They’re thick, chewy and undoubtedly the best gluten and dairy free Monster Cookies. And each cookie is loaded with gluten free oats, creamy peanut butter, crunchy chocolate candies and semi-sweet morsels.
These cookies are so good– there’s no doubt they’re just as delicious as they sound too.
You won’t believe this recipe is gluten, dairy, and soy free.
You’ll find these cookies have the perfect ratio of peanut butter, oats, chocolate, and chocolate candies. After trying these it will be your new go-to recipe for life.
I like baking a batch of these cookies as a surprise for when my kids come home from school or for a special family game night. Most recently I baked a batch for a weekend getaway.
Use this recipe for your upcoming travel plans too– freeze cookies ahead of time and they’ll make for the perfect treats upon arrival at your destination.
monster cookie recipe ingredients + notes
- creamy peanut butter— all natural peanut butter does not work well in this recipe. Use brands like Jiffy.
- dairy free butter— we use Earth Balance Buttery Sticks. They are vegan and soy free too
- brown sugar— pack this into the measuring cup
- granulated sugar
- eggs— room temperature
- vanilla extract
- gluten free old fashioned oats— Bob’s Red Mill Gluten Free Old Fashioned Oats available here
- baking soda— always bake with a fresh container. Baking soda loses its potency after 6 months
- dairy free semi-sweet morsels— we buy the Enjoy Life Semi-Sweet Mega Chunks in a bulk bag here or Nestle Toll House Allergen Free Semi-Sweet Morsels found at WalMart and other large grocery stores
- No Whey Foods Choco NoNo’s— you will need four, 1.6 oz bags of these milk-like chocolatey candies available here or on their website. I like buying these by the box so there are extra candy bags I can stash away for unexpected treats at birthday parties, school celebrations, Halloween, etc. This brand is certified Gluten Free, Dairy Free, Egg Free, Peanut and Tree Nut Free, Soy Free, and Vegan. You won’t find anything on their website that isn’t amazing.
- Parchment paper— this makes baking these cookies and clean up super easy. I use the same 2 pieces of parchment paper for the entire recipe.
- Cookie size— this recipe also makes the cutest mini Monster Cookies too. Or if you dare– this recipe bakes 12 Mega Monster Cookies.
- Servings— this recipe bakes a whooping 4 dozen cookies. You can also cut this recipe in half.
- This gluten and dairy free recipe was adapted from a traditional jumbo monster cookie recipe created by Center Cut Cook here.
preparing this cookie dough
After preheating the oven to 350 F line two cookie sheets with parchment paper.
Then in a large bowl combine the peanut butter, dairy free butter, brown sugar, and granulated sugar. Stir well.
Next, add in the eggs and vanilla extract; combine.
Now add in the gluten free oats and baking soda. I prefer adding the oats in 1 cup at a time to make it easier to stir and less messy. This cookie dough will be thick.
After everything is well mixed, add in the dairy free chocolate morsels and Choco NoNo candies. Stir well.
For medium-sized cookies place 2 rounded tablespoons of dough on the parchment paper. These cookies do spread out so I recommend placing 8 cookies at a time on a standard-size cookie sheet.
Bake for 13 or so minutes. Remove from the oven and allow cookies to cool on the baking sheet about 5 minutes before transferring to a cooling rack.
I use the same 2 pieces of parchment paper for the whole recipe.
Place cookies in an airtight container on the countertop for a couple weeks or transfer to the freezer for up to 3 months.
what if I don’t have any Choco NoNo’s
No worries– just substitute the NoNo’s for more chocolate chips! It can be fun to add in a combination of Enjoy Life chocolate mega chunks and the traditional-size morsels from the Nestle Toll House Allergen Free brand.
can these cookies be frozen
Yes! I even have a couple dozen in the freezer right now for any dessert emergencies that might come up. It’s so handy having some of these stashed away.
For the best results– freeze cookies in an airtight container up to 3 months. To enjoy allow cookies to thaw at room temperature.
more gluten + dairy free cookie recipes
- soft chocolate chip cookies— if you’re searching for a soft chocolate chip cookie recipe you’ve just found your forever recipe
- fudgy brownie cookies— yes, you can enjoy the best of both worlds with this fudgy brownie cookie recipe
- softest sugar cookies— you’ll fall in love with this soft sugar cookie recipe. It’s perfect for any of your cookie cutters too.
- soft pumpkin cookies with cream cheese frosting— we can’t bake enough of these cookies in the fall. They are so soft, rich, and wonderful.
- peanut butter blossoms— in this cookie recipe you’ll learn how to make your own safe, chocolate kisses to top each peanut blossom cookie
- heart-shaped peanut butter cookies— check out this must-try cookie hack to surprise those you love. Everyone loves these cookies.
bonus reader favorite recipes
- easy skillet lasagna— here’s the best lasagna recipe hack meal ever that doesn’t require boiling lasagna noodles. You wanna check out this delicious and easy recipe.
- mini chicken pot pies— this recipe will give you all the cozy, comfort feels with a no fuss, buttery crust and irresistible filling
- burrito bowl— you’ll love this healthy lunch or dinner recipe
- homemade sloppy joes— one of our family’s favorites and my all-time easiest dinner recipe. This is definitely a kid-approved dinner.
Loaded with peanut butter, gluten free oats, semi-sweet chocolate chips, and chocolate candies, these Monster Cookies are always a hit.
And sometimes the best cozy comfort food is a cookie loaded with your favorites next to a glass of dairy free chocolate milk.
Did you know I have loads of gluten and dairy free kid-friendly recipes and snacking ideas on my website site?
Like this Easy Kid Snack Ideas post with over 50 safe ideas. There’s also Easter Basket Treat Ideas along with over 25 Christmas Stocking Stuffer Ideas, and the best prepackaged Halloween Candy guide.
Be sure to follow along on Pinterest, Facebook, and Instagram. Like and comment often to keep seeing the best of everything gluten and dairy free. I don’t want you to miss one thing.
Eat well and feel well,
- 1 ¾ c creamy peanut butter do not use all natural
- ½ c dairy free butter, slightly softened but not melted suggestions in post
- 1½ c brown sugar, packed
- ½ c granulated sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 4½ c gluten free old fashioned oats suggestion in post
- 2 tsp baking soda
- 1 c dairy free semi-sweet morsels suggestion in post
- 1 c No Whey Foods Choco NoNo's 4, 1.6 oz packages
- Preheat the oven to 350° F. Line two cookie sheets with parchment paper.
- Then in a large bowl combine the peanut butter, dairy free butter, brown sugar, and granulated sugar. Stir well.
- Next, add in the eggs and vanilla extract; combine.
- Now add in the gluten free oats and baking soda. Add in the oats 1 cup at a time to make it easier to stir and less messy. This cookie dough will be thick.
- After everything is well mixed, add in the dairy free chocolate morsels and NoNo candies. Stir well.
- For medium-sized cookies place 2 rounded tablespoons of dough on the parchment paper. Shape cookie into a semi-flat circle. These cookies do spread out so I recommend placing 8 cookies at a time on a standard-size cookie sheet.
- Bake for 13 or so minutes. Remove from the oven and allow cookies to cool on the baking sheet about 5 minutes before transferring to a cooking rack.
- Use the same 2 pieces of parchment paper for the whole recipe.
- Place cookies in an airtight container on the countertop for up to a week or transfer to the freezer for up to 3 months.