Chewy Gluten-Free Monster Cookie Recipe for Snack Lovers

These Gluten Free Monster Cookies have everything you love about classic Monster Cookies—peanut butter, oats, chocolate chips and M&M candies—made gluten-free. They bake up thick, chewy, and perfectly sweet, making them an ideal treat for parties, lunchboxes, or a cozy snack at home.

Why You’ll Love This Recipe

This recipe combines all your favorite cookies—peanut butter, oatmeal, chocolate chip and M&M—into one easy Gluten Free Monster Cookie.
This is a one-bowl, no-chill cookie recipe, so you can mix and bake without waiting for dough to rest and with minimal cleanup.

Chef’s Tips

Use a stable, smooth peanut butter (for example, traditional commercial brands) rather than an oil-separated natural peanut butter. A non-separating peanut butter helps the cookies hold together better.
If you have leftover candy (for example from Halloween), you can chop and use it instead of M&Ms—just double-check that the candy is gluten-free.

Close up of a stack of monster cookies with a bite taken out of the top one.

Close up of a batch of monster cookies pictured overhead with M&M candies scattered around them.

More Gluten-free Baking Recipes

Gluten Free Oatmeal Cranberry Cookies
Best Gluten Free Lemon Cake Recipe
Keto English Muffin with Almond Flour
Instant Pot Buttermilk Cornbread
Easy Vegan Coffee Cake with Streusel Topping
Healthy Lemon Muffins with Fresh Lemon Juice

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Gluten Free Monster Cookies

Prep: 20 minutes

Cook: 14 minutes

Cooling Time: 10 minutes

Total: 44 minutes

An easy, one-bowl, no-chill cookie that combines peanut butter, oats, chocolate and candy into a single crowd-pleaser.

Cheryl Malik

Ingredients

2 cups smooth peanut butterlike JIF, not natural
6 tablespoons butterroom 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

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, stir together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla, mixing until combined. Stir in the oats and baking soda and mix thoroughly so the oats are evenly distributed. Fold in the chocolate chips and mini M&Ms.
Using a ¼-cup scoop or measuring cup, portion dough into balls and roll between your palms to smooth. Place about eight cookies per sheet, leaving space for spreading.
Bake for 8 minutes, gently press each cookie down with a fork, then bake an additional 5–6 minutes until edges are set. If desired, sprinkle flake salt on top. Allow cookies to cool on the sheet for 8–10 minutes before transferring to a wire rack.

Nutrition Information

Nutrition values are estimates for one serving using the listed ingredients and do not include optional toppings. Actual values will vary by brand and portion size.