Gluten-Free Monster Cookies

Jan 16, 2026

30 MINUTES

12 COOKIES

EASY

These gluten-free monster cookies are inspired by classic bakery monster cookies, made simpler and naturally gluten-free. They are thick, chewy, and loaded with peanut butter, oats, chocolate chips, and colorful candy pieces. No flour, no complicated steps, and big flavor in every bite.

Why you’ll love this recipe

  • No-bake and beginner-friendly

  • Crispy, chewy, and chocolatey

  • Perfect for make-ahead desserts

  • Crowd-pleasing and kid-approved

  • Minimal tools and simple stepsIngredients notes

Ingredient notes

  • Peanut butter: Use creamy, natural peanut butter for the best texture. Stir well before using.

  • Brown sugar: Adds moisture and helps keep the cookies chewy.

  • Eggs: Help bind the dough since there is no flour. Bring to room temperature for better mixing.

  • Rolled oats: Old-fashioned oats work best for structure and chew.

  • Baking soda: Gives the cookies a slight lift and prevents them from being dense.

  • Chocolate chips: Semi-sweet or dark chocolate balances the sweetness.

  • Candy-coated chocolates: Add crunch and classic monster cookie flavor.


How to make gluten-free monster cookies

Ingredients

Quantity

Creamy peanut butter

240 g

Brown sugar

80 g

White sugar

120 g

Eggs

120 ml

Vanilla extract

2 tsp

Rolled oats

240 g

Baking soda

1 tsp

Salt

½ tsp

Chocolate chips

150 g

Candy-coated chocolates

100 g

Preheat the oven to 180°C and line a baking sheet with parchment paper.

In a large bowl, mix the peanut butter and both sugars until smooth and well combined.

Add the eggs and vanilla extract, mixing until the batter looks thick and glossy.

Stir in the oats, baking soda, and salt. Mix just until everything is evenly incorporated.

Fold in the chocolate chips and candy pieces, distributing them throughout the dough.

Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten the tops slightly with your fingers.

Bake until the edges are set and lightly golden, while the centers remain soft.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. They will firm up as they cool.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.

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Meet Sarah Miller

Hi, I’m Sarah. The recipes you’ll find here are inspired by everyday moments, family meals, and the simple joy of cooking at home. I focus on approachable dishes made with seasonal ingredients and techniques that feel doable, even on busy days.

smiling woman sitting on grass during daytime

Meet Sarah Miller

Hi, I’m Sarah. The recipes you’ll find here are inspired by everyday moments, family meals, and the simple joy of cooking at home. I focus on approachable dishes made with seasonal ingredients and techniques that feel doable, even on busy days.

smiling woman sitting on grass during daytime

Meet Sarah Miller

Hi, I’m Sarah. The recipes you’ll find here are inspired by everyday moments, family meals, and the simple joy of cooking at home. I focus on approachable dishes made with seasonal ingredients and techniques that feel doable, even on busy days.

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