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.
My family loves these gluten-free monster cookies! They are a kid favorite because of all the vibrant colors 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 cookie!
Gluten-Free Monster Cookies are sure to make even the grumpiest of people smile. It’s true. 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 colorful cookies and an ice cold glass of milk!
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 and dishes 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!
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.
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.
If you are looking for a flourless variation, my friend Michelle from My Gluten-Free Kitchen has a great recipe! It features gluten-free oats as the main ingredient.
Gluten-Free Monster Cookies (Easy)
- 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
- 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!
If you like this cookie recipe, here are a few more to try…
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. Check out more about my time at the plant HERE.
Get your FREE eCookbook of 5 Gluten-Free Instant Pot Dinner Recipes
Subscribe to get our latest content by email.