Gluten-Free Monster Cookies

Tuesday, January 7, 2014

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
2¼c. old-fashioned oats*
¼ c. quick cooking oats
½ c. sugar
½ c. brown sugar
1 egg + 1 egg yolk
1/3 c. (¾ of a stick) butter, room temperature
¾ c. creamy peanut butter
1 tsp. baking soda
pinch of salt
¾ tsp. vanilla
½ c. chocolate M&Ms 
½ c. chocolate chips
½ c. peanut butter chips

1. Line baking sheets with parchment paper or Silpat mats, set aside.
2. 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. 
3. 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.
4. 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.
NOTE: 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!
*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.
Life Made Simple family recipe adapted from The Amish Cook's Baking Book | Makes 24 standard size cookies


  1. Do you have to use the quick oats?

    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!

  2. They turned out great without the quick oats!!! They look just like yours, lol.


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