These giant flourless gluten free monster cookies are thick, chewy, and loaded with rich peanut butter flavor. They are like a cross between an oatmeal cookie and a peanut butter cookie. Plus, they are chock full of cinnamon, raisins, and chocolate chips. With that much goodness in one cookie, there is no way you can go wrong!
Not only does this recipe make giant chewy cookies, but it makes a whole lot of them! With 40 cookies per batch, you will have more than enough to share.
As someone who's been a gluten-free baker for over a decade, I can confidently say, the best thing about monster cookies is that there are no rules about mix-ins. While most recipes start with a peanut butter and oatmeal cookie base, there’s an opportunity for creativity when it comes to what else you put in them! This recipe is packed with chocolate chips and raisins but if you can tolerate dairy, other options include M&M candies, white chocolate chips, dark chocolate chips, chopped nuts, or even shredded coconut. No matter what you choose to add to your cookies, this tried-and-true recipe is definitely one to add to your recipe book.
Want more gluten-free cookies? Check out these Mexican wedding cookies, these oat flour chocolate chip cookies and these millet flour cookies!
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Flourless Monster Cookies at a Glance
This is one of those cookie recipes that no one will believe is gluten and dairy free. The flavor and texture are just as good, if not better than the traditional version. You can even make this recipe without the refined sugars and it’s equally as delicious (see the ingredients and substitutions section below). Another great thing about these cookies is that like these peanut butter cookies, they can easily be made with either creamy or crunchy peanut butter. Here’s what else you’ll love about these chewy gluten-free monster cookies:
- They are incredibly quick to make in just a little over half an hour
- You can prep the dough in just one bowl, this strawberry cake is a one-bowl recipe too
- The dough only has a 10 minute rest time (more on rest times here) and doesn’t require chilling
- The recipe makes a large batch of 40 giant bakery-style monster cookies
- You can make the dough ahead of time and refrigerate it for up to 2 days before baking
- These cookies stay fresh for up to 4 days at room temperature
- It’s the perfect cookie for any occasion
Ingredients & Substitutions
The simple ingredients list includes:
- Vegan butter - The vegan butter in this recipe can be replaced with regular butter if needed. Other butter substitutes like coconut oil, have not been tested.
- Brown sugar - The brown sugar can be replaced with Swerve brown sugar substitute for a sugar free option or coconut sugar for a refined-sugar free option.
- Granulated sugar - The granulated sugar can be swapped out for Swerve granular sweetener for a sugar free option.
- Peanut butter - This cookie recipe was tested using Jif brand peanut butter. You can use either crunchy or creamy peanut butter. Natural peanut butter or even other nut butters like sunflower seed butter or almond butter may also be used. However, I do not recommend using any varieties that require stirring.
- Eggs - An egg substitute can be used. Follow this egg substitute guide with either a flax egg, chia egg or egg replacer.
- Vanilla extract - There is no substitute for the vanilla extract in this recipe.
- Gluten free oats - Use old-fashioned oats or quick oats. There is no substitute for the oats in these cookies. Be sure to use a certified gluten-free oats brand like Bob’s Red Mill or these from Nuts.com.
- Baking soda - There is no alternative for the baking soda in this recipe.
- Ground cinnamon - There is no alternative to the ground cinnamon but it can be omitted if desired.
- Dairy free chocolate chips - The dairy free chocolate chips can be replaced with regular chocolate chips in this recipe.
- Raisins - The raisins can be omitted if desired. They can be replaced with any other mix-in you’d like such as M&Ms, white chocolate chips, chopped nuts, etc.
Measurements for each ingredient, along with complete instructions for making these flourless cookies are in the recipe card below.
Note about Oats
This recipe has been tested with both quick-cooking oats from Bob's Red Mill and these rolled oats from Nuts.com. Both work equally well. I would advise against using steel cut as the cookies seem to turn out a bit drier.
Step-by-Step to Gluten-Free Monster Cookies
Step One: Add the vegan butter, brown sugar, and granulated sugar to the large mixing bowl of a stand mixer with the paddle attachment.
Step Two: Cream the butter and sugars on medium speed for 30 seconds. Next, add the peanut butter, eggs, and vanilla extract and mix on low speed for 15 seconds.
Step Three: Stop the machine and scrape down the sides of the bowl with a rubber spatula. Then, mix again for 30 seconds on medium speed.
Step Four: Add the oats, baking soda, and ground cinnamon and mix on low speed for 15 seconds.
Step Five: Add in the chocolate chips and raisins.
Step Six: Mix with a sturdy spoon until fully combined.
Step Seven Use a 3 tablespoon cookie scoop to portion the dough onto the lined baking sheets.
Step Eight: Slightly pat down each scoop of dough. Then, place them in the oven to bake for 12-14 minutes or until they are light golden brown, being careful not to overbake them. Remove the sheet pan from the oven and let cool on a wire rack. Serve warm or cool.
How to Store These Cookies
There are a couple options for storing these cookies, both the baked cookies and the unbaked cookie dough.
Baked cookies: After cooling the cookies, store them in an airtight container. These cookies will last for up to 3 days at room temperature.
Unbaked cookie dough: The cookie batter may be covered well with plastic wrap or in a sealed container and refrigerated for up to 3 days. Allow dough to come to room temperature before portioning and baking.
Freezing cookie dough: Use a cookie scoop to portion the cookie dough balls onto a cookie sheet. Place the baking sheets into the freezer. Once they're solid, remove the cookie dough from the pans and place in a freezer bag. Return them to the freezer. Cookies can be baked from frozen, just add a couple more minutes of baking time.
Other Mix-In Ideas
If you can tolerate dairy, other mix-in options are: M&M candies, white chocolate chips, dark chocolate chips, mini chocolate chips, and even Reese's peanut butter candy pieces or peanut butter chips. Some non-dairy ideas are: chopped nuts, shredded coconut, dried cranberries or sunflower seeds.
Pro Tips
This cookie recipe offers quite a bit of room for customization. That being said, there are some necessary steps to take to achieve gluten free cookie perfection. Follow these baking tips to ensure your flourless gluten free monster cookies turn out extra soft and chewy with the perfect texture:
1. Use room temperature ingredients
Whether you're baking with gluten free ingredients or not, it’s always a good idea to use room temperature ones. Room temperature ingredients blend more evenly when mixed than cold ingredients do (more on this in my baking masterclass). This helps create a uniform cookie dough for the best possible cookie texture.
2. Measure specified ingredients by weight
Since baking is an exact science, accurately measuring your ingredients is one of the keys to success. For this monster cookie recipe, use a digital scale to measure the granulated and brown sugars, oats, chocolate chips, and raisins by weight.
3. Scrape down the mixing bowl with a spatula
Use a rubber spatula to scrape down the sides of the bowl throughout the mixing process. This ensures that all of the ingredients are fully mixed into the dough.
4. Let the dough rest for 10 minutes
Allow the cookie dough to rest for 10 minutes before portioning and baking it. This allows for the dry ingredients to fully absorb the liquid ingredients and for the flavors to deepen. This process contributes to the perfectly chewy texture of these cookies.
5. Allow refrigerated cookie dough to warm up before baking
If you make this cookie dough in advance and store it in the refrigerator, you’ll need to let it warm up before baking. Allow the dough to sit for about 30 minutes at room temperature before scooping it onto the baking sheet.
6. Helpful tools
Here are a few tools that will help make prepping this traditional monster cookie recipe a breeze:
- Digital scale
- Stand mixer or hand mixer
- Mixing bowl
- Rubber spatula
- Sturdy spoon
- Large cookie scoop (3 tablespoon)
- Parchment paper
- Baking sheet
- Wire cooling rack
FAQs
Yes, peanut butter is naturally gluten free. Most brands of peanut butter contain only gluten free ingredients like peanuts, salt, and other additives like sugar and oil. Check product labels when purchasing peanut butter to ensure there is no risk of gluten cross-contamination. I use Jif peanut butter in this cookie recipe.
Yes, natural peanut butter works in this recipe as long as it is the kind that does not need to be stirred. Peanut butter that requires stirring will make your dough greasy and crumbly.
You can store these flourless gluten free monster cookies at room temperature in a sealed bag or under a cake dome. They will stay fresh for up to 4 days. These cookies are best when fresh so I do not recommend storing them in the freezer.
Yes, this cookie dough can easily be prepared ahead of time. Store it in the refrigerator in a sealed bag or airtight container until you are ready to bake it. It will stay fresh for up to 2 days. Let the dough sit for 30 minutes at room temperature to warm up before portioning and baking. If you want to store the dough for a longer period of time, store it in the freezer and thaw it before baking.
These cookies can be made vegan. The butter is already vegan and by substituting the eggs with an egg substitute, you will have delicious vegan cookies!
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Recipe
Gluten Free Monster Cookie Recipe: Soft & Flourless
Ingredients
- 8 Tablespoons vegan butter softened
- 220 grams brown sugar about 1 cup
- 200 grams granulated sugar about 1 cup
- 1 ½ cups peanut butter creamy or crunchy
- 3 eggs
- 1 teaspoon vanilla extract
- 490 grams gluten free oats about 4 ½ cups
- 2 teaspoons baking soda
- ½ teaspoon ground cinnamon
- 175 grams chocolate chips dairy free, about 1 cup
- 120 grams raisins about 1 cup
Instructions
- In the bowl of a stand mixer, cream butter, brown sugar and granulated sugar on medium speed for 30 seconds.
- Add peanut butter, eggs and vanilla extract and mix on low speed for 15 seconds. Scrape down the bowl and mix again for 30 seconds on medium speed.
- Add oats, baking soda and cinnamon and mix on low speed for 15 seconds. Stop machine and scrape down the bowl. Mix on medium speed for 15 seconds.
- Add chocolate chips and raisins (or other add-in) and mix with a sturdy spoon.
- Preheat oven to 350F. Place parchment on cookie sheets.
- Using a 3 Tablespoon cookie scoop, place portions of dough on cookie sheets. Pat down slightly.
- Bake for 12 -14 minutes or until light golden brown, being careful not too overbake. They brown very quickly.
Notes
- Measure by weight where weight is given.
- Recipe was tested with Jif brand of peanut butter - either crunchy or creamy will work equally well.
- Use a certified gluten free oat like Bob's Red Mill oats.
- The sugars can be substituted with Swerve sweeteners.
- Instead of raisins, M&M's, dark chocolate chips or white chocolate chips can be used.
- Use a large, 3 Tablespoon cookie scoop to portion out the dough. Pat each portion down slightly.
- Batter can be made ahead of time and refrigerated for up to 2 days. Bring to room temperature before portioning out cookies.
- Watch cookies carefully as they brown very quickly.
Nutrition
Original pictures:
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