Gluten-Free Monster Cookies

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.

Gluten-Free Monster Cookies: Key Ingredients.

• Gluten-Free Oats. Both quick-cook (instant) and traditional oats work in this recipe. Traditional oats give you a chewier texture than instant oats but both have good flavor. Look for oats that are labeled gluten-free. 
• Gluten-Free Flour. For the best texture, 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. If you’re using natural peanut butter, stir it before measuring to fully incorporate the peanut oil.
• 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.

Steps for Success.

Step One: Heat the Oven and Prep Your Pan.

There’s no need to chill the gluten-free monster cookie dough. So it’s a good idea to turn the oven on and prep your pan before you begin mixing. This way the oven is ready to go after you’ve made the dough. 

Step Two: Make the Dough.

This is a one-bowl cookie recipe— and you’re going to want to use a big bowl. While you can mix it by hand with a whisk and wooden spoon, you might want to use an electric mixer.  The dough is thick thanks to all the oats and add-ins. 

Start by combining the melted butter with peanut butter and brown sugar. Mix until it’s smooth and creamy. Then add the eggs and vanilla. The dough feels stiff at this point. Once the egg is fully incorporated, add the gluten-free flour along with the baking soda and salt. Gluten-free flour loves to cling to the bottom of the bowl. Take a minute and scrape the bowl with a rubber spatula to remove any flour.

Now the fun part! Add the oats and other goodies. If you’re mixing by hand, switch to a wooden spoon. Stir until everything is mixed throughout the dough.

Step Three: Bake Until Brown.

Drop the dough onto a parchment-lined baking sheet, about two tablespoons each. I love to use a cookie scoop for this job. It ensures each cookie is the same size.

These cookies don’t spread much during baking. If you prefer your monster cookies thick and chewy, scoop them onto the prepared baking sheet and bake. If you prefer them a little crunchy on the edges, flatten the cookies with the bottom of a flat glass or measuring cup. To keep the dough from sticking to the glass, dip it in cold water before pressing down the dough. Repeat as needed.

Bake until the edges of the cookies are golden brown. If you scoop the cookies about two tablespoons each, a pan takes about twelve minutes to bake.

Step Four: Cool and Store. 

When gluten-free cookies come out of the oven, they’re really delicate. To prevent them from breaking apart, let the cookies cool for about three minutes on the pan. Then transfer them, using a spatula, to a wire rack to cool completely. 

Store the cookies in an airtight container on the counter for about four days. To freeze the cookies, let them cool completely. Then place them in a freezer container. They freeze well for up to four months.