Name: Gluten Free Monster Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 cup creamy unsweetened and all-natural peanut butter; 1/2 cup unsalted butter, melted; 2/3 cup brown sugar; 1 large egg + 1 large egg yolk; 1 1/2 teaspoons vanilla extract; 1 cup old fashioned oats; 1/2 cup finely ground almond flour (I used Bob’s Red Mill); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup chocolate chips; 1/2 cup chocolate candies (I used Unreal Dark Chocolate Candies); 1/3 cup unsweetened shredded coconut (not the large flakes); 1/3 cup pumpkin seeds; flaky sea salt, for topping

These Gluten Free Monster Cookies are filled with old fashioned oats, peanut butter, and chocolate candies. They are so easy to make and absolutely delicious!

Delicious Gluten Free Monster Cookies

There’s nothing like a gooey, warm cookie straight out of the oven and these gluten free monster cookies are hard to beat. They are packed with all the best things like old fashioned oats, creamy peanut butter, dark chocolate candies, and pumpkin seeds for a little extra crunch.

These monster cookies are perfectly chewy and fudgy while also being completely gluten free. Instead of traditional white flour the recipe uses almond flour and can easily be made dairy free if you prefer.

Watch How to Make This Recipe

These cookies are the perfect easy to make sweet treat that’s perfect for everyone to enjoy. I know you will love them!

Recipe Ingredients

Peanut Butter: we’re using creamy, unsweetened, and unsalted all-natural peanut butter for these cookies. I like to grab a peanut butter with only one ingredient – peanuts.

Butter: for this recipe we’re using unsalted butter.

Brown Sugar: for a touch of sweetness and that delicious brown sugar flavor.

Eggs: this recipe uses one egg and one egg yolk for the ultimate fudgy, chewy texture.

VANILLA EXTRACT: a baking essential! I always have plenty of good quality vanilla extract on hand.

Oats: we’re using old-fashioned rolled oats for this recipe to give the cookies the perfect chewy texture. Oats are naturally gluten free but if you have a gluten allergy be sure to grab certified gluten free oats for this recipe.

Almond Flour: for this recipe we’re using finely ground ALMOND FLOUR to give the cookies the best texture.

Salt: salt is so important, but often overlooked, in baking. Be sure to add a hefty pinch to ensure the cookies have some good flavor.

Mix-Ins: one of the best things about monster cookies are all of the mix-ins! I like to add pumpkin seeds, chocolate candies, dark chocolate chips, and unsweetened shredded coconut.

Flaky Sea Salt: a touch of FLAKY MALDON SEA SALT for the perfect finish.

Ingredients Swaps and Frequently Asked Questions

Peanut Butter – I have not tested this recipe with other nut butters but I’m almost positive that almond butter or cashew butter would both work well.
Butter – if you need to keep these cookies dairy-free, you can use melted coconut oil instead.
Brown Sugar – swap the brown sugar for coconut sugar if you prefer.
Mix Ins – feel free to get creative here and add use chopped walnuts, chopped pecans, or your favorite chopped chocolate bar.

Helpful Baking Tools

How to Make Monster Cookies

Step One: Preheat oven to 350 degrees and line a sheet pan with parchment paper.

Step Two: Stir together the peanut butter, melted butter, brown sugar, eggs, vanilla extract, and baking soda until well combined.

Step Three: Fold in the oats, almond flour, salt, chocolate chips, chocolate candies, unsweetened coconut, and pumpkin seeds until well combined.

Step Four: Use a 1 1/2 tablespoon cookie scoop to scoop the dough onto the sheet pan. These cookies do not really spread so press the cookies down with your hand and form the cookies into shape you like before baking.

Step Five: Bake at 350 degrees for 8 minutes. The edges will be set but they will still look soft and fudgy. Let the cookies cool completely on the sheet pan before transferring to a wire rack or plate.

Tips and Tricks for the Best Cookies

Use parchment paper – to prevent the cookies from sticking, line your baking sheet with parchment paper or a nonstick silicone baking mat. It will make the cookies even easier to remove and clean up will be a breeze.
Form the cookies before baking – these cookies don’t spread a ton in the oven, so use your fingers to press them down and form them into the shape you like prior to baking.
Don’t over bake – speaking of baking, don’t over bake your cookies! the bottoms should be golden, the edges set, and the tops should still look fudgy or slightly underdone. The cookies will continue to firm up as the cool. Check the cookies after 6-7 minutes and keep a close watch on them.
Let the cookie sheet cool – depending on the size of your cookie sheet you will likely have to bake the cookies in multiple batches. For the best results let the sheet pan come to a complete cool before adding more cookie dough.

How to Freeze

Freezing Cookie Dough: scoop the cookie dough into balls and place them on a parchment lined baking sheet. Transfer the sheet pan to the freezer and freeze the cookie dough balls for an hour or until solid. Once the cookie dough balls are frozen solid transfer them to a freezer safe storage bag and store for up to 3 months. You can bake the cookies from frozen, just add a few extra minutes to the cook time.

Freezing Baked Cookies: once the cookies have baked, let them come to a complete cool. Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.