Make this Gluten-Free Monster Cookie Recipe in under 30 minutes. Made with Almond butter and gluten-free oats. Add in a few M & M’s and chocolate chips and you are in cookie heaven.
Baking this Monster Cookie Recipe with M&Ms was just the right choice this week. Making recipes Gluten-Free is always a fun project to take on.
What is Special About these Cookies
Monster Cookies are Gluten-Free by using the best ingredients. You can also just mix the ingredients up at night and let them refrigerate overnight and in the morning they are ready to bake. You can modify the ingredients to make them dairy-free or sugar-free if you choose.
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Ingredients
There are lots of different flavors in these Monster Cookies. Short on Time, Get ingredients delivered with 2-day free shipping with 30 Day Free Trial of Amazon Prime .
- Almond or Peanut Butter
- Gluten Free Oatmeal
- Chocolate Chips
- M & Ms
- Brown Sugar
- Vanilla Extract
- Parchment Paper
Instructions
Get all your ingredients out in advance. Start by mixing the eggs, almond butter, brown sugar and vanilla extract in a large bowl.
Then add the oats, baking soda, and salt. You can use a hand mixer or wooden spoon. This is a very thick mixture.
Add your mini M & M’s and mini chocolate chips and cover the bowl and refrigerate for at least 3 hours. This gives all the ingredients time to stick together. The main reason why you should refrigerate your dough is to prevent spreading and your cookies being too thin.
Want more Gluten-Free Dessert Recipes? Try these!
- Gluten-Free Smores Pie
- Gluten-Free 7 Layer Bars
- Gluten-Free Peanut Butter Kiss Cookies
- Gluten-Free Cupcakes
Monster Cookie Recipe
Gluten Free Monster Cookie Recipe with M&Ms
Ingredients
- 1 Cup Almond or Peanut Butter
- 3/4 cup Gluten Free Oats
- 1 cup Light Brown Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Mini M&Ms
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Using a large mixing bowl, add eggs, almond butter, brown sugar, and vanilla extract.
- Once combined, add the oats and baking soda, salt and mix well. Then add M&Ms and Chocolate Chips.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 3 hours.
- Once chilled, heat oven to 350 degrees, and place 2 TB cookie mounds on Silpat or parchment paper 2″ apart. Press with a fork in criss-cross pattern. Cookies do not spread much.
- Place in oven and bake 10 minutes. Cookies will be soft when removed. Let cool for 10 minutes. In the meantime place cookie dough back in the refrigerator until ready for next tray.
Notes
Optional Almond Butter or Peanut butter. You can double the recipe for 24-30 Cookies
Nutrition
*This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details
Robyn says
Those are some very yummy looking cookies, Candi! I love your diverse blog. Great layout too 🙂
Lizet Flores de Bowen says
I’m so glad I found your recipe. Cutting on flour as much as I can lately. These gluten-free cookies look and sound delicious! Pinning for later!
Alex says
So delicious! Thank you!
Linda says
Oh my…this is my kind of cookie! I’m also doing a Mediterranean diet and cutting down on carbs and sugar. So this is a recipe I need to make asap!
Kelley says
Love, love, love! These are some of my favorite cookies to make!