Go Back
+ servings
Print Recipe
5 from 1 vote

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!!!
Prep Time5 mins
Cook Time10 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 24
Calories: 198kcal
Author: Life Made Simple Team

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 (3/4 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

Calories: 198kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 122mg | Potassium: 92mg | Fiber: 2g | Sugar: 16g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg