Soft baked and oh-so delicious, these Gluten-Free Monster Cookies will disappear in no time. This recipe is simple to make and you can add in your favorite cookie add-ins.
These gluten free cookies have the new gluten free Oreos in them (optional).
If you love cookies with oats, you’ll want to try my Gluten Free Oatmeal Cookies next. Looking for more classic gluten free cookie recipes? You'll want to make my Gluten Free Chocolate Chip Cookies.
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 been wanting to share my gluten free monster cookies recipe here. When the new gluten free oreos were hit the shelves, I new 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 little add-ins like candies, cookies, and baking chips.
Ingredients in Gluten Free Monster Cookies:
Gluten Free Flour
Gluten Free Oats
Semi-Sweet Chocolate Chips
Gluten Free Oreos
If you have any questions, please leave a comment below.
Is Oatmeal Gluten Free?
Often people ask is oatmeal 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 the CAN have gluten if it’s added.
You'll want to stick to purity protocol oats, if possible. Purity protocol 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 they are processed in a dedicated facility.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, give your flour bag a shake 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 are M&M’s gluten free? While Mars Chocolate does not label their candies gluten free, the regular M&Ms are gluten free and they are 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 a gluten free Oreos and gluten free double stuffed Oreos in January of 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.
Tips for Making Gluten Free Monster Cookies
Read the entire recipe before you start.
We recommend that the first time you make these gluten free monster cookies, you don’t substitute anything that hasn’t been tested.
This recipe works best if all the ingredients are at room temperature.
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 a creamy, no stir peanut butter for best results. We don't recommend chunky peanut butter in this recipe.
Use quick oats. You can pulse regular oats in a food processor for 5-10 seconds to make quick oats, if needed.
You can chill cookie dough for 1-2 days in 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.
Cookies can be stored in air tight containers for about a week and still stay fresh or stored in freezer for about a month.
Can I freeze Gluten Free Monster Cookies?
Yes, you can freeze the baked and cooled monster cookies in an airtight container for up to 3 months. Alternatively, you can freeze the cookie dough as cookie dough balls for up to 3 months.
Did you make these glute free monster cookies? Please leave a comment below letting us know if you added the gluten free Oreos, and what you thought.
- 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)
- 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.
- This recipe works best if all the ingredients are at room temperature.
- 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 a creamy, no stir peanut butter for best results. We don't recommend chunky peanut butter in this recipe.
- Use quick oats. You can pulse regular oats in a food processor for 5-10 seconds to make quick oats, if needed.
- You can chill cookie dough for up to 2 days. Just remember to pull it from the fridge to soften for at least 20 minutes before baking.
- Cookies can be stored in air tight containers for about a week and still stay fresh or stored in freezer for about a month.
Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 164mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.