Gluten Free Monster Cookies made with a few healthier swaps — coconut oil instead of butter and quick oats and peanut butter instead of flour.
Try these popular cookie recipes next: Chewy Chocolate Chip Cookies, Snickerdoodle Cookies, or Oatmeal Cookies.
Why We Love These Gluten Free Monster Cookies
- Better Choices: Uses coconut oil, less sugar, and no flour.
- Simplified Baking: Easy one-bowl preparation.
- Gluten-Free Friendly: Are gluten-free with the right ingredients (be sure to use gluten free oats).
- Customizable Taste: Options for various chocolate types and added flavors.
- Balanced Nutrition: Healthier while still deliciously satisfying.
Ingredients
- Peanut Butter: Provides a creamy base and rich flavor.
- Brown Sugar: Adds sweetness and moisture, contributing to a chewy texture.
- Coconut Oil: Replaces butter for a healthier fat option, adding to the cookie’s texture.
- Egg + Egg Yolk: Binds the ingredients and adds richness to these gluten free monster cookies.
- Baking Soda: Acts as a leavening agent for rise and chewiness.
- Salt & Vanilla Extract: Enhances flavor; salt balances sweetness.
- Oats: Offers structure and a hearty texture, substituting traditional flour.
- Chocolate Chips & M&M’s: Provide sweet, chocolatey bursts in every bite.
How To Make Gluten Free Monster Cookies
- Use Gluten-Free Ingredients: Gluten-free peanut butter, oats, chocolate chips, and M&M’s®.
- Combine Wet Mixture: Mix peanut butter, sugar, and coconut oil; then eggs, baking soda, salt, and vanilla.
- Add Dry Ingredients: Stir in oats, chocolate chips, and M&M’s®.
- Chill Dough: Refrigerate for 10 minutes.
- Bake: Shape into balls and bake at 350°F for 9-12 minutes. Enjoy!
Quick Tip
For those with celiac disease: Standard M&M’s (Milk, Peanut, Peanut Butter, Almond) are gluten-free, but specialty flavors may not be. Check Celiac.com for specific details. Most chocolate chips are gluten-free, but butterscotch chips typically contain gluten. Always read labels to confirm.
Flourless Monster Cookie Tips
- Room-Temperature Ingredients: Use eggs at room temperature for fluffier cookies. Soak cold eggs in warm water for 5-10 minutes to warm them up.
- Precise Measuring: Level off measurements for accuracy.
- Use Silicone Liner or Parchment Paper: Ensures even baking, prevents burning, and simplifies cleanup.
More Gluten Free Treats
- Gluten Free Zucchini Muffins
- Gluten Free Apple Muffins
- The Best Brownies
- Gluten Free Banana Pancakes
- Gluten-Free Banana Muffins
Gluten Free Monster Cookies
Gluten Free Monster Cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats and peanut butter instead of white flour.
Ingredients
- 3/4 cup creamy peanut butter
- 1 cup light brown sugar lightly packed
- 3 tablespoons coconut oil firm (unmelted)
- 1 large egg
- 1 egg yolk
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups oats quick oats, not instant, steel-cut or old-fashioned
- 1/2 cup chocolate chips semi-sweet, milk, or dark (use dark chocolate as a healthier substitution)
- 1/2 cup M&M's
- Optional: flaky sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside.
- In a large bowl, combine the peanut butter, sugar, and coconut oil. Use a hand mixer to beat until smooth. Add the egg, egg yolk, baking soda, salt (omit salt if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&M's. Beat until combined. Chill the dough for 10 minutes.
- Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. Fit 6 to 8 per cookie sheet--these cookies do spread a bit.
- Bake 9 to 12 minutes, until they’re just starting to turn golden around the edges. Be careful not to overbake these cookies, as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until all of the dough has been used.
- If desired, sprinkle a tiny bit of flaky sea salt on hot cookies.
- Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.
Recipe Notes
*Make sure the oats are certified gluten-free if you're gluten-intolerant. Do NOT use instant, old-fashioned or steel-cut oats in this recipe.
Nutrition
Calories: 260kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 153mg | Fiber: 2g | Sugar: 23g | Vitamin A: 59IU | Calcium: 38mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I have Celiac Disease and I am so excited to try these- I typically keep on hand gluten free rolled oats, but I saw this calls for quick oats…any recommendations for gluten free quick oats? A brand that you know of? I don’t think I’ve seen them. I may try it with my rolled oats and hope for the best
If you already have old fashioned, you can pulse your old fashioned oats into quick oats! Just add to a food processor and pulse a few times until they resemble quick oats; I hope you love these cookies!
So delicious! I added shredded coconut and refrigerated the dough overnight and they turned out perfectly.
So glad you enjoyed these cookies! Thanks for the comment and review 🙂
These look AMAZING! I love the idea of a sprinkle of sea salt on top. Genius!
Thanks Suzanne! 🙂
Anyone tried using coconut sugar?
These were so good! To make them vegan, I used a flax egg. I also cut down the fat by replacing half of the peanut butter with powdered peanut butter. Both substitutions worked great! I will definitely be making these again! 🙂
I just made these as instructed (minus the m&ms because I never have candy in the house) and they are so good!!!! I had to read the recipe a few times because I kept thinking I messed up somewhere since the dough was crumbly and hard to form into balls, but once I put them together the best I could and into the oven they came out perfect. I will definitely be making these again! The only complaint is that they are so good and made with healthy ingredients that I convince myself that it is okay to have a third and fourth cookie haha, but thank you so much for this recipe!
Haha!! I definitely have the same problem — I always eat way more of a treat when it is healthy 🙂 Thanks so much for your comment; I’m so glad you loved these!
I can’t believe how healthy these are! these look SO tasty! I love m&m’s they are my weekness! 😉 well cookies are my weekness too lol
Chelsea these cookies look amazing! Love that you used healthy ingredients! Cannot wait to try them!!