These gluten-free monster cookies are FLOURLESS – you only need gluten-free quick oats and other pantry staples to make them. They’re full of peanut butter, M&Ms, chocolate chips and are my kids’s all-time favorite cookies!

You also might like these gluten-free peanut butter cookies or gluten-free oatmeal chocolate chip cookies!

Gluten-free monster cookies spread on a countertop
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What is a monster cookie? It’s a cross between a delicious peanut butter cookie and oatmeal chocolate chip cookie that’s studded with M&M’s!

I love these gluten-free monster cookies because they’re flourless – you only need gluten-free oats and other pantry staples to make them!

Ingredients You’ll Need

overhead shot of ingredients needed to make monster cookies

Here are a few notes on the key ingredients for these monster cookies:

  • Butter: I use salted butter in all of my gluten-free baking! It adds a great depth of flavor. Use butter that is softened to room temperature for best results.
  • Peanut butter: I highly recommend using a creamy peanut butter like Jiff or Skippy. All-natural peanut butter that requires stirring will may make the cookies dry and crumbly. You can still use all-natural peanut butter, just be sure to give it a very good stir before measuring.
  • Gluten-free oats: Be sure to use certified gluten-free oats for these monster cookies! Oats are naturally gluten-free, but they’re often harvested, processed and handled alongside wheat. Look for oats that are specifically labeled gluten-free to keep these cookies gluten-free. You can use either quick oats or rolled oats, but I prefer the texture of these cookies when using gluten-free quick oats. You’ll blend some of the oats into oat flour and use some of the oats whole.
  • M&Ms: Plain M&Ms are naturally gluten-free!
  • Salt: I always use Diamond Kosher Salt in my gluten-free baking.

How to Make Gluten-Free Monster Cookies

Sugars and butter in a glass bowl, and sugars and butter mixed together in the bowl
  • Combine the butter, sugars, and peanut butter in a large bowl with an electric stand mixer or hand mixer on high speed. Be sure that the sugars incorporate completely into the butter.
Eggs added into the dough, and mixed dough
  • Add eggs and vanilla extract and beat until the mixture is creamy.
Dry ingredients in a glass bowl, and mixed monster cookie dough
  • In a separate bowl, combine the flour, baking soda and salt. If you mix these ingredients into the flour without combining them first, they may not evenly distribute. Next, add the flour to the mixer and continue to mix on very low speed until the mixture is well combined.
  • With the mixer still on a low speed (to prevent ingredients from flying out of the bowl), add the oats and any add-ins you want.
  • Roll the dough into balls. You can measure this will a cookie scoop to make sure they are all about the same size and will cook evenly.
Monster cookie dough on a cookie sheet, and baked gluten-free monster cookies
  • Place the cookies on a prepared large baking sheet. You can use parchment paper, a silpat baking mat or lightly grease the tray. Keep them a couple of inches apart so they don’t spread into each other.
  • Bake for 10-12 minutes at 350F. They should be set and golden. Let the monster cookies cool on the pan for five minutes then transfer them to a wire rack to cool completely.

Storage/Freezing Instructions

To store: Store leftover cookies in an airtight container at room temperature for up to five days.

Make-ahead – freeze dough balls! I love freezing cookie dough balls to bake later. Then you can have freshly baked cookies in minutes! Just scoop the cookie dough balls onto a small sheet pan, then freeze. Once the dough balls are frozen, transfer them to a resealable bag and freeze for up to three months. You can bake the frozen cookie dough directly from the freezer; just add 2-3 minutes to the bake time. You also might want to shake the pan halfway through baking so the cookies spread correctly.

To freeze baked cookies: You can also freeze the baked cookies in an airtight, resealable bag for up to three months.

Are M&M’s Gluten-Free?

Yes, regular chocolate M&M’s are gluten-free. Almost all other M&M’s flavors are also gluten-free, with the exception of pretzel M&M’s and crispy M&M’s.

Can I make these cookies dairy-free/vegan?

Yes! To make these cookies dairy-free, use your favorite plant-based butter like Country Crock or Miyoko’s. You’ll also need to use a dairy-free mix-in in place of the M&M’s. You could try the brands Unreal or Chocolate No-No’s for dairy-free chocolate candies, or simply use dairy-free chocolate chips! You can also use and egg replacer like Bob’s Red Mill in place of the eggs.

Can You Make Flour Out of Oats?

You can buy oat flour in some stores, but it’s just as easy to make your own. Just place the quick-cooking oats into a high-speed blender or food processor. Then, grind or process until the oats are the consistency of flour. You should be able to achieve this in less than 60 seconds.

Why are my monster cookies falling apart?

The main reason monster cookies fall apart is that you’re using natural peanut butter that is dry or not mixed well. You’ll have better results using creamy peanut butter. In this recipe, I use eggs, creamy peanut butter, and butter to add moisture. I also recommend using quick-cooking oats, which will soak up more moisture and be easier to work with.

gluten-free monster cookies on a wire rack, with a bite taken out of one of the cookies
  • No fancy gluten-free flours needed: This recipe called for gluten-free oat flour you grind up in a blender from gluten-free oats. No need to buy any fancy ingredients! I’ve you’re making these for gluten-free friends just be sure to use certified gluten-free quick oats. Regular quick oats can be contaminated with wheat flour.
  • Double or triple the recipe: Like any cookie recipe, these monster cookies can be doubled or tripled. That makes them great for parties or to take to a classroom.
  • Use gluten-free quick oats: These cookies have an amazing chewy texture, but don’t fall apart because of the oat flour and the use of gluten-free quick oats. These cookies will fall apart more if you make them with regular oats. So I recommend the quick.
  • Add any mix-ins you like: You can add 1 cup of any mix-ins you like to these cookies. My favorite combination is mini peanut butter cups (from Trader Joe’s) and dark chocolate chips. Seasonal colored M&Ms are also fun – try red and green for Christmas. The options are endless!
A overhead view of gluten-free monster cookies
5 from 9 votes

Easy, Gluten-Free Monster Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
These gluten-free monster cookies are FLOURLESS – you only need gluten-free quick oats and other pantry staples to make them. They're chewy cookies and full of peanut butter, M&Ms and chocolate chips!

Video

Ingredients

  • 1 cup (250g) creamy peanut butter
  • 1/4 cup (56g) butter at room temperature
  • 1/2 cup (106g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (85g) gluten-free oats ground to flour in blender
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (85g) gluten-free oats I prefer quick oats
  • 1/2 cup M&M's
  • 1/2 cup chocolate chips
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Instructions 

  • Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer, or using a hand mixer, beat the peanut butter, butter, brown sugar and granulated sugar until light and fluffy, about 1-2 minutes.
  • Add the eggs and vanilla and beat for 1 minute, until creamy. Add the oat flour, baking soda and salt. Mix until well-combined.
  • Add the remaining gluten-free oats, M&M's and chocolate chips. Stir or mix until combined.
  • Scoop the cookie dough into round balls, about 1½ tablespoons per ball. Place on the prepared baking sheet, about 3 inches apart.
  • Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
  • Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Notes

To store: Store leftover cookies in an airtight container at room temperature for up to five days.
Make-ahead – freeze dough balls! I love freezing cookie dough balls to bake later. Then you can have freshly baked cookies in minutes! Just scoop the cookie dough balls onto a small sheet pan, then freeze. Once the dough balls are frozen, transfer them to a resealable bag and freeze for up to three months. You can bake the frozen cookie dough directly from the freezer; just add 2-3 minutes to the bake time. You also might want to shake the pan halfway through baking so the cookies spread correctly.
To freeze baked cookies: You can also freeze the baked cookies in an airtight, resealable bag for up to three months.

Nutrition

Calories: 147kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 171mg | Potassium: 104mg | Fiber: 1g | Sugar: 9g | Vitamin A: 80IU | Calcium: 14mg | Iron: 0.6mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I accidentally forgot to add the 1/2 cup of white sugar but they still turned out really good! I used Kraft PB so I think with it being higher in sugar that it helped! Thankyou, I love your recipes.

    1. Thank you for the kind review, Shawna! We’re glad the sugar omission worked out!

  2. 5 stars
    These cookies are delicious! They can be equally enjoyed by those with gluten issues and those without. Thank you for sharing it.

    1. Hi Karen, we’re so happy to hear you loved the Monster Cookies! Thank you for taking the time to share your comment – your feedback means a lot!

    1. Hi Wendy, using the steel cut oats for the part that is ground up into flour should work fine, but using them for the remaining oats in the recipe could impact the texture of the cookies. Using a different kind of oat can change how much liquid is needed. We haven’t tried this substitute ourselves, but if you give it a try, we’d love to hear how it goes!

  3. Any chance you have g/f & d/f cookie recipes in your stash?
    I have 2 grandsons that need one or the other I try to prepare recipes for them with both g/f& d/f ingredients in a college care package to each. Thanks!

  4. Hi, if I have oat flour which is already ground how much would I use 1 c. or less? These look delicious Nad can’t wait to try. Thank you,

  5. 5 stars
    Delicious!
    I used chunky peanut butter for a little more crunch. And also used choc chips. They came out great:)

  6. 5 stars
    I could eat a whole batch of these cookies! There is nothing better than chocolate and peanut butter especially in cookie form.

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