Gluten-Free Monster Cookies

Gluten-free monster cookies are packed with oats, peanut butter, chocolate chips, and M&Ms and baked to perfection. Whether you have dietary restrictions or simply appreciate a tasty cookie, Gluten-Free Monster Cookies are sure to satisfy your cravings and exceed your expectations.

Gluten-Free Monster Cookies
Servings 24 cookies
Author Joshua Snyder
Prep time
10 Min
Cook time
15 Min
Inactive time
1 H & 10 M
Total time
1 H & 35 M

Gluten-Free Monster Cookies

Gluten-free monster cookies are packed with oats, peanut butter, chocolate chips, and M&Ms and baked to perfection. Whether you have dietary restrictions or simply appreciate a tasty cookie, Gluten-Free Monster Cookies are sure to satisfy your cravings and exceed your expectations.

Ingredients

  • 3 cups old-fashioned gluten-free rolled oats
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups creamy peanut butter
  • 1 cup M&M’s, divided
  • 1/2 cup semi-sweet chocolate chips

Instructions

Notes

Make sure to use GF oats and chocolate chips!


Nutrition Facts

Calories

294.19

Fat (grams)

16.76 g

Sat. Fat (grams)

6.42 g

Carbs (grams)

31.6 g

Fiber (grams)

2.35 g

Net carbs

29.22 g

Sugar (grams)

21.66 g

Protein (grams)

6.44 g

Sodium (milligrams)

257.62 mg

Cholesterol (grams)

34.94 mg
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Directions

1. In a medium bowl, combine the oats, cinnamon, baking soda, and salt. Mix well and set aside.

2. In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla until well combined.

3. Stir in the peanut butter.

4. Add the oatmeal mixture to the wet mixture and stir with a wooden spoon or spatula until well combined.

5. Fold in 3/4 cup of the M&Ms and all the chocolate chips. The mixture will be moist, but the oats will absorb some moisture while chilling.

6. Cover the bowl and chill the dough in the refrigerator for at least 1 hour.

7. Preheat the oven to 350 degrees and line baking sheets with parchment paper.

8. Using a cookie scoop or spoon, drop 2 tablespoon-sized mounds of dough onto the prepared baking sheets. Space the cookies equally apart, with 8 cookies per sheet.

9. Bake for 12-15 minutes, until the edges start to brown. The cookies may appear slightly undercooked but will firm up while cooling.

10. Remove from the oven and while the cookies are still slightly warm, press extra M&Ms on top of each cookie.

11. Let the cookies cool on the baking sheet for 10 minutes to help them set.

12. Transfer the cookies to a wire rack to cool completely before storing.