Easy Gluten-Free Monster Cookies (Vegan, Flourless!) Recipe
These Easy Gluten-Free Monster Cookies are a delightful vegan and flourless treat packed with peanut butter, oats, and colorful candy-coated chocolates. Perfect for those seeking a quick and simple cookie recipe that’s both gluten-free and vegan, these cookies come together in just 22 minutes and yield a batch full of fun, chewy bites bursting with chocolatey goodness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup natural creamy peanut butter
- 2/3 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 cups rolled oats (use certified gluten-free oats as needed)
Add-ins
- 1/2 cup natural colored candy coated chocolate
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper or use non-stick or lightly greased baking sheets. Set these aside to be ready for the cookie dough.
- Mix Wet Ingredients: In a large mixing bowl, combine the natural creamy peanut butter, maple syrup, and vanilla extract along with the baking powder, baking soda, and sea salt. Stir thoroughly until all ingredients are well incorporated.
- Add Dry Ingredients and Mix: Add the rolled oats, candy coated chocolates, and mini semi-sweet chocolate chips to the wet mixture. Stir until the candy and oats are evenly distributed throughout the dough.
- Scoop and Shape Cookies: Use a medium cookie scoop or spoon to portion approximately 1 ½ tablespoons of dough for each cookie. Place the dough on the prepared baking sheets and press lightly with the palm of your hand to flatten slightly. The dough may be a bit sticky; this is normal. Optionally, top each cookie with 1-2 extra candies for decoration.
- Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes or until they turn lightly golden around the edges. Remove the baking sheets from the oven and allow the cookies to cool slightly before handling.
- Cool and Store: Let the cookies cool completely before storing leftovers in an airtight container for up to 2-3 days. For longer storage, the cookie dough can be scooped and lightly flattened, then frozen between parchment paper layers to avoid sticking. When ready to bake, increase baking time by 1-2 minutes from frozen for best results.
Notes
- Ensure to use certified gluten-free oats to maintain gluten-free status.
- The dough may feel sticky when shaping — this is normal because of the peanut butter and syrup.
- For extra crunch, press a few more candy-coated chocolates on top before baking.
- Cookies are best enjoyed fresh but can be stored for a few days or frozen as dough for convenience.
- Maple syrup can be substituted with agave syrup for a different sweetener option suitable for vegans.
