Monster Cookie Dough Bites

Chewy oats, peanut butter cookie dough, brown sugar, and butter all combine to create these chocolate and m&m filled snackable Monster Cookie Dough Bites.

Not only are these cookie dough bites delicious and easy, but they also happen to be naturally gluten-free.

If you happen to have a lot of chocolate candy around the house this weekend, you’re in luck. You can chop it up and throw it into this edible cookie dough. The add-ins are as versatile as you like.

Eaten with a spoon or rolled into bite-size balls, Monster Cookie Dough makes for an irresistible sweet snack.

Monster Cookie Dough Bites

To say that I am excited about these Monster Cookie Dough Bites, doesn’t even begin to describe it.

I’m not going to name names here, but a certain friend and I have a history that includes eating almost the entire batch of the dough for our Monster Cookies at certain times in the past.

Out of all the cookies I make, the dough for Monster Cookies tempts me the most.

Full of all the best cookie add-ins, these cookie dough bites are impossible to resist. They’re full of M&Ms, chocolate chips, oats, and peanut butter all rolled together in a delicious bite-sized treat.

I’d love to say I make them for my kids, but in all honesty I make them to treat myself just as much as my boys!

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Monster Cookie Recipes

These cookie dough bites were born out of my family’s love for my grandmother’s Monster Cookie recipe. If you’ve never made Monster Cookies before, I heartily encourage you to give them a try.

My grandmother used to bake Monster Cookies for all occasions when I was growing up and I’ve been making her recipe for as long as I can remember.

I thought these cookies in all their crispy-chewy splendor were unique to my family; then a few years ago I discovered they’re actually a popular cookie with recipes all over the Internet.

Every bite is full of chocolate chips and M&Ms (or any other candy-coated chocolate pieces you like). The dough is a peanut butter and oatmeal cookie but with the smallest touch of maple syrup.

Even though there’s only a spoonful of syrup in the recipe, I think you’ll find that the maple flavor adds a lot to the cookies.

Monster Cookies have inspired plenty of other recipes on this site. Monster Cookie Bars  are another naturally gluten-free version of this cookie in bar form.

Bite-size chunks of Monster Cookie dough are more irresistible than ever when tucked into the Best Ever Cookie Dough Ice Cream.

If you love cheesecake, you’ll love the Monster Cookie Chocolate Cheesecake Bars spin on the recipe. Monster Cookie Ice Cream Sandwiches bring together two desserts everyone loves, Monster Cookies and Ice Cream.

The sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.

For celiac friends, be sure to check and make sure you’re using certified GF oats.

I have to say I’m especially proud of these cookie dough bites. They more than satisfy my cookie dough cravings.

How do you make cookie dough bites?

Making cookie dough bites is as easy as mixing together dough, just like you would making regular cookies. This gluten-free egg-free cookie dough is completely safe to eat raw!

I like the finer texture of quick oats for this recipe, but if you don’t have any old-fashioned oats will do just fine.

Peanut butter, butter and maple syrup make up the rest of the dough with mini chocolate chips and M&Ms folded in as the finishing touch.

Instead of baking the dough, you simply roll them into little bite size balls and pop them in the fridge to chill.

You can eat them cold or bring them to room temperature. After they’re set, store the bites in the fridge or freezer.

The bites will keep well in the refrigerator for up to a week or in the freezer for at least a couple of months. Good luck with that though. Mine rarely last 3 days!

If you like this Monster Cookie recipe, you’ll definitely enjoy Coconut Oatmeal Cookie Dough Bites and these Cranberry Pistachio Cookie Dough Bites too.

Buttery sweet edible cookie dough filled with miniature chocolate chips in a bite-size chunk of snackable Chocolate Chip Cookie Dough Bites.

Gluten Free Cookies

Looking for more gluten free cookie recipes? These Flourless Chocolate Turtle Cookies  and these Flourless Chocolate Brownie Cookies {naturally gluten free recipe} are guaranteed to make any chocolate lover happy.

I can also enthusiastically recommend these Italian Almond Cookies and the gluten free version of these Cranberry Chocolate Chip Oatmeal Cookies.

Check out all of the Gluten Free Dessert Recipes on this website! Kitchen Tip: I use this bowl, this spatula, and this scoop to make this recipe.

Cookie Dough Bites Recipe

1. Stir together the butter, peanut butter, brown sugar, baking soda, syrup and vanilla until creamy. Add the oats and stir again.
2. Add the chocolate chips and m&m candies and stir once more. Scoop into 1″ balls and smooth with your hands.
3. Refrigerate until ready to eat. Bring to room temperature before serving, if desired.
4. The cookie bites will keep well in an airtight container in the refrigerator for a week or in the freezer for 3-4 months. 

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4.82 from 11 votes

Monster Cookie Dough Bites {naturally gluten free recipe}

Mary Younkin

These bite-size chunks of Monster Cookie Dough prove to be irresistible.

Servings: 30 -36 cookie dough bites, depending on size

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Ingredients 

1x2x3x

• ▢ 3/4 cup chunky peanut butter
• ▢ 1/4 cup butter softened
• ▢ 1/2 teaspoon vanilla
• ▢ 1 tablespoon maple syrup
• ▢ 1/2 teaspoon baking soda optional, but it adds a distinct “dough” flavor
• ▢ 3/4 cup light brown sugar
• ▢ 1 cup quick cooking oatmeal
• ▢ 1/2 cup mini chocolate chips
• ▢ 1/2 cup mini m&m candies

Instructions 

• Stir together the butter, peanut butter, brown sugar, baking soda, syrup and vanilla until creamy. Add the oats and stir again. Add the chocolate chips and m&m candies and stir once more. Scoop into 1″ balls and smooth with your hands. Refrigerate until ready to eat. Bring to room temperature before serving, if desired. The cookie bites will keep well in an airtight container in the refrigerator for a week or in the freezer for 3-4 months. Enjoy!

Notes

Old fashioned rolled oats will work as well, if you do not have quick cooking oats. The dough will have a more distinct texture, but I like both versions. If you are using rolled oats, increase the amount to about 1 1/3 cups. The dough should hold together, but should not be overly sticky. (I prefer the rolled oat version myself, but some of my family members preferred the slightly smoother smaller oats.)

Did you make this? Leave a comment below!

{originally posted 4/24/13 – recipes notes and photos updated 12/30/20}