Gluten-free monster cookies are filled with good things: peanut butter, oats, butterscotch chips, and M&Ms. Everything comes together to make a cookie that’s chewy and flavorful. And the best part? The recipe is easy-to-make. You mix the dough in a large bowl. Scoop it onto a parchment-lined baking sheet and bake until brown.
If you love gluten-free cookies, try these recipes for gluten-free chocolate chip cookies and gluten-free shortbread.
What are Monster Cookies?
Gluten-free monster cookies could be called “this and that” cookies because you add a little of this and a little of that. The recipe starts with a peanut butter and oatmeal cookie base. Then you add butterscotch chips, peanuts, and M&Ms. But think of those as suggestions. Stir in your favorite nuts and candies to make monster cookies that suit your tastes.
Key Ingredients
- Gluten-Free Oats. Look for oats that are labeled gluten-free. Quick-cook (instant) and traditional oats work in this recipe. Traditional oats give you a chewier texture than quick-cook oats but both have good flavor. Don’t use steel cut oats.
- Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum. It helps the cookies hold their shape. The recipe was tested with Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. Different gluten-free flours affect the texture of the cookies.
- Peanut Butter. Creamy peanut butter works best.
- Butterscotch Chips. If you don’t like butterscotch chips, replace them with white chocolate chips, peanut butter chips, or chocolate chips. Note: For a long time, some brands of butterscotch chips contained barley. Read the label to ensure the butterscotch chips are gluten-free.
- Peanuts. Use any type of peanut you love. Honey-roasted peanuts are especially nice.
- M&Ms. M&Ms or other chocolates are a nice addition.
Suggest Stir-In Variations
Mix it up by using different stir-ins. Here a few of my favorites.
- Gluten-Free Pretzels. I like to break them up. Or you can press a mini-pretzel into the top of the cookie.
- Potato Chips.
- Toffee Chips
How to Make Gluten-Free Monster Cookies
- Mix the melted butter, brown sugar, and peanut butter. Then add the eggs and vanilla extract. I like to use a large bowl for this.
- Stir in the gluten-free flour, baking soda, and salt.
- Add the gluten-free oats.
- Stir in the butterscotch chips, peanuts, and candy pieces.
- Scoop dough into balls and place on a parchment-lined baking sheet. Bake until the edges are golden brown.
How to Store Leftovers
These cookies keep really well for about 5 days. Store the cooled cookies in an airtight container with a lid.
If you want to keep them longer, place the cooled cookies into a freezer bag or container. Freeze for up to three months.
Gluten-Free Monster Cookies
Gluten-free monster cookies are loaded with good things! Gluten-free oats, peanut butter, butterscotch chips, and more. They bake up chewy and flavorful.
Ingredients
- ½ cup butter, melted and cooled slightly (4 ounces; 113 grams)
- ¾ cup light brown sugar (6 ounces; 170 grams)
- ¾ cup creamy peanut butter, see note 1 (7 ounces; 198 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup gluten-free flour, see note 2 (3 ¾ ounces; 106 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups gluten-free oats, quick cook or rolled, uncooked, see note 3 (5 ¼ ounces; 148 grams)
- 1 cup gluten-free butterscotch chips or chocolate chips (about 6 ounces; 170 grams)
- 1 cup dry roasted peanuts ( 5 ounces; 142 grams)
- 1 cup M&Ms candy (about 4 ounces; 113 grams)
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together melted butter, brown sugar, and peanut butter until smooth. Add eggs and vanilla extract. Mix until eggs are combined and the mixture is smooth. Switch to a rubber spatula or wooden spoon.
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Add the gluten-free flour, baking soda, and salt. Mix until flour is combined. Add the oats. Stir until combined. The dough will be thick
Stir in butterscotch chips, peanuts, and candy pieces.
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Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the cookies about one-inch apart. If desired, flatten each cookie with the bottom of a glass or measuring cup. Dip the bottom of the measuring cup in cold water to keep it from sticking to the dough.
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Bake until the edges are golden brown and set, about 12 minutes. Allow cookies to cool on the pan for about three minutes and then transfer cookies to a wire rack. Repeat with remaining dough.
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Place cookies in an airtight container and store on the counter for up to four days or freeze in a freezer container, for up to three months. Allow cookies to thaw on the counter.
Recipe Notes
Note 1: Creamy Peanut Butter: Traditional creamy peanut butter works best.
Note 2: Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend and is recommended for the best texture.
Note 3: Oats: Use gluten-free oats. Quick cook (instant) oats or old fashioned oats may be used. Do not use steel cut oats in this recipe.
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