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Gluten-Free Monster cookies are the perfect combination of oats, peanut butter, chocolate chips, and M&M’s. The best part? They’re naturally gluten-free and naturally flourless. Whether you’re gluten-sensitive, celiac, or just love a hearty cookie, this Flourless Monster Cookie recipe will have you baking up a storm.
I make A LOT of cookies in our test kitchen at home…and these are one of the most requested. I have been making them for years but decided to switch it up a little and slightly reduce the oats and add M&M’s to make the best gluten-free monster cookie recipe. Here’s my original Gluten-Free Oatmeal Peanut Butter Chocolate Chip Cookie Recipe.
What you will LOVE about these Gluten-Free Monster Cookies:
- They don’t taste gluten-free. They are naturally flourless and since they are made only with rolled oats and this recipe doesn’t call for gluten-free flour, they taste like a classic chewy peanut butter oatmeal cookie. My kids don’t eat gluten free but this is one of their top cookies.
- They are easy to make! You can make them in one bowl with a hand mixer or in a stand mixer to make it extra easy.
- You can customize them! Throw in different types of chocolate chips, mini or regular plain M&M’s, pretzels,
Gluten Free Monster Cookie Ingredients:
It is so easy to whip up these oatmeal monster cookies. I suggest using rolled oats in these cookies.
- Butter (softened)
- Brown Sugar
- Sugar
- Creamy Peanut Butter (such as Jif or Skippy’s): Use a creamy peanut butter (NOT natural) since it has sugars and oils to keep the cookies soft and moist.
- Eggs
- Vanilla Extract
- Rolled Oats: I suggest using gluten-free rolled oats to ensure these cookies are certifiably gluten-free.
- Baking Soda
- Salt
- Chocolate Chips: Use semi-sweet or milk chocolate chips or omit all together and just use M&M’s.
- M&M’s: Use plain M&M’s — either mini or regular sized. Set some aside to press into the cookies once you remove from the oven.
How to make Flourless Monster Cookies:
- Cream butter and sugars together for at least 3-4 minutes, until light and fluffy. This helps create a smooth texture and gives the cookies a good amount of loft. Add peanut butter and mix for 1 minute longer. I use creamy Jif peanut butter. I would suggest using peanut butter that includes sugar, or you may end up with drier cookies.
- Add eggs one at a time and mix together, scraping the sides of the bowl after each addition. Add vanilla extract.
- Fold in oats, baking soda, salt, chocolate chips, and M&M’s.
- Chill the dough for at least 1 hour. This is an important step as the cookie dough will be too sticky, if you don’t allow it to chill. I like to chill the dough for several hours. If time is on your side, chill this cookie dough for 24 hours. When you roll the dough into balls and place them on a baking sheet, you may want to slightly flatten the cookies with your hand if you want thinner cookies.
- Watch carefully to not overbake these cookies. They are meant to be soft and chewy. Let them sit for 5 minutes before moving to the cooling rack.
The Secret to the Best Gluten-Free Monster Cookies:
Chill the dough! Why is chilling the dough so important? It firms up the dough for easier scooping. It is way too sticky without chilling! It also prevents spreading too much in the oven. It also intensifies flavors as the ingredients meld, and it also allows the oats to soak in some of the moisture.
Skipping this step often leads to flat, overly spread cookies.
Substitutions and Variations:
There are so many ingredients you can add to flourless monster cookies. Try adding different kinds of chocolate chips, butterscotch chips, different M&M’s, nuts or pretzels.
Frequently Asked Questions:
Are oats gluten-free?
Oats themselves are gluten-free, but they’re often processed in facilities that handle wheat. Always choose certified gluten-free oats. I buy mine at Trader Joe’s but you can find them at your local grocery store.
Why chill the dough?
Chilling prevents the cookies from spreading too much, creates a chewier texture, and allows flavors to develop fully.
Can I use crunchy peanut butter?
Yes! It will add extra texture, but smooth peanut butter creates a more cohesive dough.
Can I freeze the dough?
Absolutely. Scoop dough onto a tray, freeze until firm, then store in a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Baking Tips:
Don’t overbake. These cookies should look slightly underdone when you take them out.
Use a large cookie scoop for bakery-style cookies.
Experiment with mix-ins, but don’t overload the dough or it will fall apart.
Popular Gluten Free Cookie Recipes:
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Gluten-Free Monster Cookies
Ingredients
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 3/4 cup Creamy Peanut Butter (Jif or Skippy's)
- 2 large Eggs
- 1 teaspoon Vanilla
- 2 3/4 cups Gluten-Free Rolled Oats
- 1 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 to 2 cups M&M's
- 1/2 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl.
- Add the peanut butter and mix for 1 minute longer. Add eggs one at a time, mixing well after each addition. Add vanilla extract.
- Stir in rolled oats, baking soda, and salt. Set aside 1/4 cup of M&M's for placing on the top of the cookies once removed from the oven. Fold in M&M's and chocolate chips.
- Chill the dough for at least 1 hour. The dough does get even better if you can chill it overnight (or for 24 hours). If you don't chill the dough, the cookie dough is too sticky and will spread too much. Wrap the dough tightly in Saran Wrap and chill.
- Once the cookie dough is done chilling, preheat oven to 350 degrees. Use a light-colored baking sheet and line it with parchment paper or Silpat for easier removal.
- Drop cookie dough onto a baking sheet.Bake for 10-12 minutes. Carefully press the remaining M&M's into the baked cookies. Let set up for 5 minutes before removing from baking sheet.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Melissa, I have various cookie scoop sizes. Can you give me an estimate of how much dough you use for each cookie please?
Hi Stephanie! I use a medium size cookie scoop. It comes out to about 2.5 oz each!
Hi Melissa, I really like your recipes! I see this calls for rolled oats…would that be old fashioned or quick oats? Thanks!!
Hi Peggy! I like to use old fashioned rolled oats. I hope you love this recipe!
Thanks!! I’m gonna make these when my grandkids come over.
These are absolutely incredible!!
I only use natural peanut butter, will that work?
Hi Lisa! I don’t suggest using natural peanut butter as it might make the cookies too dry.
Thank you
What is the baking temp?
Hi Ladonna! Preheat the oven to 350 degrees. I hope you enjoy these cookies!