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–+ servings
Healthy Monster Cookies stacked on top of each other with one broken in half showing off the middle.
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5 from 4 votes

Gluten Free Monster Cookies

Gluten-Free Monster Cookies with a healthy twist—made with coconut oil, quick oats, and peanut butter instead of flour. So good, you won’t miss the butter or flour!
Prep Time10 minutes
Cook Time10 minutes
Chilling Time10 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: gluten free monster cookies
Servings: 14 cookies
Author: Chelsea Lords
Cost: $4.12

Equipment

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 salt
  • 1 teaspoon vanilla extract
  • 1-1/4 cups oats quick oats, not instant, steel-cut or old-fashioned, see note 1
  • 1/2 cup chocolate chips semi-sweet, milk, or dark (use dark chocolate as a healthier substitution)
  • 1/2 cup M&M’s
  • Flaky sea salt optional
US - Metric

Instructions

  • Preheat oven to 350°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 dough balls (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared sheet pan. Fit 6–8 per cookie sheet—these cookies do spread a bit.
  • Bake 9–12 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 sheet pan for 2–3 minutes before transferring to a cooling rack. Repeat until all the dough has been used.
  • If desired, sprinkle a tiny bit of flaky sea salt on hot cookies.

Notes

Note 1: 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.
Storage: 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.

Nutrition

Serving: 1serving | 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