The Best Gluten-free Monster Cookies sweetened with coconut sugar for an epic healthier cookie recipe ready in under 30 minutes.
December is fully dedicated to making an insane amount of cookies to bake with you guys.
Starting with these Gluten-free Chocolate Chip Monster Cookies that are so good that Ezra’s nanny’s grandchildren, my family and my friends have been requesting them over and over and over again.
To be honest, I would refer to these as some sort of kitchen sink or M&M cookie. But after polling my Instagram community about what kind of cookies you guys are craving, everyone said “monster cookies”. So whatever you want to call them is cool with me. All that matters is they taste kick a$$ and have the most epic line up of flavors.
These healthier monster cookies are going to be one of those recipes I bake for Ezra and his friends when they are over. Not to mention, they are so simple and easy to make too.
You only need 8 ingredients and 30 minutes to whip these healthier Gluten-free Monster Cookies up.
You will want to stock up on my beloved If You Care baking sheets for all of your baking/cooking needs this holiday season. And really any season if you ask me.
I have been going through their baking sheets and sandwich bags like this is no tomorrow. The sheets help prevent the cookies from sticking. This cookie dough is a little sticky so you will definitely want to line your tray with something. Then I use the sandwich bags when I gift these cookies to friends and family.
If You Care is a total staple around here when it comes to my kitchen. As you see in pretty much every recipe and most recently those 6-ingredient Paleo Blueberry Banana Bread Muffins and The Best Gluten-free Pumpkin Bread Ever.
In addition to baking sheets, here are the key ingredients you will need to bake these cookies.
- BUTTER! You can use dairy or non-dairy butter, either works. I love using salted pasture-raised butter in these. It gives them that classic buttery flavor in the cookie and the salted goes so well with peanut butter and the chocolate. You can used coconut oil as well (please see below for instructions)
- Egg. you can likely sub flax egg here!
- Peanut butter. Creamy creamy peanut butter friends.
- Coconut sugar for the sweetener. You can also use a mix of brown and/or cane sugar too but I prefer coconut sugar to keep these refined sugar free (besides the candy M&M looking things)
- Gluten-free oat flour. You can sub spelt flour or wheat flour. I haven’t tested any grain-free ones in this since we use oats anyways
- Gluten-free quick rolled oats. Old-fashioned oats may work too but you may not need as much since they are larger!
- Crunchy chocolate candy and dark chocolate. Totally optional to use both but the the beep not!
I hope you guys love these and every other cookie recipe here on the blog as much as I do!
The Best Gluten-free Monster Cookies
The Best Gluten-free Chocolate Chip Monster Cookies sweetened with coconut sugar for an epic healthier cookie recipe ready in under 30 minutes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
Yield: 15 cookies 1x
- 1 stick (1/2 cup) pasture-raised salted butter, at room temperature*
- 3/4 cup creamy peanut butter (or any nut butter)
- 1/2 cup coconut sugar*
- 1 large egg*
- 1 teaspoon vanilla extract
- 1/2 cup organic gluten-free quick oats
- 1 1/4 cup gluten-free oat flour*
- 1 teaspoon baking powder
- 3/4 cup organic chocolate candy
- 1/2 cup dark chocolate chips (code RACHL for free shipping)
- In a large bowl, cream together the butter, peanut butter, sugar, egg and vanilla until smooth and creamy (I used a hand mixer)
- Add in the oats, flour and baking powder and mix in well
- Fold in the candy and chocolate then add dough to fridge for about 10 minutes to set
- Preheat oven to 350 degrees and line a baking tray with If You Care baking sheets and spray if desired
- Form cookies by rolling about 2 tablespoons of dough in your hand and add to tray (these cookies spread a little so leave about 1 inch in-between)
- Bake in oven for 10-12 minutes then cool for a few minutes and enjoy!
Store leftovers in airtight container for 5 days or freezer for longer
*Sub dairy-free/vegan if needed. You can also use 1/2 cup of SOLIDIFIED coconut oil. Melt it to liquid form then let it cool for a bit (measure before melting)
*Can sub cane sugar or date sugar but not honey or maple syrup (no liquid sweeter)
*I haven’t tested flax egg but it should work too
*Can sub spelt flour or wheat flour if not gf but I haven’t tested any others
Thank you If You Care for partnering with me for this post! I love using your products in all of my recipes here on the blog!
Do you think Coconut Oil could substitute for the butter? Look forward to your thoughts! Thanks in advance
Yes – I always sub the 1/2 cup coconut oil for the butter and it comes out wonderfully!
I just made these. I doubled the recipe, subbed with coconut oil and flax seed eggs. Followed through with everything else but my cookies turned out crumbling.
Still trying to figure out what ingredient binds the oats together perfectly? I suspect it would have been better off if I had used eggs. Will have to see next time I try. ?
doubling the recipe will 100% not work! it sounds like it would (this is for most gf baking recipes) but the ratios don’t work out.
I made these and they are DELISH. I used coconut oil instead of butter and wondering if that’s why they turned out so crumbly?? Didn’t hold me back though! Haha
yes OR the brand nut butter!
LOVE THESE. Used cashew butter instead of peanut butter and they turned out amazing. Also left the oats in fuller pieces than out flour which made them extra chewy. Great recipe and would definitely make again.
aw thanks lauren!!
Have made these several times now (with coconut oil). LOVE them so much. I keep them in the refrigerator – and like them warm and cold! I also find I dont have to add the chocolate chips. THANK YOU!
awwww thanks cheryl!
Can I sub the gluten-free quick oats with oat floar?
nope you need oats for the thickness!