Gluten Free Monster Cookies

4 monster cookies stacked on top of each other surrounded by m&ms and other cookies

4.84 from 6 votes

These Gluten Free Monster Cookies are packed with peanut butter, gluten free oats, chocolate candies, and dark chocolate chips. They're ooey, gooey, and totally irresistible!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Author: Mary Smith

Equipment

1-inch cookie scoop

Ingredients

½ cup butter use vegan butter for dairy free
¾ cup coconut sugar
¼ cup maple syrup
½ cup creamy peanut butter or nut butter of choice
1 egg
1 tsp vanilla extract
1 ¼ cups gluten free 1:1 flour I like King Arthur Baking brand
1 cup gluten free oats
½ tsp baking powder
½ tsp baking soda
1 cup gluten free chocolate candies I used Unreal Snacks brand chocolate covered peanuts. M&Ms or other candies will work, too.
½ cup dark chocolate chips or mini chips - I like Enjoy Life brand

Instructions

Preheat oven to 350.
Combine butter, coconut sugar, maple syrup, peanut butter, egg, and vanilla in a large bowl. Mix thoroughly using a fork or an electric hand mixer.
In a separate bowl, combine the gluten free flour, gluten free oats, baking powder, and baking soda. Mix well.
Add the dry ingredients into the wet ingredients and mix to combine. Add candies and chocolate chips and mix well.
Scoop into 24 cookies using 1-inch cookie scoop. Place 2 inches apart on a parchment-lined baking sheet. Press down slightly on each cookie dough ball to form a disc shape. Bake for 10-12 minutes or until lightly golden brown.
Let the cookies cool for 10 minutes on the baking sheet, then transfer to a cooling rack. Enjoy!

Notes

Cookie Scoop: It helps to use a 1-inch cookie scoop to ensure the cookies are all the same size. A tablespoon cookie scoop is the same size as a 1-inch scoop.

Substitutions: Don’t make substitutions to this recipe unless specified that it’s possible to do so in the instructions.

Room Temperature: Use room temperature butter and eggs for the best results.

Make Ahead: You can make the gluten free cookie dough ahead of time and store it in the fridge for 1-2 days. Just make sure to let it come to room temperature for 10-15 minutes before scooping and baking.

Storage: These gluten free monster cookies will stay fresh for up to 1 week in an airtight container on the counter. You can also freeze in a freezer bag for up to 1 month.

Nutrition