Healthy gluten free monster cookies are the cookies dreams are made of. Chewy and soft, these are the best healthy gluten free monster cookies!
ME WANT COOKIES!
I’m sure you can guess who says that.
Cookie Monster. Cookie Monster says he wants cookies.
Well I might as well be the cookie monster when it comes to these monster cookies. I love these cookies so much that I usually have to freeze them to keep myself from eating too many in one sitting.
Problem is they’re just as good frozen as they are straight out of the oven. Oh Cookie Monster, what are we to do?
While I wouldn’t expect the Cookie Monster to care about a healthy cookie, I sure do. So I wanted to make a healthy gluten free monster cookie that would mimic the traditional chewy and soft texture of a traditional monster cookie.
Healthy gluten free monster cookie ingredients
Typically monster cookies would begin with butter and sugar, just like most good cookies do. {Cookie Monster is nodding in agreement}. But we’re flipping the script on these cookies and mixing together natural peanut butter, pure maple syrup and turbinado sugar.
Turbinado sugar is just a fancy word for raw cane sugar that still has some of the molasses left it in before it’s crushed into refined granular white sugar. It’s less processed and does a little double duty for brown sugar and granulated sugar.
So we’ve taken care of the sugar situation, but what about the butter?
Enter the happy green one. No, not Kermit. I’m talking about avocado. Don’t avocados make you happy? They sure make me happy when they become a terrific butter substitute.
Gluten free monster cookies
These monster cookies contain no flour whatsoever. Instead we use instant and old fashioned oats to bind all of our peanut buttery ingredients together.
Now, oats are naturally gluten free, but if you have Celiac or a major intolerance to gluten, make sure to buy certified gluten free oats. This way you’ll know that your oats weren’t made in a factory that contains any gluten.
Finally stir in the mini M&Ms and dark chocolate chips. Because it wouldn’t be a monster cookie without both!
I pressed my cookies down lightly before baking to flatten them a bit.
ME WANT COOKIES!
I know Cookie Monster. I want cookies too.
Let’s all promise each other that we won’t eat the entire batch in one sitting. {Side eyeing the Cookie Monster right now…and you too!}.
Looking for more gluten free recipes? Check these out!
Healthy Confetti Birthday Cake
Roasted Strawberry Rhubarb Shortcake
- 1 {16 oz} jar natural creamy peanut butter
- ⅓ cup pure maple syrup
- ⅓ cup turbinado or raw cane sugar
- 1 large avocado mashed, about ¾ cup*
- 2 eggs
- 1 Tbsp. vanilla
- 1 cup quick oats
- 2 ½ cups old fashioned oats
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup dark chocolate chips*
- ¾ cup mini M&Ms*
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Preheat oven to 350°F and grease two large baking sheets with cooking spray.
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In a large bowl, stir together the peanut butter, syrup, sugar and avocado until well combined.
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Stir in the eggs, one at a time, until well incorporated. Add the vanilla.
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Stir in the oats. Then stir in the baking soda and salt until all combined.
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Add the dark chocolate chips and M&Ms and stir to combine all ingredients.
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Spoon batter onto the prepared cookie sheets and lightly press down.**
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Bake for 10-12 minutes. They will look slightly underdone, but will firm up slightly after they sit.
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Place on a wire rack to cool. Store in an airtight container for a week {if you can make it that long}. ***
*Note: use dairy free chocolate chips and Chocolate ChocoNoNos if you’re making these cookies dairy free.
**Note: these cookies don’t puff up a lot when baked, so if you want them flatter, press them down slightly. That’s what I did for the photos.
***Note: these cookies also freeze really well, and taste just as great out of the freezer.
