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These flourless gluten free monster cookies are soft and chewy in the center, crisp around the edges, and packed with peanut butter, oats, chocolate chips, and M&Ms.
No gluten free flour blend needed at all, just a perfect mix of quick oats and ground oats that holds everything together. Plus, there’s no need to chill the dough—just mix, scoop, and bake!
what's in it
Recipe ingredients
Here's a quick overview of exactly what you need to make these cookies:
- Gluten free quick oats – For hearty texture. Pulse rolled oats briefly to make your own.
- Ground oats – Oats ground into a find powder helps add structure without a flour blend.
- Butter – Adds richness, tenderness and buttery flavor.
- Peanut butter – Use a smooth, no-stir variety (the kind that doesn't separate) for the best texture and structure.
- Egg + egg yolk – Bind the dough and add softness.
- Light brown sugar – For sweetness and chew.
- Chocolate chips – Melty chocolate in every bite.
- Mini M&Ms – For crunch, color, and more chocolate.
- Baking soda – Helps the cookies brown.
- Kosher salt – Enhances overall flavor.
How to make gluten free monster cookies
1. Preheat and prep
Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Mix the dry ingredients
In a medium bowl, whisk together the oat flour, quick oats, baking soda, and salt. Set aside.
3. Combine the wet ingredients
In a large bowl, mix the butter, peanut butter, egg, egg yolk, vanilla, and brown sugar until smooth.
4. Make the dough
Add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips and M&Ms.
5. Scoop and shape
Scoop the dough into 2½ tablespoon mounds, spaced about 2 inches apart on the baking sheet. Use wet fingers to flatten each into a ½-inch thick disk.
6. Bake
Bake for about 14 minutes, or until the edges are lightly browned and the tops are crackled.
7. Cool and enjoy
Let the cookies sit on the baking sheet for 10 minutes to set before moving. They’ll firm up as they cool—and hold together beautifully.
Expert Tips
Use a mix of quick oats and oat flour
This combo gives the cookies chew and structure—no need for a gluten free flour blend.
Stick with no-stir peanut butter
Natural PB that separates is too oily and won’t mix evenly into the dough.
Don’t overmix
Overworking oat flour can make baked goods tough. Stir just until combined.
Weigh your ingredients
Oats and peanut butter can pack differently in a cup. For best results, use a kitchen scale.
Customize the mix-ins
Not a fan of M&Ms? Swap in more chocolate chips, chopped peanuts, or even dried fruit.
Ingredient substitutions
Dairy-free
Use mini dairy-free chocolate chips in place of M&Ms, and swap the butter for block-style vegan butter (like Melt or Miyoko’s) or virgin coconut oil.
Egg-free
Replace the egg with a chia egg (1 tbsp ground white chia + 1 tbsp warm water, mixed and gelled). Use 1 tablespoon unsweetened applesauce for the extra yolk.
Peanut-free
No-stir almond butter (like Barney Butter) works well. For nut-free, try Wowbutter, made from toasted soy.
Oat-free
Substitute oat flour with quinoa flakes, and quick oats with buckwheat or rice flakes. More details are in how to substitute for oats.
Gluten-Free Monster Cookies Recipe
Ingredients
- 1 cup (120 g) oat flour, (certified gluten free if necessary) (See Recipe Notes)
- 1 ½ cups (150 g) quick cooking oats, or rolled oats, processed slightly in a food processor or blender (certified gluten free if necessary) (See Recipe Notes)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, at room temperature
- ½ cup (128 g) smooth, no-stir peanut butter, the kind that doesn't separate in the jar
- 1 (50 g (weighed out of shell)) egg, beaten, at room temperature
- 1 (25 g) egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (218 g) packed light brown sugar
- 5 ounces semi-sweet chocolate chips
- 5 ounces miniature M&Ms chocolate candies, (gluten free in the U.S.)
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a medium-size bowl, place the oat flour, oats, baking soda, and salt, and whisk to combine. Set the bowl aside.
- In a large bowl, place the butter, peanut butter, egg and egg yolk, vanilla, and brown sugar, and mix well. Add the oat flour mixture to the large bowl, and mix until just combined.
- Add the chocolate chips and M&Ms candies and mix until the pieces are evenly distributed throughout the dough. The dough will be thick but should not be stiff.
- Using a spring-loaded ice cream scoop or two spoons and scoop the dough into mounds about 2 1/2 tablespoons each onto the prepared baking sheet, about 2 inches apart from one another.
- Using wet fingers, press each mound down into a disk about 1/2-inch thick.
- Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the cookies are lightly brown around the edges, set in the center and the top of each cookie has taken on a crackled appearance.
- Allow the cookies to sit on the baking sheet for 10 minutes or until set. Serve slightly warm or at room temperature.
- These cookies also freeze amazingly well in a sealed freezer-safe container.
Video
Notes
Pulse certified gluten free rolled oats in a food processor. A few pulses makes quick oats; a longer blend turns them into oat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make ahead/leftovers
Storage instructions
At room temperature: Store in a sealed glass container for up to 3 days. They'll keep their texture that way.
To freeze: Place in a freezer-safe zip-top bag and freeze for up to 3 months. Defrost at 50% power in the microwave for 20 to 30 seconds.
FAQs
Stick with smooth, no-stir peanut butter. Crunchy doesn’t blend well and can throw off the texture—if you want extra crunch, add chopped peanuts instead.
Your butter may have been too soft or slightly melted, which can cause the cookies to spread too much in the oven.
In the U.S., most plain M&Ms are gluten free, including mini M&Ms. If you're outside the U.S., check labels or substitute with mini chocolate chips or another mix-in.
Probably not in this recipe. Almond flour may make the dough too crumbly. Try my almond flour chocolate chip cookies instead—and swap in M&Ms there if you’d like.
Yes! Scoop and flatten the dough, freeze in a single layer, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
Great recipe. I used other mix-ins because I had small bits and wanted to use them up- coconut flakes, candied peel, dried cranberries and of course choc chips. Really liked that it doesn’t take any special GF flour – oatmeal and peanut butter I can find at most peoples houses so it is easy to make these where ever I happen to be.
That sounds delicious, DJ, and these are the perfect cookies to use other dry mix-ins. I agree that the fact that it doesn’t take any special flour makes these so convenient. Thank you for sharing your experience!
Delicious. I cut the sugar in half (which I do with almost everything), & used whole egg, instead of just egg yolk, to help compensate for resulting moisture loss. Will make these again. :-)
My 7 year old granddaughter and her friend have these cookies a two thumbs up! We have people with celiac disease and gluten sensitivities in our family.
Love your recipes. I’ve never had a fail!
Anita – southern vancouver Island fan
I’m so happy to hear that you loved the monster cookies, Anita! And thank you so much for the kind words about your success with my recipes. That means so much to me that you know you can rely on me. :)
I already subscribe to you ~ that is how I arrive on your site. I don’t desire to receive double emails so how will I be able to print from your site. Bettie
Hi, Bettie, I understand your concern. Unfortunately, there’s no way for me to customize that experience to explain this to you, so I hope you read this response. If you sign up through the print function, that is a service called Grow that will allow my ad network to serve you more relevant (but not more) advertisements. You won’t get any more emails since you’re already on my list, and your email address won’t be shared with anyone. If you don’t want to provide your email address, you are still of course able to view all the free content, you just won’t be able to print the recipe. Thanks for understanding.
I made them & I thought they were dry but I think I did something wrong. My husband loved them & ended up eating them all. I am going to make the again & I will see what went wrong. Oh I know I gad ran out of brown sugar. I may not creamed it enough. I Will let you know how they turn out. I love your cookbook too.
These cookies are so good I’m taking the time to leave my very first internet recipe review. My kid suggested monster cookies for holiday baking and fortunately you had a recipe (we have a celiac in the house and use your recipes extensively). Incredible! We have made so many batches in the past few weeks I have the recipe memorized – never in my life have I made one recipe so often in such a short time frame. It’s pretty much expected that there will be some ready to eat at all times. With oatmeal and peanut butter you can squint and it even turns into a breakfast food. We left the m&m’s out and didn’t increase the chocolate chips and they were just perfect sweetness for us.
Hahaha it’s breakfast food if you say it is, K.D.! I’m honored to be your first internet review. I can relate. I don’t leave them myself, even when I know I should! Thank you for sharing your experience. :)
Made these for a large family gathering. I got RAVE reviews from everyone!! Thanks so much for all the tips! Definitely a keeper!