The Best Gluten-Free Monster Cookies
Learn how to make the best gluten-free monster cookies! They're made with creamy peanut butter, hearty oat flour & oats, and are studded with m&ms and chocolate chips for decadence. You'll love every bite of these healthy oatmeal cookies!
Servings 16 cookies
Calories 214kcal
Ingredients
Wet Ingredients
- 3/4 cup all-natural creamy peanut butter
- 2/3 cup coconut sugar or brown sugar works
- 1 teaspoon vanilla extract
- 1/2 cup melted butter (1 stick) use vegan butter for dairy-free or regular salted butter
- 1 egg
Dry Ingredients
- 3/4 cup gluten-free quick oats
- 3/4 cup gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup m&m's
- 1/4 cup chocolate chips or use more m&m's in place
Instructions
- Preheat oven to 350F.
- Mix wet ingredients together: in a large mixing bowl, cream together peanut butter, coconut sugar, melted butter, and vanilla. Then slowly stir in egg.
- Add dry ingredients to wet ingredients: quick oats, oat flour, baking soda, and salt. Then fold in m&m's and chocolate chips until evenly distributed throughout the dough.
- Cover and chill: then cover the bowl of dough with plastic wrap and chill for 30 or more minutes refrigerated, or freeze for 10 minutes.
- Form cookie dough balls: Line a baking pan with parchment paper. Then use a cookie scoop to measure the chilled dough, then use your hands to roll into dough balls. Place the balls 2-inches apart on the pan and use your hand to lightly press down on cookies to help them spread.
- Bake: then bake the cookies for 9 minutes, then let cool for 5-10 minutes before enjoying!
- How to store the cookies: my favorite way to keep these cookies fresh is in the fridge! They become even more decadent and fudgy in texture. Use an airtight container or ziplock bag for storing.
Notes
Properly measure the flour – if the flour isn’t accurately measured you run the risk of the cookies being overly stiff and dry if you use too much. Use too little flour and you run the risk of the cookie batter being too wet. To get accurate measurements, I recommend fluffing the flour while you scoop it into the measuring cup then leveling the top off with a butter knife. Or use a spoon to scoop the flour into the measuring cup, and then level off the top.
Always use room temperature ingredients for baking – make sure the egg and melted butter have both been set to room temperature before combining together, otherwise, if the egg is still cold it will solidify the melted butter. And if the butter is too warm, it can slightly cook the egg, which is no Bueno.
Nutrition
Calories: 214kcal | Carbohydrates: 25.4g | Protein: 4.6g | Fat: 11.1g | Cholesterol: 11.1mg | Sodium: 178.6mg | Sugar: 17.4g | Vitamin A: 4IU