Colorful and vibrant, these chewy gluten-free monster cookies are chock full of M&Ms, chocolate chips and are the perfect addition to your holiday cookie exchange. Cute, delicious and easy to make, everyone will love them! Go bake a batch today!
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Jump to:
- What are Monster Cookies?
- Are Monster Cookies Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipes Notes + Substitutions:
- How to Make Gluten-Free Monster Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cookies to Bake:
- Peanut Butter & Chocolate Treats You’ll Love:
- Holiday Recipes to Make:
- Easy Gluten-Free Monster Cookies
What are Monster Cookies?
If you’ve never heard of monster cookies before, then you’re in for a colorful treat!
They’re basically a combination of peanut butter cookies, oatmeal cookies and M&M cookies all in one single bite, and are the cookies that you can’t miss out on this holiday season!
Rich, thick and chewy, with the incredible flavors of peanut butter and chocolate all together, you’ll want to bake batch after batch of these cookies!
Are Monster Cookies Gluten-Free?
Traditional monster cookie recipes usually use regular wheat flour (which contains gluten), and hence are not gluten-free.
However, today we’re making a gluten-free version (using both a gluten-free all-purpose flour blend as well as certified gluten-free oats)!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making this gluten-free monster cookies recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Preparing the cookie dough is a cinch, and a batch of these flourless monster cookies comes together from scratch in under an hour!
- Perfect Texture & Flavor: These chewy cookies have just slightly crispy edges, and are filled with peanut butter and chocolate for the absolute holiday treat!
- Totally Gluten-Free: The best part is that these colorful M&M cookies are 100% gluten-free, which means that those with Celiac disease or gluten intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free monster cookies recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipes Notes + Substitutions:
- Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
- White Sugar: I used white sugar, but you may also use cane sugar or maple sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Butter: Make sure to use unsalted butter as we will be adding salt in this recipe. If you use salted butter, make sure to leave the salt out. If you wish, you may also use unsalted dairy-free butter (vegan butter) or coconut oil if you prefer. (If using coconut oil, I recommend using refined coconut oil which has a neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste).
- Eggs: Eggs are necessary for binding the ingredients together. I have not made this gluten-free monster cookie recipe without eggs before, but if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Creamy Peanut Butter: Make sure to use creamy peanut butter to make mixing the cookie dough easier. Alternatively, if you are allergic to peanuts, you may use almond butter, cashew butter or sunflower seed butter instead.
- Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.
- Baking Powder: Baking powder is the only leavening agent used in this gf monster cookies recipe, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Oats: You can use either rolled oats, old-fashioned oats, or quick oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because sometimes oats are processed in the same facilities as other gluten-containing grains).
- Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend is that made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and is essential in helping the ingredients bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- M&Ms: I used mini M&Ms milk chocolate candies. If you are Celiac or gluten-intolerant, make sure to use the gluten-free M&Ms that do not contain gluten in their allergen list (not all M&Ms are gluten-free).
- Chocolate Chips: You can either use mini chocolate chips or finely chopped chocolate. If you are Celiac or gluten-intolerant, make sure to use gluten free chocolate chips.
How to Make Gluten-Free Monster Cookies (Step by Step):
1. Combine Butter, Sugar & Peanut Butter
In a large mixing bowl, mix together the brown sugar, white sugar, and butter and beat everything. Then add peanut butter and beat again.
2. Add Vanilla and Eggs
Add vanilla and eggs, one at a time, stirring after each.
3. Combine Dry Ingredients
Mix the gluten-free all-purpose flour, gluten-free oats, baking powder, baking soda and salt in a separate bowl.
4. Add Dry Ingredients to Wet Ingredients
Add the dry ingredients to the bowl with the wet ingredients and stir well to get cookie dough.
(Note: The dough will be wet and sticky, but that’s fine.)
5. Fold in M&Ms & Chocolate Chips
Add the mini M&Ms and chocolate chips (or chopped chocolate) to the dough, folding them in with a spatula until they are evenly distributed.
6. Chill Dough
Place the bowl of cookie dough in the refrigerator and chill for 30 mins.
7. Preheat Oven
While the dough is chilling, preheat the oven to 350F and line a large baking sheet with a silpat or parchment paper.
8. Form Dough Balls
Once the dough has chilled, use a tablespoon cookie scoop to scoop out the dough and shape it into 1 to 1 ½ inch balls and place them on the prepared baking sheet 2 inches apart.
9. Flatten Dough Balls Slightly
Use your fingers to flatten to the dough balls slightly until they are approximately 2 to 2 ½ inches in diameter.
10. Bake Until Ready
Place the cookie sheet in the preheated oven and bake for 10-12 minutes until the cookies are golden brown.
Once baked, let the cool slightly before placing on a wire rack to cool fully (the cookies will be a little soft at first and then harden a little more over the next few minutes).
Dish by Dish Tips/Tricks:
- Swap out Peanut Butter: I used peanut butter, but if you are allergic to peanuts, you may use almond butter, cashew butter or sunflower seed butter instead.
- Switch the M&Ms According to Occasion: This gluten-free M&M cookies recipe is very versatile, and you can make monster Christmas cookies by using Christmas colors (red and green M&Ms), or St Patrick’s day monster cookies (green and black M&Ms).
- Prefer Crispier Cookies? If you aren’t a big fan of the chewy texture and want a cookie that is more crispy, simply bake these gluten free monster cookies for 1-2 extra minutes.
- Freezing the Dough: Alternatively, you may also freeze the chilled cookie dough by shaping it into a big ball and then wrapping the ball in various layers of plastic wrap and then freezing for 2 months. Let the dough ball thaw completely overnight in the refrigerator before forming small dough balls and baking as per the instruction in the recipe card.
Recipe FAQs:
To store, place the cookies in an airtight container or wrap them in plastic wrap and then store at room temperature for up to 5 days.
To freeze, place the cooled gluten-free monster cookies in single layers separated by parchment paper in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen monster cookies thaw completely overnight in the refrigerator before warming them up slightly in the oven and eating.
Other Gluten-Free Cookies to Bake:
- Gingerbread Cookies (Gluten-Free, Dairy-Free)
- Soft, Chewy Sugar Cookies (Gluten-Free, Dairy-Free)
- Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
- Chewy Snickerdoodles (Gluten-Free, Dairy-Free)
Peanut Butter & Chocolate Treats You’ll Love:
- Peanut Butter Blossoms (Gluten-Free)
- Peanut Butter Buckeyes (Gluten-Free, Vegan)
- Healthy Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- Easy Peanut Butter Cups (Gluten-Free, Vegan)
Holiday Recipes to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Gluten-Free Monster Cookies
- Total Time: 52 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Colorful and vibrant, these gluten-free monster cookies are chock full of M&Ms, chocolate chips and are the perfect addition to your holiday cookie exchange. Cute, delicious and easy to make, everyone will love these! Go bake a batch today!
Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 unsalted butter
- 2 eggs
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/5 teaspoon salt
- 1 cup gluten-free oats
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1 cup mini M&Ms
- 1/3 cup mini chocolate chips or chopped chocolate
Instructions
- Combine Butter, Sugar and Peanut Butter: Mix two types of sugar, add butter and beat everything. Then add peanut butter and beat again.
- Add Vanilla and Eggs: Add vanilla and eggs, one at a time, stirring after each.
- Combine Dry Ingredients: Mix the gluten-free all-purpose flour, gluten-free oats, baking powder, baking soda and salt in a separate bowl.
- Add Dry Ingredients to Wet Ingredients: Add to wet ingredients and stir to get cookie dough.
- Fold in M&M’s and Chocolate Chips: Add the mini M&Ms and chocolate chips to the dough, folding them in with a spatula until they are evenly distributed.
- Chill Dough: Place the bowl of cookie dough in the refrigerator and chill for 30 mins.
- Preheat Oven: While the dough is chilling, preheat the oven to 350F and line a large baking sheet with a silpat or parchment paper.
- Form Dough Balls: Once the dough has chilled, shape the dough into 1 to 1 ½ inch balls and place them on the prepared baking sheet 2 inches apart.
- Flatten Dough Balls Slightly: Use your fingers to flatten to the dough balls slightly until they are approximately 2 to 2 ½ inches in diameter.
- Bake Until Ready: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Once baked, let the cool slightly before placing on a wire rack to cool fully (the cookies will be a little soft at first and then harden a little more as time passes).
Notes
Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
White Sugar: I used white sugar, but you may also use cane sugar or maple sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: Make sure to use unsalted butter as we will be adding salt in this recipe. If you use salted butter, make sure to leave the salt out. If you wish, you may also use unsalted dairy-free butter or coconut oil if you prefer (if so, I recommend using refined coconut oil which has a neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste).
Eggs: Eggs are necessary for binding the ingredients together. I have not made this gluten-free monster cookie recipe without eggs before, but if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
Peanut Butter: Make sure to use creamy peanut butter to make mixing the cookie dough easier. Alternatively, if you are allergic to peanuts, you may use almond butter, cashew butter or sunflower seed butter instead.
Vanilla Extract: I recommend adding a bit of vanilla extract for extra flavor.
Baking Powder: Baking powder is the only leavening agent used in this gf monster cookies recipe, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because sometimes oats are processed in the same facilities as other gluten-containing grains).
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend is that made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and is essential in helping the ingredients bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
M&Ms: I used mini M&Ms. If you are Celiac or gluten-intolerant, make sure to use the gluten-free M&Ms that do not contain gluten in their allergen list (not all M&Ms are gluten-free).
Chocolate Chips: You can either use mini chocolate chips or finely chopped chocolate.
Storing/Freezing: To store, place the cookies in an airtight container or wrap them in plastic wrap and then store at room temperature for up to 5 days. To freeze, place the cooled cookies in single layers separated by parchment paper in a freezer-safe container or freezer bags and freeze for up to 2 months. Let the frozen monster cookies thaw completely overnight in the refrigerator before warming them up slightly in the oven and eating.
Freezing the Dough: Alternatively, you may also freeze the chilled cookie dough by shaping it into a big ball and then wrapping the ball in various layers of plastic wrap and then freezing for 2 months. Let the dough ball thaw completely overnight in the refrigerator before forming small dough balls and baking as per the instruction in the recipe card.
- Prep Time: 10 mins
- Chilling Time: 30 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Grace Lim says
Hello Felicia!
These monster cookies look very interesting.
Children in general will be drawn to the radiant colors of the cookies and would pick up these when they are placed together with the other cookies on the party table.
The colors brings up the mood as well when served at a gathering of people. A good choice for selection of cookies to be served in this festive season as well.
Have a blessed day ahead!
Mum
Felicia Lim says
Yes, these monster cookies are cute right??