Thick, chewy, and irresistible—these gluten- and dairy-free Monster Cookies are loaded with gluten-free oats, creamy peanut butter, crunchy chocolate candies, and dairy-free semi-sweet morsels.
These cookies are every bit as delicious as they sound. They bake up soft in the center with slightly crisp edges and are perfect for school snacks, family game nights, travel treats, or freezing for later.
These Monster Cookies strike a great balance of peanut butter, oats, chocolate chips, and colorful candies. Once you try this recipe, it will likely become a go-to for busy weeks and special occasions alike.
I often bake a batch to surprise my kids after school or to bring on a weekend getaway. They freeze and travel well—freeze ahead and thaw at your destination for fresh-tasting treats.
Monster Cookie Recipe Ingredients + Notes
- Creamy peanut butter — do not use all-natural runny peanut butter; choose a creamy brand that holds structure.
- Dairy-free butter — use a stick-style dairy-free butter that is slightly softened but not melted.
- Brown sugar — packed into the measuring cup.
- Granulated sugar
- Eggs — use at room temperature for best texture.
- Vanilla extract
- Gluten-free old fashioned oats — use certified gluten-free oats for safety.
- Baking soda — use fresh baking soda for reliable rise.
- Dairy-free semi-sweet morsels — choose dairy-free or allergen-free chocolate chips or chunks.
- Chocolate candies — milk-like chocolate candies or similar allergen-free chocolate candies; you can substitute with more chocolate chips if needed.
- Parchment paper — helps with baking and cleanup.
- Cookie size — recipe yields medium cookies (about 48 total) or can be baked as mini cookies or 12 mega cookies if you prefer.
- Servings — approximately 4 dozen medium cookies; recipe can be halved.
Preparing the Cookie Dough
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
In a large bowl, combine the creamy peanut butter, slightly softened dairy-free butter, packed brown sugar, and granulated sugar. Stir until smooth and well combined.
Add the room-temperature eggs and vanilla extract, mixing until incorporated.
Stir in the gluten-free oats and baking soda. For easier mixing, add the oats one cup at a time. The dough will be thick and hearty.
Once the dough is combined, fold in the dairy-free chocolate morsels and chocolate candies. Mix until evenly distributed.
For medium cookies, portion about 2 rounded tablespoons of dough per cookie and place on the prepared parchment-lined sheet, shaping each into a semi-flat round. These cookies spread, so leave space between them and bake about eight per standard sheet.
Bake for about 13 minutes, or until edges are set and centers are slightly soft. Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. Thaw frozen cookies at room temperature before serving.
Substitutions and Freezing
No chocolate candies on hand? Substitute additional dairy-free chocolate chips or a mix of chunks and morsels for texture variety. The cookies remain excellent with different combinations of chocolate pieces.
To freeze, place baked and cooled cookies in an airtight container or freezer bag and freeze up to three months. Thaw at room temperature when ready to enjoy.
More Gluten + Dairy Free Cookie Ideas
- Soft chocolate chip cookies — a classic soft-baked version using gluten- and dairy-free ingredients.
- Fudgy brownie cookies — rich, chocolate-forward cookies with a brownie-like texture.
- Soft sugar cookies — tender sugar cookies that are great with cookie cutters and decorating.
- Seasonal favorites — soft pumpkin cookies with dairy-free cream cheese frosting or heart-shaped peanut butter cookies for special occasions.
Bonus Reader-Favorite Recipes
- Easy skillet lasagna — a no-boil lasagna hack for a simple, comforting meal.
- Mini chicken pot pies — individual pot pies with a flaky, buttery dairy-free crust and cozy filling.
- Burrito bowls — a healthy, customizable lunch or dinner bowl.
- Homemade sloppy joes — a family-friendly, easy weeknight dinner the kids will love.
Lastly
Loaded with peanut butter, gluten-free oats, dairy-free chocolate chips, and chocolate candies, these Monster Cookies are a crowd-pleasing, allergen-friendly treat. They pair beautifully with a glass of dairy-free milk and make for comforting, shareable snacks.
If you enjoy kid-friendly, gluten- and dairy-free recipes and snacking ideas, explore similar recipes and tips for allergen-free baking and entertaining.
Eat well and feel well,
Jill
Monster Cookies
Course: Dessert
Servings: 4 dozen (approx.)
Author: Eating Gluten and Dairy Free
Ingredients
- 1 ¾ cups creamy peanut butter (not all-natural)
- ½ cup dairy-free butter, slightly softened
- 1½ cups brown sugar, packed
- ½ cup granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 4½ cups gluten-free old fashioned oats
- 2 teaspoons baking soda
- 1 cup dairy-free semi-sweet morsels
- 1 cup chocolate candies (or substitute additional chips)
Instructions
- Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Combine peanut butter, dairy-free butter, brown sugar, and granulated sugar in a large bowl and stir until smooth.
- Add eggs and vanilla; mix until incorporated.
- Stir in oats and baking soda, adding oats one cup at a time. The dough will be thick.
- Fold in dairy-free morsels and chocolate candies.
- Portion 2 rounded tablespoons of dough for each medium cookie, shaping into semi-flat rounds and placing 8 per sheet.
- Bake about 13 minutes, then cool on the baking sheet for 5 minutes before transferring to a rack.
- Store in an airtight container at room temperature up to one week, or freeze up to three months.
Nutritional Disclaimer
These nutritional facts are estimated and will vary based on brands and portion sizes. For precise calculations, use your preferred nutrition calculator with the specific ingredients you choose.