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.
These cookies sound amazing, Chelsea! Love that they are flourless and healthier! My lil guy is a big fan of peanut butter and would totally devour these especially with the pretty pop of color from the M&M’s. They look gorgeous!
Look, I’m not an expert cook but I’m trying to be a good cook for my family. And, this go-to snack is perfect for my lovely kids, especially with the M&M’s topping. They love M&M’s. So I’d love to try this one tomorrow to add up to their school snack. But I really wonder, how about using whole wheat flour? You have very good recipes. I will now follow your blog.
I’m sorry, I haven’t tried whole wheat flour in these cookies. If you try the recipe as written, I think you’ll find they don’t need flour as they do really well with peanut butter and oats making up the base 🙂
Yeah. Peanut butter and oats are good too. I also tried using whole wheat flour as it’s also healthy. Thank you for the prompt response. I highly appreciate it. More power to this blog 🙂
Monster cookies are THE best, hands down. Something about peanut butter, oats, and MnM’s is just plain addictive! Who woulda guessed these were flourless? They’re so fun to look at, I can only imagine how good they taste!
Peanut butter and chocolate AND M&M’s, there is nothing better! These cookies are picture perfect! Can’t wait to try!
I love monster cookies as well, and a healthier version is always welcomed, since I can have more of them. Love the ingredients in these cookies, and the photos are beautiful and mouth watering!
I pretty much eat a spoonful of peanut butter or nutella every day! I just can’t resist it. These cookies look SO good, Chelsea! I love that they’re flourless and on the healthier side. Means I can have two (or five) more! Pinned!
Oh my gosh! This is just the kind of recipe I’ve been looking and longing for! You see, I too have gotten in to the habit go peanut butter with a sprinkle of crunchy M&Ms on top 🙂 lol! Anyway, I’ll be trying this sometime this week!
Been looking for a cookie recipe that does not require flour in its ingredients. Thanks for this Chelsea!
You are so welcome!! Hope you love these Martha!
I’ll take healthier cookies any day! Loving those dark chocolate chips and the coconut oil- yum 🙂 Pinning!
Ah yes, you can’t go wrong with peanut butter + chocolate! These cookies look perfect, so thick and peanut buttery 🙂