Gluten Free Monster Cookies

Food

These monster cookies turn our family into cookie monsters. Naturally gluten free, these are great cookies to make for your gluten free friends!

These are a staple at our house! Our favorite hack? Make a batch, roll them into balls, freeze them on a cookie sheet, then transfer to a ziploc bag when fully frozen. Then when we feel like eating a fresh cookie, we just take a few out and pop them in the oven! Also great for when you have unexpected visitors!

GLUTEN FREE MONSTER COOKIES

Prep time: 10 minutes
Cook time: 10-18 minutes
Total time: 25-30 minutes

Servings: 25-32 cookies
Calories: 215 kcal

INGREDIENTS

1 1/2 c. creamy JIF peanut butter

1/2 c. (1 stick) butter @ room temp

1 cup packed light brown sugar

1 cup granulated white sugar

3 large eggs

1 T. vanilla extract

4 1/2 c. old fashioned oats**

2 tsp baking soda

2/3 c. dark chocolate chips

2/3 c. milk chocolate chips

1 c. M&Ms

INSTRUCTIONS

Preheat over to 350°F. Spray cookie sheet with nonstick spray or parchment paper.
In a large mixing bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Finally, stir in the chips and M&Ms.
Drop the cookies using a sprayed 2 in. cookie scoop by heaping spoonfuls onto prepared cookie sheet. With wet hands, roll each spoonful into a ball.
Bake 10-13 minutes until slightly golden on top. Do not overbake. Cool for 5 minutes on cookie sheet until cookies are set.

NOTES

If wishing to make these gluten free, please make sure the brand you are using of these ingredients are gluten free: oats, vanilla (my fave is below), peanut butter (my fave is below), baking soda, chocolate chips (my fave is below), and M&Ms (brand name is good!). If making these for a gluten free friend in a non-gluten free kitchen, please remember that everyone is a little bit different in their sensitivity to gluten. Some people are fine with a little bit of cross contamination, while for others, this can make them very sick. Even just using the same wooden spoon that you use for your gluten foods can cause issues for some. Please be open to discussion with your friend before telling them the food you made is safe for them to eat! 🙂
These can be frozen both before baking or after baking! If you plan on freezing them before baking them, roll them into balls with wet hands (to avoid the dough sticking to your hands), place on a sprayed cookie sheet and place in the freezer until frozen. Then transfer to sealed container.
These can be made with quick oats, but I much prefer old fashioned oats. I think the texture is better!

Quality ingredients matter! Part of what makes everyone fall head-over-heals in love with these cookies is because I don’t cheap out on my ingredients. These are my faves! I feel a little squeamish sharing my favorite vanilla, because it’s been a secret I’ve been holding in my back pocket for so long. This vanilla will change your life. I’m not kidding. I have a sign that hangs in my kitchen that says, “The secret ingredient is love,” and while love goes into it, the actual secret ingredient is this vanilla. Always.

These cookies (and the dough) are so good that if you leave it alone for a second, you WILL find your husband sneaking a lick from the bowl, as seen below.