Gluten Free Monster Cookies

Gluten Free Monster Cookies! Thick, chewy and delicious! These are the perfect cookies to enjoy with a tall glass of milk!

I love being a food blogger but there are some things I could do without. The social media, promoting all of your recipes all the time, constantly trying to come up with new recipes, the photography, the video content, watching your social media numbers . . did I mention social media?

When something significant happens in the world, I’m usually the last person to find out. That baffles some of my friends because in their minds, I’m always online, or on social media so I should know this stuff. I am rarely on social media for leisure these days.  . it’s all for work. Promoting my own content, my friends’ content, scheduling content/posts, the list is never ending.

Numbers.

Age, money, your salary, your weight, your height, your bust size, how much something costs, social media numbers, your followers ..  these are all numbers people care about. These are numbers I care about and look at (some more than others). These numbers can also drive you insane.

I made these cookies initially to get rid of some leftover Easter candy that I had been munching on. Put the m&m’s in cookies I thought. .  and give the cookies away, or freeze them.

But these were too good. I ate a few and didn’t give any away.

Next time, I think I need to add some crushed potato chips or Ruffles.

Gluten Free Monster Cookies! Thick and chewy and the perfect cookie to enjoy when you don’t want to think about anything, when you have friends coming over, or when you are hosting your daughter’s girl scout troop meeting or a play date.

Or, simply when you just want a delicious cookie!

Print Recipe

Gluten Free Monster Cookies

Additional fun add in/mix in's: crushed pretzels or potato chips

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

Course: Cookies

Cuisine: American

Keyword: cookies, monster cookies

Servings: 3 dozen

Author: Hip Foodie Mom

Equipment

• stand mixer with flat beater attachment or electric hand mixer

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Ingredients

• 3 large eggs* at room temp
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon vanilla extract
• 1 1/2 cups creamy peanut butter
• 1 stick (8 tablespoons) unsalted butter softened or at room temp**
• 1/2 cup multi-colored chocolate candies or M&M's
• 1/2 cup chocolate chips
• 1/4 cup raisins optional
• 4 1/2 cups gluten free old fashioned rolled oats***

Instructions

• Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
• Using a stand mixer or hand mixer, beat together the eggs and sugars*. Add the salt, baking soda, vanilla extract, creamy peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, (if using) and the gluten free old fashioned rolled oats. Drop tablespoon sized cookie dough balls approximately 2 inches apart onto the prepared baking sheets.
• Bake until the edges are set and golden brown, for about 12 to 14 minutes. The cookies will still look a little soft in the center. Do not over bake.

  Let stand for about 3 to 5 minutes before transferring to wire racks. While the cookies are cooling, or right when you remove them from the oven, you can add more M&M's on top of each cookie if you want! Let the cookies cool completely before enjoying.

  To freeze: freeze the cookie dough balls on a flat surface, like a baking sheet. Once frozen completely; (I usually let them freeze overnight), transfer the frozen cookie dough balls to freezer safe gallon sized zip top bags. Recipe yields about 3 dozen cookies.

  When baking from frozen, bake at 350 for about 15 to 17 minutes. Bake until the edges are set and golden brown. Watch your cookies! Enjoy!

Notes

*Mixing eggs and sugar first, often called the sponge method, generally results in flatter, crispier cookies compared to the traditional "creaming method" (butter + sugar). This technique creates a meringue-like base that leads to a delicate crispness, whereas creaming butter and sugar produces thicker, more cake-like cookies. If you want thicker cookies: cream together the butter and sugar first and then add the eggs, one at a time, mixing after each addition.

**using melted butter generally creates flatter, denser, and chewier cookies with crisper edges because it cannot trap air during mixing, leading to faster spread in the oven. It causes the sugar to dissolve more, creating a toffee-like, glossy texture, whereas softened butter yields fluffier, taller cookies. For this recipe, I use room temp butter not melted butter. 

***Old fashioned oats are naturally gluten-free but are frequently cross-contaminated with wheat, barley, or rye during farming and processing. For a safe gluten-free diet, specifically look for oats labeled "certified gluten-free," which are processed to prevent contamination. Standard, non-certified brands are not considered safe for those with Celiac disease. 

Recipe adapted from the Food Network