Description
These Gluten-Free Monster Cookies are a delightful twist on a classic favorite, packed with creamy peanut butter, gluten-free rolled oats, and colorful M&M’s. Soft, chewy, and loaded with chocolate chips, these cookies are perfect for those avoiding gluten without sacrificing flavor or texture.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups Gluten-Free Rolled Oats
- 1 1/4 teaspoons Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 3/4 cup Creamy Peanut Butter (Jif or Skippy’s)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Add-ins
- 1 1/2 to 2 cups M&M’s
- 1/2 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and sugar for 3-4 minutes or until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Peanut Butter and Eggs: Mix in the creamy peanut butter and blend for an additional minute. Then add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract to combine.
- Combine Dry Ingredients and Fold in Add-ins: Stir in the gluten-free rolled oats, baking soda, and salt until fully incorporated. Reserve 1/4 cup of the M&M’s to decorate later. Fold the remaining M&M’s and optional semi-sweet chocolate chips gently into the dough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or ideally overnight for better texture and reduced spreading during baking.
- Prepare to Bake: Preheat the oven to 350 degrees Fahrenheit. Line a light-colored baking sheet with parchment paper or a Silpat mat to ensure easy cookie removal.
- Shape and Bake Cookies: Drop spoonfuls of chilled cookie dough onto the prepared baking sheet, spacing them adequately. Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Add Topping and Cool: Immediately after removing from the oven, carefully press the reserved 1/4 cup of M&M’s onto the tops of the warm cookies. Allow cookies to set on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough overnight yields thicker cookies with less spreading.
- Using a light-colored baking sheet prevents overbrowning on the bottom of the cookies.
- For a nut-free version, substitute the peanut butter with sunflower seed butter and omit M&M’s containing milk or nuts.
- These cookies freeze well—store in an airtight container for up to 3 months.
