Gluten-Free Dairy-Free Monster Cookies Recipe

Our grandma makes the BEST monster cookies. Her recipe is a family favorite, and I recently tweaked it ever-so-slightly to make it gluten-free and dairy-free so that our GF DF family members can enjoy it too. The best part is that original recipe needs very little alteration to make it GF DF, which means it still tastes just like Grandma’s!

Another one of our favorite GF DF cookie recipes is this one for classic PB Blossoms 🙂 

Our grandma makes the BEST monster cookies. Her recipe is a family favorite, and I recently tweaked it ever-so-slightly to make it gluten-free and dairy-free so that our GF DF family members can enjoy it too. The best part is that original recipe needs very little alteration to make it GF DF, which means it still tastes just like Grandma's!

Main Ingredients & Supplies

Our grandma makes the BEST monster cookies. Her recipe is a family favorite, and I recently tweaked it ever-so-slightly to make it gluten-free and dairy-free so that our GF DF family members can enjoy it too. The best part is that original recipe needs very little alteration to make it GF DF, which means it still tastes just like Grandma's!

What Are Monster Cookies Made Of?

My grandma’s monster cookies are made with peanut butter, oats, M&Ms, and chocolate chips. To make this recipe gluten-free and dairy-free, I used UNREAL Dark Chocolate Peanut Gems instead of M&Ms.

Can You Use Natural Peanut Butter in Cookies?

When baking, I usually try to steer clear of natural peanut butter. Using natural PB tends to yield unpredictable results in terms of spreading– sometimes it’s fine, but sometimes it’s REALLY not.

However, if your heart is really set on using natural peanut butter, I highly recommend Skippy brand No Stir Natural Peanut Butter! In terms of texture and spreading, I don’t usually have a problem with it. I do find that it alters the flavor slightly, but not in a bad way.

Our grandma makes the BEST monster cookies. Her recipe is a family favorite, and I recently tweaked it ever-so-slightly to make it gluten-free and dairy-free so that our GF DF family members can enjoy it too. The best part is that original recipe needs very little alteration to make it GF DF, which means it still tastes just like Grandma's!

What Can I Use Instead Of Butter In Cookies?

I rely heavily on my arsenal of peanut butter cookie recipes anytime I’m making dessert for the extended family, because peanut butter cookies are so easy to adapt to GF and DF. Primarily because peanut butter is a fabulous substitute for dairy butter in most cookie recipes.

My grandma’s recipe for monster cookies calls for both butter and peanut butter, but I’ve found that replacing the butter with more peanut butter doesn’t negatively impact the texture or flavor in any way! Which means I can convert this family favorite recipe to GF DF with just two simple swaps 🙂

Our grandma makes the BEST monster cookies. Her recipe is a family favorite, and I recently tweaked it ever-so-slightly to make it gluten-free and dairy-free so that our GF DF family members can enjoy it too. The best part is that original recipe needs very little alteration to make it GF DF, which means it still tastes just like Grandma's!

Gluten-Free Dairy-Free Monster Cookies

Yield: 2 dozen

Our grandma makes the BEST monster cookies. Her recipe is a family favorite, and I recently tweaked it ever-so-slightly to make it gluten-free and dairy-free so that our GF DF family members can enjoy it too. The best part is that original recipe needs very little alteration to make it GF DF, which means it still tastes just like Grandma's!

Ingredients

  • 2 c. peanut butter
  • 1 c. brown sugar
  • 1 c. sugar
  • 3 eggs
  • 1 tbsp. corn syrup
  • 1 tsp. vanilla
  • 2 tsp. baking soda
  • 4-1/2 c. old fashioned oats
  • 1/4 tsp. salt
  • 1 package UNREAL Dark Chocolate Peanut Gems
  • 2 c. allergen-friendly semi sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Beat together the peanut butter, sugar, and brown sugar.
  3. Add the eggs, one at a time, and mix in between each addition.
  4. Mix in the corn syrup and vanilla.
  5. Mix in the baking soda, oats, and salt. Fold in the candies and chocolate chips. The dough will be sticky and a little oily, but that's okay!
  6. Scoop cookie dough (about 2tbsp scoops) onto a parchment or foil lined baking sheet. Bake for 9 minutes, until the edges look set and golden, but the top is not brown.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 245mgCarbohydrates: 36gFiber: 3gSugar: 26gProtein: 7g

Ashton • Keaton • Mia

Co-Owners at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer.