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Chocolate Oat Monster Cookies

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Chocolate oat monster cookies are gluten-free. They’re an easy halloween treat to make with kids. This recipe uses oat flour and coconut sugar in the base of the recipe.

chocolate oat monster cookies with three candy eyeballs and rainbow sprinkles

Chocolate Oat Monster Cookies

These are the cutest cookies for kids. I love to bake with my daughter on Saturdays. We usually make a treat that she can bring for school the following week. Well, so far these have been the biggest hit! She called them “big monster cookies”. Her friends at school thought they were so cool!

This cookie is light and delicate. It uses oat flour as the base, which can make the cookie a bit crumbly. This didn’t bother my daughter at all, me neither. But I like to mention it before you bake so you’re aware.

This recipe is gluten-free. The base of the cookie is made with no refined sugar. Instead I used coconut sugar. You can also use sugar-free sprinkles (sweetened with erythritol) if you’re trying to avoid refined sugars in your family’s diet. I can’t find sugar-free candy eyeballs yet, but if you do let me know!

chocolate cookies with sprinkles stacked on top of eachother

Chocolate Oat Monster Cookies Ingredients

Here’s what you’ll need to make these fun cookies:

  • Oat Flour – This recipe uses oat flour as the base. You can easily make your own oat flour using my simple guide. I usually make oat flour from old fashioned rolled oats because it’s less expensive.
  • Coconut Sugar – I love to use coconut sugar in my baking because the sweetness is far more subtle and has a bit of a caramel taste. Don’t worry, It doesn’t taste like coconut at all!
  • Cocoa Powder – Choose unsweetened cocoa powder or cacao powder.
  • Rainbow Sprinkles – This recipe uses colorful rainbow sprinkles to make the monsters.
  • Candy Eyeballs – You’ll need a bunch of eyeball candies for this recipe. Sometimes you can find them in the baking section of your grocery store. If not, you can buy candy eyeballs online.
  • Other Baking Ingredients – You’ll also need baking soda, baking powder, salt, butter, vanilla extract, egg, and milk.
Chocolate oat monster cookies on a white plate with kitchen towel and two mini pumpkins beside it.

How To Make Chocolate Monster Cookies

  1. Mix Dry Ingredients – Add the oat flour, cocoa powder, baking powder, baking soda, and salt to a large bowl. Mix together.
  2. Mix Wet Ingredients – Cream the butter and coconut in a bowl with hand mixer for 1-2 minutes. Add in the milk, egg, and vanilla extract and mix again. Pour the wet ingredients into the dry ingredients and mix. The batter will be sticky.
  3. Add To Baking Sheet – Divide into 8 cookies using 1/4 measuring cup. Place on a baking sheet lined with parchment. Gently press each cookie down with a spatula that’s been rinsed under water. This will help to prevent sticking.
  4. Decorate – Press three candy eyeballs into the center of each cookie. Add rainbow sprinkles around the eyeballs and press them into the batter.
  5. Bake – Bake at 350°F for 11-12 minutes. Use a spatula to gently remove these cookies from the baking sheet and place on a cooling rack to cool completely. These cookies are delicate, but delicious for kids!
A bunch of chocolate monster cookies on a marble counter. Mini pumpkins and kitchen towel beside the cookies.

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Chocolate Oat Monster Cookies

Chocolate oat monster cookies are gluten-free. They’re an easy halloween treat to make with kids. This recipe uses oat flour and coconut sugar in the base of the recipe.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 cookies



  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    Tip: To get the parchment paper to stay down, first spray the bare baking sheet with cooking spray. Then place the parchment paper on top – the oil will help it stay in place.
    baking sheet with parchment paper and avocado oil spray sitting on top
  • In a large bowl, combine the oat flour, cocoa powder, baking soda, baking powder, and salt. Mix together and set aside.
  • In a separate bowl bowl with hand mixer, cream the butter and coconut sugar together for 1-2 minutes.
  • Add in the egg, milk and vanilla extract. Mix until smooth and creamy.
  • Pour the wet ingredients into the dry ingredients and mix together. The batter will be sticky.
  • Divide into 8 cookies (you can use ¼ cup if you want them precise) and place on the baking sheet.
  • Rinse a spatula under some water and lightly press down the cookies to flatten them. Repeat rinsing with water everytime the batter starts to get sticky.
  • Add three candy eyeballs in the center of each cookie. Then place sprinkles around them. Gently press the candies into the top of the cookie batter.
  • Bake for 11-12 minutes. Remove from the oven and let sit for 5 minutes. Use a spatula to gently transfer the cookies to a rack to cool completely.

Recipe Notes:

Note: These cookies have a delicate texture and are naturally a bit crumbly. 
They store best in a glass container, gently stacked on top of each other.


Calories: 270kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 232mg | Potassium: 180mg | Fiber: 3g | Sugar: 8g | Vitamin A: 421IU | Calcium: 80mg | Iron: 2mg

The nutritional information provided is an estimate and is per serving.

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