These gluten free Monster Cookies are nut free, and make a healthier classic Halloween Cookie. Flourless Monster Cookies are made with a base of oatmeal, coconut, and crispy brown rice cereal. Don’t forget the fun colored chocolate pieces!
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
The BEST Flourless Monster Cookies
We love cookies in this house.
Like, really love cookies. There are always cookies in the freezer.
These monster cookies are the best Halloween treat! This year, we are making huge ones, wrapping them up, and giving them to my son’s friends for Trick-or-Treating. Wouldn’t it be amazing if we lived in a society where all trick-or-treating could be homemade treats?
Why You’ll Love these Monster Cookies!
- While having candy coated chocolate pieces, most of the ingredients are wholesome making these a “healthy-ish” snack.
- The SunButter + Date Syrup combo gives these cookies the best caramelly flavor!
- Hello, gorgeous! Who could resist one of these beauties studded with colorful chocolate pieces?
- They are nut free. Most monster cookie recipes call for peanut butter, but these use a healthier alternative, SunButter, meaning they are safe for schools and those with allergies!
Ingredients for Gluten Free Monster Cookies
- Gluten Free Oatmeal
- Brown Rice Crisp Cereal
- Coconut Flakes or Shredded Unsweetened Coconut
- Date Syrup or Honey
- SunButter No Sugar Added
- Dark Chocolate Chips
- Dye Free Candy Coated Chocolate Pieces (I like Trader Joe’s or UnReal Chocolate Drops)
Nut Free Monster Cookies – Allergy Friendly!
I am so grateful for companies like SunButter who make safe products for allergy sufferers! SunButter is sunflower seed butter made in a nut free facility, meaning there’s no need to worry about cross contamination. This might sound extreme, but I am one of those people who has to avoid possibly contaminated foods.
SunButter makes it possible to make traditional recipes, like these monster cookies (and this year I’ll be making the Hershey’s Kiss PB Cookies with SunButter!), or nut and seed butter cups.
I use the SunButter No Sugar Added for baking. I love the option of adding in my own sweetener and amount of sweetener. Although I love all the SunButter varieties!
Head on over to SunButter.com to learn more about their products and where to buy them!
Last year around this time, I wrote about food allergies in children (and what this means for taking baked goods into your child’s classroom) and posted a nut free Irresistible Chewy Granola Cookies recipe. If you’re wanting an even healthier everyday cookie, check those out!
Tips for Monster Cookies
- I used Trader Joe’s Chocolate Drops in place of traditional M&Ms in this recipe to avoid artificial dyes.
- Make is Gluten Free: Be sure to use gluten free rolled oats for this recipe to keep it 100% gluten free.
- Substitutions: Feel free to use almond butter or peanut butter in place of the sunflower butter in this recipe. If doing so, replace the baking powder with 1/2 teaspoon baking soda.
Monster Cookies
Ingredients
- 1/2 cup SunButter Sunflower Butter No Sugar Added
- 1/4 cup coconut oil extra virgin
- 1/4 cup honey or sub date syrup
- 1 egg
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 1/2 cups rolled oats
- 1/2 cup brown rice crisp cereal
- 1/4 cup coconut flakes unsweetened
- 1/4 cup dark chocolate chips
- 1/2 cup candy coated chocolate drops (or other artificial dye free chocolate drop)
Instructions
- Preheat oven to 350 degrees F or 175 degrees C.
- Add the sunflower butter, coconut oil, honey, egg, vanilla, sea salt and baking powder to a bowl, and mix together well until creamy.
- In the same bowl, add in the rest of the ingredients. I typically add 1/2 of the chocolate drops, then use the rest of them to decorate the tops of the cookies. Mix together the ingredients until all are wet.
- Use a 1/4 cup measuring cup (dipped in water first) to scoop out cookies. I slightly under fill the cup, and end up with 10 large cookies from this recipe.
- These cookies will not spread very much, so using wet fingers, press the cookies down into a nice cookie shape. Use remaining chocolate drops to decorate the tops.
- Bake for 10-13 minutes, until brown around the edges. The cookies will look under baked and shiny in the centers, but firm up well once they have cooled.
- Store in the refrigerator or freezer for several weeks (or longer) in an airtight container or freezer ziplock bags. These cookies hold up well at room temperature and are a great lunch box treat option.
Video
Nutrition
Other Gluten Free Cookie Recipes:
- No Bake Almond Joy Cookies, by Sunkissed Kitchen
- Vegan Oatmeal Cookies, by Sunkissed Kitchen
- Chocolate Peppermint Sandwich Cookies, by Megan Lierman
- Egg Free Coconut Macaroons, by Whole New Mom
- Irresistible Chewy Granola Cookies, by Sunkissed Kitchen
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