Gluten Free Monster Cookies
Monster Cookies are one of my favorite treats. I needed a dessert for Brandon’s fantasy football draft and wanted to make something that I could eat too. It’s no fun to bake something and not be able to sample it!
I started researching different types of monster cookie recipes. After sifting through numerous gluten-filled and gluten free options…I came up with this recipe. These cookies are chewy, loaded with oats and chocolate, and the batter makes 5 dozen cookies…perfect for a crowd!
Start by creaming the butter and sugars.
Add the eggs, salt, and vanilla, Mix well. Add the peanut butter and mix well. Combine the flour, baking soda, and baking powder. Mix into the wet ingredients.
Scrape the sides of the bowl. Mix in the oats and cinnamon. When that is combined, mix in the M & Ms and mini chocolate chips.
Using a 1.5 inch scoop, drop cookies onto sheet trays, a dozen at a time.
Bake at 350 degrees for 12 minutes.
Allow the cookies to cool on racks before plating them.
Serve and enjoy!!
- 1 cup gluten free flour blend (I prefer Beyond the Grain)
- 4 cups gluten free oats (not quick cooking)
- 1 cup granulated suagr
- 1¼ cups brown sugar
- 1 stick unsalted butter
- 3 eggs
- 16 oz creamy peanut butter
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp sea salt
- ½ tsp cinnamon
- 1 cup mini semi-sweet chocolate chips
- 1 cup M & Ms
- Preheat oven to 350 degrees.
- Using a mixer and the paddle attachment, cream the sugars and butter.
- Add eggs, salt, and vanilla. Mix until well combined.
- Add the peanut butter. Mix well.
- Combine the flour, baking powder, cinnamon, and baking soda. Add to the mixer and mix until combined.
- Scrape the sides of the mixing bowl.
- Add in the oats.
- Mix to combine.
- Add the chocolate chips and M & Ms.
- Just a warning, the mixer will be full.
- Use a 1½ inch cookie scoop or spoon to drop batter onto ungreased baking sheets.
- Bake for 12 minutes.
- Place cookies on a rack to cool.