These gluten free monster cookies are chewy, delicious, and full of chocolate! This cookie recipe is nut free and allergy friendly.
These chewy gluten free monster cookies have just about everything.
Oats, chocolate chips, dark chocolate chips, candies, and a great nutty flavor…even though they are nut free!
Sometimes it’s fun just to go all out and make a bakery style cookie. Since monster cookies aren’t usually allergy friendly, because they contain peanut butter, nuts, eggs, and other allergens, this isn’t a cookie my boys have ever had before.
But they loved these gluten free monster cookies – they were a huge hit. (Any cookie that also contains candy is bound to be popular, right?)
Ideas for substitutions for these gluten free monster cookies:
- you can use chocolate chunks or pieces of an allergy friendly chocolate bar
- try adding toasted coconut flakes for more crunch
- you could add raisins or dried cranberries
- feel free to use any coated chocolate candy that works for your diet, or just leave it out
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Gluten Free Monster Cookies (Nut Free, Vegan).
These chewy gluten free monster cookies are full of oats, chocolate chips, and chocolate candy!
Ingredients
- 1/2 cup vegan buttery spread
- 1/4 cup organic cane sugar
- 2/3 cup brown sugar
- 2 Tablespoons unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy sunbutter
- 3/4 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup gluten free oats
- 3/4 cup dairy free mini chocolate chips
- 1/2 cup dairy free dark chocolate chips
- 2 packages candy coated chocolate candy I used choco no no's
Instructions
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Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
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Place the vegan buttery spread, brown sugar, and organic cane sugar in a mixing bowl. Mix on medium speed until well blended. Stop the mixer.
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Add the applesauce, vanilla extract, and sunbutter and mix on medium speed.
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Add the gluten free flour blend, baking soda, and salt, and mix on low speed until combined. Add the oats and mix on low speed.
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Stop the mixer and stir in the mini chocolate chips and the dark chocolate chips.
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Form the dough into balls that are about 1.5 inches in diameter and place on the cookie sheet. You should be able to fit about 6-8 cookies on the cookie sheet. Press 3 chocolate candies into each cookie.
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Bake at 350 degrees for 12-14 minutes or until lightly golden brown. These cookies may look slightly under done in the middle - that's ok, just take them out and they will bake a little more as they cool.
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Repeat with remaining batter. Makes 18 cookies.
Just a note about the sunbutter: no, it won’t turn these cookies green, the amount of baking soda is low enough that it won’t cause that chemical reaction. Also, these cookies don’t taste like sunbutter. They just taste nutty and good, almost like a peanut butter taste.
If you’re thinking ahead to holiday baking, you’ll want to bookmark these gluten free chocolate crinkle cookies – they are a favorite!
We needed a vegan, GF, nut free cookie for school and these did not disappoint! I must admit that my dough was really crumbly and oily, so it was noticeably a different texture from regular cookie dough, and did not form a ball as easily. That gave me doubts, but I kept going and was thrilled with the results. Delicious cookies!!!! Thank you!!!
Delicious recipe!
My son is allergic to sunflower… would coconut butter work as a substitute? Also, he is allergic to cashews, almonds, and peanuts so none of those would work. Thanks!
I don’t know if coconut butter would work. How about pumpkin seed butter?