Studded with oats, chocolate chips and candy-coated pieces, these easy gluten free monster cookies are ones the whole family will love! Soft, thick and perfectly chewy, they’re made in ONE bowl and feature that all-time favorite combo of peanut butter + chocolate. Dairy free.

Ready to sink your teeth into some seriously delicious cookies? 

Ones that feature that all-time, go-to, absolute favorite combo of peanut butter + chocolate?

Well then turn on those ovens and let’s bake a batch of these dairy and gluten free monster cookies!

Soft, thick and perfectly chewy, they’re super easy to make and only dirty up ONE bowl.

And we all know that less dishes is always a good thing. Am I right or am I right?

ANYWAY. These bad boys are filled to the brim with chewy oats, chocolate chips AND some super fun candy-coated chocolate pieces (because who can turn down that color and crunch).

They’re fantastic for a weeknight dessert, a holiday treat, a camping trip or potluck. You really can’t go wrong. 

How To Make Gluten Free Monster Cookies

So, let’s talk about how these simple cookies go down:

Beat wet ingredients. First up, we’ll beat together some peanut butter, coconut oil and sugar, before adding in two eggs and vanilla.

Add dry ingredients. Next, we’ll sprinkle in some oat flour, baking soda and salt, and beat again until combined.

Fold in mix-ins. Using a spatula, we’ll gently stir in some oats, chocolate candies and chocolate chips.

Chill then bake. Finally, we’ll transfer the batter to the fridge to chill for 30 minutes, before baking until lightly golden brown. 

You can enjoy the cookies all warm and delicious straight from the oven or let them cool completely before diving in. 

Tips & Tricks

1. First up, the peanut butter. Please be sure to use either regular (i.e. processed) creamy peanut butter OR a natural creamy peanut butter that is truly no stir and has added oils. I tried these several times with drippy natural peanut butter (i.e. the kind that has only peanuts + salt and needs to be stirred together) and the cookies always came out with a dry / crumbly texture. So just don’t do it!
2. Now, as far as those natural no stir peanut butters. I tested these with Skippy Natural Creamy Peanut Butter and Simple Truth Organic No Stir Creamy Peanut Butter Spread and both worked great. (Not sponsored – just what I tried myself).
3. Moving on, let’s talk about the oats. Be sure to stick with the listed quick cooking oats (versus old fashioned). The quick oats have a more powdery consistency and help with binding the cookies / giving them the perfect texture. If you only have old fashioned oats on hand, pulse them a few times in a food processor or blender to break them down a bit.
4. And finally, if you don’t have oat flour, you can easily make it yourself. Add rolled oats to a blender or food processor and pulse until you have a fine, powdery flour. 

How To Store

Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep like this for about 5 days at room temperature.

Freezer: Store baked and cooled cookies in an airtight container for up to 3 months in the freezer.

Alternatively, you can freeze the cookie dough to bake off at a later time. 

Prepare the dough balls and place on a parchment lined baking sheet (they can be close together), then transfer to your freezer. Once hard, add the balls to a freezer safe bag or container, then keep in the freezer for up to 3 months.

When ready to enjoy, bake straight from frozen, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all).

Additional Gluten Free Desserts You Might Enjoy:

• Flourless Peanut Butter S’mores Cookies
• Gluten Free Peanut Butter Cup Cookies
• Chocolate Peanut Butter Thumbprint Cookies
• Dark Chocolate Avocado Brownies
• Dairy Free Brownies
• Flourless Peanut Butter Trail Mix Cookies
• Hot Chocolate Almond Flour Cupcakes
• Almond Flour Cupcakes

Did you make this recipe? Rate and review it down below! I’d love to hear from you.