This Gluten Free Monster Skillet Cookie is filled with all the best things like old fashioned oats, peanut butter, and chocolate candies. It’s completely gluten free, so easy to make, and can be customized with all your favorite mix-ins!
There’s nothing like a gooey, warm cookie straight out of the oven, is there? I love a classic chocolate chip cookie, especially in skillet cookie form, but there’s something special about monster cookies. They are packed with all the best things like oats, peanut butter, and whatever else your heart desires.
Watch How to Make This Recipe
This monster skillet cookie is perfectly chewy and fudgy while still being incredibly easy to make. It’s packed with all the classic things like peanut butter and oats with the addition of unsweetened coconut, chocolate chips, and chocolate candies.
Not only is it delicious, this monster skillet cookie is also completely gluten free and can be dairy free. It’s an easy to make sweet treat that’s perfect for everyone to enjoy. I know you will love it!
Gluten Free Monster Skillet Cookie Ingredients
Creamy Peanut Butter: the base of this skillet cookie is creamy peanut butter. Be sure to use a peanut butter that is unsweetened with no added oils or flavorings.
Coconut Oil: to keep this skillet cookie dairy free, this recipe uses melted coconut oil. You can use either refined or unrefined coconut oil. If you are sensitive to the taste of coconut oil than I recommend using refined coconut oil.
Coconut Sugar: I love the flavor of coconut sugar in this skillet. It’s often labeled as coconut palm sugar in the store and has a very similar texture to brown sugar, but is a bit drier. I also find that coconut sugar is a bit less sweet than brown sugar which works well in this cookie because of all the sweetness from chocolate and candies.
Eggs: one egg and one egg yolk are used for the ultimate fudgy cookie texture.
Vanilla Extract: you cannot have a good cookie without a good amount of vanilla extract to help round out the flavor.
Almond Flour: to keep the cookie gluten free, this recipe uses almond flour. Be sure to use a finely ground, blanched almond flour for the best results.
Old-Fashioned Oats: to give the cookie that traditional monster cookie texture, this recipe use old fashioned oats. If you have a gluten allergy be sure to use certified gluten free oats.
Shredded Coconut: a little unsweetened shredded coconut gives this recipe an extra bit of texture and chew.
Chocolate: this recipe uses a combination of chocolate chips and chocolate candies. You can use old fashioned m&m’s or I love to use Unreal Snacks dark chocolate candies. If you need to keep this recipe completely dairy free be sure to use dairy free chocolate chips and candies.
Chopped Pecans: last but not least, you’ll add some crunchy chopped pecans to the cookie dough batter for some extra crunch.
Peanut Butter – traditional monster cookies are made with peanut butter but if you have a peanut allergy, feel free to use almond butter or cashew butter instead.
Almond Flour – if you do not have almond flour, I recommend using finely ground oat flour instead. Coconut flour will be too drying and cannot be used as a 1-to-1 replacement for almond flour.
Eggs – I have not tested it, but flax eggs will likely work in this recipe.
Sugar – if you like, you can substitute the coconut sugar for brown sugar instead. I would not recommend substituting the coconut sugar with a liquid sweetener in this recipe.
Helpful Kitchen Tools You’ll Need to Make This Recipe
Step One: First start by preheating your oven to 350 degrees. Then, spray a 10-inch cast iron skillet with non-stick spray. I like to use an avocado oil spray.
Step Two: Whisk together the peanut butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until everything is well combined.
Step Three: To a separate bowl, add the almond flour, oats, shredded coconut, baking soda, and salt. Whisk together until all of the dry ingredients are well combined.
Step Four: Fold the dry ingredients into the wet ingredients until well combined to create the cookie dough batter.
Step Five: Add the chocolate candies, chocolate chips, and chopped pecans to the cookie dough batter and stir until well combined.
Step Six: Transfer the cookie dough to the prepared cast iron skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle a few extra chocolate candies and dark chocolate chips on top. Use a spatula to press them into the top of the dough just a bit so that they stick.
Step Seven: Bake the cookie skillet for 18-22 minutes at 350 degrees until the edges are golden brown, and a skewer inserted in the middle comes out clean. The cookie should be set but still fudgy.
Step Eight: Let the skillet cookie cool for 5-10 minutes before serving. Serve with vanilla ice cream and extra chocolate candies on top if you like!
more chopped nuts or seeds – pumpkin seeds, chopped walnuts, chopped peanuts, or even slivered almonds would all be delicious additions to the cookie.
switch up the chocolate – high quality dark chocolate is always my go-to in cookies but if you are a bigger fan of milk chocolate, feel free to use that instead. You can even add a handful of white chocolate chips if you like!
candy bars – if you really want to go all out here and make this a super decadent skillet cookie then you can replace the regular chocolate candies with chopped candy bars like peanut butter cups, Snickers, or Twix. Peanut butter chips or butterscotch chips are also great options.
unique favorites – feel free to get creative add your favorite unique cookie mix-ins like dried fruit, chopped pretzels, or even potato chips. Basically anything you would like to add to your monster cookies you can try adding it here!
Optional Ways to Bake
Mini-skillet cookies: Split the cookie dough in half and bake it in two smaller skillets instead of one large skillet for the ultimate shareable treat. You can split the dough between two five inch or six and a half inch skillets.
Blondies/Cookie Bars: If you want to make blondies or cookie bars instead of a skillet you can transfer the dough to an 8×8 pan and bake at 350 degrees for 20-25 minutes.
Old Fashioned Cookies: Feel free to use the dough to bake old fashioned cookies! Just form the dough into cookies and bake at 350 degrees for 10-12 minutes or until the edges are golden brown and the cookie is set.
How to Serve this Monster Skillet Cookie
The obvious answer here is with vanilla ice cream! Here are a few other options:
your favorite dairy-free ice cream
drizzle of chocolate or caramel syrup
dollop of whipped cream
extra chocolate shavings
How to Store, Reheat, and Freeze
Storing: This cookie will last a few days in the fridge when tightly covered. You can store it directly in the skillet or you can slice the cookie into pieces and store in an air-tight storage container.
Reheating: You can easily reheat it in the microwave by placing a piece on a microwave safe plate, placing a damp paper towel over top, and then reheating for 10-15 seconds until warmed through. You can also, reheat the skillet in the oven at 300 degrees for four to six minutes until warm.
Freezing: want to freeze your monster cookie, go for it! Be sure the cookie is completely cooled first. Then, slice it into bars, squares, or four large quarter pieces. Really whatever size you like will work.
Next, place each piece onto parchment lined sheet pan and place in the freezer until each piece is frozen individually.
Once the cookie pieces are frozen, you can place them in a freezer safe storage bag for up to three to four weeks. When you are ready to eat, let the cookie sit out to reach room temperature before reheating.
I hope you give this delicious MonsterSkillet Cookie a try! It’s fudgy, delicious, and filled with all the best things!
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1/2 cup creamy unsweetened and all-natural peanut butter
1/2 cup melted coconut oil
1 cup coconut sugar
1 large egg + 1 large egg yolk
1 1/2 teaspoons vanilla extract
3/4 cup finely ground blanched almond flour (I used Bob’s Red Mill)
1/2 cup gluten free rolled oats
1/4 cup unsweetened finely shredded coconut
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate candies, plus a few more for the top (I used Unreal Dark Chocolate candies)
1/3 cup dark chocolate chips, plus a few more for the top
1/3 cup chopped pecans
Preheat oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick spray.
Whisk together the peanut butter, coconut oil, coconut sugar, egg, egg yolk, and vanilla extract until well combined.
In a separate bowl, whisk together the almond flour, oats, shredded coconut, baking soda, and salt.
Fold the dry ingredients into the wet ingredients to create the cookie dough batter.
Add the chocolate candies, chocolate chips, and chopped pecans.
Transfer the cookie dough to the prepared skillet. Use a rubber spatula or the back of a spoon to spread out the dough and press it into even layer in the skillet. Sprinkle a few extra chocolate candies and dark chocolate chips on top and use a spatula to press them into the top of the dough just a bit.
Bake the cookie skillet for 18-22 minutes at 350 degrees until the edges are golden brown, and a skewer inserted in the middle comes out clean.
Let the skillet cookie cool for 5-10 minutes before serving. Serve with vanilla ice cream and extra chocolate shavings on top if you like!