Which gluten-free flour is best for cookies?

A gluten-free rice flour blend is best for cookies because it tastes most like traditional flour. Bob's Red Mill 1-to-1 and Pamela's All Purpose Flour are both excellent options for gluten-free cookies.

What are monster cookies made of?

Monster cookies are a flour and peanut-butter-based cookie that is chock full of mix-ins like chocolate chips, M&M's, oats, and other seasonal favorites. Other optional mix-ins include shredded coconut, peanut butter chips, pretzel pieces, or seasonal favorites like Cadbury mini eggs.

BEST Gluten-Free Monster Cookies

Many gluten-free monster cookies laid out on a table, ready to eat!

Print Recipe

★★★★★

5 from 5 reviews

These thick bakery-style Gluten-Free Monster Cookies are made with shredded coconut in place of oats, peanut butter, brown sugar, chocolate chips, and M&M's. We love the chewy texture with crunchy candy pieces!

Author: Jamie
Prep Time: 25
Cook Time: 10
Total Time: 35 minutes
Yield: 12 giant cookies 1x
Category: Dessert, Baking, Holiday
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

Wet Ingredients

1 cup butter or dairy-free butter, softened at room temperature
1/2 cup creamy peanut butter
1 1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 and 2/3 cups gluten-free all purpose flour (I recommend Bob's Red Mill 1 to 1 or Pamela's All-Purpose)
1 teaspoon baking soda
1/4 teaspoon salt

Mix-Ins

1 cup shredded unsweetened coconut (or gluten-free quick oats)
1 1/4 cup M&M's or alternative (see notes)
1 cup mini chocolate chips

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Instructions

Prep: Grease or line two cookie or baking sheets. Preheat the oven to 350 degrees F.
Mix wet ingredients: In a large mixing bowl, add the butter and use an electric mixer to cream until smooth. Add peanut butter and sugar and cream again for at least one minute until well-mixed. Add eggs and vanilla and mix until just combined.
Add dry ingredients: Add gluten-free flour, baking soda, and salt to the bowl. Mix until just combined.
Add mix-ins: Add coconut, M&M's or alternative, and chocolate chips. Mix until evenly distributed throughout the dough.
Make dough balls: Use a large 1/4 cup (4 tablespoons) ice cream or cookie scoop to make balls. Lightly compact each one with your hands before placing on the baking sheet, allowing a couple inches between them for spreading.
Bake: Bake for 9-11 minutes. The cookies are done when the edges are set and the dough has a light brown crust.
Flatten if needed & enjoy: If the cookies have not spread, use the back of a measuring cup to press them down slightly to flatten. This will occur if you used cold (rather than room temperature) butter and eggs. Allow to cool for 5 minutes before transferring to a cooling rack. Enjoy!

Notes

Storage: Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.

See the blog post for step-by-step photos of the process.

Dairy-free - Use vegan butter in this recipe and No Whey Choco No No's as a dairy-free M&M substitution for dairy-free. They are gluten-free, dairy-free, soy-free, nut-free, peanut-free, and vegan. Regular M&M's are gluten-free but not dairy-free. Also, choose dairy-free chocolate chips.

Certified Gluten-Free M&Ms - UNREAL Milk Chocolate Gems are a cleaner version of M&M's with a strict gluten-free guarantee (all recent batches are now certified gluten-free).

See the blog post for additional substitutions notes.

Keywords: gluten-free monster cookies, oat-free monster cookies, dairy-free monster cookies

Find it online: https://vibrantlygfree.com/gluten-free-monster-cookies/