Gluten-Free Monster Cookies
These soft and chewy gluten-free monster cookies are filled with mini chocolate chips and candy gems. They are so simple and use oat flour, almond flour and tahini paste instead of peanut butter to make the cookies peanut-free! Enjoy this twist on a classic monster cookie that everyone will enjoy.
I loved M&M oatmeal cookies and any types of cookies with chocolate, nuts or other add-ins as a kid, so making this monster cookie recipe was so fun! I love that they are flourless and naturally gluten-free due to using rolled oats, almond flour and coconut flour. For a while I struggled with tolerating peanut butter and after lots of experimenting, I realized that tahini is a great peanut substitute in a lot of baked goods. This monster cookie uses tahini paste for a nutty flavor that is similar to a traditional monster cookie.
If you love cookies, try out my matcha white chocolate cookie recipe too!
What is a monster cookie?
Monster cookies typically include ingredients like oats, peanut butter, chocolate and M&Ms. They also may have ingredients like chopped nuts or coconut.
Traditional monster cookies have rolled oats mixed into them, but I prefer blitzing rolled oats in a blender to make a coarse oat meal or flour instead. In lieu of traditional M&Ms, I use dark chocolate quinoa candy gems from Unreal Snacks which give them great texture, but you can use your favorite candy here!
Why this recipe works
- Flourless: This recipe does not use typical flour or a gluten-free flour blend, and instead has a base made from oats and almonds.
- Naturally gluten-free! You can make dairy-free monster cookies using a vegan butter.
- No chilling required: this no-chill cookie recipe means they are super fast to make!
- Easily customizable: use your favorite types of chocolate and add things like nuts or seeds to change it up!
Ingredients to make Gluten-Free Monster Cookies
- Unsalted Butter – You can use vegan butter to make this monster cookie recipe dairy-free.
- Coconut Sugar – I haven’t tried to sub out the coconut sugar but I’d assume light brown sugar would work well here too.
- Tahini Paste – The secret ingredient to make peanut-free monster cookies! You can also use sunflower seed butter or peanut butter if you eat peanuts.
- Almond Flour – Use finely ground almond flour.
- Oat Flour – you can grind your own oats or use a store-bought oat flour. I prefer grinding my own from rolled oats. Make sure to measure your oat flour out after turning the oats into a flour.
- Mini Chocolate Chips – I used semisweet chips from Enjoy Life. You can use regular-sized chips too.
- Candy Gems – I used UnReal brand as they naturally color their candy, but you can also use regular M&Ms for these monster cookies. If you have a gluten or peanut allergy, please use whatever items that are safe for you and your allergy. I provide a peanut-free substitute in the recipe card
- *Please note that candy gem options like M&Ms and UnReal are made in facilities that have peanuts. If you have a peanut allergy, I came across a chocolate shop that is a completely nut/peanut-free facility called Vermont Nut-Free Chocolates. Their “Skippers” candy looks just like M&Ms and the UnReal candy gems. Note that I am not a nutritionist nor a doctor and can not provide medical information nor can be held liable for those with allergies. Please read all labels and defer to your doctor for information on allergies and nutrition.
How to make Gluten-Free Monster Cookies
Step 1: Prepare the cookie dough: First you’ll cream together the butter, coconut sugar and vanilla with a hand mixer. If you are okay with working up a sweat, you can also whisk together with a whisk.
Add the tahini and egg and mix until combined. Place rolled oats into a blender and blend until a flour forms. Measure out the oat flour and add the oat flour, almond flour, coconut flour, baking soda and salt to the bowl. Mix with a spatula until nearly combined. Last, fold in the mini chocolate chips and candy gems.
Step 2: Bake. Use a 2 inch ice cream or cookie scoop to scoop out dough and place them on a baking sheet about 2 inches apart. Bake the cookies a preheated 350 degree Fahrenheit oven for 8 minutes, then take the sheet pan out of the oven and tap it on the stovetop a couple of times. This is *key* as it will help deflate the cookies slightly so they get crunchy on the edges but soft in the middle.
Bake for another 5-8 minutes, or until the cookies are just slightly golden on the edges. The more golden the cookies are on top, the more crunchy they will be once they cool. Tap the pan on the countertop once or twice more, then let the cookies cool slightly before transferring to a cooling rack. They are fairly soft when coming out of the oven, but will firm up as they cool. If you notice the cookies have lost their round shape, you can carefully shape them using a round cookie cutter or the rim of a glass while they are still warm.
Step 3: Storing and serving. Store the cookies in an airtight container or bag and enjoy within 3 days. You can also freeze the gluten-free cookies for a few weeks by placing them in an airtight baggie and placing in the freezer.
Ways to customize your gluten-free monster cookies
- Chocolate Chips: Use dark, milk or white chocolate chips in the recipe. You can also use a mix of mini and regular-sized chips.
- Nuts: Add 1-2 tablespoons of chopped walnuts or pecans
- Seeds: Add a tablespoon or two of whole flaxseeds or pumpkin seeds for more texture
- Almond Extract: Add 1/4 teaspoon of almond extract to the dough when mixing for a more pronounced nutty flavor
- Dried fruit: Add 1-2 tablespoons of dried cranberries or dried chopped cherries
FAQs for making the best monster cookies
Are oats gluten-free?
You can purchase rolled oats or oat flour that are processed in a gluten-free facility. I like Bob’s Red Mill rolled oats. Keep in mind that some people with celiac disease or non celiac gluten sensitivity can still have issues with oats as some of the components in the oats cross react with gluten. If this is you, you could try to use a gluten-free flour blend in lieu of the oats, but I personally haven’t tested this recipe with GF flour and can’t promise the results will be the same.
Can you freeze gluten-free monster cookies?
If you’d like to freeze these monster cookies, pack them in a plastic baggie and squeeze out as much air as possible. They can be stored in the freezer for 2-3 weeks (or more, if you can go that long without eating them all!)
Can you make vegan monster cookies?
I have not tested out this recipe to be vegan, but you could use vegan butter and a flax egg in lieu of the butter and egg in this recipe to make vegan monster cookies. Make sure whatever chocolate and candy you use are also dairy-free.
What is tahini?
Tahini is made from sesame seeds. The sesame seeds are typically hulled and then ground into a fine paste like any other nut and seed butter. It’s wonderful because it tastes pretty similar to peanuts in this cookie!
For more chocolatey goodness, you can also try these:
Did you make this recipe? Please leave a comment and review rating below. For more recipes, food photos and tips, follow along @priscillacooks on Instagram as I’m most active there!
Gluten-Free Monster Cookies
Ingredients
- 7 tablespoons unsalted butter room temperature and soft
- 3/4 cup + 1 tablespoons coconut sugar
- 1.5 tablespoons vanilla extract
- 5 tablespoons tahini paste
- 1 large egg
- 1.5 cups fine almond flour
- 3/4 cup oat flour or ground up oats (measure after grinding)
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup candy gems (I used UnReal brand)
- 1/3 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Using a hand mixer, cream together the soft butter, coconut sugar and vanilla extract for about 45 seconds, or until fluffy.
- Add the tahini paste and egg and mix together using the mixer.
- Grind your rolled oats in a blender until a coarse flour forms. You can also use storebought oat flour if you'd like.
- Add half of the almond flour and oat flour and mix with the mixer until combined. Mix in the remaining almond flour and oat flour, as well as the coconut flour, baking soda and salt.
- Fold in the candy gems and mini chocolate chips.
- Use an ice cream scoop to scoop the dough into balls and place them on a parchment-covered cookie sheet about 2" apart from one another. The dough should make 16-18 cookies. Place the cookies in the oven for 8 minutes.
- Remove the pan from the oven and gently tap the pan on the stovetop or countertop a few times. Place the cookies back in the oven and bake for an additional 6-8 minutes, or until the edges are slightly brown. Tap the pan on the stovetop or countertop once more when they come out of the oven to help them deflate slightly.
- Allow the cookies to fully cool before enjoying. They will be slightly soft when they come right out of the oven but firm up as they cool.
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