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.