BEST Gluten-Free Monster Cookies
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!
Servings 12 giant cookies
Calories 545kcal
Ingredients
Wet Ingredients
- 1 cup butter or dairy-free butter , softened at room temperature
- ½ cup creamy peanut butter
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ⅔ cu0s gluten-free all purpose flour , I recommend Bob's Red Mill 1 to 1 or Pamela's All-Purpose gluten-free flours)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Mix-Ins
- 1 cup shredded unsweetened coconut or gluten-free quick oats
- 1 ¼ cup M&M's or alternative , see notes
- 1 cup mini chocolate chips
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 ¼ 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.
Nutrition
Calories: 545kcal | Carbohydrates: 54g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 347mg | Potassium: 120mg | Fiber: 3g | Sugar: 50g | Vitamin A: 600IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg