Scrumptious, flourless, and gluten-free monster cookies that have it all! They are made with gluten-free oats, lots of goodies including m&m’s and chocolate chips and have that perfect chewy cookie inside. They will not disappoint!
So , I’ll tell you a little somethin’ ’bout my sweet husband.
So, he likes to stack about 5-8 cookies in a cup and pour milk over it, and eat them with a spoon. Does anyone else binge on cookies like him??? He’s a loco!
For his sake, I should probably only make one batch! But… that’s no fun! Soo, I typically double or triple the recipe (especially since he eats them faster than all of the rest of us can get to them). 😉 They are so good!
My favorite cookies! I had a roommate in college that was a great baker, and I remember that she would always make HUGE monster cookies, that had just about everything in them. And she would share them with us. So yummy! She was the greatest!
I am definitely a cookie girl! It is rare that I pass one up! These are especially colorful and tasty with all of the chocolate in them. Also, my kid’s love anything m&m’s way too much.
During the holidays, my husband’s family at Christmas or Thanksgiving, (depending on who’s year it is for which holiday), they ask each of us our favorite m&m’s, and then everyone gets a bag. Then, we share them all holiday long. I always choose peanut, or almond and Jake chooses peanut butter m&m’s. You could say his side of the family loves m&m’s…AND sugar!!! It is definitely a fun tradition to have!
Delicious cookie dough! So easy to make ahead of time. Let it chill in the refrigerator for a couple of hours while you are out and about, then come back to your dough ready to bake for only 8 minutes. Delicious treat, fun to make with the kids any afternoon, or for your next party (not that much of that is happening right now with Covid!). Or take them to that neighbor you still don’t know!;)
Scoop about a tablespoon of dough on to a silpat or parchment paper lined cookie sheet about 1-2 inches apart. Smash the tops down just a bit to make into a cookie shape rather than a ball shape. These won’t expand much while baking.
Chewy Gluten-Free MONSTER Cookies
Ingredients
- 2 large eggs
- 3/4 cup coconut sugar (can also substitute brown sugar)
- 1/4 cup granulated sugar
- 1 cup natural creamy peanut butter I use smuckers
- 2 teaspoons vanilla extract
- 3/4 cup old fashioned oats use gluten-free oats for GF option
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup Mini M&M's
- 1/2 cup mini semisweet chocolate chips
Instructions
- Place eggs, coconut sugar, granulated sugar, creamy peanut butter, and vanilla extract in a large mixing bowl. Using a spatula or wooden spoon, stir together until combined.
- Add the oats, baking soda and salt and mix well. Then add the chocolate chips and M&M's and mix well until combined. Do not over stir. Dough will be thick and heavy.
- Cover the bowl with plastic wrap and chill dough in the refrigerator for at least 3 hours, or up to 4 days, before baking.
- Preheat oven to 350°F and line a large cookie sheet with silpat mat or parchment paper. Scoop about a tablespoon of dough onto lined cookie sheet. Press down on balls, in the middle, to form more of a cookie shape rather than a ball shape. Cookies will not expand as much as cookies with flour, but place about an inch apart.
- Bake for 8 minutes or until the edges are firm. Cookies will be a tad under baked. Do not overbake.
- While cookies are in the oven, place leftover cookie dough back in the fridge until the previous batch is complete. Repeat until all dough is used up.
- When cookies are done, let cool for about 10 minutes then transfer to a baking rack to cool completely. You can keep these in an airtight container or freezer baggie for about 7 days or freeze up to 6 months.
- Makes about 16-18 cookies.
