Gluten-Free Monster Cookies with Oats & Peanut Butter
These easy to make gluten-free monster cookies are a classic fall treat in our house. Chewy oats, creamy peanut butter, and chocolate chips make the perfect nostalgic cookie for adults and kids alike. Seriously, they’re like a warm hug from childhood and one of the best cookie recipes.
Flourless monster cookies mean no milling needed on this one, and you don’t even need gluten-free flour blends. All you need is one medium bowl, a mixer, and a few simple ingredients.
Looking for more cookie recipes? Try Sourdough Chocolate Chip Cookies, Molasses Cookies, Snickerdoodles, Sourdough Lofthouse Cookies, Oatmeal Toffee Cookies, or Krum Kaka.
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Why You’ll Love This Monster Cookie Recipe
I mean, who doesn’t want a cookie that feels slightly indulgent but has oats so you can boast about fiber? (Let’s not overthink nutrition, but hey, oats are technically healthy right?). There will be no juggling weird flours in this recipe; just pantry staples that pack big taste.
A chewy texture, and slightly addictive, the oat and peanut butter combo are like cookie perfection in a bite. Plus they’re always a crowd-pleaser, and can be made into an allergy-friendly version for parties, after-school snacks, or picnics.
Easy Monster Cookies Recipe
Tools
- Electric hand mixer or stand mixer with paddle attachment
- Medium mixing bowl
- Spatula
- Baking sheet
- Silicone baking mat or parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1.25 Cups Brown Sugar (260g)
- 1 Cup Sugar (215g)
- 1/2 Cup Butter, softened
- 3 Eggs
- 3/4 Cup Creamy Peanut Butter (340g)
- 1 Tablespoon Vanilla Extract
- 4.5 Cups Oats (700g), old-fashioned oats, quick oats, or rolled will work
- Pinch of Salt
- 1 Cup Semi-Sweet Chocolate Chips (175-200 grams)
- 1/2 Cup M&Ms, you can also use mini M&M candies
Notes
- Use room temperature ingredients if you can
- You don’t have to use name brand M&M’s – choose a dye free option like Unreal
- Kind of peanut butter you use doesn’t matter too much, but be sure any natural peanut butter is stirred together well to avoid any oil separation and chunks
Step by Step Gluten Free Monster Cookies
Cream Butter & Sugar: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Wet Ingredients: Add eggs and mix for another minute, then beat in peanut butter and vanilla until smooth.
Dry Ingredients: Place the dry ingredients, including oats and salt, on top of the wet ingredients, and then gradually stir them together. Fold in the chocolate chips.
Rest: Chill the dough for 30-60 minutes to reduce spreading and deepen the flavor. Preheat your oven to 350°F and line your baking sheets with a silicone baking mat or parchment paper.
Bake: Scoop cookie dough balls (about 2 tablespoons each) onto the sheet, gently pressing down tops just a bit. Press three, yes, my Granny only allowed THREE M&Ms, on top. You can do more if you want! Bake for 10–12 minutes (12-14 for larger cookies), or until edges set and slightly golden brown, but centers are still a bit soft. The cookies will firm up as they cool.
Cool: Cool on pans for a few minutes, then transfer to a wire rack to finish. Enjoy!
Variations on Peanut Butter Monster Cookies
While these chewy cookies have the perfect texture on their own, you may want to change it up on the second or third batch you make. Try using crunchy peanut butter swap for an extra nutty bite or switch out for almond butter. Or if you want a nut-free version, use sunflower seed butter and a handful of sunflower seeds for texture.
Toss in some crushed pretzels and some white chocolate chips for a salty-sweet fix, replace M&Ms with Reese’s Pieces or peanut M&Ms for an unbeatable peanut butter flavor, or add in some marshmallows and graham cracker crumbs for s’mores vibes. And always match your chocolate-coated candies to holidays – go red/green for Christmas, blue/orange for sports days, and pastels for Easter.
You and your family will love these simple oatmeal chocolate chip cookies. I’m sure you’ll come back to them year after year. They’re the perfect way to use up those extra holiday candies.
Gluten-Free Monster Cookies with Oats & Peanut Butter
Soft, chewy gluten-free monster cookies made with oats and peanut butter, loaded with chocolate chips and topped with M&Ms. Easy recipe!
Ingredients
- 1.25 Cups Brown Sugar (260g)
- 1 Cup Sugar (215g)
- 1/2 Cup Butter, softened
- 3 Eggs
- 3/4 Cup Creamy Peanut Butter (340g)
- 1 Tablespoon Vanilla Extract
- 4.5 Cups Oats (700g), old-fashioned oats, quick oats, or rolled will work
- Pinch of Salt
- 1 Cup Semi-Sweet Chocolate Chips (175-200 grams)
- 1/2 Cup M&Ms, you can also use mini M&M candies
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and mix for another minute, then beat in peanut butter and vanilla until smooth.
- Place the dry ingredients, including oats and salt, on top of the wet ingredients, and then gradually stir them together. Fold in the chocolate chips.
- Chill the dough for 30-60 minutes to reduce spreading and deepen the flavor.
- Preheat your oven to 350°F and line your baking sheets with a silicone baking mat or parchment paper.
- Scoop cookie dough balls (about 2 tablespoons each) onto the sheet, gently pressing down tops just a bit. Press three, yes, my Granny only allowed THREE M&Ms, on top. You can do more if you want!
- Bake for 10–12 minutes (12-14 for larger cookies), or until edges set and slightly golden brown, but centers are still a bit soft. The cookies will firm up as they cool.
- Cool on pans for a few minutes, then transfer to a wire rack to finish.
Notes
- Use room temperature ingredients if you can
- You don't have to use name brand M&M's - choose a dye free option like Unreal
- Kind of peanut butter you use doesn't matter too much, but be sure any natural peanut butter is stirred together well to avoid any oil separation and chunks
Nutrition Information
Yield 32 Serving Size 1 CookieAmount Per Serving Calories 222Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 26mgSodium 72mgCarbohydrates 31gFiber 2gSugar 20gProtein 4g
*This has not been evaluated by the FDA
FAQS
Oats are naturally gluten-free, but may be processed near wheat. Always check for “certified gluten-free oats” on the label to stay safe if necessary.
Sure, but they might spread flat. Chilling helps them stay thick, chewy, and flavorful without spreading too much. Totally worth the wait.
The oil can make dough crumbly if it’s really separated, so mix it up really well.
For best results, store cooled cookies in an airtight container at room temp for 3-4 days. You can freeze for up to a month, but beware M&Ms may sweat when they thaw so they may get sticky. Best eaten fresh!
I love the idea of soft, chewy oat cookies with M&Ms thanks vor the recipe
These cookies did not stay a day in my house coz the kids so loved them. Making a second batch this week.