Whether you’re looking for a gluten-free cookie recipe or not, you must make these Monster Cookies! They are THE BEST monster cookies you will ever make!
Disclosure: This post for Gluten-Free Monster Cookies recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running.
I debated whether or not I should call these Monster Cookies “Gluten-Free”. While they are gluten-free, I don’t want their gluten-free label to dissuade anyone from trying them. They’re THE BEST Monster Cookies you’ll ever try…they just happen to be gluten-free, too!
I’ve been playing around with this recipe for a while now, and I sent my final test batch to work with my husband. They were an instant hit, and folks couldn’t believe that there was no flour in them!
By processing half of the oats into oat flour, this adds the cohesive cookie texture everyone expects from a cookie. This is a step not to be skipped!
Cook’s Note – Gluten-Free Monster Cookies:
- Not all old-fashioned oats are made equally. Some are processed in the same facility as grain, so make sure you choose a brand that is completely gluten-free (Quaker is!).
- Cookies will keep, covered in an airtight container (my favorite one), for up to 4 days.
Cook’s Tools – Gluten-Free Monster Cookies:
ONE YEAR AGO: Strawberry Spinach Wraps
TWO YEARS AGO: S’Mores Cookie Pizza
THREE YEARS AGO: Yogurt Parfait Breakfast Popsicles
Gluten-Free Monster Cookies - the best Monster Cookies EVER!
Ingredients
- 3 1/2 cups old-fashioned oats separated
- 1 ¼ teaspoons baking soda
- 1 cup chunky peanut butter
- 8 Tablespoons unsalted butter softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk chocolate chips
- ½ cup peanut butter chips
- ½ cup plain M&M’s + more for garnish
Instructions
- Add 2 cups of oats to bowl of food processor. Process until oats turn to flour. Add processed oats, the remaining 1 1/2 cups of oats, and baking soda to medium bowl; set aside.
- In bowl of stand mixer cream together peanut butter, butter, and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and beat to combine. Add oats mixture and beat on low until fully incorporated. Fold in chocolate chips, peanut butter chips, and M&M’s until evenly distributed. Cover mixing bowl with plastic wrap and chill cookie dough in the refrigerator for 1 hour.
- Fifteen minutes before baking, move oven rack to middle position and preheat to 350 degrees F. Line cookie sheets with parchment or silicone baking mats. Using a 3-Tablespoon scoop, scoop cookie dough, and place on cookie sheet 3 inches apart. Bake for 12-13 minutes, rotating cookie sheets halfway through baking until edges of cookies are lightly browned. Move cookie sheets to wire rack and cool 5 minutes. Remove cookies from cookie sheets, and cool on wire racks.
Nutrition
Jillian
Latest posts by Jillian (see all)
- Easy Chicken Barley Soup - September 19, 2019
- Homemade Caramel Corn - September 16, 2019
- Grandma’s Baked Stuffed Shrimp - September 14, 2019
Grilled Steak Marsala
Laura
They look amazing. I cannot belie they are gluten free
Jillian
That’s what everyone says when they taste one!
Bintu - Recipes From A Pantry
What a delicious looking cookie, and perfect for a lunch box treat. The oats make them guilt free too (well nearly)!
Marsha | Marsha's Baking Addiction
These cookies look absolutely delicious! I love peanut butter cookies!
Jillian
Thank you, Marsha!
Dannii
How cute are these! I bet kids would love helping to make them too and I love an Oat cookie.
Jillian
My kids love helping me make these cookies!
Lucy
Yum! These look SO GOOD and perfect for back-to-school. Love that they are loaded with oats and gluten-free! Pinning!
Jillian
Thanks, Lucy!
Emily
Love your photos, these cookies look to die for!
Jillian
Thank you!
Brenda
I wonder how these would work with Almond butter??
Jillian
Almond butter would work, too!
Rachael
If you don’t have a food processor, can you sub a different flour? 🙂
Jillian
I haven’t tried it with other flours, but if you’re not GF then you can use all-purpose. If you are GF then you can probably use GF all-purpose flour or even coconut flour.
MJ Jones
These cookies are awesome! They bring out the “cookie monster” in everyone who eats one! Thank you for a terrific recipe.
Jillian
Yay, I’m so glad you loved these cookies!
Carolyn
I don’t process the oatmeal at all. My recipe is basically the same made by hand to keep from breaking down
the oatmeal. I like the looks of yours better and can’t wait to try them. My seniors office aides at school love monster cookies!
Jillian
I hope you enjoy!
Jane
It was finally cool enough today to put the oven on and I was dying to make some cookies! Been such a long hot summer it feels like months since I was able to do any baking (and store bought cookies just are not as good as home made lol) I wanted a simple oatmeal cookie so I gave this a try. I’m not a GF person but I do have a family member who is. Thought I would try it and if I liked it I would pass on the link. I had to improvise with the add ins since my cupboard needs replenishing soon lol. I just used 1 cup of milk choc chips and 1 cup of salted caramel chips. I made them about 1 1/2 tablespoon in size and they took approx 10 minutes to bake. The first sheet didn’t flatten out at all so I pressed them down with my fingertips and that worked great. I got 42 cookies out of the batch – a lot more than I expected but I’m not complaining 🙂
Jillian
Glad these worked out for you, even with your improvising!
Renee
Oh these cookies! Stop what your doing and make these ASAP! So so good. My celiac friend begs me to make these for her. My trick is to use the oat flour, plus I use 2 cups of quick oats instead of whole oats, better texture in my opinion. Yum
Jillian
Renee, I am thrilled that you and your friend love these cookies. I have a few friends that request these regularly! Thanks for stoppy by! 🙂