Gluten Free Monster Cookies - Danielle Walker

Unleash the monsters!! These Gluten Free Monster Cookies are to die for; they’re so chewy and irresistibly chocolate-filled. 

I believe that indulging in your favorite treats doesn’t have to compromise your health. When I launched this Daniellewalker.com website, I began to incorporate a few grain recipes here and there, which was a departure from my againstallgrain.com website. While my cookbooks remain 100% grain and dairy-free, my family does eat some gluten-free grains and dairy. So I love sharing some of those hit recipes that can be enjoyed more broadly. But never fear my friends, I come to you with grain, dairy, and nut substitutes for these delectable cookies as well!! 

image of gluten-free monster cookies with dye free candies in a piece of parchment paper

Let’s dive into the world of monster cookies – those irresistibly chewy, chunky, and satisfying treats that are a beloved classic in many households. We’ll explore how to make them a little healthier, gluten-free, and why we’re passionate about dye-free options for the kids’ well-being.

The best monster cookies recipe

The origin of monster cookies might be a bit of a mystery, but what’s not a mystery is why they’re loved by so many. They’re said to have acquired their name because they’re a monster of a cookie – packed with so many oats, creamy almond butter, and chocolate. My kids like to think their name is because they look like little monsters with 3 eyes on top. 

Either way, these cookies are a delightful combination of chewy and crunchy, thanks to the oats, and the mix of chocolate chips and candies adds a fun twist to a classic cookie recipe. Now, let’s get into making them a bit healthier.

close up of image of gluten-free monster cookies with dye free candies in a piece of parchment paper

Gluten free goodness

Our gluten-free monster cookies are designed for those who want to savor the same delightful flavors while avoiding gluten and lowering the refined sugar. Here are the key ingredients: gluten-free oats, nut butter, arrowroot, coconut flour, honey, coconut sugar, and of course, dye-free chocolate candies and dark chocolate chips. 

Dye free candies 

In our household, we prioritize dye-free options for our kids’ health. Artificial food dyes have been linked to various health concerns, and we believe that our children deserve treats without unnecessary additives. That’s why we opt for dye-free chocolate candies in our monster cookies. It’s a small change that can make a big difference in your family’s well-being.

view from above of image of gluten-free monster cookies with dye free candies in a piece of parchment paper

Making monster cookies your way

I understand that dietary restrictions can vary, so here are some substitutions to make these monster cookies fit your needs:

Paleo cookie recipe

To go grain-free, substitute 1 cup of hulled hemp hearts or shredded coconut for the oats.

Nut free cookie recipe

For a nut-free option, feel free to use sunflower butter as a substitute for almond butter.

Egg substitute for cookies

For egg-free, use 2 “flax eggs.”

Dairy free chocolate chip cookies

For dairy-free, melt some Miyokos butter or sustainable palm shortening

Monster cookies are a timeless favorite, and with a few simple swaps, you can enjoy them without compromising your dietary preferences. Whether it’s for the love of gluten-free baking or the pursuit of a dye-free lifestyle, these cookies are a delicious treat that everyone can enjoy. So go ahead, whip up a batch of these deliciously chewy and chocolatey Gluten Free Monster Cookies, and savor the magic of homemade goodness. Your taste buds and your family will thank you! 

image of gluten-free monster cookie with a bite taken out with dye free candies in a piece of parchment paper

Best gluten free cookie recipe

More gluten-free cookie ideas and recipes for you to try!

Gluten-Free Peanut Butter Cookies with Fudge Filling

image of gluten-free peanut butter cookies with fudge filling stacked on each other on a counter

Gluten-Free Samoa Cookies 

image of gluten-free samoa cookies cut in half and stacked on each other on a counter

Gluten-Free Chewy Ginger Molasses Cookies 

image of gluten free ginger molasses cookies on a white plate

P.S. Not that I need to remind you, but Thanksgiving is coming! If you are looking to create a delicious family meal that is gluten, grain, and dairy-free, my beloved Celebrations cookbook has the perfect menu and guides to get you prepped and set for success for Thanksgiving and holidays beyond!

image of thanksgiving plate on a table

image of gluten free pumpkin pie being made on a counter

Shop the Recipe

Print

Gluten Free Monster Cookies

  • Author: Danielle
  • Prep Time: 7 minutes
  • Cook Time: 14 minutes
  • Total Time: 21 minutes
  • Yield: 24 standard size, 12 jumbo
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

– 1/4 cup unsalted butter, browned in a skillet

– 1 cup creamy almond butter

– 1 teaspoon vanilla extract

– 2/3 cup coconut sugar

– 1/4 cup honey

– 1/4 cup arrowroot powder

– 1/4 cup coconut flour

– 1 teaspoon baking soda

– 1/4 teaspoon sea salt

– 2 eggs

– 1 ¾ cups oats

– 1 cup chocolate chips

– 1 cup dye-free chocolate candies

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. To brown butter, cut butter into small pieces and melt it in a light-colored saucepan over medium-low heat, swirling the pan occasionally. Watch for the butter to turn a light to medium brown color and emit a nutty aroma, then remove it from the heat and transfer it to a heatproof bowl to cool slightly.
  3. In a mixing bowl, combine the almond butter, coconut sugar, and honey.  Mix until smooth. Mix in the arrowroot powder, coconut flour, baking soda, and salt. Add the warm brown butter and stir vigorously until combined. Add the eggs and vanilla extract and mix until well combined. Stir in the oats, chocolate chips, and chocolate candies.
  4. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Gently press a few candies into the tops, flattening the cookies down just a bit. 
  5. Bake in the preheated oven for 10 to 12 minutes or until the edges of the cookies are golden brown. Bake for 12 to 14 minute for jumbo.
  6. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

– To go grain-free, substitute 1 cup of hulled hemp hearts or shredded coconut for the oats.

– For a nut-free option, feel free to use sunflower butter as a substitute for almond butter.

– For egg-free, use 2 “flaxseed eggs”

– For dairy-free, melt some Miyokos butter or sustainable palm shortening

10/25/23

Gluten Free Monster Cookies

very close up image of gluten-free monster cookies with dye free candies in a piece of parchment paper

COMMENTS

  1. Ona says:

    These are amazing. We substituted maple syrup for the honey per what was in the cupboard. Five Stars!

  2. Diana says:

    These were great! Thank you!

  3. Jaime Randolph says:

    These were so good and they were still chewy the next day. They had the perfect amount of sweetness!

  4. Terri says:

    What is the best way to store these and what is their shelf life? Can they be frozen?

  5. Emily says:

    I just made these and I’m crying they’re so good!! Thank you for the recipe! 😭😂

  6. Joyce says:

    Thank you so very much for sharing this remarkable cookie recipe!!! Since all the stores were wiped out of the Unreal candy at the time, I used a combo of mini and regular chocolate chips. Hubby was totally in his glory and has been asking me to make them again, which of course I will! Such an awesome cookie recipe Danielle… I’m so grateful!

  7. Carolyn says:

    So very good! I actually used natural PB. They are the best. I grew up on traditional monster cookies with Karo. These really fill the void!

  8. Cynthia says:

    I haven’t made these yet, but I’m wondering if I can make the dough the night before and refrigerate it. I do that with regular wheat flour recipes, but I’m not sure about the rice flour. Is it possible?

  9. Aimee says:

    Thanks for this recipe. I’ve already made it a few times and they are great. I finally found a recipe that my whole family enjoys and will be making these for my Christmas baking to give away. When I’ve made them before I haven’t had to worry about storing them for long. I’m curious, do these need to be refrigerated, like other paleo baked goods? Or are they ok to be stored at room temperature?

  10. Stacy says:

    What could you substitute for the coconut flour?

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