Muesli Monster Cookies {Gluten Free}
Prep time
Cook time
Total time
Serves: 5 dozen
  • 1 - 16 oz package Bob's Red Mill GF Muesli (4 cups muesli)
  • 1 cup granulated sugar
  • 1¼ cups light brown sugar
  • 1 stick room temperature butter
  • 3 eggs
  • 1 tsp kosher/sea salt
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 - 15 oz jar creamy peanut butter (I use Skippy Natural for this. You need the thicker consistency.)
  • 1 cup all purpose GF flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1½ cups mini chocolate chips
  1. Preheat oven to 350 degrees.
  2. Add room temperature butter, brown sugar, and granulated sugar to the bowl of a mixer. Use the paddle attachment the cream the butter and sugars.
  3. Add the eggs, salt, and vanilla extract and mix to combine.
  4. Add the peanut butter and combine completely.
  5. In a small bowl, combine the flour, baking powder, baking soda, and cinnamon. Whisk together.
  6. Add the combined dry ingredients to the mixture and mix just until combined. Scrape sides if needed.
  7. Add the 4 cups of muesli to the mixer. It will be very full. Just pulse the mixer a few times until everything is combined. Add the chocolate chips and pulse again.
  8. Use a 1½ inch cookie scoop and place the cookie dough onto an ungreased baking sheet.
  9. Flatten the dough slightly with the back of a measuring cup.
  10. Bake the cookies for 10-12 minutes.
  11. Remove from oven and let cool on the pan for 5 minutes. If you try to move them too soon they will break.
  12. Move cookies to a wire rack to cool completely.
  13. This will make 5 dozen cookies.
  14. To store these cookies I freeze them individually on trays or plates. Once they have hardened in the freezer, place them in storage bags and freeze.
Recipe by Gluten Free Jess at