Gluten Free Monster Cookies
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
- 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!
- 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).
- 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.
- 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
- 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.
- ¾ cup creamy peanut butter*
- 3 tablespoons melted coconut oil, cooled slightly**
- ½ cup pure cane sugar (or granulated sugar)
- ½ cup coconut sugar (or lightly packed brown sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup oat flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup quick cooking oats
- ½ cup candy coated chocolates***
- ½ cup dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
- Add the peanut butter, coconut oil, cane sugar and coconut sugar to a large bowl. Use a hand mixer on medium-low / medium to beat together for about 30 seconds to 1 minute, until well combined.
- Add in the eggs and vanilla and mix on low until combined. Next, add in the oat flour, baking soda and salt and beat again until just combined.
- Use a spatula to fold in the oats, chocolate candies and chocolate chips.
- Transfer the bowl to the refrigerator and chill for 30 minutes.
- Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 to 3 inches apart. Sprinkle the tops with the sea salt, if using (or you can press on a few extra candies to make them look pretty).
- Bake for about 11 to 13 minutes, until lightly browned and the edges are set (don’t over bake these - the centers will look soft and undercooked but pull them out anyway as they’ll firm up as they cool).
- Let the cookies cool directly on the baking sheet.
*PLEASE be sure to use either regular creamy peanut butter or a natural NO STIR creamy peanut butter (that is truly no stir and has added oils - i.e. it’s not just peanuts and salt). See the tips & tricks section in the post above for more info on this and why it’s important.
**Melt the coconut oil first and then measure out the correct amount.
***To keep these gluten free / dairy free - be sure to use appropriate candy coated chocolates. Alternatively, you can substitute additional chocolate chips.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 105mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.