Gluten Free Monster Cookies

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Gluten Free Monster Cookies made with a few healthier swaps — coconut oil instead of butter and quick oats and peanut butter instead of flour.

Try these popular cookie recipes next: Chewy Chocolate Chip Cookies, Snickerdoodle Cookies, or Oatmeal Cookies.

Healthy Monster Cookies stacked on top of each other with one broken in half showing off the middle.

Why We Love These Gluten Free Monster Cookies

  1. Better Choices: Uses coconut oil, less sugar, and no flour.
  2. Simplified Baking: Easy one-bowl preparation.
  3. Gluten-Free Friendly: Are gluten-free with the right ingredients (be sure to use gluten free oats).
  4. Customizable Taste: Options for various chocolate types and added flavors.
  5. Balanced Nutrition: Healthier while still deliciously satisfying.

Peanut butter, coconut oil, and sugar in a bowl.

Ingredients

  • Peanut Butter: Provides a creamy base and rich flavor.
  • Brown Sugar: Adds sweetness and moisture, contributing to a chewy texture.
  • Coconut Oil: Replaces butter for a healthier fat option, adding to the cookie’s texture.
  • Egg + Egg Yolk: Binds the ingredients and adds richness to these gluten free monster cookies.
  • Baking Soda: Acts as a leavening agent for rise and chewiness.
  • Salt & Vanilla Extract: Enhances flavor; salt balances sweetness.
  • Oats: Offers structure and a hearty texture, substituting traditional flour.
  • Chocolate Chips & M&M’s: Provide sweet, chocolatey bursts in every bite.

Ingredients melted and mixed together for this Gluten Free Monster Cookie recipe.

How To Make Gluten Free Monster Cookies

  1. Use Gluten-Free Ingredients: Gluten-free peanut butter, oats, chocolate chips, and M&M’s®.
  2. Combine Wet Mixture: Mix peanut butter, sugar, and coconut oil; then eggs, baking soda, salt, and vanilla.
  3. Add Dry Ingredients: Stir in oats, chocolate chips, and M&M’s®.
  4. Chill Dough: Refrigerate for 10 minutes.
  5. Bake: Shape into balls and bake at 350°F for 9-12 minutes. Enjoy!

QUICK TIP

For those with celiac disease: Standard M&M’s (Milk, Peanut, Peanut Butter, Almond) are gluten-free, but specialty flavors may not be. Check Celiac.com for specific details. Most chocolate chips are gluten-free, but butterscotch chips typically contain gluten. Always read labels to confirm. 

Oats, chocolate chips, and M&M's being added to the bowl.

Flourless Monster Cookie Tips

  • Room-Temperature Ingredients: Use eggs at room temperature for fluffier cookies. Soak cold eggs in warm water for 5-10 minutes to warm them up.
  • Precise Measuring: Level off measurements for accuracy.
  • Use Silicone Liner or Parchment Paper: Ensures even baking, prevents burning, and simplifies cleanup.

Baked Gluten Free Monster Cookies, ready to eat.

More Gluten Free Treats

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Gluten Free Monster Cookies

5 from 4 votes
Gluten Free Monster Cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats and peanut butter instead of white flour.
Healthy Monster Cookies stacked on top of each other with one broken in half showing off the middle.
Print Recipe

Gluten Free Monster Cookies

Healthy Monster Cookies stacked on top of each other with one broken in half showing off the middle.
5 from 4 votes
Gluten Free Monster Cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats and peanut butter instead of white flour.
Course Dessert, Snack
Cuisine American
Keyword gluten free monster cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 10 minutes
Total Time 30 minutes
Servings 13 -15 cookies
Chelsea Lords
Calories 260kcal
Cost $4.12

Ingredients

  • 3/4 cup creamy peanut butter
  • 1 cup light brown sugar lightly packed
  • 3 tablespoons coconut oil firm (unmelted)
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups oats quick oats, not instant, steel-cut or old-fashioned
  • 1/2 cup chocolate chips semi-sweet, milk, or dark (use dark chocolate as a healthier substitution)
  • 1/2 cup M&M's
  • Optional: flaky sea salt

Instructions

  • Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside.
  • In a large bowl, combine the peanut butter, sugar, and coconut oil. Use a hand mixer to beat until smooth. Add the egg, egg yolk, baking soda, salt (omit salt if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&M's. Beat until combined. Chill the dough for 10 minutes.
  • Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. Fit 6 to 8 per cookie sheet--these cookies do spread a bit.
  • Bake 9 to 12 minutes, until they’re just starting to turn golden around the edges. Be careful not to overbake these cookies, as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until all of the dough has been used.
  • If desired, sprinkle a tiny bit of flaky sea salt on hot cookies.
  • Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.

Recipe Notes

*Make sure the oats are certified gluten-free if you're gluten-intolerant. Do NOT use instant, old-fashioned or steel-cut oats in this recipe.

Nutrition Facts

Calories: 260kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 153mg | Fiber: 2g | Sugar: 23g | Vitamin A: 59IU | Calcium: 38mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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23 Comments

  1. Oh my gosh! This is just the kind of recipe I’ve been looking and longing for! You see, I too have gotten in to the habit go peanut butter with a sprinkle of crunchy M&Ms on top 🙂 lol! Anyway, I’ll be trying this sometime this week!

  2. I pretty much eat a spoonful of peanut butter or nutella every day! I just can’t resist it. These cookies look SO good, Chelsea! I love that they’re flourless and on the healthier side. Means I can have two (or five) more! Pinned!

  3. Monster cookies are THE best, hands down. Something about peanut butter, oats, and MnM’s is just plain addictive! Who woulda guessed these were flourless? They’re so fun to look at, I can only imagine how good they taste!

  4. 5 stars
    Look, I’m not an expert cook but I’m trying to be a good cook for my family. And, this go-to snack is perfect for my lovely kids, especially with the M&M’s topping. They love M&M’s. So I’d love to try this one tomorrow to add up to their school snack. But I really wonder, how about using whole wheat flour? You have very good recipes. I will now follow your blog.

    1. I’m sorry, I haven’t tried whole wheat flour in these cookies. If you try the recipe as written, I think you’ll find they don’t need flour as they do really well with peanut butter and oats making up the base 🙂

      1. 5 stars
        Yeah. Peanut butter and oats are good too. I also tried using whole wheat flour as it’s also healthy. Thank you for the prompt response. I highly appreciate it. More power to this blog 🙂

  5. These cookies sound amazing, Chelsea! Love that they are flourless and healthier! My lil guy is a big fan of peanut butter and would totally devour these especially with the pretty pop of color from the M&M’s. They look gorgeous!

  6. I just made these as instructed (minus the m&ms because I never have candy in the house) and they are so good!!!! I had to read the recipe a few times because I kept thinking I messed up somewhere since the dough was crumbly and hard to form into balls, but once I put them together the best I could and into the oven they came out perfect. I will definitely be making these again! The only complaint is that they are so good and made with healthy ingredients that I convince myself that it is okay to have a third and fourth cookie haha, but thank you so much for this recipe!

    1. Haha!! I definitely have the same problem — I always eat way more of a treat when it is healthy 🙂 Thanks so much for your comment; I’m so glad you loved these!

  7. These were so good! To make them vegan, I used a flax egg. I also cut down the fat by replacing half of the peanut butter with powdered peanut butter. Both substitutions worked great! I will definitely be making these again! 🙂

  8. 5 stars
    So delicious! I added shredded coconut and refrigerated the dough overnight and they turned out perfectly.

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