Gluten, Dairy, & Sugar-Free Monster Cookies

A delicious, gooey monster cookie with no gluten, dairy, or sugar is a reason to celebrate. These healthy gluten, dairy, & sugar-free monster cookies make a chewy, soft, and a perfect chocolatey dessert or breakfast cookie. Using only honey for the sweetener, this family favorite treat comes together quickly. Finding a healthy, homemade cookie the whole family loves is one of the best kinds of mom wins around here.

This monster cookie recipe opens the gates to many other cookie variations, swapping out different nut butters, mix-ins, and/or preferred fats/oils, to fit your culinary and dietary preferences. Before we healed from dairy allergies, we often bought these dairy-free chocolate chips. If you are aiming for sugar-free chocolate, we love this chocolate recipe. Alternately, you can buy these sugar-free chocolate chips.

This easy recipe is ideal for breakfast and dessert, a quick after school snack, or to pack for family outings. These cookies come together from ingredients to the table in 30 minutes!

Scroll down for the recipe info & step by step instructions.

Gluten, Dairy, & Sugar-Free Monster Cookies

Enjoy these chewy, chocolatey, gluten free monster cookies with no sugar and dairy-free. Easy to make in under 30 minutes, the whole family will love these chewy and crispy cookie treats.

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Equipment

• cast iron pan or sauce pan
• stainless steel cookie sheets
• dye free mNms
• honey
• vanilla
• gluten-free oats
• peanut butter
• chocolate chips

Ingredients

  

• 5 cups oats (gluten free, if desired)
• 16 oz natural peanut butter (2 cups)
• 1 cup honey or real maple syrup
• 1/2 cup coconut oil (or preferred fat)
• 3 eggs
• 1.5 cups chocolate chips (dairy or sugar free if desired)
• 1 cup dye free mNms (optional)
• 1 tbsp real vanilla extract

Instructions

 

• In a cast iron skillet or sauce pan, mix together peanut butter, honey, and coconut oil (using butter or another fat is fine) If you are working with raw honey and natural peanut butter, heat the skillet on low heat to help soften and mix all ingredients together.
• Remove from heat and mix in eggs and vanilla.
• Add oats and mix until full incorporated, then mix in chocolate chips.
• Scoop cookies out of mixing bowl using a 1/3 measuring cup and place on greased or parchment paper lined pan. Press down on cookies with oiled hand or mason jar bottom to flatten slightly (about 1/2-1 inch thick). Press in dye free mNms , if using.
• Bake cookies at 350 degrees until golden brown, about 10 minutes. Do not overbake!

  Allow cookies to cool to room temperature before removing from pan so the cookie holds its form.
• Store at room temperature for up to 2-3 days or in the fridge for up to 1 week.

1. Taste. So chocolatey, chewy, soft, and delicious. There is something about mixing peanut butter and chocolate together (psst, it’s actually the magnesium!) that is so satisfying.
2. Quick & easy to prepare. You can make this recipe with just a few ingredients you likely already have on hand!
3. Healing diet friendly. This recipe is gluten, dairy, and sugar free.. Whether you are eating GAPS, Paleo, whole food, or just becoming more ingredient aware, this recipe is can be a compatible next step following many healing diets.
4. Versatile. Swap out any mix-ins, sweeteners, and preferred fats to customize this dessert to fit your preferences.
5. Simple ingredients. No need for any specialty or unfamiliar ingredients. Just the basics.

How To Make Gluten, Dairy, & Sugar-Free Monster Cookies

Ingredients

• 5 cups gluten free old fashioned oats (or regular oatmeal if you do not need gluten free)
• 16 oz natural peanut butter
• 1 cup honey or real maple syrup
• 1/2 cup coconut oil
• 3 eggs
• 1-1.5 cups chocolate chips – dairy free or sugar free chocolate chips, if desired
• 1 cup dye free m n ms, if using
• 1 tbsp real vanilla extract

Instructions

• In a cast iron skillet, mix together peanut butter, honey, and coconut oil (using butter or another fat is fine) If you are working with raw honey and natural peanut butter, heat the skillet on low heat to help soften and mix all ingredients together.
• Remove from heat and add vanilla and eggs. Mix.

• Add oats and mix until full incorporated, then fold in chocolate chips.

• Scoop cookies out of mixing bowl using a 1/3 measuring cup and place on greased or parchment paper lined pan. Press down on cookies with oiled hand or mason jar bottom to flatten slightly (about 1/2-1 inch thick). Press in dye free m n ms , if using.

• Bake cookies at 350 degrees until golden brown, about 10 minutes. Do not overbake!
• Allow cookies to cool to room temperature before removing from pan so the cookie holds its form.
• Store at room temperature for up to 2-3 days or in the fridge for up to 1 week.