Name: Chewy Gluten Free Monster Cookies with almond flour
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Cuisine: cookies
Ingredients: 1/2 cup unsalted butter, room temperature or slightly softened and melted in the microwave; 1/2 cup coconut sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup blanched almond flour (How to Make Almond Flour); 1 cup gluten free old fashioned rolled oats; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup chocolate chips; 1/2 cup M&M candies; 1/2 cup chopped pecans; flakey finishing salt (optional)

This is an overhead image of monster cookies laying on a white piece of parchment paper. The cookies have oats and M&Ms visible and are sprinkled with some salt. — The best and most outrageous monster cookie recipe! Your favorite oatmeal chocolate chip monster cookies are made gluten free!

I have a new love. And that love is for monster cookies. I took m first bite of these cookies and I just kept saying how outrageous and delicious and outrageously delicious they were.

These are such a fun treat to make for weekend snacking, or even for an after school treat. My boys love the colorful M&Ms and I’m not going to lie, I do too.

They are so hearty, have streams of melty chocolate throughout, are loaded with texture, and are so easy to customize to your own tastes or favorite mix-ins!

What are Monster Cookies?

Monster cookies are are chewy cookies loaded with goodies like oats, chocolate, M&Ms, nuts, and basically whatever you have on hand! Most Monster cookies are peanut butter based, but these homemade monster cookies are made without peanut butter.

This is an overhead image of a bunch of monster cookies with oats and M&Ms. The cookies lay on a white piece of parchment paper and are sprinkled with salt.

Ingredients and Substitutions for Gluten Free Monster Cookies:

This monster cookie recipes uses really simple ingredients that are easy to pick up at the store if you don’t already have them in. Below I’ll give you some ingredient substitutions and ways you can customize these cookies to make them your own!

unsalted butter: I love using butter as the base for my cookies, but feel free to use ghee, refined coconut oil, or your favorite vegan butter. Check out my favorite trick for How to Soften Butter!
coconut sugar: This is my personal fave for cookies but you can sub in another granular sugar or sweetener if you prefer.
egg: I’ve also made this recipe with a flax egg and it was AMAZING! If you’re out of eggs or don’t eat them, give a flax egg a try!
vanilla extract: for some warm and cozy cookie vibes.
blanched almond flour: gives these cookies some structure and is the base of this recipe. I haven’t tested it with another flour, so if you do any experimenting, let me know how it goes!
old fashioned rolled oats: gives these cookies such a delicious oaty texture!
baking soda
salt
chocolate chips: streams of melty chocolate chip puddles throughout this cookie. Drooling just thinking about it.
M&M candies: You can leave these out if you must but in my opinion the M&Ms make the monster cookie. You can have fun using different color M&Ms depending on the season! Think Fourth of July monster cookies, Christmas monster cookies and Easter monster cookies!
chopped pecans: I can’t believe how much amazingness these chopped pecans added to the cookies. You can sub in another nut or seed depending what you like and have on hand but the pecans… you guys, the pecans were amazing.

How to Make Gluten Free Monster Cookies:

The best part is how simple these are! You make these monster cookies in one bowl. The hardest part is the 30 minute chill time before you bake them!

Mix together the softened butter, coconut sugar, egg, and vanilla until creamed together. Add the almond flour, oats, baking soda, and salt. Mix again until combined.

Then, add in the chocolate chips, chopped pecans and M&Ms. You’ll want to save a few M&Ms to press into the tops of the cookies. Fold everything together and then place into the fridge to chill for 30 minutes.

Line a baking sheet with parchment paper and use a cookie scooper to scoop out 8 cookie dough balls onto your piece of parchment paper.

I’ve made this recipe using a cookie scooper for smaller cookies and an ice cream scooper for larger cookies. In my opinion I think the smaller cookies were the better batch because they hold together best once the cookies have had time to cool.

Press the remaining M&Ms into the tops of each cookie. Bake for 10-12 minutes until the edges are golden brown.

VERY IMPORTANT! Allow the cookies to cool on the baking sheet for 10 – 15 minutes before you try to transfer them to a cooling rack. Right out of the oven the cookies will break apart if you try to remove them from the baking sheet. Allowing them to cool for 10 – 15 minutes makes for crispier edges and allows you to pick up the cookie without it falling apart.

This recipe makes 16 cookies total.

This is an overhead image of a monster cookie with M&Ms and oats with a bite taken out. The cookie lays on a piece of parchment paper.

How to store your cookies:

Pantry. Place them in an airtight container in your pantry for a few days. If you still have leftover cookies after a few days, you can transfer the cookies to the fridge.

Fridge. Keep your cookies in an airtight container or plastic bag in the fridge for about 7 days.

Freezer. The cookies can be frozen for up to two months. When you’re ready to eat them, allow them to defrost in the fridge overnight. Then, set them out on the counter and allow them to come to room temperature.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian