Easy Gluten-Free Monster Cookies (Vegan, Flourless!)

Name: Easy Gluten-Free Monster Cookies (Vegan, Flourless!)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup natural creamy peanut butter; 2/3 cup maple syrup*; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 cups rolled oats ((use certified gluten-free oats as needed)); 1/2 cup natural colored candy coated chocolate; 1/2 cup mini semi-sweet chocolate chips

4.67 from 9 votes

GF VG V DF

Jump to Recipe

Disclosure: This post may contain affiliate links which provide us a small commission when used for purchase. We're grateful for your support!

Picking up a vegan gluten-free oatmeal monster cookie from a stack of more cookies

Monster Cookies have leveled up! Say hello to our healthier twist on the chewy, tender, peanut buttery, chocolate- & candy-studded cookie you know and love. Our version has all the decadence and deliciousness, but it’s vegan, gluten-free, flourless, oil-free, and maple-sweetened (magic, we know)!

Even better? These cookies are a breeze to make! You’ll need just 1 bowl, 9 ingredients, and about 20 minutes until it’s cookie time. Let’s bake, friends!

Mini chocolate chips, vanilla, rolled oats, creamy peanut butter, chocolate peanut candies, maple syrup, baking soda and baking powder

What are Monster Cookies?

Do they look like monsters? Do they taste like monsters? Or do they turn you into a monster? The origin story of these classic chocolate, oat, peanut butter, and M&M-loaded cookies is a bit of a mystery! Some say monster cookies got their name due to their large size. Others claim it’s due to the bumpy texture and bright colors or because all the great ingredients make them the “monster” of all cookies.

We vote for the latter! Come on. Melty chocolate, chewy oats, peanut butter and M&Ms — how can something with all those ingredients not be the best ever?! These ingredients are pretty standard in all monster cookie recipes. Where the recipes typically vary is whether they contain flour or only oats, as well as the types of sugar, eggs, and ratios of ingredients.

Our version? Flourless! Lots of oats! Vegan, gluten-free, oil-free/butter-free, naturally sweetened, nothing artificial. Monster cookies for all (and no one’s getting turned into a monster 😉)!

How to Make Gluten-Free Monster Cookies

Aren’t monster cookies already gluten-free? Not quite! Those with all-purpose flour are not gluten-free. But versions made with all oats (no flour) are typically gluten-free as long as you’re using certified gluten-free oats and avoiding crispy M&Ms (which contain barley malt extract). If you can’t have oats, you’ll unfortunately have to skip out on this recipe, but you can find all of our oat-free sweets here!

We went with an all-oat (no-flour) version for several reasons — easy, wholesome, pleasantly chewy texture, and when baked, it almost tastes like the oats are flour (magic!). The other cookie classic omitted from this recipe? Butter! Instead, we use extra peanut butter, which keeps them vegan and gives these mega peanutty flavor + more fiber and simplifies the ingredient list.

Bowl with peanut butter, maple syrup, vanilla extract, baking powder, baking soda, and salt

Speaking of the other ingredients, they’re super simple: maple syrup, vanilla, baking powder + soda, and salt. Stir them all together then add the monster cookie classics (oatmeal, chocolate, and “M&Ms”).

Pouring natural chocolate peanut candies into a bowl of cookie dough

Sticking with a more wholesome cookie vibe, we went with a natural M&M alternative that’s dyed with beet juice and spirulina and made with better-for-you ingredients. Feel free to use any M&Ms you prefer, ensuring gluten-free for GF eaters.

Using a cookie scoop to scoop cookie dough onto a baking sheet

At the end of it all (just 22 minutes!), you will have dirtied minimal dishes (it’s a 1-bowl mixing situation) and the result is SO worth it! Happy cookie eating!

Hand reaching for a monster cookie from a cooling rack

You’re going to LOVE these cookies! They’re:

Crispy on the edges
Tender in the centers
Chewy
Chocolaty
Peanut buttery
Wholesome
& SO easy to make (they fit ALL of our simple factors)!

These cookies are perfect for using up leftover Halloween candy, will be a hit at holiday gatherings, are sturdy enough for lunch boxes, and are easy enough to whip up a batch practically any time the craving strikes.

More Oat & Chocolate Cookies

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Fingers holding up a partially eaten gluten-free monster cookie to show the chewy inner texture

Prep Time 10

Cook Time 12

Total Time 22

Servings 24 (Cookies)

Course Dessert

Cuisine Gluten-Free, Oil-Free, Vegan

Freezer Friendly 1 month (dough)

Does it keep? 2-3 Days

Ingredients

US Customary – Metric

1 cup natural creamy peanut butter (peanuts and salt as the only ingredients // see our peanut butter review here)
2/3 cup maple syrup*
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 cups rolled oats (use certified gluten-free oats as needed)
1/2 cup natural colored candy coated chocolate (plus more for topping // ensure vegan/gluten-free as needed // we like Dark Chocolate Peanut Gems and Dark Chocolate Crispy Quinoa Gems from Unreal Snacks)
1/2 cup mini semi-sweet chocolate chips (ensure dairy-free as needed // we like Enjoy Life)

Instructions

Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper (or use non-stick or lightly greased baking sheets). Set aside.
To a large mixing bowl, add peanut butter, maple syrup, vanilla extract, baking powder, baking soda, and sea salt. Stir well to combine.
Next add rolled oats, candy coated chocolate, and mini chocolate chips. Stir until the candy is evenly distributed.
Use a medium cookie scoop (or spoon) to scoop ~1 ½ Tbsp portions of dough and place on the baking sheet. Press with the palm of your hand to lightly flatten the dough — it may stick to your hands a little (that’s normal!). Top with extra candies (~1-2 per cookie).
Bake for 11-13 minutes until lightly golden. Let cool slightly before enjoying. Let cool fully before storing any leftover cookies in an airtight container for up to 2-3 days. The cookie dough can also be scooped, lightly flattened, and frozen (layered between parchment paper to avoid sticking) and then baked for an extra 1-2 minutes from frozen.

Video

Notes

*We also tested a version of these with brown sugar but preferred the version with maple syrup. The brown sugar made the cookies denser and the flavor more wholesome. If you want to use brown sugar, we suggest making it into a syrup to replace the maple syrup.
*Loosely adapted from our Easy Flourless Granola Cookies.
*Nutrition information is a rough estimate calculated with Unreal Snacks Dark Chocolate Peanut Gems.

Nutrition (1 of 24 servings)

Serving: 1 cookie Calories: 157 Carbohydrates: 17.4 g Protein: 4.3 g Fat: 8.8 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 101 mg Potassium: 135 mg Fiber: 2.3 g Sugar: 9.9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 36 mg Iron: 1.2 mg