Gluten Free Monster Cookies (Vegan, Peanut Free, Dairy-free)

Jump To Recipe // October 14, 2020 // 1 Comment »

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These gluten-free monster cookies are a peanut-free take on the classic! They’re made with oats, almond butter, chocolate, and other simple ingredients.

What are Monster Cookies?

Monster cookies are a really yummy and fun cookie made with oats, peanut butter, eggs, M&Ms, and chocolate chips. They’re soft, chewy, and delicious! Perfect for Halloween, or really any time of year.

This recipe for monster cookies is a healthier and a more allergen-friendly take on the classic. They’re gluten-free, vegan, peanut-free, and soy-free while still looking and tasting just like the real thing.

The Ingredients for Monster Cookies

Oats. I always go for gluten-free oats! Oats by themselves are gluten-free, but buying oats that certified gluten-free ensures there’s no cross-contamination.
Ground flaxseed. This is the egg substitute.
Almond butter. I tested both the whole food brand of creamy almond butter and Barney Butter brand, smooth almond butter and they both turned out great!
Almond flour
Chocolate chips. I use enjoy-life soy and dairy-free chocolate chips.
Unreal foods candy gems. These are basically the better take on M&M’s! I use the quinoa gems to keep it peanut-free.

How to make Peanut-free Monster Cookies

Prep the flax egg.
Make the dough: Pour in the oats, almond flour, coconut sugar, and baking soda and stir to combine. Fold in the almond butter and coconut oil, stirring thoroughly to make sure the almond butter fully incorporated and a smooth dough forms. Fold in the chocolate chips and candy gems, reserving some for topping the cookies.
Scoop the cookies: Using a cookie scoop, scoop out the cookies onto a baking sheet. Flatten slightly and top with chocolate chips and candy gems.
Bake: Bake in the preheated for 14-15 minutes or until the cookies are firm and golden brown. Remove from the oven and allow to cool slightly before carefully transferring to a cooling rack.

Can you make these with any almond butter?

I’ve tested these cookies with two different almond butter, and they both came out great. I would make sure the almond butter is smooth and creamy. There may be a little bit of variance if you decide to use different brands, but it should work.

Can you make this with regular eggs instead of flax eggs?

I haven’t tried making it with regular eggs instead so I’m not sure if it would be quite the same.

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