These Gluten Free Monster Cookies come together in less than 15 minutes using 1 bowl and 5 ingredients. They are also dairy free, refined sugar free, oil free, and vegan friendly! You'd never guess it though; this the best Monster Cookie recipe I have made.
Read on to find out the Origins of Monster Cookies, tips for making this recipe, or to see some mouthwatering cookie photos!
The Story of Monster Cookie Origins
Monster Cookies were originally invented by Dick Wesley, a photographer at the University of Michigan in the 1970s. I found this newspaper clipping from the original Monster Cookie recipe when I was researching more about the history - super cool!
Mr. Wesley initially intended to make Peanut Butter Cookies. He found himself out of flour, so subbed in oats instead. And then, he continued adding in whatever he was finding around the house!
He had some M&Ms and chocolate chips and just like that, the Monster Cookie was born!
This version of a Dairy Free and Gluten Free Monster Cookies has some tweaks from the original version, but the bones are the same. Essentially, its a Gluten Free Oatmeal Peanut Butter Cookie.
What makes a Monster Cookie today are 4 main components:
- Peanut Butter
- Chocolate Chips
- Candy Covered Chocolate (like M&Ms)
Reasons to be Obsessed With This Recipe
- It is literally so easy to make, your kids could do it. And we love healthy cookies for kids!
- It uses up leftovers so they don't need to go to waste! Use any leftover candies or chocolates you have in your kitchen. Nuts and seeds welcome, too!
- When you can't decide between a Chocolate Chip Cookie or a Peanut Butter Cookie, this is literally both.
- Its made in One Bowl and the whole thing takes less than 15 minutes, including baking time AND clean up time.
- You can make a nut free version if you have any nut allergies in the house.
- This recipe is super easy, relatively inexpensive to make, and is a massive crowd pleaser!
Ingredients in Gluten Free Monster Cookies
Peanut Butter. I prefer to use all natural peanut butters, with only one ingredient: peanuts! But any peanut butter you have will work in this recipe.
Eggs. Eggs help with binding and keeping the cookies together. To make Vegan Monster Cookies, simply sub out the eggs for 2 Flax Eggs.
Coconut sugar. I prefer to use Coconut Sugar in this recipe as it has a lower glycemic index than brown sugar or white sugar, plus I love the subtle coconut flavor in these cookies. BUT, you can use any type of sugar you like!
Vanilla Extract. Cookies just wouldn't be the same without it! I recently purchased this brand and have been loving it.
Rolled oats. Make sure your oats are Certified Gluten Free if you have a gluten allergy! Fun fact: Oats are a naturally gluten free food, but you will need the extra certification if you are sensitive to potential gluten contamination.
Candy covered chocolate. You can use M&Ms or any candies here. I used the Unreal Milk Chocolate Gems in mine. I love that they are Fair Trade certified and gluten free. The best deals are on Amazon - like this package here!
Chocolate chips. I mean, duh!
You'll notice there is no flour listed - these flourless monster cookies get their delicious chewy texture from Rolled Oats!
How to Make The Best Ever Monster Cookies
Start by adding your wet ingredients - peanut butter, eggs, vanilla, and coconut sugar - to a large mixing bowl.
Next, add all your dry ingredients to the same bowl. Again, elbow grease and your silicone spatula will be your friends here!
If the mixture is really too thick to mix, add some almond milk to thin things out.
Make sure you mix until everything is combined and incorporated, and then stop! You don't want to overmix this cookie dough.
Once the mixture is all combined, use a cookie scoop (recommend this one!) or an ice cream scooper to create cookie dough balls on your baking sheet.
Pro tip: Spray your cookie scooper with some cooking oil before scooping out the cookie dough balls. This will ensure they pop out smoothly and don't stick to the scoop!
Top your cookies with some extra chocolate chips or candies on top, so they look amazing when they are done! These monster cookies look so beautiful!
This recipe makes roughly 14 cookies. You can easily halve all the ingredients to make a small batch of monster cookies.
Bake for 8 - 10 minutes! The cookies are done when the edges are golden, the bottom is beautifully crisped up, and the middle is no longer raw.
Let the cookies cool! You can enjoy them warm, but wait at least 5 minutes so you don't burn your mouth. Waiting is the hardest part!
Q+A About Healthy Monster Cookies
Can I make this recipe dairy free?
It already is! Just make sure your candy-covered chocolate and chocolate chips are dairy free as well. Note that M&Ms are not dairy free - they contain milk chocolate!
How many calories are in a gluten free monster cookie?
The caloric information is in the bottom of the recipe card. Please note this will vary slightly depending on your ingredients (like what type of peanut butter you use) and how small or large you make your cookies!
What was the Original Monster Cookie Recipe?
Scroll back up to the top of the blog post!
Are M&M's Gluten Free?
Yes! M&M's are Gluten Free. So are Unreal Chocolate Gems that I used in this recipe.
More Gluten Free Dairy Free Cookie Recipes
These gluten free peanut butter oatmeal cookies might be my favorite, but The Granola Diaries features tons of amazing gluten free cookie recipes!
Save this recipe for later!
DID YOU MAKE THIS RECIPE?
Please tag me on Social Media @thegranoladiaries (Instagram / Facebook / Pinterest), and leave a rating/comment below! I always repost your creations on Instagram!
Leaving a rating helps other readers see that the recipe is delicious and easy, and I would love your feedback!
- 1 Cup Peanut Butter
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ Cup Coconut Sugar
- 1 Cup Rolled Oats
- 1 tsp baking soda
- ½ tsp salt
- ¾ C Chocolate Chips
- ¾ Chocolate Covered Candies
- 1 Tbsp Almond Milk
- Preheat oven to 350 degrees and line a baking tray with parchment paper or a Silpat mat.
- In a large bowl, whisk all the wet ingredients together. The mixture will be THICK.
- Add the dry ingredients to the thick, sticky dough and start to fold everything to combine. If the mixture is too thick/sticky, add 1 tablespoon of Almond Milk (or any milk). Use a silicone spatula to continue folding all the ingredients.
- Use a cookie scooper to scoop cookie balls onto your baking sheet. For flatter cookies, press down the balls slightly. For more domed cookies, keep them in a ball. Top with more candies if you like.
- Bake for 8 - 10 minutes, until the bottom is golden and edges are slightly golden. Allow to cool for at least 5 minutes before diving in!
- SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!
Store cookies in the fridge for up 4 days, or freezer for up to 4 months.
Make it Vegan: Use 2 Flax Eggs in place of the 2 Eggs.
Make it Nut Free: Sub the Peanut Butter for Tahini or Sunflower Butter.
Nutrition Information:Yield: 13 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 294mgCarbohydrates: 24gFiber: 2gSugar: 15gProtein: 7g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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