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Gluten-Free Monster Cookies: Perfect for Cookie Gift Baskets, Bake Sales

Courtesy of Cindi Wilmot, Hanover, PA

Gluten-Free Monster Cookies are a perfect answer to “What should I make for the bake sale?” Who doesn’t love a giant cookie packed with goodies like peanut butter, chocolate chips, and M & M’s?

And even better about this recipe is that it is naturally gluten-free.

The cookies are baked by dropping or pushing huge measuring cupfuls of cookie dough onto the baking sheet … hence the nickname “Monster.”

Monster Cookies from The Cookie Elf

Prep time: 15-20 minutes

Bake time: 14-18 minutes

Makes about 3-4 dozen large cookies


1 cup (2 sticks) butter or margarine, room temperature

2 cups granulated sugar

1 pound brown sugar

1 1/2 pounds peanut butter

6 eggs

1 tablespoon corn syrup (either light or dark)

1 tablespoon vanilla extract

4 teaspoons baking soda

9 cups old-fashioned oats

1 12-ounce bag (2 cups) semi-sweet chocolate chips

½ bag (12 ounces) candy-coated chocolate candies, like M & M’s


  • Preheat oven to 350º F. Lightly grease baking sheets.

  • Combine baking soda and oats in a medium bowl. Set aside.

  • In a separate bowl, using an electric mixer on medium speed, cream butter, peanut butter, and sugars until light and fluffy, scraping the bowl continually. Beat in eggs, one at a time. Stir in corn syrup and vanilla extract.

  • Gradually stir dry ingredients into creamed mixture a bit at a time until well blended. The dough will be thick. Add chocolate chips to the dough, mixing them in with a wooden spoon until blended.

  • Pack a ¼ cup measure with dough. Drop measured dough onto prepared baking sheets, 6 per sheet.

  • Bake 14-18 minutes until cookies are lightly brown around the edges and appear to have no moisture peeking through crackled tops. Remove cookie sheets from the oven. Immediately press 5-7 chocolate candies into the cookie surfaces.

  • Allow cookies to sit for 5-10 minutes before using a spatula to transfer them to a wire rack. Let cookies cool completely.

  • Store cookies in an airtight container.

Two Special Baking Tips from The Elf

  1. Gluten-Free Monster Cookies will become more and more firm as they cool. Give them plenty of cooling time. If you remove them from the baking sheets too soon, the cookies may break apart. Let cookies sit on baking sheets until you can safely lift them with a spatula and transfer them to cooling racks without cracking the tops.

  2. Use several baking sheets. Because these cookies take longer to bake than most drop cookies and longer than most to become firm, use several baking sheets. This will allow you to rotate batches of cookies in and out of the oven without wasting oven heat and baking time.

More Gluten-Free Cookie Recipes from The Elf

Peanut Butter Chocolate Cookies ...

Peanut Fandangos: both a no-bake cookie and a gluten-free cookie ...

Rocky Mountain Snowdrops ...

More jumbo cookie recipes from The Elf

Giant Birthday Cookie: more fun than birthday cake and easier, too ...

Jumbo Chocolate Chip Cookies ...

Jumbo Cookies: simple fun for cookie baskets, bake sales, picnics ...

Jumbo Oatmeal Cookies ...

Jumbo Three Ingredient Peanut Butter Cookies...

Giant Christmas Wreath Cookie recipe: beautiful for the holidays!

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