A few months ago when my parents came to visit my mom made us a big batch of monster cookies.
I couldn’t believe how delicious they were… especially because they were flourless!
I asked her for the recipe and altered it a bit.
For some reason hers came out a tad bit flat and fell apart, not that I minded… I gobbled them up in just a few days! I mean what’s not to love about peanut butter, oats, chocolate chips and M&M’s?!
Some my adjustments included adding quick cooking oats to help “glue” the cookies together, an extra egg yolk to create a thicker/chewier cookie, slightly less butter to prevent them from spreading, and letting the dough chill to allow the oats to absorb some moisture.
All of my little tricks worked- they came out looking beautiful and tasting just as good as the ones she made 🙂 I seriously would make these cookies on a daily basis if I could, they’re that amazing!!!
Happy gluten-free baking!
Gluten-Free Monster Cookies Recipe
Ingredients
- 2 1/4 cups old-fashioned oats *
- 1/4 cup quick cooking oats
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg + 1 egg yolk
- 1/3 cup (¾ stick) butter - room temperature
- 3/4 cup creamy peanut butter
- 1 tsp baking soda
- pinch of salt
- 3/4 tsp vanilla
- 1/2 cup chocoalte M&Ms
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Line baking sheets with parchment paper or Silpat mats, set aside.
- In the bowl of a stand mixer, cream butter, peanut butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla. With mixing speed on low, add one egg at a time, mixing until incorporated.
- In a medium size mixing bowl, combine oats, baking soda and salt. Whisk together. With mixing speed on low, add dry ingredients, mix until combined. Remove bowl from stand and fold in M&Ms, chocolate chips and peanut butter chips. Place dough in the refrigerator to chill for 1 hour.
- Remove dough from refrigerator and allow to stand at room temperature for 10 minutes. Meanwhile, preheat oven to 350 degrees. Scoop cookies onto the prepared sheets using a standard size scoop, gently pat down to slightly flatten. Place in oven and bake for 10-12 minutes (they will look soft) before removing from oven. Allow to cool on sheets for 3 minutes before carefully transferring to a wire rack to cool completely.
NOTES
Nutrition
Recipe source: LMS family recipe adapted from The Amish Cook’s Baking Book
I know this might seem like a silly question, but does it matter if it’s salted or unsalted butter?
Hi Christy! I generally use unsalted just because most recipes call for added salt. But if you prefer a them to be a little more salty, go ahead and use salted! Enjoy!