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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 18 cookies
Calories: 222 kcal
Course:
Dessert , Snacks
Cuisine:
American
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
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.
- Add Wet Ingredients: Add in well-mixed peanut butter, eggs, and vanilla extract. Beat until mixture is fully combined and creamy.
- 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.
- 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.
- 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.
Cup of Yum
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:
- **Gluten Note: Use only certified gluten-free oats and candies to keep the recipe safe for celiac-friendly baking.
- 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 Information
Serving
1cookie
Calories
222kcal
(11%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
26mg
(9%)
Sodium
220mg
(9%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
118IU
(2%)
Vitamin B12
0.05µg
Vitamin C
0.03mg
(0%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Zinc
1mg
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 222
% Daily Value*
| Serving | 1cookie | |
| Calories | 222kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 220mg | 9% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 118IU | 2% |
| Vitamin B12 | 0.05µg | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.