Easy to make and fuss-free – these soft and chewy gluten-free flourless monster cookies are a must-make! Simply combine all the ingredients together in a large bowl, mix, bake and enjoy! This recipe calls for shredded or desiccated coconut in place of quick cooking oats making it a great option for celiac’s and those following a strict gluten-free diet where oats are not suitable. Make sure to check out the recipe notes for egg and dairy free options.
I don’t think I’ve ever met a peanut butter cookie that I don’t like.
They’re easily some of my favorite cookies for a good number of reasons. I mean, peanut butter desserts in general are just straight up delicious! They’re easy to make, they’re always satisfying and the sweet and salty combo is just *chef’s kiss*.
That’s why this is actually the second gluten free monster cookie recipe here on A Saucy Kitchen. While I am still a total sucker for that first recipe, there are a few key differences between these two recipes that I think justifies the need for two different flourless monster cookie recipes.
What’s Different About these Gluten-Free Monster Cookies?
- These monster cookies are made with coconut instead of oats.
- Traditional monster cookies are basically peanut butter and oat cookies with M&M chocolate candies. These Flourless Monster Cookies use coconut to provide that oat-like texture.
- This recipe is made with fewer ingredients.
- No need for butter or coconut oil which makes for even healthier monster cookies
- These cookies can be made egg-free.
- I tested these cookies using a flax egg in place of a chicken egg. The egg free version of these cookies were basically identical to the eggy version. Scroll down to the photo below the recipe to see a picture of how the egg-free cookies came out.
How to Make the Best Chewy Monster Cookies (Oat-Free!)
Altogether these flourless monster cookies are very easy to make.
- It’s made with less than 10 simple ingredients.
- The monster cookie dough is prepped all in one large mixing bowl and can easily be done in hand (no need for any special ingredients, electric mixer or stand mixer.) All you need is a prepared baking sheet and maybe a wire cooling rack and rubber spatula.
- These cookies can be prepped and baked within about 30 minutes.
Substitutions & Additions
- You can use crunchy peanut butter in place of smooth peanut butter.
- Instead of plain m&m’s you can use all chocolate chips. Use dairy free chocolate chips for a dairy-free option. Look for vegan chocolate candy pieces if needed.
- You can also swap out the chocolate chips and m&m’s for other candy options like mini m&m, butterscotch chips, other chopped candies or leave them out altogether.
- Make these cookies nut free by using sunflower seed butter (ground up sunflower seeds).
Can I use oats instead of coconut in the flourless monster cookies?
Absolutely! You can use an equal amount of quick-cooking oats if you prefer peanut butter oatmeal cookies. Just ensure that you’re using certified gluten free oats if needed.
Storage
Keep these cookies stored in an air-tight container at room temperature or in the fridge for up to 4 days. Cookies kept past this time will start to dry out.
If you’re interested in trying more flourless recipes like this you might also like these almond butter flourless brownies as well!
Oat Free Monster Cookies
This recipe calls for shredded or desiccated coconut in place of quick cooking oats making it a great option for celiac's and those following a strict gluten-free diet where oats are not suitable. Make sure to check out the recipe notes for egg and dairy free options.
Ingredients
- 1 cup |250 g smooth peanut butter, salted or unsalted
- 3/4 cup | 165 g light brown sugar, packed
- 1/2 cup | 48 g desiccated or shredded coconut (unsweetened)
- 3/4 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup | 100 g m&m or chocolate covered candies (ensure gluten free)
- 1/2 cup | 85 g chocolate chips
- 1/4 teaspoon salt (if using unsalted peanut butter)
Instructions
- Preheat oven to 350°F/180°C. Set aside two large baking sheets.
- In a large mixing bowl: combine the peanut butter, sugar, egg, vanilla and coconut and baking soda. Mix until well combined.
- Stir in the m&m's and chocolate chips.
- Scoop out the dough, about 1 tablespoon at a time and roll into little balls. Place each dough ball on to the baking sheet - leave about 2 inches of space in-between each ball. Flatten the balls with a fork making a cross hatch on the top of each cookie. Flattening the cookies will help them bake more evenly.Place in the oven and bake for 13-15 minutes until golden brown.
- Let cool on the baking sheet about 5 minutes. Transfer to a wire rack to cool completely and enjoy.
Notes
Substitutions
- You can make these cookies egg free by using a chia seed egg or flax egg in place of the chicken egg. Cookies made with chia or flax eggs will be more delicate right out of the oven. Let them cool 15 minutes before moving or they are more likely to break.
- Make it dairy free: use dairy chocolate chips in place of the plain m&m's. You can also try to look for dairy free/vegan chocolate candy pieces.
- Feel free to use quick-cooking oats in place of the coconut if you prefer.
- Crunchy peanut butter can be used in place of smooth peanut butter.
These cookies pictured below are the egg-free version made with a flax egg!
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T says
You did not mention in the recipe when to add baking sofa so we forgot to add it
Sarah Nevins says
Sorry about that! I’ve updated the recipe now. It was supposed to be added at the same time as everything else, but fortunately if you missed it it won’t make a huge difference. The baking soda helps the cookies spread out a little more and puff up slightly, but won’t have much impact on taste or texture.