These gluten free monster cookies are ultimate cookie recipe. With peanut butter, oats, m&ms and chocolate chips, this simple recipe is bound to be a hit. They’re flourless, easy to make and so soft and chewy.
You basically get four cookies in one with these gluten free monster cookies. I’m obsessed!
Plus, they’re ready in less than 30 minutes and require simple ingredients you probably have on hand like peanut butter and oats.
Since they’re flourless, they’re naturally gluten free so you don’t even have to mention the dietary component to the gluten free skeptics in your life! Try my flourless chocolate cake or chocolate chip snickerdoodles next!
Why you’ll love this recipe
- One bowl
- Soft & chewy
- Easy to make
BUTTER. You need just 1/4 cup of butter to add moisture and a rich flavor to these cookies. You can use dairy free if you prefer.
SUGAR. A mix of white and light brown sugar create both the perfect texture and flavor here.
EGG. One egg plus an extra egg yolk help bind all ingredients together and help create a deliciously chewy cookie.
PEANUT BUTTER. Peanut butter adds a rich flavor to these cookies and helps keep them moist thanks to the high fat content. You can sub for any other nut butter such as almond butter if you prefer.
OATS. I suggest using quick oats because they have a softer texture, but if you only have rolled/old fashioned oats, that will work too.
CHOCOLATE AND M&MS. I like using both mini chocolate chips and mini m&ms for this recipe, but regular ones work too!
How to make gluten free monster cookies
Add the softened butter and both sugars to a bowl and beat together with an electric mixer for 1 minute.
Add in the peanut butter, egg, egg yolk and vanilla. Beat for an additional 30 seconds.
Add in the quick oats, baking soda and salt. Mix to combine. Fold in the chocolate chips and m&ms. Mix until combined.
Use a 2 tablespoon cookie scoop and scoop into balls. Smoosh all ingredients together to ensure the chocolate chips and m&ms are well combined in the dough.
Add to your baking sheet, you will need to do 2 batches, I don’t suggest more than 9 on a sheet at a time for this recipe.
Bake for 9-12 minutes. They will continue to firm as they cool, so bake just until they look set. Let cool completely, then serve and enjoy!
How to store and freeze
To store: Once prepared, these gluten free monster cookies will store in an air tight container for about 5 days. Allow them to cool completely and then put a lit on a container so they don’t dry out.
To freeze before baking: You can freeze the dough before baking! Just scoop and roll into balls, then place in a freezer safe bag for up to 2 months.
When you’re ready to bake, preheat the oven to 325 Fahrenheit, and bake as usual but for a few extra minutes to account for the frozen dough.
To freeze after baking: Allow the cookies to cool completely, then transfer to a zip lock bag. Freeze for up to 2 months, then reheat at 300 for about 5-10 minutes or until warm through the center.
How do I keep my cookies from spreading?
During baking, cookies naturally spread, but the key is to make sure they don’t spread too much so they end up flat.
To keep these gluten free monster cookies from spreading, be sure to use exact measurements and room temperature butter.
These definitely shouldn’t spread too much since the batter is fairly thick, the cookies will also be thick!
Can I make them vegan?
You may be able to make these without the egg and egg yolk, but m&ms are not vegan as they contain milk.
If you want to make these eggless cookies, I would suggest 5 tablespoons of apple sauce in place of the egg and egg yolk. The texture will be a bit different and they ay spread slightly more, but they will be delicious!
More gluten free cookie recipes!
- Almond Flour Chocolate Chip Cookies
- Brownie Cookies
- Classic GF Chocolate Chip Cookies
- Oat Flour Cookies
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to leave a comment below so I can see your creation!
Gluten Free Flourless Monster Cookies
by: claire cary
- ¼ cup butter softened/room temperature
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup peanut butter
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Add the softened butter and both sugars to a bowl and beat together with an electric mixer for 1 minute.
- Add in the peanut butter, egg, egg yolk and vanilla.
- Beat for an additional 30 seconds.
- Add in the quick oats, baking soda and salt. Mix to combine.
- Fold in the chocolate chips and m&ms. Mix until combined.
- Use a 2 tablespoon cookie scoop and scoop into balls. Smoosh all ingredients together to ensure the chocolate chips and m&ms are well combined in the dough.
- Add to your baking sheet, you will need to do 2 batches, I don't suggest more than 9 on a sheet at a time for this recipe.
- Bake for 9-12 minutes. They will continue to firm as they cool, so bake just until they look set.
- Let cool completely, then serve and enjoy!