Amish gluten-free monster cookies are soft and chewy oatmeal cookies loaded with peanut butter, chocolate chips, and M&M's. They are absolutely amazing! And they are naturally gluten-free. If you've never tasted Amish monster cookies, then you have been missing out. Because monster cookies really are the monster of all cookies! 😉
They are the best gluten-free cookies you will ever eat. So, if you are unlucky enough to be restricted to a gluten-free diet, don't worry because you can still eat these most delicious soft and chewy oatmeal monster cookies. Savoring one of these gf oatmeal cookies truly is a delightful experience!
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Ingredients
- Brown Sugar adds moisture, flavor, and a chewy texture to the cookies due to its higher molasses content than white sugar.
- White Sugar provides sweetness and helps with the spreading and browning during baking. It also contributes to the texture, making the cookies crispier.
- Butter offers richness and flavor and helps with the texture and spreading. (I use salted butter, but unsalted works too.)
- Creamy Peanut Butter not only adds a distinct peanut flavor but also contributes to the texture of the cookies, making them dense and chewy. The fat content in peanut butter helps keep them moist. (A good creamy brand of peanut butter -such as Jif or Skippy- will make nicer cookies. Do not use all-natural peanut butter, it is too dry.)
- Eggs act as a binder, holding the ingredients together. They also provide structure and help give a softer texture.
- Vanilla Extract enhances the flavor profile, providing a warm and aromatic note.
- Baking Soda acts as a leavening agent, helping the cookies rise and giving them a slightly fluffy texture.
- Salt balances the sweetness and enhances the overall flavor.
- Quick Oats provide texture and chewiness. They also add a hearty, oatmeal flavor and make the cookies more filling. (If you are hypersensitive to gluten, make sure to purchase oats that are specifically marked as gluten-free.)
- Chocolate Chips add bursts of chocolate flavor and gooeyness to the cookies, complementing the peanut butter and oats.
- M&Ms contribute sweetness, crunch, and bursts of color to the cookies. They also add a playful and festive touch to the overall appearance.
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How to Make Oatmeal Monster Cookies
This monster cookie recipe with no flour is super easy to make. Follow these simple step-by-step instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cream Sugars and Butter: In a large mixing bowl, cream the brown sugar, white sugar, and softened butter.
- Add Peanut Butter, Eggs, and Vanilla: Add the creamy peanut butter, vanilla, and eggs to the bowl. Mix until the mixture is creamy and smooth.
- Add Baking Soda, Salt, and Oats: Add the baking soda, salt, and 8 ½ cups of quick oats. Mix until well combined.
- Stir in Chocolate Chips and M&Ms: Stir in the chocolate chips and M&Ms until combined.
- Prepare Baking Sheets: Drop the dough onto greased baking trays using a cookie scoop or tablespoon.
- Bake: Bake in the preheated oven for 10-11 minutes or until the bottom edges are lightly browned. If the cookies are too fat, let the tray plop down onto the counter or give it a bang on the countertop as soon as you remove them from the oven.
- Cool Cookies: Let the cookies sit on the tray for about 1 minute, then remove them to a wire rack to cool completely.
Enjoy your delicious gluten-free monster cookies!
How to Store GF Oat Cookies
To store monster cookies, let them cool completely, then place them in an airtight container with parchment paper between layers to prevent sticking. You can keep the container at room temperature for up to a week.
This Amish recipe for monster cookies makes a big batch of about sixty cookies. So unless you plan to eat a lot of cookies in the next few days, I recommend putting some of them in the freezer. It keeps them fresh.
And I would say, let your cookies thaw for about 30 minutes before eating them. But at my house, I store cookies in the freezer and when I come back to get some out of my container, I often find that it's about half empty already.
I have a cookie monster or two around here that likes to eat frozen cookies, especially these flourless monster cookies. 😉
Variations
- Different Types of Oats: Experiment with old-fashioned oats for a heartier texture or a blend of quick and old-fashioned oats.
- Nut Variations: Add chopped nuts like peanuts, walnuts, or pecans for extra crunch.
- Different Mix-Ins: Substitute M&Ms with Reese's Pieces. Substitute chocolate chips with white chocolate chips or peanut butter chips. Try adding dried fruits like raisins for a different twist.
- Dairy-Free Options: Use dairy-free butter or margarine instead of regular butter, and substitute dairy-free chocolate chips for any chocolate inclusions. Some specialty brands offer vegan candy-coated chocolates similar to M&Ms without dairy (such as Unreal). However, you could also just skip the M&Ms and add more chocolate chips.
- Holiday M&M Cookies: To make holiday-themed cookies, use red and green M&Ms for Christmas and use Red, White, and Blue M&Ms for patriotic holidays.
- Spice It Up: Add spices like cinnamon, nutmeg, or a pinch of chili powder for a warm, spicy kick.
Monster Cookie Recipe No Flour
One of my daughters is on a gluten-free diet. So I buy gluten-free flour and try to make things for her to enjoy, but sometimes it's impossible to substitute the flour and get good results.
The texture is not the same without gluten. Some things are still good, and you can't tell a huge difference. But I am always so happy when I find recipes for treats that are naturally gluten-free.
These flourless monster cookies are one of those cookie recipes that are gluten-free, soft, and chewy, and they taste amazing.
Oats are naturally gluten-free, although they may contain traces of gluten because of coming in contact with it at the mill. So, if you are super sensitive to gluten, you will want to buy the oats that specify they are gluten-free.
Why Are They Called Monster Cookies?
Why are these M&M Oatmeal cookies called Monster Cookies? I have no idea. Someone may have made a face on the cookie with the M&M's and thought it looked like a monster with the bumpy texture and fun colors. Maybe they made giant cookies and called it a monster, or maybe it's because they are monstrously delicious.
Sometimes things have weird names and we can't help but wonder where the name comes from. But I can imagine that someone looked at one of these cookies with M&M's, and it reminded them of a monster. lol
My Amish Dad's Favorite Cookies
We baked a lot of cookies at our house when I was growing up. Every year before Christmas, we baked many different kinds of Amish cookies such as mint surprise cookies, sugar cookies, date pinwheels, raisin-filled cookies, etc. We made cookie plates to take to all of our neighbors.
Monster cookies were always on the list since they were my dad's very favorite cookies. He didn't care too much for gingersnap cookies. So he used to say that we can take all of the gingersnaps to the neighbors, and he'll take all of the monster cookies.
We baked these soft and chewy monster cookies quite frequently because we all liked them. But my dad was especially happy when we made them.
My Amish dad passed away almost seventeen years ago now, but there are two things that I can never think of without thinking about my dad. One thing is Amish gluten-free monster cookies since he loved them so much.
And the other thing is the song "Oh How I Love Jesus". This was my dad's favorite song, and there was no doubt about that to anyone who spent much time around him. He didn't always sing on key, but that certainly did not stop him from singing.
More Amish Cookie Recipes
- Oatmeal Raisin Cookies
- Amish Oatmeal Whoopie Pie Recipe
- Amish Chocolate Chip Cookies
- Molasses Crinkle Whoopie Pies
More Amish Cookies With Peanut Butter
I hope you enjoy these soft and chewy gluten-free monster cookies as much as we do. If you try this Amish recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Gluten-Free Monster Cookie Recipe (Amish Monster Cookies)
Ingredients
- 2 c. brown sugar
- 2 c. white sugar
- 2 sticks softened butter ½ lb.
- 2 ⅓ c. creamy peanut butter about 1 ½ lb.
- 6 large eggs
- 2 tsp. vanilla
- 4 tsp. baking soda
- ¼ tsp. salt
- 8 ½ - 9 c. quick oats
- 1 ½ c. chocolate chips
- 1 ½ - 2 c. M&Ms
Instructions
- Cream sugars and butter.2 c. brown sugar, 2 c. white sugar, 2 sticks softened butter
- Add peanut butter, eggs, and vanilla. Mix until creamy and smooth.2 ⅓ c. creamy peanut butter, 2 tsp. vanilla, 6 large eggs
- Add baking soda, salt, and oats. Mix.4 tsp. baking soda, ¼ tsp. salt, 8 ½ - 9 c. quick oats
- Stir in chocolate chips and M&Ms.1 ½ c. chocolate chips, 1 ½ - 2 c. M&Ms
- Bake, on greased baking trays, at 350° for 10 - 11 minutes or until the bottom edges are lightly browned.
- Let the cookies sit on the tray for a minute. Remove to a wire rack to cool.
- Store in an airtight container.
Anna
Love these cookies!