This recipe for gluten free monster cookies taste just like my childhood favorite recipe! It is so easy to make these homemade cookies with oatmeal and rice crispies. I think these are the best cookies! They are soft, chewy and full of yummy chocolate candies.
The best part about gluten-free Monster Cookies is their versatility and kid-friendly appeal. They’re a hit for school lunches, snacks, or dessert idea for any occasion.
These cookies are perfect for those following a gluten-free lifestyle, offering a sweet indulgence without gluten. They’re quick to prepare, making them a go-to option for an easy baking project.
Whether you're new to gluten-free living or just looking for a fun baking recipe to enjoy with the family, gluten-free Monster Cookies are a perfect choice. They bring together the perfect balance of sweet, salty, and chewy, ensuring everyone enjoys a bite of this delightful treat.
If you are looking for more cookie recipes try my Gluten Free Peanut Butter Cup Cookies, my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Oatmeal Scotchie Cookies or my Gluten Free Old Fashioned Iced Oatmeal Cookies.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
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Instructions
Preheat your oven to 350 degrees. Line four baking sheets with parchment paper and set aside.
In the bowl of your stand mixer combine the brown sugar, granulated sugar and butter until creamed together, about 3-4 minutes. Add the eggs and vanilla. Mix to combine.
In a separate mixing bowl whisk together the gluten free flour, baking powder, baking soda, cinnamon and salt. Add this mixture a little at a time to the wet ingredients until it is mixed together.
Add the rolled oats, rice crisp cereal, coconut, pecans and chocolate pieces. Using a spatula combine these ingredients into your dough. Doing this step by hand will prevent you from breaking the rice cereal into tiny pieces.
Using a cookie scoop or tablespoon place the dough onto the cookie sheets. Press each cookie slightly so they are a disc shape rather than a ball before placing them in the oven.
Bake at 350 degrees for 12 minutes or until golden brown.
Move the cookies to a cooling rack to cool completely before storing them in an airtight container.
Supplies
More Recipes You Might Enjoy
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Gluten Free Monster Cookies
- Total Time: 32 minutes
- Yield: 48 cookies 1x
- Diet: Gluten Free
Description
This recipe for gluten free monster cookies taste just like my childhood favorite recipe! It is so easy to make these homemade cookies with oatmeal and rice crispies. I think these are the best cookies! They are soft, chewy and full of yummy chocolate candies.
Ingredients
- 3 cups Gluten Free Flour
- 1 Tbsp. Baking Powder
- 1 Tbsp. Baking Soda
- 1 Tbsp. Ground Cinnamon
- 1 tsp. Sea Salt
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 Tbsp. Vanilla Extract
- 1 ½ cups Unsalted Butter, at room temperature
- 3 large Eggs
- 2 cups Gluten Free Rolled Oats
- 2 cups Gluten Free Rice Crisp Cereal
- 1 ½ cups Shredded Coconut
- 1 ½ cups Pecans, chopped
- 1 ½ cups Coated Chocolate Candies or Semi-Sweet Chocolate Chips
Instructions
Preheat your oven to 350 degrees. Line four baking sheets with parchment paper and set aside.
In the bowl of your stand mixer combine the brown sugar, granulated sugar and butter until creamed together, about 3-4 minutes. Add the eggs and vanilla. Mix to combine.
In a separate mixing bowl whisk together the gluten free flour, baking powder, baking soda, cinnamon and salt. Add this mixture a little at a time to the wet ingredients until it is mixed together.
Add the rolled oats, rice crisp cereal, coconut, pecans and chocolate pieces. Using a spatula combine these ingredients into your dough. Doing this step by hand will prevent you from breaking the rice cereal into tiny pieces.
Using a cookie scoop or tablespoon place the dough onto the cookie sheets. Press each cookie slightly so they are a disc shape rather than a ball before placing them in the oven.
Bake at 350 degrees for 12 minutes or until golden brown.
Move the cookies to a cooling rack to cool completely before storing them in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Frequently Asked Questions
Your cookies should be a nice golden brown color. You may also notice that they are slightly darker brown on the bottom edges.
Yes. I like to freeze the cookies after they have been baked. I've found freezing the dough causes the rice crisps to not stay as crisp. I put the baked cookies in a freezer safe container and freeze them for up to a month.
I love to make a double batch of cookies and freeze half of them for lunches on days that I don't have any treats prepared.
I'm careful to use products that state they are gluten free. Rice cereal is something I would presume is gluten free, but it depends on how the manufacturer processes it. If the cereal is processed along with other products that contain gluten it becomes contaminated.
You should take this same precaution with the rolled oats and shredded coconut. Make sure you are using products that state they are gluten free. Just checking the label for ingredients that may have gluten isn't enough.
I like to store my gluten free cookies in a sealed container on our countertop. If they aren't going to get eaten before they expire I freeze them. You can place the cookies in the fridge, but this changes their texture and can make them hard.
If you are going to freeze the cookies, place them in a freezer safe container and store for up to a month in the freezer.
Top Tip
I get the chocolate candies at Trader Joe's. Their chocolate candies are made with all natural dyes! I've found it hard to find all natural alternatives so I was thrilled when I found these yummy candies. Unreal also makes milk chocolate gems that are dye free.
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