Monster Cookies
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These Gluten Free Dairy Free Monster Cookies are thick, chewy, and loaded with gluten free oats, creamy peanut butter, crunchy chocolate candies, and semi-sweet morsels — and they're soy free too.
They're perfect for a surprise after-school treat, game night, or freezing ahead for travel.
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.
You'll find these cookies have the perfect ratio of peanut butter, oats, chocolate, and chocolate candies in every bite.
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
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a large bowl, combine the peanut butter, dairy free butter, brown sugar, and granulated sugar. Stir well.
- Add in the eggs and vanilla extract; combine.
- Add in the gluten free oats and baking soda. Add the oats 1 cup at a time to make stirring easier and less messy — the dough will be thick.
- Once everything is well mixed, add in the dairy free chocolate morsels and Choco NoNo candies. Stir well.
- Scoop 2 rounded tablespoons of dough per cookie onto the parchment paper. These cookies spread, so bake about 8 at a time on a standard-size cookie sheet.
- Bake for about 13 minutes. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Recipe Tips
- Add the oats in 1 cup at a time — it makes the thick dough much easier to stir.
- Reuse the same 2 pieces of parchment paper for the whole batch.
- These cookies spread, so bake about 8 at a time on a standard-size cookie sheet.
- Store in an airtight container on the counter for a couple of weeks, or freeze for up to 3 months.
Recipe Variations
- No Choco NoNo's on hand? Substitute more chocolate chips — try a mix of Enjoy Life chocolate mega chunks and Nestle Toll House Allergen Free morsels.
- Freeze a batch ahead of time for easy dessert emergencies or travel treats.
Frequently Asked Questions
No worries — just substitute the NoNo's for more chocolate chips. It can be fun to add a combination of Enjoy Life chocolate mega chunks and the traditional-size morsels from the Nestle Toll House Allergen Free brand.
Yes! For best results, freeze cookies in an airtight container for up to 3 months. To enjoy, let them 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.
Loaded with peanut butter, gluten free oats, semi-sweet chocolate chips, and chocolate candies, these Monster Cookies are always a hit — the best cozy comfort food alongside a glass of dairy free chocolate milk.
Ingredients
- 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 teaspoon vanilla extract
- 4½ c gluten free old fashioned oats suggestion in post
- 2 teaspoon 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
Instructions
- 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.
Nutrition
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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These are amazing!!! For the nutrition facts, how many cookies are one serving?
I'm so glad you reached out, Shannon. We love the 5 star rating and are thrilled you enjoyed these cookies. This recipes makes 48 large cookies. So the nutritional value is for one large cookie. Thanks again and happy eating, Jill