These gluten free monster cookies, made with oats, peanut butter, and loads of chocolate items, are completely crisp exterior & chewy inside.
This straightforward 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 permits you to 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 isn’t any all goal 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 mixture creates a chewy cookie that is actually secure (nice for transport in a care bundle!) and crispy on the skin.
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 elements
- Gluten free fast oats – Since these are gluten free monster cookies, you should definitely use gluten free oats. You may 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 clean, sifted oat flour. Relatively 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 must be at “room temperature,” which suggests you could go away a fingerprint in it, however your finger would not come away greasy
- Gluten free peanut butter – I like baking with no-stir clean peanut butter, because it combines so properly with different elements, very like room temperature butter does. I normally purchase Skippy model.
- Eggs – We use 1 entire egg for elevate and as a binder, and 1 egg yolk, which helps soften the cookies’ texture (peanut butter tends to make baked items crunchy)
- Mild brown sugar – Mild 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 choose semi-sweet chocolate chips, and miniature M&Ms for added texture and taste.
The best way to make gluten free monster cookies
Combine dry elements, then moist
- First, combine the dry elements (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 elements.
Mix moist and dry elements, and portion the cookie dough
- Combine the dry elements 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 aside from 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 prime.
- Enable the cookies to set on the baking sheet for a couple of minutes earlier than shifting them, or they will disintegrate. After cooling, the cookies are very secure.
Recipe suggestions & methods
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 very best they are often.
Use a mix of oats and oat flour
Baking with oats (which substitute for oats, in the event you’re unable or unwilling to eat them!) might be difficult. Quaint rolled oats, that are one of many least processed types of oats, are comparatively thick.
One option to make a secure 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. Relatively than shopping for gluten free fast oats, I normally 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. When you’ve got hassle getting the cookie dough out of the scooper, rinse it with heat water in between scoops.
Use no-stir peanut butter for higher outcomes
Actually all pure peanut butter that requires stirring is normally too oily for baking, and tends to separate within the cookie dough. No-stir peanut butter has emulsifiers that maintain the oil blended 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 maintain 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 in the event you work the batter or dough too laborious. This manner, the oats might be dealt with a lot much less when the whole lot 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 absolutely 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 may refrigerate the formed parts for two to three days. You should definitely 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.
The best way to retailer monster cookies
Monster cookies are actually secure and keep contemporary 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 may freeze these baked monster cookies in a freezer protected zip-top bag and luxuriate in them proper from the freezer, or warmed up a bit within the microwave or on the counter. Squeeze as a lot air as doable out of the bag to keep away from freezer burn.
Widespread ingredient substitutions
These crisp-outside, chewy inside cookies have a good variety of further allergens in them. Listed here are my greatest guesses for tips on how to keep away from them.
Please remember the fact that this recipe was formulated to work exactly as written. The extra substitutions you make, the extra you might be veering towards a separate recipe totally.
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 not tried changing the butter, however it’s best to be capable to 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 can seemingly trigger the cookies to unfold an excessive amount of throughout baking.
You can even 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 to get replaced with 1 “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, blended and allowed to gel).
The egg yolk is within the recipe for moisture, so you may strive changing it with a couple of tablespoon or so of clean applesauce. I am afraid you will simply should experiment!
Peanut butter-free
If you must make this recipe with out gluten free peanut butter, I am certain an identical model of almond butter (like Barney Butter) would work nice. I even have a recipe for Nutella monster cookies that’s peanut-free.
For those who want the recipe to be nut-free, you may strive changing the nut butter with Wowbutter, made with toasted soy nuts, which appears good and creamy. You may additionally strive sunflower seed butter, however your cookies might unfold extra, they usually might even flip a innocent inexperienced coloration when blended with baking soda.
Oat-free
In baking, oat flour can typically get replaced with quinoa flakes, and old school oats might be changed with overwhelmed rice or generally coconut flakes/chips. For extra data, see our publish on tips on how to 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 blended in. They’re known 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, at all times clean, and all kinds 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 skin that there is “no have to stir.”
Chunky peanut butter would not combine in fairly in addition to clean peanut butter on this recipe, so I might keep away from utilizing it on this recipe. Stick to the creamy clean peanut butter, and change 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.
For those who reside within the U.S., most plain kinds of M&Ms chocolate candies are gluten free. I do perceive that in the event you’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 completely different qualities from oats. Typically, it really works to exchange oat flour with blanched almond flour, however I have not 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
Forestall your display screen from going darkish
Elements
- 1 cup (120 g) oat flour (licensed gluten free if vital) (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 vital) (See Recipe Notes)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter at room temperature
- ½ cup (128 g) clean, no-stir peanut butter the type that does not separate within the jar
- 1 (50 g (weighed out of shell)) egg overwhelmed, 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
-
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.
-
In a medium-size bowl, place the oat flour, oats, baking soda, and salt, and whisk to mix. Set the bowl apart.
-
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.
-
Add the chocolate chips and M&Ms candies and blend till the items are evenly distributed all through the dough. The dough shall be thick however shouldn’t be stiff.
-
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 aside from each other.
-
Utilizing moist fingers, press every mound down right into a disk about 1/2-inch thick.
-
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 heart and the highest of every cookie has taken on a crackled look.
-
Enable the cookies to sit down on the baking sheet for 10 minutes or till set. Serve barely heat or at room temperature.
-
These cookies additionally freeze amazingly properly in a sealed freezer-safe container.
Notes
I do not typically 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 good for a recipe like this. I do purchase oat flour after I want a really finely floor, sifted product.
Vitamin data.
Vitamin data is an estimate, per cookie, primarily based on data from a web-based calculator. It’s offered as a courtesy and shouldn’t be relied upon.
Vitamin
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
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
Forestall your display screen from going darkish
Elements
- 1 cup (120 g) oat flour (licensed gluten free if vital) (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 vital) (See Recipe Notes)
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter at room temperature
- ½ cup (128 g) clean, no-stir peanut butter the type that does not separate within the jar
- 1 (50 g (weighed out of shell)) egg overwhelmed, 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
-
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it apart.
-
In a medium-size bowl, place the oat flour, oats, baking soda, and salt, and whisk to mix. Set the bowl apart.
-
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.
-
Add the chocolate chips and M&Ms candies and blend till the items are evenly distributed all through the dough. The dough shall be thick however shouldn’t be stiff.
-
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 aside from each other.
-
Utilizing moist fingers, press every mound down right into a disk about 1/2-inch thick.
-
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 heart and the highest of every cookie has taken on a crackled look.
-
Enable the cookies to sit down on the baking sheet for 10 minutes or till set. Serve barely heat or at room temperature.
-
These cookies additionally freeze amazingly properly in a sealed freezer-safe container.
Notes
I do not typically 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 good for a recipe like this. I do purchase oat flour after I want a really finely floor, sifted product.
Vitamin data.
Vitamin data is an estimate, per cookie, primarily based on data from a web-based calculator. It’s offered as a courtesy and shouldn’t be relied upon.
Vitamin
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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Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
