Gluten Free Monster Cookies

These Gluten Free Monster Cookies are some of the best cookies I've ever eaten - filled with oats, peanut butter flavor, M&M's and chocolate chips. There's no chill time required and they have the most perfect crispy edges yet chewy centers! They are undetectably gluten free, can easily be made dairy free, and utilize some healthier swaps such as peanut butter powder. Make them once and you'll be hooked...I swear!

Servings cookies

Prep Time 10

Cook Time 13

Total Time 23

Equipment

2 large bowls
hand or stand mixer
spatula
2oz cookie scoop
baking sheets
parchment paper

Ingredients

1 cup unsalted butter softened (227g, vegan works too)
½ cup granulated sugar (110g)
½ cup packed brown sugar (105g)
1 egg
1 tsp vanilla extract
1 ¼ cups gluten free rolled oats (150g)
1 cup gluten free 1-to-1 flour I used Bob's Red Mill, normal AP flour also works (130g)
1 cup peanut butter powder I used PBFit (80g)
1 tsp baking soda
½ tsp kosher salt
½ cup semisweet chocolate chips I used Hu Kitchen No Added Sugar Chocolate Chips
½ cup M&Ms I used Unreal Dark Chocolate Crispy Quinoa Gems

Instructions

Preheat oven to 350F and line baking sheets with parchment paper.
In a large bowl, or a bowl of a stand mixer, add the softened butter, white sugar and brown sugar. Beat with the paddle attachment for 2-3 minutes, until creamed together. It should be light in color and fluffy.
Add in the egg and vanilla and beat again until incorporated.
In a separate large bowl, mix together the oats, GF flour, peanut butter powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and beat until just combined and a bit of flour remains visible. If the dough is getting to thick to use the mixer, switch to a spatula and mix it manually.
Then, add the chocolate chips & M&Ms and fold into the dough until incorporated and no more flour is visible.
Scoop out 2oz of dough and place onto cookie sheet, leaving about 2 inches between each dough ball as they will spread. Press a few extra M&Ms and chocolate chips into the top of the dough balls.
Bake for 13 minutes, or until the edges are just lightly golden. Immediately upon removing from the oven, top with a pinch of flaky sea salt if desired. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack.
Once fully cooled, store cookies in an airtight container at room temperature. They should stay good & soft for 3-5 days!

Notes

If you're not using a kitchen scale to measure the ingredients in grams, be sure to use the spoon & level method unless otherwise stated (ex: brown sugar should be packed).

GENERAL NOTE: These also taste just as delicious without the add-ins! So, if you're looking for an oatmeal peanut butter cookie that's slightly less chocolate-y and sweet, you can just leave out the M&Ms and chocolate chips. They'll spread a bit more when baking.

NUTRITION INFO: The exact macros will vary based on what brand of M&Ms and chocolate chips you use! The amounts listed below are simply an estimate.

Calories: 261kcal

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Chocolate Chips, Cookies, Gluten Free, M&Ms, Monster Cookies, No Chill, Oatmeal, Peanut Butter

Nutrition