Cooking and Serving: 29 minutes | 16 cookies
Ingredients
How to make gluten free monster cookies | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 14 minutes | Total Time: 29 minutes | Servings: 16 cookies
Ingredients
How to make gluten free monster cookies
Expert Tips
Ingredient substitutions
Instructions
RECIPE INGREDIENTS
Here’s a quick overview of exactly what you need to make these cookies:.
overhead image of gluten free monster cookies ingredients in small bowls with.
names of ingredients, all on a marble surface.
image of gluten free monster cookies ingredients in small bowls with names of.
ingredients, all on a marble surface.
Gluten free quick oats – For hearty texture. Pulse rolled oats briefly to.
Ground oats – Oats ground into a find powder helps add structure without a.
Butter – Adds richness, tenderness and buttery flavor.
Peanut butter – Use a smooth, no-stir variety (the kind that doesn’t.
separate) for the best texture and structure.
Egg + egg yolk – Bind the dough and add softness.
Light brown sugar – For sweetness and chew.
Chocolate chips – Melty chocolate in every bite.
Mini M&Ms – For crunch, color, and more chocolate.
Baking soda – Helps the cookies brown.
Kosher salt – Enhances overall flavor.
HOW TO MAKE GLUTEN FREE MONSTER COOKIES
Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
Mix the dry ingredients.
In a medium bowl, whisk together the oat flour, quick oats, baking soda, and.
Combine the wet ingredients.
In a large bowl, mix the butter, peanut butter, egg, egg yolk, vanilla, and.
brown sugar until smooth.
Medium size round metal mixing bowl with gluten free quick oats, oat flour and a.
size round metal mixing bowl with gluten free quick oats, oat flour and a large.
Large round metal mixing bowl with softened butter, gluten free peanut butter,.
brown sugar, beaten eggs, and vanilla.
round metal mixing bowl with softened butter, gluten free peanut butter, brown.
sugar, beaten eggs, and vanilla.
Same metal mixing bowl with large metal mixing spoon and mixed wet ingredients.
into a soft peanut butter colored mixture.
metal mixing bowl with large metal mixing spoon and mixed wet ingredients into a.
soft peanut butter colored mixture.
Same mixture in same bowl with metal mixing spoon with oat flour and quick oats.
mixture in same bowl with metal mixing spoon with oat flour and quick oats added.
Add the dry ingredients to the wet and stir until just combined. Fold in the.
chocolate chips and M&Ms.
Scoop the dough into 2½ tablespoon mounds, spaced about 2 inches apart on the.
baking sheet. Use wet fingers to flatten each into a ½-inch thick disk.
Same metal mixing bowl with oats and oat flour mixed into peanut butter mixture.
to form a thick light brown pasty cookie dough with a metal mixing spoon.
metal mixing bowl with oats and oat flour mixed into peanut butter mixture to.
form a thick light brown pasty cookie dough with a metal mixing spoon.
Same mixture in same bowl with mini M&Ms colored candies and chocolate chips.
sitting on top of dough.
mixture in same bowl with mini M&Ms colored candies and chocolate chips sitting.
Raw thick light brown gluten free monster cookie dough with colored candy pieces.
and chocolate chips in same mixing bowl.
thick light brown gluten free monster cookie dough with colored candy pieces and.
chocolate chips in same mixing bowl.
4 mounds of gluten free monster cookie dough with medium spring-loaded ice cream.
scoop sitting on one mound, all on a white paper-lined gold colored rimmed.
mounds of gluten free monster cookie dough with medium spring-loaded ice cream.
scoop sitting on one mound, all on a white paper-lined gold colored rimmed.
Bake for about 14 minutes, or until the edges are lightly browned and the tops.
Let the cookies sit on the baking sheet for 10 minutes to set before moving.
They’ll firm up as they cool—and hold together beautifully.
4 flat disks of monster cookie dough with fingers of one hand pressing down one.
piece of dough on same lined baking sheet.
flat disks of monster cookie dough with fingers of one hand pressing down one.
piece of dough on same lined baking sheet.
4 round light brown baked gluten free monster cookies with colored mini M&Ms.
candies and chocolate chips on same baking sheet.
round light brown baked gluten free monster cookies with colored mini M&Ms.
candies and chocolate chips on same baking sheet.
EXPERT TIPS
Use a mix of quick oats and oat flour.
This combo gives the cookies chew and structure—no need for a gluten free flour.
Stick with no-stir peanut butter.
Natural PB that separates is too oily and won’t mix evenly into the dough.
Overworking oat flour can make baked goods tough. Stir just until combined.
Weigh your ingredients.
Oats and peanut butter can pack differently in a cup. For best results, use a.
Customize the mix-ins.
Not a fan of M&Ms? Swap in more chocolate chips, chopped peanuts, or even dried.
Closeup image of round light brown cookie with brightly colored candy pieces on.
brown paper lined metal tray.
image of round light brown cookie with brightly colored candy pieces on brown.
paper lined metal tray.
INGREDIENT SUBSTITUTIONS
Use mini dairy-free chocolate chips in place of M&Ms, and swap the butter for.
block-style vegan butter (like Melt or Miyoko’s) or virgin coconut oil.
Replace the egg with a chia egg (1 tbsp ground white chia + 1 tbsp warm water,.
mixed and gelled). Use 1 tablespoon unsweetened applesauce for the extra yolk.
No-stir almond butter (like Barney Butter) works well. For nut-free, try.
Wowbutter, made from toasted soy.
Substitute oat flour with quinoa flakes, and quick oats with buckwheat or rice.
flakes. More details are in how to substitute for oats.
Overhead image of light brown round cookies baked on white paper-lined.
image of light brown round cookies baked on white paper-lined gold-colored tray.
GLUTEN-FREE MONSTER COOKIES RECIPE.
Prep Time: 15 minutes mins.
Cook Time: 14 minutes mins.
gluten free monster cookies.
These gluten free monster cookies are chewy in the center, crisp at the edges,.
and packed with peanut butter, oats, chocolate chips, and M&Ms. No gluten free.
flour blend needed, and no dough chilling!
INGREDIENTS
1 cup (120 g) oat flour.
INGREDIENTS
1 cup (120 g) oat flour.
Notes
* 1 ½ cups (150 g) quick cooking oats, or rolled oats, processed slightly in
a food processor or blender (certified gluten free if necessary) (See Recipe
* ¾ teaspoon baking soda
* ¼ teaspoon kosher salt
* 4 tablespoons (56 g) unsalted butter, at room temperature
* ½ cup (128 g) smooth, no-stir peanut butter, the kind that doesn’t separate
* 1 (50 g (weighed out of shell)) egg, beaten, at room temperature
* 1 (25 g) egg yolk, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup (218 g) packed light brown sugar
* 5 ounces semi-sweet chocolate chips
* 5 ounces miniature M&Ms chocolate candies, (gluten free in the U.S.)
* Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached
parchment paper and set it aside.
* In a medium-size bowl, place the oat flour, oats, baking soda, and salt, and
whisk to combine. Set the bowl aside.
* In a large bowl, place the butter, peanut butter, egg and egg yolk, vanilla,
and brown sugar, and mix well. Add the oat flour mixture to the large bowl,
and mix until just combined.
* Add the chocolate chips and M&Ms candies and mix until the pieces are evenly
distributed throughout the dough. The dough will be thick but should not be
* Using a spring-loaded ice cream scoop or two spoons and scoop the dough into
mounds about 2 1/2 tablespoons each onto the prepared baking sheet, about 2
inches apart from one another.
* Using wet fingers, press each mound down into a disk about 1/2-inch thick.
* Place the baking sheet in the preheated oven and bake for 12 to 14 minutes,
or until the cookies are lightly brown around the edges, set in the center
and the top of each cookie has taken on a crackled appearance.
* Allow the cookies to sit on the baking sheet for 10 minutes or until set.
Serve slightly warm or at room temperature.
* These cookies also freeze amazingly well in a sealed freezer-safe container.
To make your own quick oats or oat flour:
Pulse certified gluten free rolled oats in a food processor. A few pulses makes
quick oats; a longer blend turns them into oat flour.
Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 176mg | Fiber:
3g | Sugar: 23g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
5 light brown cookies with colored candy pieces on round white plate on black
light brown cookies with colored candy pieces on round white plate on black
These easy, giant gluten free chocolate chip monster cookies are made with oats,
peanut butter, and plenty of brown sugar, but without any rice flour.
#glutenfree #gf #cookies #chocolatechip #flourless
easy, giant gluten free chocolate chip monster cookies are made with oats,
peanut butter, and plenty of brown sugar, but without any rice flour.
#glutenfree #gf #cookies #chocolatechip #flourless
At room temperature: Store in a sealed glass container for up to 3 days. They’ll
keep their texture that way.
To freeze: Place in a freezer-safe zip-top bag and freeze for up to 3 months.
Defrost at 50% power in the microwave for 20 to 30 seconds.
What kind of peanut butter should I use?
Stick with smooth, no-stir peanut butter. Crunchy doesn’t blend well and can
throw off the texture—if you want extra crunch, add chopped peanuts instead.
Why did my monster cookies come out flat?
Your butter may have been too soft or slightly melted, which can cause the
cookies to spread too much in the oven.
Are M&Ms gluten free?
In the U.S., most plain M&Ms are gluten free, including mini M&Ms. If you’re
outside the U.S., check labels or substitute with mini chocolate chips or
Can I use almond flour instead of oat flour?
Probably not in this recipe. Almond flour may make the dough too crumbly. Try my
almond flour chocolate chip cookies
swap in M&Ms there if you’d like.
Can I freeze the dough before baking?
Yes! Scoop and flatten the dough, freeze in a single layer, then store in a
freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
Baked monster cookies on white paper-lined baking tray
monster cookies on white paper-lined baking tray
These easy, giant gluten free chocolate chip monster cookies are made with oats,
peanut butter, and plenty of brown sugar, but without any rice flour.
easy, giant gluten free chocolate chip monster cookies are made with oats,
peanut butter, and plenty of brown sugar, but without any rice flour.
Small mound of light brown cookie dough with colored candy pieces and oats on
brown paper-lined metal baking tray
mound of light brown cookie dough with colored candy pieces and oats on brown
paper-lined metal baking tray