These bright blue Cookie Monster Cookies may be all the rage on TikTok, but they're so delicious and fun to make that this trend is definitely here to stay! Stuff them with chocolate, peanut butter cups or more cookies for a tasty family friendly treat!
Why You'll Love this recipe
- Doesn't taste gluten free or refined sugar free. There is a time and a place for healthy cookies for sure, but sometimes you just want to feel like you are indulging in a decadent dessert without the risk of getting a stomach ache like you might with regular chocolate chip cookies. Using a high quality gluten free 1:1 flour and sugar substitutes like monkfruit & coconut sugar ensures that these Cookie Monster Cookies taste just as good as regular chocolate chip cookies!
- Easy & fun to make. This recipe is so fun for the whole family to make together, quickly and easily. Read on for tips & tricks along with step by step instructions on how to easily make these delicious gluten free cookies.
Cookie Monster Cookies Tips & Tricks
Gather Your Ingredients
This recipe uses:
- Gluten Free All Purpose Flour
- Coconut Sugar. I love using coconut sugar in place of brown sugar for a refined sugar free dessert.
- Monkfruit Sweetener. Monkfruit is another unrefined sugar option I prefer to use in my baking.
- Eggs
- Baking soda + baking powder
- Salt
- Butter
- Vanilla Extract
- Dark Chocolate + White Chocolate Chips
- Blue Food Coloring. I prefer to use this blue food gel rather than powdered or liquid food coloring. I find that it creates the most intense blue color even after baking.
- Stuff these Cookie Monster Cookies with sandwich cookies, chocolate chip cookies, chocolate or peanut butter cups!
- Chill your dough. You do not want to skip the step of chilling your cookie dough. This is because the colder + more solid the butter is, the less chance you have of your cookies spreading. It also helps the cookies brown + almost caramelize and creates a thicker cookie, which makes for the best Cookie Monster Cookies!
- Roll cookie dough into balls. Using a cookie scoop, scoop out 1-2 scoops of cookie dough. Roll the scoops in the palm of your hand to form a nice uniform dough ball and place on lined baking sheet. This helps with creating perfectly shaped chocolate chip cookies that appear to be straight from the bakery!
- Don’t skip the extra egg yolk! If you love your chocolate chip cookies to be chewy, you will not want to skip out on adding the extra egg yolk. Ensure your eggs are at room temperature to allow for maximum fluffiness in your gluten free chocolate chip cookies.
Special Ingredients & Tested Substitutions
- Coconut Sugar: This is used as a lower glycemic substitute for refined brown sugar + can be substituted with brown sugar if it is something you tolerate + prefer.
- Monk Fruit Sweetener: This is used as a calorie free, keto-friendly sweetener that is an unrefined 1:1 substitute for white sugar in baking. White sugar can be used in its place if you tolerate + prefer.
- Vegan Butter: If you prefer dairy free gluten free chocolate chip cookies, you can use your favorite vegan butter in this recipe in place of butter. I find that Miyoko’s Creamery vegan butter works best.
- Eggs: I have tested this recipe using this vegan egg replacement, however the texture will change slightly. That being said, if you do not tolerate eggs or you are vegan it does work as an acceptable egg replacement. I have not tested this recipe using flax eggs.
- Chocolate Chips: Dark chocolate is my preferred chip of choice but you may use milk, white, or vegan chocolate chips if you prefer.
Cookie Monster Cookie Recipe Step by step Instructions
- Prepare the cookie batter. In a medium mixing bowl, combine flour, baking powder, baking soda and salt, gently mixing with a fork to combine. Then, in a large mixing bowl add softened butter, monk fruit or white sugar, coconut sugar or brown sugar and vanilla, beating with a hand mixer or stand mixer until smooth, about 1 minute.
2. Add in eggs. Add eggs to the cookie batter 1 at a time, beating on low to fully incorporate.
3. Color the cookie batter. Add blue food coloring, I prefer to use gel food coloring, and gently mix again on low speed to fully incorporate. Feel free to add as much as you'd like to really punch up those Cookie Monster vibes!
4. Fold in dry ingredients. Add the flour mixture to the butter, sugar + egg mixing, folding in gently using a silicone spatula until all flour has been fully incorporated.
5. Fold in chocolate chips + extras. Add dark and white chocolate chips to the batter, folding in again using the silicone spatula. If you'd like to add bits of oreo, chocolate chip cookies, or even mini marshmallows you can do so now.
6. Chill Your Dough. Be sure to cover the bowl with plastic wrap or a kitchen towel and chill for at least 2 hours, up to 24 hours.
7. Scoop, Stuff and Bake! Once dough has chilled, pre heat oven to 350F. Scoop cookie dough and flatten in the palm of your hand. Place your filling of choice (I used gluten free birthday cake sandwich cookies here) in the center and lightly press into dough. Take a second scoop of dough (about 2-3 tbsp) and place on top, gently pressing the edges together to fully enclose the filling inside the cookie.
Bake for 18 minutes, then allow to cool to room temperature on a baking rack for 10 minutes.
Frequently Asked Questions
How do I get room temperature eggs quickly?
My favorite quick trick for ensuring your eggs are at room temperature is to add them to a bowl of very warm (but not hot!) water and allow them to sit for around 5 minutes.
What kind of food coloring should I use?
I prefer to use gel food coloring for these cookie monster cookies because it holds the strongest amount of color when baking.
Why should I chill the cookie dough?
Chilling cookie dough causes the butter (fat) to solidify. This means that when the cookies are baking, they will spread more slowly. It also gives the ingredients an opportunity to spend some time together, becoming more flavorful and resulting in a perfectly textured & flavorful cookie!
Can I freeze the Cookie Monster cookie dough?
Yes! You can freeze the cookie dough for up to 3 months in a properly sealed airtight container if you don't want to make these right away or if you'd like to bake a smaller batch at a time.
How To Store Cookie Monster Cookies
Store in an airtight container at room temperature up to one week or in the fridge up to one month.
More Gluten Free Desserts You Might Like
- Chewy Gluten Free Chocolate Chip Banana Cookies
- Gluten Free S'Mores Cookies
- The BEST Gluten Free Chocolate Chip Cookies
- Paleo Neapolitan Sugar Cookies
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Cookie Monster Cookies (Gluten Free)
Equipment
- Hand Mixer or Stand Mixer
- Cookie Sheets
- Parchment or Silicone Baking Liners
- Cookie Scoop
Ingredients
- 2 ⅓ cup gluten free 1:1 flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup coconut sugar or dark brown sugar
- ½ cup granulated monk fruit sweetener or white cane sugar
- 1 tsp vanilla extract
- 3-4 tablespoon blue food coloring
- ½ cup white chocolate chips
- ½ cup dark chocolate chips
- oreos, chocolate bar, or peanut butter cup for stuffing
Instructions
- In a large mixing bowl whisk together flour, baking powder, baking soda & salt until fully combined.
- Beat butter, sugars & vanilla extract until creamy in a stand mixer or with an electric hand mixer.
- Add eggs to mixer one at a time scraping the edges of the bowl to ensure all is well incorporated.
- Mix in blue food coloring, being careful not to overmix batter.
- Slowly add dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
- Add chocolate chips and cookie pieces if using and fold in with a rubber spatula.
- Cover the bowl with plastic wrap or a kitchen towel and refrigerate 2 hours up to overnight prior to baking.
- When you are ready to bake, preheat oven to 350 and scoop out cookies onto parchment lined baking sheet, leaving enough room in between to account for spreading.
- If you are stuffing these cookies, scoop out dough and flatten in your palm so it is slightly larger than the cookie or chocolate pieces you are stuffing inside. Place the treat on top of the dough, then place another scoop of cookie dough on top, smooshing the dough gently with your hands to cover and form a ball.
- Bake 18-20 minutes.
- Once cookies are baked, remove from the tray on to a cooling rack and allow to cool to room temperature, about 10 minutes.
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