Chewy gluten-free Monster Cookies are filled with peanut butter flavor, oats, and crunchy M&M’s for one killer cookie!
I love peanut butter cookies.
I mean, I love peanut butter in general. Add it to cookies (another personal favorite) and you can’t go wrong. So let’s take classic Peanut Butter Cookies to the next level, and make Monster Cookies!
These Monster Cookies are one of my FAVORITE cookie recipes. They’re filled with peanut butter, chewy oats, and crunchy M&M’s. There’s no flour in the recipe at all, instead they’re made with quick cooking oats (certified gluten-free, if necessary).
The texture is thick, soft and chewy. Salty, nutty peanut butter, a hint of brown sugar, and sweet chocolate M&M’s make for the ultimate sweet and salty flavor combo.
Ya’ll are gonna love this one!
My recipe is a little different than others. Most Monster Cookies are thinner and very chewy. I love soft cookies best. So I took my Chocolate Chip Cookie recipe and Monster Cookie-fied it. This recipe is made with a little more butter and less sugar than other recipes, for a softer cookie.
You’ll still get a chewier cookie overall with the peanut butter and oats, but they aren’t too chewy. I think they’re just right. Sweet, salty, soft, chewy… does it get any better?!
I recommend making these cookies pretty big too, because you can’t have small MONSTER cookies! That just doesn’t make sense. So break out your large cookie scoop for this one.
These cookies are easy to whip up too, and made with simple ingredients. They’re easily made gluten-free, and can be made dairy-free as well with a couple adjustments.
Trust me when I say, you’ve gotta make these cookies!!
Let’s talk about the cookie ingredients before you start baking.
First, to make these cookies gluten-free be sure to use certified gluten-free quick-cooking oats. The rest of the ingredients in these cookies are naturally gluten-free.
The most important ingredients in these cookies are the oats and peanut butter, so let’s chat about those too.
You’ll want use a thick peanut butter, like Jif or Skippy. I like to use Jif natural.
If you try and use an oily, natural peanut butter, these cookies may not turn out correctly. The extra oil in the peanut butter will cause the cookies to spread too thin. You may have the same issue with homemade peanut butter as well. Better safe than sorry, so buy a jar from the store.
Be sure to use quick-cooking oats. Not rolled oats. The texture with rolled oats will be different and the cookies may not stay together as well. Quick-cooking oats are best for texture and consistency in these.
Last but not least, let’s talk M&M’s!
You can use whatever flavor you’d like (keep in mind to check whether they’re gluten-free or not). Classic chocolate is my favorite. Peanut or dark chocolate would be tasty too though!
To make the cookies a little extra festive, gently press a few extra M&M’s on top of each cookie after they come out of the oven and are still hot.
Moral of the story: You can’t go wrong with sweet and salty cookies. Everyone will love these!
Take 15 minutes to whip these simple cookies up and enjoy them for a few days! Or… maybe just one day… They disappear quickly in my house. 🙂
After making them, take a picture and let me know what you think. Tag me on Instagram, or comment and leave a star rating, below. I love to hear from you guys and see what you make. 🙂
- 1/4 cup butter, softened
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup creamy peanut butter (NOT natural peanut butter)
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups instant oats (certified gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup M&M's
To begin, preheat your oven to 350 and spray two pans with non-stick spray.
To a large mixing bowl, add your butter and brown sugar and beat together with a mixer till creamy. Add your peanut butter and beat together till well combined. Add your vanilla and egg and briefly blend in.
To the same bowl, add your oats, baking soda and salt and beat together till you have a consistent cookie dough. Add your M&M's and fold them into your dough.
Using a large cookie scoop, scoop the dough onto your pan and spread apart into two rows, with three cookies in each row. Bake in the oven for 14-16 minutes, or till the edges of the cookies are set but the center may look just a touch underdone.
Let cool entirely, then devour!
Stored in an airtight container, these cookies are best within 3 days.