Why You’ll Love Gluten Free Monster Cookies Recipe

I like this recipe because it is completely gluten free without needing any special flour blends. I enjoy that it is a true one-bowl recipe, which keeps cleanup simple. I also love how customizable it feels while still being dependable, and the combination of peanut butter, oats, chocolate chips, and M&Ms makes every bite exciting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups smooth peanut butter like JIF, not natural – see notes
6 tablespoons butter room temperature
1 ½ cups brown sugar
3 eggs
1 ½ teaspoon vanilla
¼ teaspoon salt
3 cups gluten free old fashioned oats
2 teaspoons baking soda
1 cup milk chocolate chips
1 cup mini M&Ms
flake salt for topping optional

Directions

I start by preheating the oven to 350°F and lining two cookie sheets with parchment paper. In a large bowl, I combine the peanut butter, butter, and brown sugar, stirring until everything is smooth and well blended. I add the eggs and vanilla and stir again until fully combined.

Next, I add the gluten free oats and baking soda, making sure the mixture is very well mixed. I then fold in the chocolate chips and mini M&Ms until they are evenly distributed throughout the dough.

Using a ¼ cup measuring cup, I portion out the dough and roll each portion between my palms to make smooth balls. I place eight cookies on each sheet, leaving plenty of space for spreading. I bake them for 8 minutes, gently press them down with a fork, then return them to the oven for another 5 to 6 minutes. If I want a salty finish, I sprinkle flake salt on top and let the cookies cool on the sheet for 8 to 10 minutes.

Servings and Timing

I usually get about 12 large cookies from this recipe, depending on how generously I scoop the dough. The prep time is about 20 minutes, the baking time is around 14 minutes, and I allow about 10 minutes for cooling, making the total time approximately 44 minutes.

Variations

I sometimes swap the milk chocolate chips for dark chocolate chips when I want a richer flavor. I also like adding chopped nuts or using all M&Ms instead of a mix for a more colorful cookie. When I want a dairy-free option, I use dairy-free chocolate and plant-based butter.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to three days. For longer storage, I keep them in the refrigerator for up to a week. When I want to reheat them, I warm them in the microwave for about 10 to 15 seconds to bring back their soft texture.

FAQs

Can I use natural peanut butter?

I avoid natural peanut butter because it tends to separate and affects the texture of the cookies.

Are these cookies really gluten free?

I make sure to use certified gluten free oats to keep the recipe fully gluten free.

Can I freeze the cookies?

I freeze the baked cookies in an airtight container for up to three months.

Can I freeze the dough?

I portion and freeze the dough balls, then bake them straight from frozen with a few extra minutes added.

Why do the cookies need to be pressed down?

I press them down because the dough does not spread much on its own.

Can I reduce the sugar?

I can slightly reduce the brown sugar, but it will change the texture and sweetness.

Do these cookies get crispy?

I find they stay mostly soft and chewy with lightly crisp edges.

Can I make smaller cookies?

I use a smaller scoop and reduce the baking time by a few minutes.

What makes these monster cookies?

I consider the combination of oats, peanut butter, chocolate chips, and M&Ms what makes them “monster” cookies.

How do I know when they are done?

I look for set edges and a slightly soft center, knowing they will firm up as they cool.

Conclusion

I love making these Gluten Free Monster Cookies when I want something easy, indulgent, and crowd-pleasing. They always deliver big flavor with minimal effort, and I keep coming back to this recipe whenever I want a reliable, satisfying treat.