Gluten-Free Monster Cookies
These Flourless Monster Cookies are full of peanut butter, oats, chocolate chips, and M&M's. These are the best gluten free monster cookies!
Servings: 18
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
- 2 3/4 cups Gluten-Free Rolled Oats
- 1 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 to 2 cups M&M's
- 1/2 cup Semi-Sweet Chocolate Chips (optional)
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl.
- Add the peanut butter and mix for 1 minute longer. Add eggs one at a time, mixing well after each addition. Add vanilla extract.
- Stir in rolled oats, baking soda, and salt. Set aside 1/4 cup of M&M's for placing on the top of the cookies once removed from the oven. Fold in M&M's and chocolate chips.
- Chill the dough for at least 1 hour. The dough does get even better if you can chill it overnight (or for 24 hours). If you don't chill the dough, the cookie dough is too sticky and will spread too much. Wrap the dough tightly in Saran Wrap and chill.
- Once the cookie dough is done chilling, preheat oven to 350 degrees. Use a light-colored baking sheet and line it with parchment paper or Silpat for easier removal.
- Drop cookie dough onto a baking sheet.Bake for 10-12 minutes. Carefully press the remaining M&M's into the baked cookies. Let set up for 5 minutes before removing from baking sheet.
Notes
Don’t overbake. These cookies should look slightly underdone when you take them out.
Why should I chill the cookie dough? Chilling prevents the cookies from spreading too much, creates a chewier texture, and allows flavors to develop fully.
