Gluten-free monster cookies! These are so easy and because they are semi-homemade, they won’t have you slaving away in the kitchen all day. Plus, they are colorful and always a favorite with the kiddos.
Gluten-Free Monster Cookies
We all know that classic image of mom in the kitchen baking after school snacks while she is perfectly prim and proper. Well, this is the real world and over here, the dog is barking, little ones who aren’t in school yet are needing mommy’s attention, big kids who also need moms attention and dishes that need to be done.
So when I want to surprise my cute little ones with an extra special after school snack, I turn to this recipe. It is super easy and “semi-homemade”, meaning that you use a cookie mix as your base. This leaves very little measuring left for you to do. Believe me, your little ones will be begging you for more gluten-free monster cookies! They go great with our pizza grilled cheese monster sandwich too…
They are a kid favorite because of all the vibrant colors (kind of like our gluten-free donuts with chocolate frosting and sprinkles) but adults love them too. With just the right amount of peanut butter, gluten-free oats, and plenty of chocolate, you can’t go wrong with this kids favorite M&M’s cookie!
There really are few things that put a bigger smile on kids faces then when they walk in from a long day at school to find fresh baked cookies and an ice cold glass of milk (and be sure to make yourself one of our mocktails)! Or go all out and do a full cookies and milk party.
How to make gluten-free monster cookies
- Preheat oven to 375°
- Combine egg, butter, peanut butter and water
- Whip until light and fluffy
- Add the gluten-free cookie mix and gluten-free oats then combine well
Pro Tip: I have found that for this recipe, Bob’s Red Mill mix works best. I also really like using the honey peanut butter because it adds a nice sweetness.
Gluten-Free Pro Tip: Always make sure to double check your ingredients and candies to make sure they are gluten-free. For example, regular M&M’s are gluten-free but the pretzel ones are not.
- Gently stir in the M&M’s
- Scoop with an ice cream scoop onto a greased or parchment lined cookie sheet (silicone mats work great as well) then flatten with the bottom of a glass cup
- Bake 10-12 minutes then let cool on a baking sheet for 3-5 minutes then transfer to a wire rack
Can you make these dairy-free?
Absolutely! Simply use a dairy-free chocolate chip cookie mix, dairy-free butter and dairy-free colored candies instead of M&M’s. If you are also intolerant to egg, make a flax egg instead of using the regular one.
How about peanut free?
You bet! Simply use SunButter (for completely nut-free), almond butter or another nut butter that you prefer instead of peanut butter in the recipe.
How to store leftovers
My favorite way to store leftovers is in a cookie jar but you can also place them in a covered container to keep them soft and chewy. They are good for 2-3 days after baking.
Get creative and use leftovers to make monster cookie sandwiches! Follow instructions here for our Gluten-Free Vegan Ice Cream Sandwich Chocolate Chip Cookies and just use your leftover monster cookies instead.
More delicious gluten-free cookies…
Gluten-Free Ginger Molasses Cookies
BEST Gluten-Free Chocolate Chip Cookies
Ooey Gooey Gluten-Free S’mores Cookies
And if they need some more cookies to bake, these vanilla meringue cookies from Veggie Balance will melt in their mouth. Texanerin Baking also has a delicious vegan peanut butter cookie recipe! Erin from Meaningful Eats as a wonderful and easy flourless peanut butter chocolate chip cookies recipe that you will love too!
If you are looking for a flourless variation of this recipe, my friend Michelle from My Gluten-Free Kitchen has a great recipe! It features gluten-free oats as the main ingredient.
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Gluten-Free Monster Cookies (Easy)
Ingredients
- 1 pkg. Bob's Red Mill gluten-free chocolate chip cookie mix
- 1 egg
- 1/2 C butter very soft
- 3 T water
- 3/4 C M&M's
- 1/2 C certified gluten-free oats
- 1/2 C peanut butter
Instructions
- Preheat oven to 375°
- Combine egg, butter, peanut butter and water
- Add the gluten-free cookie mix and oats then combine well
- Gently stir in the M&M's
- Scoop with an ice cream scoop onto a greased or parchment lined cookie sheet (silicone mats work great as well) then flatten with the bottom of a glass cup
- Bake 10-12 minutes
- Let cool on a baking sheet for 3-5 minutes then transfer to a wire rack
- Enjoy warm...easy peasy lemon squeezy!
Notes
- Pro Tip: I have found that for this recipe, Bob's Red Mill mix works best. I also really like using the honey peanut butter because it adds a nice sweetness.
- Gluten-Free Pro Tip: Always make sure to double check your ingredients and candies to make sure they are gluten-free. For example, regular M&M's are gluten-free but the pretzel ones are not.
- To make these dairy-free, simply use a dairy-free chocolate chip cookie mix, dairy-free butter and dairy-free colored candies instead of M&M's. If you are also intolerant to egg, make a flax egg instead of using the regular one.
- To make them peanut-free, simply use SunButter (for completely nut-free), almond butter or another nut butter that you prefer instead of peanut butter in the recipe.
- My favorite way to store leftovers is in a cookie jar but you can also place them in a covered container to keep them soft and chewy. They are good for 2-3 days after baking.
- Get creative and use leftovers to make monster cookie sandwiches! Follow instructions here for our Gluten-Free Vegan Ice Cream Sandwich Chocolate Chip Cookies and just use your leftover monster cookies instead.
Nutrition
This September 9, 2015. Here is an original photo… 
*I was provided with product from Bob’s Red Mill (a sponsor of our site) for recipe development. I have toured the facility and completely trust their gluten-free products to be safe for those with celiac disease.
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