Oven mitt holding a tray of monster cookies fresh from the oven.
Baking,  recipe

Refined Sugar Free Gluten-Free Monster Cookie Recipe

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This is a recipe I’ve been making since I was young, a classic family recipe that as I’ve grown older, I adapted to fit our real food lifestyle. This meant figuring out how much honey to use to make these cookies refined-sugar free.

The original recipe makes literally 100, 4” cookies. It’s called “One hundred four-inch cookies” but this one is cut in half for a more reasonable 4 dozen large cookies. You can always make them smaller if that works better for you.

These are generally known as “Monster Cookies,” but you could also think of them as “kitchen sink cookies” because you can truly throw in whatever ya got lying around. Pick your nut butter, pick your candy, pick your nuts.

This is also a very allergy-friendly recipe. If you’re dairy-free, use coconut oil. There’s no flour at all in this one, so as long as your oats are certified gluten-free (if necessary) you’re good there. Nut allergies? Just use sunbutter and make sure your mix-ins are safe.

If your dough seems a little dry (I have been told this a couple times but not experienced it myself…) this could be just the differences in nut butters, and you can add another egg or more peanut butter to help it be more moist. Especially if you are using a natural nut butter, they are often runnier so that can easily change the texture.

These freeze super well so that you will always have cookies on hand when the craving hits.

Close up of monster cookies on a baking sheet.
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Gluten-Free Monster Cookies

Monster cookies are known for their peanut butter and amazing trail-mix mix-ins. Basically put everything in that ya got! The original recipe makes 100 cookies, but I've cut it down here.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 4 dozen
Calories: 234kcal


  • 1 cup melted butter, coconut oil, or olive oil
  • 3 1/2 cups peanut butter, almond butter, or sunflower seed butter
  • 1 cup honey
  • 7 large eggs
  • 5 tsp baking soda
  • 9 cups rolled oats
  • 4 cups mixed chocolate, nuts, and dried fruit


  • Preheat over to 350F.
  • Mix butter, peanut butter, honey, eggs, and baking soda together. Add in rolled oats and mixed chocolate/nuts of choice. Let sit for 15 minutes for the oats to soak up some moisture.
  • Scoop 1/4 cup scoops on parchment lined or greased sheets. It will make 4 pans full, but I do it in 2 rounds. Flatten with a fork or your hand, and bake 8-10 minutes, until just starting to brown.
  • Let cool 10 minutes before you take off the pan and move to a rack, or leave on the pan to cool all the way if you have the pan space.


These freeze so well, and I love having a container stashed in the freezer to pull out for a filling snack!
If you’ve never baked with sunflower seed butter, be aware that it has a tendency to turn baked goods green. Baking soda usually counteracts that so these should be ok, but I felt I had to warn you.


Serving: 1cookie | Calories: 234kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 192mg | Fiber: 3g | Sugar: 8g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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