These Christmas Monster Cookies are a great gluten-free option for cookie exchanges. They are loaded up with holiday-themed add-ins like white chocolate-covered pretzels, sprinkles, and peppermint bark! They're easy to make and ready in just under 30 minutes.
It's the best time of year: cookie season! Earlier this week I shared a new monster cookie recipe, and I couldn't resist making a Christmas/holiday version out of them.
This Christmas-themed monster cookie features all of the same soft and chewy, chocolate and peanut buttery flavor, just with a few holiday additions to make them merrier.
Recipe features
- Flourless cookies made gluten-free using rolled oats
- Ready in just under 30 minutes
- No chill time required!
- Christmas add-ins: white chocolate-coated pretzels, green and red M&Ms, peppermint chocolate, holiday sprinkles
Don't stop there with the holiday cookies! Check out my molasses crinkles, chocolate crinkles, and vegan gingerbread cookies.
What you'll need
This recipe uses all of the same base ingredients as my monster cookie recipe, just with a few holiday add-ins instead of the butterscotch chips and chocolate chips.
- Rolled oats are ground into a fine oat flour instead of using all-purpose flour. We also use the whole rolled oats. I have not tested this recipe with instant oats but it should work.
- Eggs, unsalted butter, and peanut butter are the base of the cookie. I tested this recipe with Jif natural and regular peanut butter.
- Light brown sugar and white sugar: Brown sugar adds a touch of chewiness.
- Peppermint bark: I use Ghiradelli bark squares. Use your hands to break each square into a few smaller pieces.
- White chocolate pretzels add a salty crunch. Crush into smaller pieces using your hands. Any other festive pretzel (green, red, chocolate, etc.) works as well.
- M&Ms: I used holiday-themed M&Ms which are available in the holiday section at most grocery stores this time of year.
- Sprinkles: Choose any kind of holiday-themed sprinkles for Christmas monster cookies.
Step by step instructions
Before you begin, make your own oat flour by adding 1 and ½ cups rolled oats to a blender. Blend until mostly smooth. It will be coarser than wheat flour.
- In a large mixing bowl, use a hand mixer to cream together the butter, white sugar, and light brown sugar on medium speed until smooth and fluffy.
- Add the vanilla extract, eggs, and peanut butter. Mix until smooth and cohesive.
- Add the rolled oats, oat flour, and baking soda. Mix until just combined.
- Fold in the holiday add-ins. The dough should easily hold together. Add extra oat flour 2 tablespoons at a time, as needed.
To make 12 cookies, use a 2-ounce cookie scoop to measure out 6 cookies on the baking sheet. Leave at least 2 inches between each cookie. Bake at 350F for 11-13 minutes, until golden around the edges. The center should appear soft but not raw.
Let cookies cool at least 10 minutes before enjoying. The cookies firm up and are easy to handle once cooled.
Expert tips and recipe FAQ
- Other add-ins: If you love peppermint flavor, try adding crushed mini candy canes. White chocolate chips, regular chocolate chips, and butterscotch chocolate chips would all go well.
- Add up to 2 cups of add-ins to the monster cookie dough.
- For prettier cookies, try adding a few pieces of M&Ms and sprinkles on top of each cookie. This way the add-ins won't disappear inside of the cookies.
- Shape: These monster cookies don't spread a lot, so if you want flatter cookies you can press each cookie dough ball into puck shapes using the palm of your hand.
- To make 24 smaller cookies, measure out twelve 2 tablespoon-sized cookies instead of using a larger cookie scoop. Bake at 350F for 9-11 minutes.
Cookies can be stored in an airtight container at room temperature for up to 4 days.
Yes, both freeze well! Freeze the cookies in an airtight container for up to 3 months. They will thaw quickly at room temp.
Freeze individual cookie dough balls or freeze the entire container of cookie dough. Cookie dough balls can be cooked immediately, just add an extra minute in the oven. A full batch of cookie dough will need to thaw overnight in the fridge before using.
Christmas monster cookies can be made gluten-free if you use gluten-free certified rolled oats. I'm not aware of any chocolate-covered gluten-free pretzels, but you can use a regular gluten-free pretzel instead. Double-check ingredient labels to ensure the other add-ins are free from gluten-containing ingredients.
The cookie dough can be made dairy-free by using dairy-free butter. Many of the add-ins do contain dairy, but you may be able to find a few holiday-themed add-ins that are dairy-free. I have not tested an egg-free version of this recipe.
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Christmas Monster Cookies
Ingredients
- 3 cups rolled oats divided
- ½ cup unsalted butter room temperature, equal to 1 stick
- ¾ cup light brown sugar
- ½ cup white sugar
- 1 cup creamy peanut butter
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ½ cup holiday M&Ms
- 1 cup white chocolate pretzels crushed into smaller pieces
- 5-6 squares Ghiradelli peppermint bark crushed into smaller pieces
- 2-3 tablespoons holiday sprinkles
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add 1 and ½ cups rolled oats to a blender. Blend on medium speed until a fine oat flour forms.
- In a large mixing bowl, use a hand mixer to cream together the butter, light brown sugar, and white sugar on medium speed until smooth and creamy.
- Add the peanut butter, eggs, and vanilla extract. Mix until smooth and cohesive.
- Add 1 and ½ cups rolled oats, the oat flour, and baking soda. Mix until just combined.
- Fold in the M&Ms, white chocolate pretzels, peppermint bark, and sprinkles. Reserve a handful of add-ins to press into the tops of each cookie dough ball.
- To make 12 cookies, use a 2-ounce cookie scoop to measure out 6 cookies on the baking sheet. Leave at least 2 inches between each cookie. Press a few add-ins to the top of each cookie dough ball. Bake at 350F on the middle oven rack for 11-13 minutes, until golden around the edges. The center will still look soft but not raw.
- To make 24 cookies, measure out twelve 2 tablespoon-sized cookies. Leave at least 2 inches between each cookie. Press a few add-ins to the tops of the cookie dough balls. Bake at 350F on the middle oven rack for 9-11 minutes, until golden around the edges. The center will still look soft but not raw.
- Let cookies cool at least 10 minutes before enjoying.
Video
Notes
- Peanut butter: I tested this recipe with Jif natural peanut butter and Jif regular peanut butter.
- Gluten-free options: The cookie dough is gluten-free if you use gluten-free rolled oats and gluten-free pretzels. Check labels to ensure the M&Ms, sprinkles, and peppermint bark are gluten-free. Regular gluten-free pretzels can be used if unable to find GF chocolate-coated pretzels.
- Storage: Keep at room temperature in an airtight container for up to 4 days.
- To freeze the baked cookies, let cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. They will thaw quickly at room temp, or you can pop in the microwave for 20-30 seconds to warm.
- To freeze the cookie dough, you can either freeze the entire batch or freeze individual balls. Let the cookie dough thaw overnight in the fridge before using. Individual cookie dough balls can be baked immediately, just add an extra minute to the bake time.
- Nutrition: Add-ins are not included in nutrition facts. Nutrition facts are an estimation and will vary based on brands used.
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