Monster Cookies (Gluten-Free)
Cutest Monster Cookies are thick, chewy, and packed with peanut butter, oats, and candy pieces. This quick recipe delivers a bakery-style texture, and it’s very easy to make, with no chilling required. These cookies are always a hit!
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Crowd-Pleasing Monster Cookies
These gluten-free peanut butter oat cookies are super chewy and loaded with candies and chocolate chips. They are super easy to make and a total crowd-pleaser. For more gluten-free holiday cookies, here is the link to these almond thumbprint cookies.
Flourless monster cookies are quick to mix and bake, and deliver a bakery-style texture. Full of peanut butter flavor and perfectly sweetened, they are great as a snack, tea time, dessert, or any occasion. Easy gluten-free cookie to always have on hand.
Some notes about the main ingredients of this recipe:
- Oats: gluten-free old-fashioned rolled oats.
- Flour: gluten-free all-purpose flour.
- Chocolate: chocolate chips or chunks.
- Peanut butter: store-bought peanut butter.
- Candies: M&M-style candies.
How to make soft and chewy moonster cookies (gluten-free & bakery-style)
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Whisk together gluten-free all-purpose flour, gluten-free oats, salt, baking soda, and baking powder in a medium bowl. Set aside.
Cream the butter and sugars together until light and fluffy (2 minutes). Add peanut butter and mix well. Add egg and vanilla extract and mix. Add the dry ingredients and mix to combine. Stir in chocolate chips.
Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Top the cookies with the candies.
Bake for 10-12 minutes. Don’t over-bake.
Remove them from the oven and let them cool before transferring to a wire rack to cool completely.
Store the cookies covered at room temperature for 3 days or in the refrigerator for up to a week. You can freeze them in an air-tight container or freezer bag.
Baking tips
- Give all the cookies the same size, so they cook at the same time.
- Room-temperature eggs and butter are best.
- Resting time. If the dough is too sticky, you can let it rest covered in the refrigerator for 1 hour before baking.
- Don’t over-bake them; the bottom should be lightly golden.
- Let the cookies cool before removing them to a rack; otherwise, they are very likely to break.
For more gluten-free, easy cookies
- Almond Thumbprint Cookies
- Classic Peanut Butter Cookies
- Chocolate Crinkle Cookies
- Chocolate Brownie Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Peanut Butter Cookies
Best Monter Cookies (Gluten-Free)
Ingredients
- 1 and 1/4 cup gluten-free all-purpose flour
- 1 and 1/4 cup gluten-free all-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 cup peanut butter
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup candies, M&M style
- 1/2 cup chocolate chunks or chips
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- Whisk together gluten-free all-purpose flour, gluten-free oats, salt, baking soda, and baking powder in a medium bowl. Set aside.
- Cream the butter and sugars together until light and fluffy (2 minutes). Add peanut butter and mix well. Add egg and vanilla extract and mix. Add the dry ingredients and mix until well combined. Stir in chocolate chips.
- Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheets. Gently press down on the balls and flatten them slightly. Top the cookies with the candies.
- Bake for 10-12 minutes. Remove them from the oven and let them cool before moving to a wire rack to cool completely.