Peanut Butter Monster Cookies! Chewy, rich and decadent. Easy, flourless cookies you can load with your favorite treats. Naturally gluten-free!
This monster cookie recipe is a mash-up that includes the best parts of all of your favorite cookies. The recipe is reliable, so you know you’ll always bake the best monster cookies possible.
It’s easy to get creative with the ingredients and make it your own too!
What are monster cookies made of?
In this super easy monster cookie recipe, I use the following ingredients:
- Brown sugar
- White sugar
- Creamy peanut butter
- Quick cooking oats– If you are baking for someone who cannot tolerate gluten, be sure to find gluten free oats. Regular oats are often processed in factories that also handle wheat flour. Also, it is best not to use regular rolled oats. The chewy texture comes from using quick oats. Additionally, cookies made with rolled oats tend to be crumbly.
- Oat flour – I have notes about this down below.
- Baking soda
The other ingredients for this recipe are the mix-ins. This is where you can let your creativity shine! Chocolate chips are practically a must-have ingredient in monster cookies. But you can get as creative as you like. Aside from chocolate chips, other mix-in ideas include:
- Butterscotch chips
- Peanut butter chips
- M&Ms– Using special colors to match the season is super fun! Red and green for Christmas, yellow and green for Easter, etc.
- Dark chocolate chips
- Mint chocolate pieces
- Reeses pieces
Can you make flour out of oats?
This is the best monster cookie recipe because it is also gluten free! Plus, you don’t have to buy any hard-to-find or expensive gluten-free flour to make it.
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.
How to make the monster cookie 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.
Start with softened butter at room temperature. When butter is soft but not melted, it keeps the cookies fluffy and ensures that they will cook evenly.
- Combine the butter, sugars and peanut butter with an electric stand mixer or hand mixer on high speed. Be sure that the sugars incorporate completely into the butter.
- Add eggs and vanilla extract and beat until the mixture is creamy.
- 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.
- Place the cookies on a prepared 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.
These cookies are decadent, addictive and perfect if you’re a new or seasoned gluten-free baker. Here are some notes about this recipe:
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.
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 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!
More Delicious Gluten-Free Cookies:
Gluten-Free Peanut Butter Cookies from Texanerin Baking
Gluten-Free Peanut Butter Cookies from Veggie Balance
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 1 cup gluten-free quick oats, ground to flour in blender
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup gluten-free quick oats
- 1 cup mix-ins, any combination of chocolate chips, mini peanut butter cups, peanut butter chips, M&Ms, etc.
- Preheat the oven to 350F.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, white sugar and peanut butter. Beat together until light and fluffy for 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla and beat until creamy. Add the oat flour, baking soda and salt. Mix until well combined.
- Add the remaining gluten-free oats and mix-ins of choice. Stir or mix until combined.
- Scoop the dough and roll into 1- or 2-inch balls. Place on parchment or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart. Bake for 10-12 minutes until slightly golden and set.
- Let cool on the pan for 5 minutes. Transfer to a wire rack to cool completely. Enjoy!
This post may contain affiliate links to my favorite products.