I remember the first time I made Monster Cookies. I was about ten, standing on a stepstool in my grandma’s kitchen, trying not to spill the entire bag of chocolate chips into the bowl. She always said, “The secret to a good cookie is making it with love… and just a little too much peanut butter.”
Years later, I realized that making them gluten-free was actually pretty easy, and let me tell you—this version?
Absolute perfection.
These cookies are packed with creamy peanut butter, chewy oats, chocolate chips, and crunchy candy-coated pieces. They’re soft in the center, just crisp enough on the edges, and disappear faster than you can say “who took the last one?”
If you need a foolproof gluten-free treat, this is it. No fancy flour blends, no weird ingredients—just real food, real good.
Tips for the Best Gluten-Free Monster Cookies
- Use the right oats: Always grab certified gluten-free oats to avoid cross-contamination. Regular oats often contain traces of gluten.
- Don’t overbake: These cookies should look slightly underdone in the middle when you pull them out. They set up as they cool.
- For extra chewiness: Swap half the butter for coconut oil. It makes them stay softer even longer!
- Make them dairy-free: Use vegan butter and dairy-free chocolate chips.
Variations & Substitutions
- Nut-Free Version: Swap the peanut butter for sunflower seed butter.
- No Chocolate Chips? Use chopped dark chocolate or white chocolate chunks.
- Add Crunch: Throw in 1/2 cup chopped pecans, walnuts, or even shredded coconut.
- Pumpkin Spice Twist: Replace vanilla with 1 teaspoon pumpkin spice and add 1/4 cup raisins.
How to Serve & Store
- Serve Warm: These cookies are best when they’re still slightly warm, with melty chocolate in every bite.
- Milk’s Best Friend: Dunk ‘em in a glass of cold almond milk, regular milk, or even hot cocoa.
- Storage: Keep them in an airtight container at room temp for up to 5 days. For longer storage, freeze them for up to 3 months and thaw as needed.
If you’re anything like me, you’ll “accidentally” eat two or three straight off the baking sheet. But hey, when a cookie’s this good, why fight it?
Enjoy! 🍪
Gluten-Free Monster Cookies
- Total Time: 22 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
These chewy, peanut buttery monster cookies are naturally gluten-free, packed with oats, chocolate chips, and colorful candy pieces. A family favorite that’s easy to make!
Ingredients
- 1 cup creamy peanut butter (or almond/sunflower butter for nut-free)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups certified gluten-free old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 3/4 cup candy-coated chocolate pieces (like gluten-free M&Ms)
Instructions
- Preheat & Prep
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. - Mix the Wet Ingredients
In a large bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy. This takes about 2 minutes with a hand mixer. - Add the Eggs & Vanilla
Mix in the eggs, one at a time, followed by the vanilla extract. Scrape the sides of the bowl as needed to keep everything incorporated. - Dry Ingredients & Oats
Sprinkle in the baking soda and salt, then stir in the oats until fully combined. The dough will be thick but not overly sticky. - Add the Good Stuff
Fold in the chocolate chips and candy-coated chocolate pieces. If you like, save a few extras to press on top of the cookies before baking (it makes them look bakery-style!). - Scoop & Bake
Using a medium cookie scoop or a tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your palm. - Bake Until Golden
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. They’ll firm up as they cool. - Cool & Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. Try to resist eating them all at once!
Notes
Use certified gluten-free oats to keep this recipe completely gluten-free. You can swap peanut butter for almond or sunflower butter if needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~210
- Sugar: 16g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
