Peanut Butter Monster Cookies (Gluten-Free)

Posted in Desserts by

These Soft & Chewy Peanut Butter Monster Cookies Are Delicious And Easily Customized With Whatever Add-Ins You Have At Home!

Peanut Butter Monster Cookies

Every year for Christmas, our work has a bake sale fundraiser for a local charity. So naturally when I saw a cute little Christmas plate with these delicious looking monster cookies, I had to buy them. They were delicious and everything you’d expect a good cookie to be. So when I saw mini eggs in the store earlier this year I knew I wanted to create my own version of the cookie and here they are – just in time for Easter Monday!


  • If you need these to be gluten-free, make sure you use oats that are specifically labelled gluten-free.
  • For this recipe I used JIF brand peanut butter. Any comparable variation should be fine. I have not made this with natural peanut butter as it has a different consistency.
  • Don’t over bake the cookies. Take them out of the oven when the bottoms are browned and let them continue to cook on the cookie sheet for another 5+ minutes until they are set enough to transfer to a cooling rack.
  • To crush the Mini Eggs/Eggies, put them in a Ziploc bag and smash (preferably on the floor) with either a rolling pin or meat mallet. That should do the trick!
Peanut Butter Monster Cookies (Gluten-Free)
Prep Time
10 mins
Cook Time
10 mins
Course: Dessert
Keyword: Cookies
Servings: 2 Dozen
Author: Stacie from
  • 1/4 cup butter
  • 3/4 cup peanut butter (not natural peanut butter)
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar – packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 cups oats (use oats labelled "Gluten-Free" if needed)
  • 1/3 cup chocolate chips
  • 1/3 cup shredded coconut
  • 1/2 cup Mini Eggs/Eggies – crushed
  • pinch of salt
  1. Preheat your oven to 350°F. Line two baking sheets with baking mats or parchment paper and set aside.

  2. In a medium bowl, beat together the butter, peanut butter, and sugars until smooth & creamy. Add in the eggs and vanilla and mix to combine.

  3. Add in the remaining ingredients and stir until combined.

  4. Scoop into 1-inch balls and place on the cookie sheet leaving approx 2 inches between cookies. Bake for 8-10 minutes until the bottoms are lightly browned.

  5. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5+ minutes until they have set enough to transfer to a wire cooling rack.

Recipe Notes

Feel free to change up the add-ins using whatever you have at home – hemp hearts, nuts, seeds, etc.!

April 13, 2020
Previous Post Next Post

Leave a Reply

You may also like