These gluten free monster cookies, made with oats, peanut butter, and loads of chocolate items, are completely crisp exterior & chewy inside.
This easy and customizable recipe for gluten free monster cookies is filled with peanut butter, oats, and chocolate. Plus, they’re made with none rice flour or flour mix in any respect.
Why you will love these monster cookies
The hearty, chewy texture, derived from the intelligent use of old school rolled oats and oat flour, creates a satisfying and filling cookie. Their versatility means that you can adapt the recipe to fit your preferences or cater to different dietary restrictions simply.
The easy preparation technique minimizes cleanup and makes the baking them very easy. The bottom is similar to a basic gf oatmeal cookie, however since there is not any all objective flour in any respect and solely entire grains, it is heartier and has extra of the nutty, chewy taste of oats.
The cookie is certain along with an egg, an egg yolk, and peanut butter. Together with oat flour and gluten free fast oats, the mix creates a chewy cookie that is actually steady (nice for transport in a care package deal!) and crispy on the surface.
The sweet shell on the miniature chocolate M&Ms candies in these peanut butter oatmeal M&M cookies provides much more texture to those candy chocolate chip cookies.
Key components
- Gluten free fast oats – Since these are gluten free monster cookies, you’ll want to use gluten free oats. You’ll be able to start with rolled licensed gluten free oats and course of them briefly in a blender or meals processor, or purchase gluten free fast oats, that are already extra processed.
- Oat flour – Since this recipe additionally has fast oats which have texture, we do not want a really easy, sifted oat flour. Fairly than shopping for oat flour like I do for my oat flour brownies, I simply grind a few of my quaint or gluten free fast oats into oat flour in a blender or meals processor.
- Butter – Your butter ought to be at “room temperature,” which suggests which you can depart a fingerprint in it, however your finger would not come away greasy
- Gluten free peanut butter – I really like baking with no-stir easy peanut butter, because it combines so properly with different components, very like room temperature butter does. I often purchase Skippy model.
- Eggs – We use 1 entire egg for raise and as a binder, and 1 egg yolk, which helps soften the cookies’ texture (peanut butter tends to make baked items crunchy)
- Gentle brown sugar – Gentle brown sugar has extra moisture from the added molasses than granulated sugar; it tenderizes cookies and provides depth of taste
- Chocolate chips and mini M&Ms – Some folks make monster cookies with common measurement M&Ms, however I actually want semi-sweet chocolate chips, and miniature M&Ms for added texture and taste.
Find out how to make gluten free monster cookies
Combine dry components, then moist
- First, combine the dry components (oat flour, fast gluten free oats, baking soda and salt) in a separate bowl.
- Combine the butter, gluten free peanut butter, egg and egg yolk, vanilla and brown sugar individually. This makes it simpler to get the lumps out of the brown sugar.
- Add the oat and oat flour combination to the moist components.
Mix moist and dry components, and portion the cookie dough
- Combine the dry components into the moist till simply mixed.
- Add the chips and candies, and blend once more gently to mix.
- Scoop the dough into mounds with a medium ice cream scoop positioned about 2 inches other than each other. Goal to make the items of dough about 2 1/2 tablespoons every.
Press into disks and bake at 350°F
- With moist fingers, press the cookie dough into disks about 1/2-inch thick
- Bake at 350°F/177°C for about 14 minutes or till the cookies are evenly brown on the sides and the cookies look crackled on high.
- Permit the cookies to set on the baking sheet for a couple of minutes earlier than shifting them, or they will collapse. After cooling, the cookies are very steady.
Recipe suggestions & tips
This recipe is really easy, it is troublesome to get flawed. However, there are a number of fast suggestions that guarantee your gluten free monster cookies are the most effective they are often.
Use a mix of oats and oat flour
Baking with oats (which substitute for oats, for those who’re unable or unwilling to eat them!) may be tough. Quaint rolled oats, that are one of many least processed types of oats, are comparatively thick.
One method to make a steady cookie that holds collectively is so as to add a rice flour mix to it. However on this gluten free chocolate chip monster cookies recipe, I merely floor some quaint rolled oats right into a flour in a meals processor and added that to the recipe.
The remainder of the oats on this recipe are quick-cooking oats. Fairly than shopping for gluten free fast oats, I often simply pulse old school oats a number of occasions in a short time in a meals processor.
Use an ice cream scoop for simple portioning
Proper after the dough is assembled, scoop giant rounded balls of dough utilizing a spring-loaded ice cream scoop that is packed tight to assist create a spherical form. In case you have bother getting the cookie dough out of the scooper, rinse it with heat water in between scoops.
Use no-stir peanut butter for higher outcomes
Really all pure peanut butter that requires stirring is often too oily for baking, and tends to separate within the cookie dough. No-stir peanut butter has emulsifiers that preserve the oil combined in to the nut butter.
Use parchment paper for fast cleanup
Line your baking sheets and pans with parchment paper to make sure even baking, and to make cleanup a breeze. I preserve and reuse sheets of parchment a number of occasions, to keep away from a lot waste.
Do not combine an excessive amount of
When baking with oat flour particularly, the baked items can develop into robust for those who work the batter or dough too onerous. This fashion, the oats may be dealt with a lot much less when every thing is mixed.
Making gluten free monster cookie dough upfront
You can also make this gluten free monster cookie dough forward of time, so long as you form the balls of cookie dough proper after you make the combination. Because the cookie dough sits, the oils get extra totally absorbed into the flours, and the dough might not maintain collectively as properly. Simply form the cookie dough balls, then cowl the parts and you may bake it hours later.
Refrigerating gluten free monster cookies dough
If you would like to make the monster cookie dough farther upfront, you possibly can refrigerate the formed parts for two to three days. Make sure to cowl them first so they do not dry out, and permit the cookie dough to come back to room temperature earlier than baking.
Freezing gluten free monster cookies dough
For longer storage, strive flash freezing the dough balls on a baking sheet in a single layer. Switch them to a zip-top bag for longer storage. To make sure that the cookies unfold correctly, allow them to come to room temperature earlier than baking.
Find out how to retailer monster cookies
Monster cookies are actually steady and keep recent for days in a sealed glass container at room temperature. Do not retailer them in a plastic container at room temperature, or they will lose their crisp exterior and develop into extra fragile.
Freezing baked monster cookies
You’ll be able to freeze these baked monster cookies in a freezer secure zip-top bag and revel in them proper from the freezer, or warmed up a bit within the microwave or on the counter. Squeeze as a lot air as attainable out of the bag to keep away from freezer burn.
Standard ingredient substitutions
These crisp-outside, chewy inside cookies have a good variety of extra allergens in them. Listed here are my greatest guesses for how you can keep away from them.
Please needless to say this recipe was formulated to work exactly as written. The extra substitutions you make, the extra you’re veering towards a separate recipe solely.
Dairy-free
The one dairy in these cookies is from the unsalted butter and the M&Ms chocolate candies. The M&Ms can simply get replaced with extra chocolate chips, and you may in fact use dairy free chocolate chips.
I have never tried changing the butter, however you need to be capable of use Soften or Miyoko’s Kitchen model vegan butter. I do not usually like Earth Steadiness buttery sticks as a result of they’ve a lot moisture which is able to probably trigger the cookies to unfold an excessive amount of throughout baking.
You too can strive changing the butter with virgin coconut oil. It is the sort that is stable at cool room temperature.
Egg-free
The one entire egg on this recipe ought to be capable of get replaced with 1 “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel).
The egg yolk is within the recipe for moisture, so you possibly can strive changing it with a couple of tablespoon or so of easy applesauce. I am afraid you will simply must experiment!
Peanut butter-free
If you should make this recipe with out gluten free peanut butter, I am certain the same model of almond butter (like Barney Butter) would work nice. I even have a recipe for Nutella monster cookies that’s peanut-free.
Should you want the recipe to be nut-free, you possibly can strive changing the nut butter with Wowbutter, made with toasted soy nuts, which appears good and creamy. You might additionally strive sunflower seed butter, however your cookies might unfold extra, and so they might even flip a innocent inexperienced coloration when combined with baking soda.
Oat-free
In baking, oat flour can usually get replaced with quinoa flakes, and old school oats may be changed with crushed rice or generally coconut flakes/chips. For extra data, see our submit on how you can substitute for oats.
Extra scrumptious mix-ins for gf monster cookies
- For much more peanut taste, strive changing a number of the mix-ins with chopped roasted peanuts or different chopped nuts.
- Swap in white chocolate chips as an alternative of some or all the semi-sweet chocolate chips.
- Add crushed mini gluten free pretzel twists or sticks as an alternative of a number of the chocolate chips or mini M&Ms
FAQs
Monster cookies are principally simply peanut butter cookies or oatmeal cookies with M&M chocolate candies and chocolate chips combined in. They’re referred to as “monster cookies” since they’re just like the Frankenstein’s monster of cookies.
I specify “no-stir”, common creamy peanut butter on this recipe, as I do in most recipes that I write that include peanut butter as an ingredient. All “no-stir” means is that the oil within the jar of peanut butter doesn’t separate considerably from the remainder of the nut butter within the jar.
Most commercially ready peanut butter is no-stir. My favourite model is Skippy, because it’s great-tasting, all the time easy, and all types of Skippy are gluten free. however I additionally generally use Barney Butter—though it tends to be fairly costly. Even Skippy “Pure” peanut butter says on the surface that there is “no must stir.”
Chunky peanut butter would not combine in fairly in addition to easy peanut butter on this recipe, so I would keep away from utilizing it on this recipe. Stick to the creamy easy peanut butter, and exchange a number of the chips or mini M&Ms with some chopped peanuts for a nutty crunch if you would like that.
In case your butter was melted or oily as a result of it was too heat, your cookies might unfold an excessive amount of and are available out flat.
Should you stay within the U.S., most plain types of M&Ms chocolate candies are gluten free. I do perceive that for those who’re in Australia, M&Ms aren’t gluten free. Simply use miniature chocolate chips and even raisins.
No, these cookies cannot be made with almond flour, because it has very totally different qualities from oats. Generally, it really works to switch oat flour with blanched almond flour, however I have never tried that. And, in fact, you will nonetheless want rolled oats or a substitute for oats.
Gluten-Free Monster Cookies Recipe
These gluten free monster cookies, made with oats, peanut butter, and loads of chocolate items, are completely crisp exterior & chewy inside.
Yield: 16 cookies
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Substances
- 1 cup (120 g) oat flour (licensed gluten free if needed) (See Recipe Notes)
- 1 ½ cups (150 g) fast cooking oats or rolled oats, processed barely in a meals processor or blender (licensed gluten free if needed) (See Recipe Notes)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter at room temperature
- ½ cup (128 g) easy, no-stir peanut butter the sort that does not separate within the jar
- 1 (50 g (weighed out of shell)) egg crushed, at room temperature
- 1 (25 g) egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (218 g) packed mild brown sugar
- 5 ounces semi-sweet chocolate chips
- 5 ounces miniature M&Ms chocolate candies (gluten free within the U.S.)
Directions
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Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.
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In a medium-size bowl, place the oat flour, oats, baking soda, and salt, and whisk to mix. Set the bowl apart.
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In a big bowl, place the butter, peanut butter, egg and egg yolk, vanilla, and brown sugar, and blend properly. Add the oat flour combination to the big bowl, and blend till simply mixed.
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Add the chocolate chips and M&Ms candies and blend till the items are evenly distributed all through the dough. The dough might be thick however shouldn't be stiff.
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Utilizing a spring-loaded ice cream scoop or two spoons and scoop the dough into mounds about 2 1/2 tablespoons every onto the ready baking sheet, about 2 inches other than each other.
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Utilizing moist fingers, press every mound down right into a disk about 1/2-inch thick.
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Place the baking sheet within the preheated oven and bake for 12 to 14 minutes, or till the cookies are evenly brown across the edges, set within the middle and the highest of every cookie has taken on a crackled look.
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Permit the cookies to take a seat on the baking sheet for 10 minutes or till set. Serve barely heat or at room temperature.
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These cookies additionally freeze amazingly properly in a sealed freezer-safe container.
Notes
I do not usually purchase oat flour and even quick-cooking oats. For gluten free fast oats, I simply course of old school rolled oats in a meals processor or blender for a number of pulses. You can also make oat flour by grinding rolled oats fairly a bit extra, and that is excellent for a recipe like this. I do purchase oat flour once I want a really finely floor, sifted product.
Diet data.
Diet data is an estimate, per cookie, primarily based on data from a web based calculator. It's supplied as a courtesy and shouldn't be relied upon.
Diet
Serving: 1cookie | Energy: 289kcal | Carbohydrates: 36g | Protein: 5g | Fats: 14g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.1g | Ldl cholesterol: 32mg | Sodium: 140mg | Potassium: 176mg | Fiber: 3g | Sugar: 23g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg
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