Gluten Free Monster Cookies (Dairy Free Option)

Butter: I like to use Kerrygold grass-fed butter in my baking recipes. If you need to be dairy free, you can use vegan butter for these gluten free monster cookies. Some favorite vegan butter brands include Kite Kill, Miyokos, and Violife.

Coconut sugar: You can swap with regular granulated sugar if preferred. I use less sugar in this recipe than traditional monster cookie recipes.

Maple syrup: Make sure to look for 100% pure maple syrup.

Peanut butter: Creamy peanut butter works best for this recipe. I do not recommend using crunchy peanut butter. I like Smucker’s Natural Peanut Butter – it’s just peanuts & salt! To make this recipe nut free, you can use sunflower seed butter.

Gluten-Free Flour: King Arthur Baking brand is my favorite to use for baking. It’s a great swap for regular flour.

Gluten Free Oats: If you have Celiac or a gluten intolerance, it’s super important to look for gluten free or certified gluten-free oats! One Degree Organics is a great glyphosate-free brand. It get a big bag of them at Costco! I do not recommend using quick oats, quick-cooking oats, or old-fashioned oats for this recipe unless you do not need to be 100% gluten free.

Chocolate candies: I like using Unreal Snacks brand candy-coated chocolate. I used the chocolate-covered peanuts in these photos. It is certified gluten free and doesn’t use any artificial colors or dyes. M&Ms can also be used. The Mars company doesn’t specifically label M&Ms as gluten free, but many online sources claim they don’t contain gluten ingredients. Peanut butter M&Ms or peanut butter chips would be delicious in these cookies.

Dark chocolate chips: Enjoy life makes great gluten free chocolate chips and mini chocolate chips! They are perfect for chocolate chip cookies.

1. Preheat oven to 350.
2. Combine butter, coconut sugar, maple syrup, peanut butter, egg, and vanilla extract in a large mixing bowl. Mix thoroughly using a fork or an electric hand mixer. You can also use a stand mixer for this recipe if you have one.
3. In a separate bowl, combine the gluten free flour, gluten free oats, baking powder, and baking soda. Mix well.
4. Add the dry ingredients into the wet ingredients and mix to combine. Add candies and chocolate chips and mix well.
5. Scoop the monster cookie dough into 24 cookies using 1-inch cookie scoop. Place 2 inches apart on a parchment paper-lined cookie sheet. Press down slightly on the cookie dough balls to form a disc shape. Bake cookies for 10-12 minutes or until lightly golden brown.
6. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack. They should be the perfect texture at this point. Enjoy!

Mary’s Tips & Tricks for Chewy Gluten-Free Monster Cookies

Cookie Scoop: It helps to use a 1-inch cookie scoop to ensure the cookies are all the same size. A tablespoon cookie scoop is the same size as a 1-inch scoop.

Substitutions: Don’t make substitutions to this recipe unless specified that it’s possible to do so in the instructions.

Room Temperature: Use room temperature butter and eggs for the best results.

Make Ahead: You can make the gluten free cookie dough ahead of time and store it in the fridge for 1-2 days. Just make sure to let it come to room temperature for 10-15 minutes before scooping and baking.

Storage: These gluten free monster cookies will stay fresh for up to 1 week in an airtight container on the counter. You can also freeze in a freezer bag for up to 1 month.

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