Gluten-Free Monster Cookies

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These gluten-free monster cookies are loaded with oats, chocolate chips, M&Ms, and creamy peanut butter making them a treat everyone will love!
A tray of monster cookies with M&M candies sprinkled about.
A tray of monster cookies with M&M candies sprinkled about.

Why this recipe works

Gluten-Free Monster Cookies have always been at the top of the list of my favorite cookies. They have everything you could want in a cookie: oats, M&Ms, chocolate chips, peanut butter – and to top it off, they are so easy to make. In 30-minutes or less, you can have these chewy, flourless, gluten-free monster cookies!

Ingredients

Ingredient Notes

  • Creamy Peanut Butter – Use creamy peanut butter for best results. Do not use runny, natural peanut butter as it will make these cookies spread too much and a bit too oily.
  • Gluten-Free Oats – Not all oats are considered gluten-free because they are often grown in fields that co-mingle with wheat. I used purity protocol oats, which have very strict standards and are grown in fields that have not grown gluten for a specific amount of years.

Step-by-Step instructions

  1. In a large bowl, add together the creamy peanut butter, room-temperature unsalted butter, granulated sugar and brown sugar.
  1. Cream using an electric mixer until light and fluffy, or about 2 minutes.
  1. Add in the eggs. Mix until combined, only about a minute.
  1. Mix in the vanilla extract and baking soda until just combined.
Steps 1-4 for making gluten-free monster cookies.
  1. Add in the gluten-free oats.
  1. Mix until well incorporated. You want the oats to be fully coated and distributed throughout your dough.
  1. Pour in the M&Ms and chocolate chips.
  1. Using a spoon or spatula, stir in the chocolate chips and M&M until evenly distributed.
  1. With a cookie scoop, place the dough onto the prepared baking sheets, leaving at least 2 inches in between each cookie. The dough balls should be about 2.5 tablespoons in size.
  1. Bake at 350F for 10-12 minutes or until the edges are browned, swapping the baking sheets midway through.
  2. Enjoy your perfectly soft and chewy monster cookies! Store any uneaten cookies in a sealable container for maximum freshness and eat within 3-5 days.

Expert Tips

  • Do not overbake these cookies for best results. Bake until the edges are lightly browned and then leave on the cooling rack for a few minutes where they will continue to set up.
  • Lining your baking sheets with parchment paper keeps your cookies from spreading and giving them a perfect, chewy consistency – and bonus: it makes for easy cleanup!
  • I use a 1.6oz cookie scoop when measuring out my monster cookie dough balls on the baking sheet, which yields dough balls around 2.5 tablespoons in size. If you don’t have a 1.6oz cookie scoop, you can use a 1/8 cup measuring cup to create a heaping dough ball about the same size.

Recipe FAQs

Can I make these dairy-free?

To make this recipe dairy-free, use vegan butter, dairy-free chocolate chips, and dairy-free chocolate candy pieces instead of M&Ms. 

Are all M&Ms gluten-free?

M&M’s do not label their products as gluten-free. However, they will label any allergens and even label certain varieties that “may contain wheat”. The milk chocolate M&Ms do not contain wheat and are considered safe for those with celiac disease.

Does it matter what type of chocolate chips I use?

Not at all. I prefer semi-sweet, but you can feel free to use any type of chocolate you like. Just remember that plain M&Ms are milk chocolate, so it may be best to use semi-sweet or dark to help balance the sweetness.

Can I use chunky peanut butter?

If you want to add a little extra oomph with chunky peanut butter, I certainly won’t stop you! Just be sure that if you’re using a natural chunky peanut butter that it is the oily, runny kind. Runny, natural peanut butter will result in a flatter, oily cookie.

Stack of monster cookies with top cookie broken in half.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A tray of monster cookies with M&M candies sprinkled about.

Gluten-Free Monster Cookies

These gluten-free monster cookies are loaded with oats, chocolate chips, M&Ms, and creamy peanut butter making them a treat everyone will love!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 272kcal
Author: Megan

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon baking soda
  • 3 cups oats (use purity protocol or gluten-free certified oats)
  • 1 cup chocolate chips
  • 1 cup M&Ms

Instructions

  • Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
  • In a large bowl, cream together peanut butter, unsalted butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.
  • Add in the eggs and mix until combined.
  • Mix in the vanilla extract and baking soda until combined.
  • Mix in the gluten-free oats until well incorporated.
  • Then, stir in the chocolate chips and M&Ms until evenly distributed.
  • With a cookie scoop, place the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
  • Bake at 350F for 10-12 minutes, switching the baking pans halfway through the bake time, or until the edges are golden brown.
  • Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.

Notes

  • Not all oats are considered gluten-free because they are often grown in fields that co-mingle with wheat. I used purity protocol oats, which have very strict standards and are grown in fields that have not grown gluten for a specific amount of years. 
  • To make this recipe dairy-free, use vegan butter, dairy-free chocolate chips, and dairy-free chocolate candy pieces instead of M&Ms. 
  • Are all M&M’s gluten-free? M&M’s do not label their products as gluten-free. However, they will label any allergens and even label certain varieties that “may contain wheat”. The milk chocolate M&Ms do not contain wheat and are considered safe for those with celiac disease. 
  • Use creamy peanut butter for best results. Do not use runny, natural peanut butter as it will make these cookies spread too much and a bit too oily.
  • Don’t overbake these cookies. Bake until the edges are lightly browned and then leave on the cooling rack for a few minutes where they will continue to set.

Nutrition

Calories: 272kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 119mg | Fiber: 2g | Sugar: 24g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

This recipe was originally posted on January 31, 2012 and updated on October 1, 2021 with new photos, video, tips and tricks to help you make these gluten-free monster cookies perfectly every time!

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One Comment

  1. 5 stars
    I couldn’t believe how easy these cookies were to make! I made them exactly as directed. They took no time at all and taste so darn good. I will definitely be making these again… maybe even next week!

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