Gluten-Free Monster Cookies
Chewy gluten-free monster cookies loaded with peanut butter, chocolate chips, M&Ms, and oats. Flourless and ready in 30 minutes with simple ingredients you probably already have!
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
- 1 cup (250 g) creamy peanut butter - I used Skippy
- ½ cup (113 g) unsalted butter - at room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar - packed
- 2 (100 g) large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking soda
- 3 cups (255 g) gluten-free oats - use purity protocol or gluten-free certified oats
- 1 cup (180 g) chocolate chips
- 1 cup (240 g) M&Ms
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat and prep. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Cream the butter and peanut butter. In a large bowl, use an electric mixer to cream together 1 cup (250 g) creamy peanut butter, ½ cup (113 g) unsalted butter, 1 cup (200 g) granulated sugar, and ½ cup (110 g) brown sugar. Beat on medium speed for a full 2 minutes until light and fluffy. The mixture should look pale and airy.
- Add the eggs. Add the 2 (100 g) large eggs, one at a time, mixing after each addition until fully incorporated. The mixture should look smooth and creamy.
- Add vanilla and baking soda. Mix in 1 teaspoon pure vanilla extract and 2 teaspoons baking soda until just combined, about 30 seconds. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Mix in the oats. Add 3 cups (255 g) gluten-free oats and mix on low speed until they're fully coated and distributed throughout the dough.
- Stir in the mix-ins. Switch to a spatula or wooden spoon and stir in 1 cup (180 g) chocolate chips and 1 cup (240 g) M&Ms by hand. This prevents breaking up the candies. Mix until evenly distributed throughout the dough.
- Scoop the dough. Using a 1.6 fl oz/3 tablespoon (#20) cookie scoop, place dough balls onto the prepared baking sheets. Leave at least 2 inches between each cookie.
- Bake. Bake at 350°F for 10-12 minutes, swapping the position of the baking sheets halfway through (move top sheet to bottom rack and vice versa) for even baking. The cookies are done when the edges are golden brown. The centers will still look slightly underbaked.
- Cool. Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Video
Notes
- Gluten-Free Oats: This recipe is only safe for celiac disease if you use certified gluten-free or purity protocol oats. Regular oats are contaminated with wheat during growing and processing.
- Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake from frozen.
Nutrition
Calories: 272kcal | Carbohydrates: 33g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 119mg | Fiber: 2g | Sugar: 24g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
