Monster Cookies
Prep time
Cook time
Total time
An easy, gluten-free cookie that will make you smile! What's not to love about a peanut butter oatmeal cookie with lots of chocolate chips and M&Ms? (Feel free to substitute your favorite nut or seed butter)
Recipe type: Cookies, Dessert
Cuisine: Gluten-Free, Nut-free optional, Dairy-free optional
Serves: 20-24 cookies
  • ½ cup (or 1 stick) butter or dairy-free butter, softened
  • ⅓ cup brown sugar, packed
  • ⅓ - ½ cup cane sugar (my family doesn't love a sweet cookie so I made these with ⅓ cup but if you want slightly sweeter cookie can go up to ½ cup)
  • 1 teaspoon vanilla extract
  • 2 eggs (I haven't made these with flax egg yet but this would be the amount I would use: 1½ flax eggs = 1½ tablespoon flax seed meal + 3¾ tablespoons water, mixed and let stand 5 minutes)
  • ½ cup peanut butter or nut/ seed butter of choice (I used Natural Creamy Peanut Butter)
  • 1 cup gluten-free all purpose flour (with xanthum gum)* (We used GF Jules flour, Affiliate Link)
  • 1 teaspoon baking soda
  • 1 teaspoon gluten-free baking powder
  • 1 cup gluten-free oats
  • ½ cup semi-sweet chocolate chips or chips of choice
  • ½ cup M&Ms or chocolate candy of choice, plus more for topping
  • pinch of salt
  1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
  2. Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
  3. Add eggs and beat thoroughly.
  4. Beat in Peanut Butter.
  5. In a separate small bowl, add flour, baking soda, baking powder and salt. Mix with a fork or pastry cutter. Then add the flour mixture to the creamed mixture and mix until combined.
  6. Add in oats and mix till combined.
  7. Add in chocolate chips and m&ms and gently mix till combined. (You could opt to leave some out for topping or use extra for topping)
  8. Form into tiny balls (about 1½ -2 inches) and place on prepared baking sheets about 1½ inches apart. Gently press dough balls to flatten them, top with additional m&ms or chips as desired.
  9. Bake for 10 minutes.
  10. Store in an airtight container. Store well at room temp for a week. Freeze well.
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