The mini chocolate chips melt slightly during baking, creating pockets of chocolatey goodness throughout the cookies.

M&M's - The vibrant and colorful M&M's provide bursts of sweetness and a delightful crunch, adding a playful and festive touch to the cookies.

Gluten-Free Oreos (optional) - Crushed gluten-free Oreos can be added to the dough for an extra layer of indulgence and a cookies-and-cream flavor. This is an optional ingredient that can be omitted or substituted if desired.

Equipment Needed for This Gluten-Free Monster Cookies

Mixing Bowl - Use a large mixing bowl to combine the ingredients and ensure they are well incorporated.

Baking Sheet - Prepare a baking sheet lined with parchment paper to prevent the cookies from sticking and ensure even baking.

Cookie Scoop - A cookie scoop or a spoon will help portion the dough evenly and create perfectly round cookies.

Hand Mixer - A hand mixer is essential for efficiently and effectively creaming the butter, sugar, and peanut butter together. It helps create a smooth and well-incorporated dough.

Spatula - A spatula is useful for scraping down the sides of the mixing bowl, ensuring all the ingredients are properly combined. It is also handy for gently folding in oats, chocolate chips, M&M's, and optional crushed gluten-free Oreos.

Cooling Rack - A cooling rack is useful for transferring freshly baked cookies to cool down. It allows air to circulate around the cookies, preventing them from becoming soggy on the bottom.

If you have any questions about making Gluten-Free Monster Cookies, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Monster Cookies

Using a hand mixer or standing mixer, cream the brown sugar and butter in a large mixing bowl for 2-3 minutes.
Add the peanut butter and mix well.
Add the eggs and vanilla and mix until well combined.
Add flour, baking soda, baking powder, and salt and mix until combined.
Slowly add the oats, 1 cup at a time, mixing until well incorporated.
Use a spatula or wooden spoon to fold in the chocolate chips, M&Ms, and gluten-free Oreos (optional).
Cover the bowl and place it in the refrigerator while the oven preheats.
Preheat oven to 350F degrees and line a baking sheet with parchment paper.
Drop dough by the measured tablespoonful, two inches apart, onto the baking sheet.
Bake for 14-16 minutes or until the centers are set, rotating the pan halfway through for even baking.
Cool for 5 minutes before transferring them to a cooling rack. Repeat until all the cookies are baked.
Store in an airtight container at room temperature for up to 4 days.

Tips for Making Gluten-Free Monster Cookies

Read the recipe - Read the entire recipe before you start.

Don't substitute on the first attempt - We recommend that the first time you make gluten-free monster cookies, you don’t substitute anything that hasn’t been tested.

Use room temperature ingredients - This recipe works best if all the ingredients are at room temperature.

Let the dough rest - Let your cookie dough rest in the fridge for 30 minutes before baking. This gives a little extra time for the gluten-free flour to absorb the other ingredients.

Use a measured cookie scoop - I don’t recommend baking one big cookie, as the edges will burn before the center cooks.

Use the correct peanut butter - Use creamy, no-stir peanut butter for best results. We don't recommend chunky peanut butter in this recipe.

Use quick oats - If needed, you can pulse regular oats in a food processor for 5-10 seconds to make quick oats.

Make ahead - You can chill cookie dough for 1-2 days in the fridge if this is something you want to make ahead of time. Just remember to pull it from the fridge to soften for about 15-20 minutes before getting ready to bake.

Store in an airtight container - Cookies can be stored in airtight containers for about a week and remain fresh or stored in the freezer for about a month.

Frequently Asked Questions

Is Oatmeal Gluten-Free?

Often people ask if oatmeal is gluten-free. While oats themselves are naturally gluten-free, if processed in a facility that processes other gluten-containing grains, they can become contaminated.

I'm not saying that they do. I'm saying they CAN have gluten if it’s added.

You'll want to stick to purity protocol oats, if possible. Purity protocol for oats can vary, but really the goal is to eliminate contamination of oats. Purity protocol means they are grown with care not to contaminate the crops and processed in a dedicated facility.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, shake your flour bag to help break up condensed areas and air, then spoon the flour into the measuring cup and level.

Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.

Gluten-Free Monster Cookie Add-ins

We’ve added M&Ms, Semi-Sweet Baking Chips, and Gluten-Free Oreos to these Gluten-Free Monster Cookies.

You can add your favorite add-ins. A couple of ideas: chopped nuts or seeds, white baking chips, butterscotch or peanut butter chips, chopped dried fruit, and spices such as cinnamon or nutmeg.

One of the great things about these cookies is that they are versatile, and you can switch out the add-ins to make it just the way you like.

Are M&M’s gluten-free?

For anyone who loves M&Ms, I bet you’re wondering, is M&M’s gluten-free? While Mars Chocolate does not label their candies gluten-free, the regular M&Ms are gluten-free and perfect in this gluten-free monster cookie recipe.

Just a warning, the pretzel M&Ms, crispy M&Ms, and many of the seasonal M&Ms are not gluten-free. Always check labels.

If you have additional food allergies or intolerances besides gluten, feel free to use your favorite chocolate candy in these gluten-free monster cookies.

Are Oreos Gluten-Free?

We often get the question, are Oreos gluten-free? Traditionally Oreos are made with enriched wheat flour. Nabisco launched gluten-free Oreos and gluten-free double-stuffed Oreos in January 2021.

The new gluten-free Oreos are, in fact, gluten-free. Yay! But of course, please make sure to check labels to ensure you understand the ingredients in the gluten-free Oreos.

Oat flour is listed as one of the ingredients in Gluten-Free Oreos. If you can’t have oats, it’s best to skip this add-in when you make these gluten-free monster cookies.

How Do I Store Gluten-Free Monster Cookies?

Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.

Can I Freeze Gluten-Free Monster Cookies?

You can freeze the baked and cooled monster cookies in an airtight container for up to 3 months. Alternatively, you can freeze monster cookie dough as cookie dough balls for up to 3 months.

Can You Make Gluten-Free Monster Cookies Ahead of Time?

Yes! You can prepare the monster cookie dough in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to develop, resulting in even more delicious cookies.

What Substitutions / Replacements Can I Make in These Gluten-Free Monster Cookies?

Nut Butter - Feel free to use almond butter or sunflower seed butter as a substitute for peanut butter if desired. I have not tried it but it can be done. I suggest you make the recipe as is first and then experiment.

Mix-ins - Get creative with your mix-ins by using white chocolate chips, butterscotch chips, or raisins instead of the traditional chocolate chips and M&M candies.

Quick Oats Vs. Rolled Oats

Quick oats and rolled oats are both types of oats that can be used in baking, including for making Gluten-Free Monster Cookies. Here's a comparison of the two:

Quick Oats

Quick oats, also known as instant or minute oats, are oats that have been pre-cooked, dried, and then rolled into thinner flakes.
They have a finer texture compared to rolled oats.
Quick oats absorb liquid more quickly than rolled oats, resulting in a softer texture in baked goods.
They are commonly used in recipes that require a shorter cooking time, such as cookies and muffins.
In Gluten-Free Monster Cookies, quick oats provide a softer texture and help bind the monster cookie dough together.

Rolled Oats

Rolled oats, also known as old-fashioned oats, are whole oats that are steamed and then flattened with large rollers.
They have a thicker and more chewy texture compared to quick oats.
Rolled oats take slightly longer to cook and absorb liquid, which can result in a heartier texture in baked goods.
They are commonly used in recipes like granola bars, oatmeal, and overnight oats.
In Gluten-Free Monster Cookies, rolled oats add a chewy texture and a slightly nutty flavor to the cookies.

In the case of Gluten-Free Monster Cookies, both quick oats and rolled oats can be used interchangeably, depending on your preference. Quick oats produce a softer texture, while rolled oats provide a chewier texture. Feel free to choose the oats that align with your desired cookie texture. I suggest a certified gluten-free oats for peace of mind.

Why Are Monster Cookies Falling Apart?

If your Gluten-Free Monster Cookies are falling apart, there could be a few possible reasons. Here are some common factors that can contribute to cookies falling apart:

Insufficient Binding Ingredients - The binding ingredients in the recipe, such as eggs, butter, or peanut butter, help hold the cookie dough together. If the proportion of these binding ingredients is too low, it can result in a crumbly texture and cookies that fall apart easily.
Dry Cookie Dough - If the cookie dough is too dry, it may not hold together properly. This can happen if the amount of flour or oats is excessive, or the dough is overmixed, causing it to become dry and crumbly.
Incorrect Baking Time or Temperature - Overbaking the cookies can result in a drier texture and increased crumbliness. It's essential to follow the recipe's recommended baking time and temperature to ensure the cookies are baked to the right level of doneness.
Inadequate Cooling Time - Cookies need time to set and firm up after being removed from the oven. If they are handled or moved too soon, they may break apart. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Yield: 36 cookies

Gluten-Free Monster Cookies

Name: Gluten-Free Monster Cookies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 36
Cuisine: American
Ingredients: 1 ½ cups dark brown sugar; 1 cup (2 sticks) unsalted butter, room temperature; ½ cup peanut butter (creamy, no stir); 2 large eggs; 2 teaspoons vanilla extract; 1 ½ cups all-purpose gluten free flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups gluten free quick oats, uncooked; ½ Cup mini chocolate chips (we used Enjoy Life); 1 cup M&M’S; 1 cup gluten free Oreos, crushed (optional)

You have to make these Gluten-Free Monster Cookies a delightful twist on a classic treat that will leave you craving more. These soft-baked wonders are loaded with creamy peanut butter, velvety chocolate chips, and vibrant M&M candies, creating a burst of flavors in every bite.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

1 ½ cups dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
½ cup peanut butter (creamy, no stir)
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose gluten free flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups gluten free quick oats, uncooked
½ Cup mini chocolate chips (we used Enjoy Life)
1 cup M&M’S
1 cup gluten free Oreos, crushed (optional)

Instructions

Using a hand mixer or standing mixer, cream the brown sugar and butter in a large mixing bowl for 2-3 minutes.
Add the peanut butter and mix well.
Add the eggs and vanilla and mix until well combined.
Add flour, baking soda, baking powder, and salt and mix until combined.
Slowly add in the oats, 1 cup at a time, mixing until well incorporated.
Use a spatula or wooden spoon to fold in the chocolate chips, M&Ms, and gluten free Oreos (optional).
Cover bowl and place in the refrigerator while the oven preheats.
Preheat oven to 350F degrees and line a baking sheet with parchment paper.
Drop dough by measured tablespoonful, two inches apart, onto the baking sheet.
Bake for 14-16 minutes or until the centers are set, rotating the pan half way through for even baking.
Cool for 5 minutes before transferring them to a cooling rack. Repeat until all the cookies are baked.
Store in an airtight container at room temperature for up to 4 days.

Notes