BEST Gluten-Free Monster Cookies

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

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!


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


  • 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


  1. Prep: Grease or line two cookie or baking sheets. Preheat the oven to 350 degrees F.
  2. 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.
  3. Add dry ingredients: Add gluten-free flour, baking soda, and salt to the bowl. Mix until just combined. 
  4. Add mix-ins: Add coconut, M&M's or alternative, and chocolate chips. Mix until evenly distributed throughout the dough.
  5. 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.
  6. Bake: Bake for 9-11 minutes. The cookies are done when the edges are set and the dough has a light brown crust.
  7. 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!


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.

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