Cookies that are quick and easy to make are the best. Especially when a cookie crave hits, or your 9 year old wants to make cookies NOW. For me, quick and easy means I typically have the ingredients on hand, I can mix and bake in under 30 minutes, and I know they’ll turn out amazing every time. These gluten free monster cookies are just that! They have a slight hint of peanut butter, mixed with the chewiness of rolled oats, and a double whammy of chocolate in the form of chocolate chips and M&M’s.
A perfect gluten free treat any time of the year!
3 Reasons Why Gluten Free Monster Cookies Will Soon Be Your Favorite:
- You don’t have to plan hours in advance. As with many gluten free cookies, it’s best to refrigerate the dough to prevent spreading when baking. Not with these gluten free monster cookies. No refrigeration required! They hold their shape really well each and every time.
- There is no overwhelming flavor of one thing. It has a mild peanut butter flavor, chewiness from the rolled oats, and a crunch from the M&M’s all wrapped up with a handful of gooey chocolate chips. The cookie is soft and chewy.
- They simply look fun! I love how the rolled oats give the cookie a golden brown bumpy look, and the M&M’s give it a colorful pop. Which lead me to a baking tip for these cookies – pop a few M&M’s on top of your cookie dough ball for even brighter colors!
Full disclosure – I added pretzel bits to these monster cookies. Mainly because I had the remnants of a gluten free bag and thought it best to put to good use. They added a unique crunch to the cookie. BUT…I probably won’t add them again. I think the cookies are perfectly delicious without them.
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks – Amy
What kind of gluten free flour to use
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
Are gluten free oats necessary?
This is one of the most asked questions I get about gluten free. Is it really necessary to spend the extra money to buy certified gluten free oats???
Unfortunately, the answer is – YES! Especially for those with Celiac.
While oats are technically gluten free, there is a big potential for cross-contamination because of the way they are grown (often alternating wheat crops with oat crops), harvested and manufactured on shared equipment.
In fact, “One study in 109 oat-containing products on the market in North America and Europe found that the products contained over 200 parts per million (ppm) of gluten, on average just 20 ppm of gluten may be enough to cause a reaction in someone with celiac disease” (www.healthline.com).
So, go the extra step to buy certified gluten free oats so everyone can enjoy these gluten free monster cookies!
If you made this recipe would you please share a comment below, share a picture on Instagram or Pinterest, join our Facebook group, or sign up for occasional email updates. I’d love to see your pictures!
Enjoy! – Amy
Gluten Free Monster Cookies
Ingredients
- ½ cup unsalted butter, room temperature (1 stick)
- ½ cup light brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- ½ cup (38 grams) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 ½ cup gluten free rolled oats
- 3 oz. bag of M&M's
- ½ cup chocolate chips
Optional:
- ¼ cup broken gluten free pretzel pieces
Instructions
- Preheat oven to 350° F. Prepare 2 baking sheets by lining with a silicon mat or parchment paper.
- In a stand mixer (or by hand), cream the butter for 1-2 minutes until fluffy. Add both the brown and white sugars and combine. Add the egg, vanilla and peanut butter and stir until mixed.
- Add gluten free flour, baking soda and salt until mixed. Add in oats, M&M's and chocolate chips (and the pretzels if desired), gently mixing in until combined.
- Place about a golf ball sized (~2 Tbs) of dough on prepared baking sheet, leaving about 2 inches in between each ball.
- Bake for 9-10 minutes. The cookies will be slightly golden brown. Remove from oven and allow to sit on the cookie sheet for a few minutes before transferring to a cooling rack. Store any leftovers in an airtight container.
Would you like more gluten free cookie inspiration?
Check out my Pinterest board on gluten free cookies.
https://www.pinterest.com/JustAsGoodGlutenFree/gluten-free-cookies/
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