Flourless Gluten-Free Monster Cookies (Extra Soft!)

Gluten-free Monster Cookies are a flourless soft and chewy cookie, loaded with oats, peanut butter, chocolate chips, and M&M candies. They are the ideal bakery-style cookie that appeals to all!

gluten-free monster cookies without flour! 

This monster cookie recipe is one of those gems that you pleasantly realize are naturally gluten-free! Flourless cookie recipes have always been a favorite of mine because no speciality ingredients are needed, they affordable to make, and they appeal to all – gluten-free or not!

Easy gluten-free monster cookies recipe are based off another favorite flourless cookie recipe, gluten-free oatmeal raisin cookies. Instead of raisins, a mixture of chocolate chip and M&Ms are mixed in for a chocolate lover’s dream cookie!

Learn how to make the best GF cookies with this easy, extra soft and chewy recipe loaded with peanut butter, oats, chocolate chips, and M&Ms!

Ingredients notes 

Similar to all the gluten-free cookie recipes on the site and in my gluten-free cookbook, the ingredients are simple and easily available!

• Peanut Butter – Helps bind the dough together so no flour is necessary to make soft, chewy flourless cookies! Use regular creamy peanut butter for best results.
• Oats – I recommend using quick-cooking oats because the cookie dough binds together more and no chilling is necessary. Be sure to use certified gluten-free oatmeal for a gluten-free cookie.
• Butter – Use softened, room temperature butter. I have not tried the recipe with dairy-free butter, but typically vegan butter sticks substitutes with great results. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking.
• Sugar – A combination of brown sugar and granulated sugar gives a soft, chewy texture.
• M&M candies – Plain M&Ms do not have any gluten-containing ingredients. If using another chocolate candy flavor or variety, read the label carefully.

How To make gluten-free monster cookies

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large bowl (I use my 6 quart stand mixer) cream together softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it’s nice and creamy.
2. Add the eggs, baking soda, and vanilla extract. Mix well, then add the oats, M&M candies, and chocolate chips. Mix on low or stir by hand until all combined. 
3. Use a large cookie scoop or trigger ice cream scoop to portion out large balls (see recipe notes for smaller cookies) and place 2 inches apart on ungreased baking sheets. Press down slightly with the back of the scoop. Use the remaining chocolate chips and M&Ms to press down slightly on top of the unbaked cookies.
4. Bake in a 350ºF oven for 11 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to a wire rack to cool.

Using quick oats vs rolled oats

Since there is no flour in this cookie recipe gluten-free quick oats work best for flourless cookies. The finer, smaller oat flakes acts as a better binder versus rolled old-fashioned oats.

If you do not have quick oats, use rolled oatmeal and pulse in a food processor a few times to break up the flakes to quick oats size. Steel-cut oats are not recommended because they have a different texture.

dairy-free modifications

Make gluten-free dairy-free monster cookies with a couple easy modifications.

1. Replace the butter with plant-based butter sticks, such as Earth Balance. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking. I don’t not recommend using coconut oil because the cookies will spread.
2. Instead of chocolate chips use dairy-free chips, such as Enjoy Life.
3. M&Ms are not dairy-free, so they will need to be replaced with something else. Add an additional 3/4 cup chocolate chips (regular or mini) in their place, or try another dairy-free mix-in, such as dried cranberries, coconut, chopped nuts, or another flavor of vegan baking chips.

make-ahead tips

You may make gluten-free monster cookies ahead of time and you have a couple options to choose from.

1. Baked Cookies – Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, wrap stacks of 2-3 cookies in plastic wrap and store in a ziplock freezer bag and freeze up to 3 months.
2. Unbaked Cookies – Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to ziplock freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1-2 minutes longer.

can i substitute another nut butter?

Regular creamy peanut butter, rather than natural, is recommended for making flourless monster cookies. I have not tried an alternative seed butter or nut butter, but since these tend to be oilier, I don’t think it would have great results.

are all oats gluten-free?

Although oatmeal is naturally gluten-free, it is typically processed on equipment shared with wheat products. Certified gluten-free oats means it’s guaranteed to not be cross-contaminated, which is what you will want to use for this monster cookie recipe.

Some people with celiac disease or gluten intolerance, though, are still sensitive to oats, whether they are certified GF or not. If making these for a friend or family member, you may want to double check first.

storing and freezing tips

Bake and cool GF monster cookies before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, wrap stacks of 2-3 cookies in plastic wrap and store in a ziplock freezer bag up to 3 months.

expert gluten-free cookie tips

• For bakery-style large cookies use trigger ice cream scoop or large cookie scoop to portion the dough. To make more, smaller cookies use a medium cookie scoop (1.5 tablespoons)
• If you forget to set out your butter to soften, place it in the microwave at 20% power for 45 seconds.
• Creamy peanut butter, rather than natural, is necessary for best results. Natural peanut butter is too oily and will not mix cohesively.
• Using cookie scoops portions the dough faster and makes the cookies uniformly sized for consistent baking.
• Mix up the add-ins. Replace some of the chocolate chips or M&Ms with butterscotch chips, white chocolate chips, gluten-free pretzels, coconut, or dried cranberries. Read all the labels to make sure all ingredients are gluten-free.
• For a festive Christmas cookies use red and green Holiday M&Ms.

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step-by-step web story instructions for this recipe!

More gluten-free cookie Recipes 

• Almond Flour Peanut Butter Cookies
• Oat Flour Cookies
• Flourless Chocolate Cookies
• Almond Flour Oatmeal Cookies
• Gluten-Free Chocolate Cookies

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