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.
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.
Gluten-Free Monster Cookies
These gluten-free monster cookies bake up chewy and flavorful. And every bite is loaded with something tasty.
- 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 (7 ounces; 198 grams)
- 2 large eggs (about 4 ounces; 113 grams out of shell)
- 1 teaspoon vanilla extract
- ¾ cup gluten-free flour, see note (3 ¾ ounces; 106 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups gluten-free oats, instant or rolled, uncooked, see note (5 ¼ ounces; 148 grams)
- 1 cup gluten-free butterscotch chips or chocolate chips (about 6 ounces; 170 grams)
- 1 cup dry roasted peanuts ( 5ounces; 142 grams)
- 1 cup M&Ms (about 4 ounces; 113 grams
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk melted butter together with 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.
Add the gluten-free flour, baking soda, and salt. Mix until flour is combined. Add the oats, butterscotch chips, peanuts, and candy pieces.
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.
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.
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.
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.
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.