Gluten-Free Monster Cookies

5 from 2 votes

Gluten-Free Monster Cookies are bursting with the goodness of oats, chocolate chips, and peanut butter. These cookies are soft, chewy, and loaded with flavor, making them a hit with both kids and adults alike.

Prep Time10

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 220kcal

Author: Nadia

Ingredients

1 cup Peanut Butter
½ cup Butter room temperature
1 cup Coconut Sugar
3 Eggs room temperature
1 teaspoon Vanilla Extract
1 cup Gluten-Free Flour
2 teaspoon Baking Soda
¼ teaspoon Cinnamon
¼ teaspoon Sea Salt
½ cup Oats
1 cup Chocolate Chips HU Gems
1 cup M&M's unreal

Instructions

Preheat your oven to 350°, and line two cookie sheets with parchment paper.
In the bowl of your electric mixer, cream together butter, sugar, and peanut butter until light and fluffy. If you don't have a stand mixer you can use a hand mixer.
½ cup Butter, 1 cup Coconut Sugar, 1 cup Peanut Butter
Slowly add in the eggs, and vanilla extract and beat until combined.
3 Eggs, 1 teaspoon Vanilla Extract
In a separate bowl combine the gluten-free flour, baking soda, cinnamon, and salt. Whisk to combine.
1 cup Gluten-Free Flour, 2 teaspoon Baking Soda, ¼ teaspoon Cinnamon, ¼ teaspoon Sea Salt
Add your dry ingredients to the bowl of the stand mixer and mix on low speed until just combined.
Next, add in the oats and mix to combine.
½ cup Oats
Gently fold in the chocolate chips and M&M's.
1 cup Chocolate Chips, 1 cup M&M's
Cover the dough and place it in the fridge to chill for 10 minutes.
Use a large cookie scoop to scoop rounded balls of dough and place them on lined cookie sheets, leaving space between them for them to spread. I only do 6-8 per cookie sheet. Use your fingers to flatten them out a bit.
Bake at 350° for 12-15 minutes or until the edges are slightly golden brown and they don't look gooey in the center. These are better slightly under-cooked than overcooked.
Remove from oven and leave on the cookie sheet for 5 minutes before moving cookies to a cooling rack.

Notes

Expert Tips And Notes

Remember, every oven is different so the baking time may vary slightly! I’ve noticed my new oven cooks things a bit faster, so your cookies may take slightly shorter or longer to bake. Keep an eye on them once you hit the 10-minute mark.
Chill your dough! If you've got more than 10 minutes you can let your dough chill for a few hours. This will allow the flour and oats to hydrate and will help your cookie hold its shape.
Double the recipe and store a batch in your freezer—or add a scoop of vanilla ice cream and turn them into an ice cream sandwich!

Nutrition