These Gluten Free Monster Cookies are packed with flavor and so chewy. Each bite is loaded with chocolate candies, peanut butter and more for the best oatmeal cookie.

If you love this Monster Cookie Recipe but need a gluten free option, this new recipe is the one to try. It has all the delicious flavor you love in the original but without the gluten. You will love this cookie recipe.
I have been making Gluten Free Shortbread Cookies for at least 15 years and they are so good. This new cookie does not disappoint and is equally amazing. Another favorite to try is Gluten Free Pumpkin Bread.
Table of contents
Why This Recipe Works
We love all of the tasty ingredients in this recipe. From the peanut butter and oats to the chocolate chips and M&M’s, this recipe is loaded with so much flavor.
No one can resist this recipe for the absolute best treat. If you are looking for gluten-free cookies, give this a try. You won’t even miss the flour.
Ingredients

- Butter. Softened at room temperature.
- Peanut Butter. Creamy peanut butter is what I prefer. I like Jif or Skippy.
- Brown sugar. The Best Brown Sugar Substitutes
- Eggs. I used large eggs.
- Vanilla extract. Use pure vanilla extract.
- Baking soda. Best Baking Soda Substitutes
- Old Fashioned Rolled Oats. Make sure to use old fashioned oats and not quick cooking.
- Semi-sweet chocolate chips. Semi-sweet helps to cut down on sweetness.
- M&M’s. You can change these and use seasonal M&M’s all year long.
Find the complete list of ingredients at the bottom of the page.
Substitutions and Additions
- Dairy-free. If you need the cookies to also be dairy free, substitute ghee for the butter. You will also need to substitute the chocolate for a dairy free candy.
- Nut Butter. You can substitute the peanut butter for sunflower seed butter.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Then line 2 baking sheets with parchment paper.

Step 2. Get out a large mixing bowl and blend together the unsalted butter, creamy peanut butter, brown sugar and granulated sugar. You can use a stand mixer or hand mixer. Next, add in the eggs and vanilla extract.

Step 3. Next, add in the baking soda and rolled oats to the cookie dough. Make sure to stir in by hand or on a low speed with your mixer until the oats are combined. The dry ingredients and wet ingredients should be well combined.

Step 4. Then stir in the chocolate chips and M&Ms.

Step 5. Form the cookies. I like to use a medium cookie scoop to scoop the mixture into balls. Then place the cookie dough balls on the baking sheets.

Step 6. The cookies need to bake for 12-15 minutes. The edges should start to brown, and the center of the cookies are just set but still look soft.

Step 7. After the cookies have cooled about 10-15 minutes on the baking sheet, move to a wire rack. Allow to cool completely.
Storage
Store leftovers in an airtight container at room temperature for up to 1 week.

Pro Tips
- Peanut Butter. Do not use all-natural peanut butter for this recipe as it will separate and not hold the cookies together.
- Stir in the oats by hand or use low speed. Be careful with the oats and don’t use a mixer on high.
- Don’t overcook the cookies. They will continue to cook on the baking sheet, and you don’t want to overbake them.
- Use Old Fashioned Oats. You can try using quick oats, but the cookies will not be as chewy, and they won’t spread as much.
- Certified Gluten-Free Oats. While oats are naturally gluten free, they can be packed in a facility with gluten. If you have dietary restrictions, it is important to look for oats that are certified gluten free.
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It’s your turn to try one of our favorite gluten-free cookie recipes. Please don’t forget to come back and leave a star rating and comment. I think you will love these gluten free chocolate chip cookies.
Gluten Free Monster Cookies
Ingredients
- 1/2 cup Butter softened at room temperature
- 1 1/2 cups Creamy Peanut Butter
- 1 1/2 cup packed brown sugar
- 1/2 cup Granulated Sugar
- 3 large eggs
- 1 teaspoons pure vanilla extract
- 2 teaspoons baking soda
- 4 1/2 cups Old Fashioned Rolled Oats
- 1 cup semi-sweet chocolate chips
- 1 cup M&M’s
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- In a large mixing bowl combine the butter, creamy peanut butter, brown sugar and granulated sugar with a hand held or stand up mixer until combined and smooth.
- Add in the eggs and vanilla extract and mix until combined.
- Add in the baking soda and rolled oats. Stir in by hand or on a low speed with your mixer until the oats are well mixed in.
- Stir in the chocolate chips and M&Ms.
- Use a cookie scoop (2 tablespoons) to scoop the mixture into balls and place on the baking sheets at least 2-3 inches apart.
- Bake for 12-15 minutes until the edges start to brown and the center of the cookies are just set but will still look soft.
- Let the cookies cool on the baking sheet for 10-15 minutes and then move the cookies to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
Loaded with flavor and easy to make. Easy gluten free recipe!