Loaded with peanut butter, oats, chocolate chips, and chocolate gems, these gluten-free monster cookies may just be one of my top 3 favorite cookies!
They have crispy bottoms and thick, soft centers, and truly pack in all the best flavors. These flourless peanut butter oatmeal cookies are a must bake.
I’m not really sure why they’re called monster cookies, but i’m guessing it’s because they’re filled with all the goodies. I mean, whenever there’s peanut butter or chocolate involved, can you ever go wrong?
Don’t think you can.
I took a poll a few weeks ago on Instagram in preparation for my cookie week in December to see which cookies you guys want most. I decided to try these out (4 times to be exact) as a little bonus recipe since there were so many options, and i’m so happy I did!
My favorite part about this recipe is that you likely have all of these ingredients in your pantry.
Here’s what you’ll need for these gluten-free monster cookies:
- creamy peanut butter– make sure yours has no added oil. I like to use one made of roasted peanuts for a richer flavor
- coconut oil– I use a refined coconut oil that has a neutral taste
- quick-cooking oats- I have only tested this recipe with quick-cooking oats. If you have whole rolled oats, I suggest pulsing them a few times in your blender to chop them up
- oat flour
- coconut sugar
- dairy-free chocolate chips
- chocolate gem candies or good old M & Ms
- eggs
- vanilla extract
- baking soda + salt!
These cookies have that perfect thick, soft-baked center and crispy bottom. They’re a delicious sweet tooth fix, and a great dessert to bring to your Thanksgiving table this year!
More cookie recipes you may like:
Nut-free Sunflower Seed Cup Cookies
White Chocolate Chip Walnut Pumpkin Cookies
Gluten-free Chocolate Chip Cookies
Gluten-free Monster Cookies
Course: Dessert12
servings10
minutes12
minutes22
minutesIngredients
1 cup quick-cooking rolled oats
1/2 cup oat flour
2 large eggs
1/2 cup creamy peanut butter, I used one made from roasted peanuts + salt with no added oil
1/2 cup softened coconut oil, I use a refined coconut oil that has a neutral taste
1/2 cup coconut sugar or dark brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free chocolate chips
1/3 cup chocolate gems or m&ms
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together your eggs, coconut oil, coconut sugar, vanilla and peanut butter until smooth.
- Pour in your oats, oat flour, baking soda and salt and stir with a spatula until a dough forms.
- Fold in your chocolate chips and candies, and mix well.
- Layer a sheet pan with parchment paper. For thicker cookies, portion out 4 tbsp of dough about 1″ apart. I used my 2 tbsp cookie scooper and scooped the dough out twice. You can lightly flatten the tops just to even them out. For smaller cookies, you can scoop out 2 tbsp worth of dough
- Bake the cookies for 10-12 minutes. Remove the tray from the oven and tap it lightly on the counter twice to flatten. To round out the edges if your cookies are uneven, take a large mug, flip it over the cookie and swirl the cookie around in the mug on the baking sheet for 10 seconds once it comes out of the oven.
- Let them cool for at least 15-20 minutes.
- Keep stored in a cool place for up to 1 week, or freeze for up to 3 months.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
So so yummy! ! An absolute fan favorite in my household!! The batter was a little thin.. So I ended up refrigerating for a bit before I made them into balls to put into the oven. It worked perfectly and they cooked well. SO moist and yummy! Also, stayed fresh in a Tupperware on the counter all week long while they were being devoured.
So happy to hear that!
one of my all time favorite recipes its so easy and comes together in minutes and also is a huge hit!!!
yay! that makes me so happy ❤️
Hello
I tried your cookies for the first time, and was a bit disappointed. I felt the coconut oil to be too overpowering, and as someone who doesn’t consume much of it, it was too intense for me. I think a substitute would have been better (is there one? Olive oil?) as it seems to have an adverse effect on my system. Also, not sure if the oat flour makes a difference as I didn’t have that- only rolled oats – but I mixed that with half a cup of regular flour. I wouldn’t think that would make a difference. But the overall cookie wasn’t moist at all- soft, yes, but not moist and tasty.
Hey Rima, I’m sorry that these cookies weren’t to your liking. I’m not sure which coconut oil you used, but refined coconut oil as mentioned in both the blog post and the ingredient list has no coconut flavor or taste, and is what I recommend! If you did want a substitute, softened butter would be your next best option.
Regular flour can be a little more dense than oat flour in some recipes, and hasn’t been tested with these cookies. You can always make your own oat flour but blending whole oats in a blender until fine. I prefer store bought, but in case you run out its a quick hack!