Gluten-Free Monster Cookies (Vegan)

32 Cookies
19 min

Thick gluten-free vegan monster cookies with a crisp edge and a seriously soft chewy center. Packed full of peanut butter, oats, chocolate chips, and M&Ms, is there a more perfect cookie combination? Better yet, these cookies only need one bowl and 20 minutes!

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Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

The Best Gluten-Free Monster Cookies

Bigger is better and these easy gluten-free monster cookies are a double portion of yum. Extra big bakery-style cookies with all the fun add-ins and the most amazing chewy texture.

Allergy-friendly and ready to be devoured in minutes, these gluten-free, dairy-free, egg-free, and vegan monster cookies are a crowd favorite.

Why You’ll Love These Vegan Monster Cookies

No chill time is needed with this magical vegan monster cookie recipe. Simply mix, bake, and devour! Cookies don’t get much easier than that. Better yet, the dough freezes like an absolute dream. Mix up a double, heck, even triple batch and pop any extra straight into the freezer for those last-minute cookie needs.

Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

Monster Cookie Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these cookies but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Gluten-Free Flour: I made these cookies with Kinnikinnick gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Vegan Butter: I enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Brown & Granulated Sugar: This combo creates the delicious taste and texture to these cookies. Coconut sugar, cane sugar, or even date sugar would work as well.

Peanut Butter: This recipe was made with smooth/creamy peanut butter like Jif, Kraft, or Skippy. It will also work with natural or crunchy peanut butter but will change the texture slightly.

Oats: Make sure the oats are certified gluten-free if you are a celiac. I prefer whole-grain rolled oats for the chewy texture but old-fashioned oats will do the job too. Do not substitute quick oats.

Flax Egg: To make this cookie vegan-friendly, I made it with two flax eggs. If you are not vegan or egg-free, you can swap in 2 large room-temperature eggs.

M&Ms: No Whey No No’s are a vegan, dairy-free, and gluten-free version of traditional M&Ms. Use regular M&Ms or any type of candy-coated chocolate treat if you are not needing to be dairy-free or vegan. *You could even sub in sprinkles for a fun twist.

Chocolate Chips: I love to bake with Pascha semi-sweet chocolate chips. You can use any type that suits your flavor and dietary preference.

Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

How To Ensure Allergy-Friendly Monster Cookie Success

Let’s double-check all our cookie bases to ensure we have the most incredible life-changing gluten-free and vegan monster cookies.

Room temperature ingredients: For a smooth and fully incorporated cookie dough, room temperature ingredients are a must.

Cream the butter & sugar: To create these wondrously chewy cookies, creaming the butter, peanut butter, and sugars together until light and fluffy is key. Tiny little microscopic air pockets are being formed, which creates the delicious melt-in-your-mouth texture.

Don’t overbake the cookies: These gluten-free and vegan monster cookies are gloriously chewy because they are slightly underbaked when removed from the oven. The heat from the cookie pan will continue to bake these cookies after they come out so don’t worry about them being raw.

Fancy them up: Want a picture-perfect cookie? Garnish each cookie dough ball with additional chocolate chips and M&Ms before baking and then sprinkle on some coarse sea salt. Gorgeous!

Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

Store & Freezing Instructions

Store these marvelous monster cookies in an airtight container at room temperature for up to 5 days. Likewise, they can be frozen in an airtight container for up to 6 months.

To freeze, I recommend scooping each cookie dough ball, give them a quick freeze on a tray, and then place into a large Ziploc freezer bag. This will allow you to pull out however many cookies you desire to bake at any time.

No need to thaw when you’re ready to bake, simply preheat the oven, pop them in, and bake for approximately 1 minute longer than the time listed below on the recipe card. Woohoo!

Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

Monster Cookie FAQs

Can I add in different chocolate chips or candies?

Absolutely. Feel free to swap in whatever style of chocolate chip and/or M&M-type treat you like. I’ve even used sprinkles in these for a splash of fun. Go crazy!

How do I get perfectly round cookies?

Sometimes an errant chocolate chip or cookie edge will come out slightly wonky. Don’t sweat it. Use a butter knife or overturned glass to gently re-shape the edges as soon as they come out of the oven.

When do I know they are baked?

The edges will be a light golden and the center will appear to be slightly underbaked.

Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

The Easiest Gluten-Free Vegan Monster Cookies

Massive bakery-style cookies loaded with peanut butter, oats, chocolate chips, and M&Ms, these easy monster cookies will become a new favorite. Gluten-free, dairy-free, egg-free, vegan, or totally “regular” this easy no-chill one-bowl monster cookie recipe is a keeper.

I would love to know if you make these amazing monster cookies. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Light golden brown monster cookies full of chocolate chips and brightly colored M&M style chocolate candies.

Other Cookies Recipes To Try

  • Honey Chocolate Chip Cookies (GF & DF)
  • Cherry Chip Cookies (GF & V)
  • Chocolate Mint Cookies (GF & V)
  • Peanut Butter and Jelly Cookies (GF & DF)
  • Gingersnaps (GF & DF)
  • Raspberry Chocolate Chip Cookies (GF & DF)
Gluten-Free Monster Cookies (Vegan)
Recipe details
  • 32  Cookies
  • Prep time: 10 Minutes Cook time: 9 Minutes Total time: 19 min
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Monster Cookies
  • 1 cup (227g) vegan salted butter, room temperature
  • ½ cup (120g) smooth/creamy peanut butter
  • 1 cup (200g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water) *can sub 2 large eggs if not vegan or egg-free

  • 1 tablespoon vanilla extract
  • 2 ⅔ cups (373g) gluten-free flour 1:1 baking blend
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups vegan gluten-free M&M’s *can sub regular M&Ms, sprinkles, or more chocolate chips

  • 1 cup gluten-free rolled oats
  • 1 cup vegan chocolate chips
  • optional: coarse sea salt for garnish
Monster Cookies
In a small bowl prepare the flax eggs (if using) by mixing the ground flax and water together. Set aside to gel.
Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
In a large mixing bowl with an electric beater or the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar, and granulated sugar. Mix on high for two minutes or until light and fluffy.
Add in the flax eggs (or regular eggs) and vanilla extract and mix until smooth and fully combined.
Add in the flour, baking soda, and salt and mix on low until a dough forms.
Add in the M&M’s, rolled oats, and chocolate chips, and mix until just combined.
With a large 3-tablespoon cookie scoop, transfer the cookie dough onto the prepared cookie sheets and bake for  8-9 minutes or until the edges are light gold and the center appears to be slightly underbaked. Remove from the oven and allow to cool on the cookie sheets for 10 minutes before transferring to a cooling wrack. Top with a sprinkling of coarse sea salt if desired. Enjoy!
Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.
  • See the above section “Ingredient Swaps & Substitutions” for alternatives
CAKED by Katie
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