Gluten-Free Monster Cookies
These gluten-free monster cookies are loaded with oats, chocolate chips, M&Ms, and creamy peanut butter making them a treat everyone will love!
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Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter - at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar - packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoon baking soda
- 3 cups oats - use purity protocol or gluten-free certified oats
- 1 cup chocolate chips
- 1 cup M&Ms
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Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, cream together peanut butter, unsalted butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- Add in the eggs and mix until combined.
- Mix in the vanilla extract and baking soda until combined.
- Mix in the gluten-free oats until well incorporated.
- Then, stir in the chocolate chips and M&Ms until evenly distributed.
- With a cookie scoop, place the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
- Bake at 350F for 10-12 minutes, switching the baking pans halfway through the bake time, or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Notes
- Not all oats are considered gluten-free because they are often grown in fields that co-mingle with wheat. I used purity protocol oats, which have very strict standards and are grown in fields that have not grown gluten for a specific amount of years.
- To make this recipe dairy-free, use vegan butter, dairy-free chocolate chips, and dairy-free chocolate candy pieces instead of M&Ms.
- Are all M&M’s gluten-free? M&M’s do not label their products as gluten-free. However, they will label any allergens and even label certain varieties that “may contain wheat”. The milk chocolate M&Ms do not contain wheat and are considered safe for those with celiac disease.
- Use creamy peanut butter for best results. Do not use runny, natural peanut butter as it will make these cookies spread too much and a bit too oily.
- Don’t overbake these cookies. Bake until the edges are lightly browned and then leave on the cooling rack for a few minutes where they will continue to set.
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
