Gluten-Free Monster Cookies
Flourless monster cookies with rich peanut butter flavor, chewy oats, and crisp edges. This version uses added oat flour for better structure, mini M&Ms for even candy distribution, and no specialty flours—just simple, gluten-free ingredients that bake up soft and sturdy every time.
Ingredients
- 1 cup creamy peanut butter 250g
- ¼ cup butter 56g, room temperature
- ½ cup granulated sugar 100g
- ½ cup brown sugar 100g
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup gluten-free quick oats 155g
- 1 ½ cupa gluten-free oat flour 53g, see notes
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini M&Ms
- ½ cup chopped peanuts
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Preheat and Prep: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside a wire rack for cooling.
- Cream Ingredients: In a large bowl or stand mixer, room temperature butter, granulated sugar, and brown sugar. Mix until light and smooth. Scrape down the bowl to make sure everything is evenly incorporated.¼ cup butter, ½ cup granulated sugar, ½ cup brown sugar
- Add Wet Ingredients: Add in well-mixed peanut butter, eggs, and vanilla extract. Beat until mixture is fully combined and creamy.1 cup creamy peanut butter, 2 large eggs, 1 teaspoon vanilla extract
- Combine Dry Ingredients: In a separate small bowl, whisk together oat flour, quick oats, baking soda, and salt. Stir this into the wet mixture until fully combined. The dough will be thick.½ cup gluten-free quick oats, 1 ½ cupa gluten-free oat flour, 1 teaspoon baking soda, ½ teaspoon salt
- Add Mix-ins: Fold in mini M&Ms and chopped peanuts. If the dough feels overly soft, chill it for 10–15 minutes to firm it up.½ cup mini M&Ms, ½ cup chopped peanuts
- Scoop and Decorate: Scoop dough using a large or tablespoon-sized cookie scoop. Roll into balls and place on prepared baking sheet, spacing them out. Press a few extra M&Ms and peanuts on top for a finished look. Gently flatten each cookie with a flat-bottomed glass or spatula.
- Bake and Cool: Bake for 10–12 minutes, until the edges are golden brown and the centers still look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Oat Flour Note: You can make oat flour by grinding your quick cooking oats in a blender or food processor until finely ground.
Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days or freeze for up to 2 months. For best texture after freezing, reheat in the microwave for 10 seconds.
Recipe Tips:
- Make-Ahead Tip: For meal prep, freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen—just add 1–2 extra minutes to the baking time.
- Peanut Butter Tip: Use well-stirred peanut butter; too much oil leads to greasy cookies.
- Dairy-Free Option: Use vegan butter instead of regular butter.
- No Mini M&Ms? Use regular M&Ms or chocolate chips instead.
Nutrition
Serving: 1cookieCalories: 222kcalCarbohydrates: 21gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 26mgSodium: 220mgPotassium: 131mgFiber: 1gSugar: 17gVitamin A: 118IUVitamin B12: 0.05µgVitamin C: 0.03mgCalcium: 26mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !