Gluten Free Monster Cookies (One Bowl & No Flour)

These gluten free monster cookies come together in one bowl with no special flours. Oats and peanut butter do all the heavy lifting, and the whole thing stirs up in about 15 minutes.

They’re chewy in the center, crisp around the edges, and stuffed with chocolate chips and candy. A warm cookie straight from the oven is hard to beat on a busy weeknight.

What Makes These Cookies So Good

They skip flour completely, so they’re naturally gluten free. Oats and peanut butter hold the dough together and give you a hearty, chewy cookie that tastes like the real thing. No gritty gluten-free flour blends in sight.

The peanut butter keeps them rich and soft, and the edges get just a little crispy while the centers stay almost fudgy. Every bite has a pop of chocolate and a crackle from the candy shell.

Ingredients

• 1/2 cup unsalted butter, softened: let it sit at room temperature for about 30 minutes so it creams easily
• 1/2 cup packed brown sugar: light or dark both work
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter: use processed brands like Jif or Skippy for the best texture; if using natural peanut butter, stir it well first
• 2 1/2 cups certified gluten-free old-fashioned rolled oats: check the label to make sure they carry a GF certification
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup M&M’s: confirm they are gluten free (most plain milk chocolate M&M’s in the U.S. are), plus a few extra for topping

Variations / Substitutions

• Peanut butter: swap in almond butter or sunflower seed butter for a different flavor or a nut-free option. The dough may spread a little less.
• Candy: use Reese’s Pieces, chopped peanuts, or white chocolate chips instead of or alongside the M&M’s.
• Chocolate: replace semi-sweet chips with dark chocolate chips or chopped chocolate bars.
• Dairy-free: use vegan butter and dairy-free chocolate chips, and choose dairy-free candies.
• Add-ins: toss in 1/4 cup shredded coconut or a handful of raisins for extra chew.

No-Bake Peanut Butter Energy Balls make a great appetizer to go with these cookies.

How To Make Gluten Free Monster Cookies

Step 1: Cream the Butter and Sugars

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the softened 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.

The mixture will pale in color and look slightly increased in volume. That trapped air helps the cookies stay soft as they bake.

Step 2: Mix in the Wet Ingredients

Add the 2 eggs and 1 teaspoon vanilla, then beat until combined, about 30 seconds. Scrape down the bowl, add the 1 cup peanut butter, and beat again until the dough is smooth and no streaks remain, about 1 minute more.

The dough turns thick and glossy. It smells deeply of peanut butter and vanilla at this stage.

Step 3: Add the Dry Ingredients

Pour in the 2 1/2 cups oats, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix on low speed just until no dry pockets of oats remain. The dough becomes quite stiff.

Be careful not to overmix here. You want the oats evenly distributed without overworking the dough, which can make the cookies tough later.

Step 4: Fold in the Mix-Ins

Dump in the 1/2 cup chocolate chips and 1/2 cup M&M’s. Switch to a spatula and fold everything together until the candies and chips are speckled throughout the dough.

The dough will look chunky and colorful. Set aside a small handful of M&M’s to press onto the cookies after baking if you want a pop of color on top.

Step 5: Scoop and Bake

Use a medium cookie scoop (about 2 tablespoons) to drop rounds of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden brown and the centers still look a little underdone.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Eat them warm while the chocolate is melty and the edges are crisp.

Tips for the Best Gluten Free Monster Cookies

• Bring cold ingredients to room temperature: before you start. Soft butter and eggs cream more evenly and give you a smoother dough.
• For extra chewy cookies, pull them from the oven when the centers still look soft. They will set as they cool on the sheet.
• If your peanut butter appears oily or separated, give it a really good stir before measuring. If the dough still feels too loose, add 1 to 2 tablespoons more oats.
• Immediately after baking, press a few extra chocolate chips and M&M’s onto the tops for that bakery window look.

Bake times by scoop size:

Storing Leftover Cookies

• Refrigerate: store baked cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• Freeze: freeze unbaked dough balls on a sheet tray, then transfer to a zip-top bag. Bake from frozen, adding 1 to 2 minutes to the bake time. Baked cookies freeze well for up to 2 months.
• Reheating: a quick 10-second zap in the microwave revives that just-baked softness.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes, but the cookies will have a denser, less chewy texture. If using quick oats, reduce the amount by 2 tablespoons if the dough feels dry.

Should I flatten the cookie dough before baking?

No need, they spread on their own. If you prefer thinner, crispier cookies, lightly press the dough balls with your palm before baking.

Why did my cookies turn out crumbly?

Crumbly cookies usually mean too much oats or overmixing. Spoon the oats into the measuring cup and level it off, and mix the dry ingredients just until combined.

Gluten Free Monster Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 20 cookies

Calories: 195

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 2 1/2 cups certified gluten-free old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup M&M’s

Method

 

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
2. Beat in eggs and vanilla, then add peanut butter and mix until smooth, scraping down the bowl as needed.
3. Add oats, baking soda, and salt. Mix on low just until combined, without overmixing.
4. Stir in chocolate chips and M&M’s with a spatula until evenly distributed.
5. Scoop dough by 2-tablespoon rounds onto prepared sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, until edges are golden and centers look underdone. Cool on sheets for 5 minutes, then transfer to a wire rack.

Notes

For the best texture, use processed creamy peanut butter (like Jif or Skippy). Natural peanut butter can work but the dough may be slightly more fragile; stir it well before measuring. Always check labels on oats and candies to ensure they meet your gluten-free needs.