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
- 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
- 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.
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!
They turned out great without the quick oats!!! They look just like yours, lol.
Yay!!! I’m happy to hear that!
Do you have to use the quick oats?
No, I think they’d turn out fine without them… I’ve tried them both ways, I think they just add to the thickness and chewyness of the cookie. Please let me know how they turn out!
Ooh yum! These look great.