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Gluten-Free Monster Cookies

Gluten-Free Monster Cookies
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 so that the cookies baked better here in Utah (the altitude is an issue with lots of recipes). 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

These gluten-free monster cookies are so thick and chewy you'll be amazed that they are flourless! Loaded with oats, peanut butter, chocolate chips and M&M's, they're hard not to love!!!
5 from 1 vote
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Course: Cookies, Dessert
Cuisine: American
Prep Time: 5 mins
Cook Time: 10 mins
Servings: 24
Calories: 198kcal
Author: Life Made Simple Team
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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

* Please make sure that your oats are gluten-free. Bob’s Red Mill Oats are gluten-free, Quaker Oats are not guaranteed to be gluten-free.
-DO NOT SKIP parchment or a mat… seriously, it really is a key part to making these cookies bake perfectly! Also be gentle with the cookies when you are transferring them to the rack to cool, they will probably break apart a little, but just push them back together and let them cool for a good hour or so and they’ll be firm and sturdy!
Nutrition Facts
Gluten-Free Monster Cookies Recipe
Amount per Serving
Calories
198
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
16
mg
5
%
Sodium
 
122
mg
5
%
Potassium
 
92
mg
3
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
4
g
8
%
Vitamin A
 
107
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
23
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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Recipe source: LMS family recipe adapted from The Amish Cook’s Baking Book

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Comments:

    1. 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!

    1. 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!