Gluten-Free Monster Cookies
by Jun 27th, 2011 // Desserts, Gluten Free
Gluten-Free Monster Cookies
One of the saddest things about being a celiac gal is giving up your favorite cookies. Pre-diagnosis, my daughter and I used to make these peanut butter, chocolate chip, oatmeal, M&M, monster cookies about once a month. But like pies, cakes, and everything sweet in the world, I thought I’d have to ditch my monster cookie Jones.
Lo and behold! As I was flipping through The Amish Cook’s Baking Book (for nostalgia, I seriously can’t eat much in there anymore), I gazed lovingly at the monster cookie recipe within its sugar crusted pages. Something I hadn’t realized, but was now freaking out about, was there was NO FLOUR in this recipe. Score one for the gluten-free girl! However, before I got too psyched, there was a gluten’ish hurdle in this delicious treat: oats.
These are gluten-free oats from Bob’s Red Mill. One wouldn’t think that oats would fall under the wheat, barley, rye deadly trifecta for a celiac, but it happens. In fact, it happens a lot that oats are either cut with flour, or processed in a facility that processes wheat, and therefore cross-contaminated. So when you’re buying your oats, it MUST have a gluten-free designation, otherwise you’re poisoning the gluten-free well.
I used an electric mixer to beat the butter and sugars — shhh, don’t tell the Amish!
As you can see, I finally found a recipe my two-year-old wants to help out with, as long as he can take some nibbles for himself. Unless his sister beats him to it. Which she does.
Gluten-Free Monster Cookies
adapted from The Amish Cook’s Baking Book
Prep time: 15 mins Cooking Time: 10 mins
Ingredients:
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon corn syrup
2 teaspoons baking soda
1 1/2 cups creamy peanut butter
4 1/2 cups gluten-free rolled oats
2 cups chocolate chips
2 cups plain M&Ms
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, the vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth.
3. Add the oats and mix well, scraping the sides of the bowl. Add the chocolate chips and mix until they are evenly distributed throughout the batter. Then add the M&Ms and mix well.
4. Roll the batter into balls about 1 tablespoon each, and place 2 inches apart onto ungreased baking sheets.
5. Bake until the edges are golden brown, 10 to 12 minutes.
6. Let cool on baking sheets for about 2 minutes before transferring to cooling racks. Cool cookies on a wire rack or a plate and then put into sealed containers. Cookies will stay fresh for up to 5 days.
Makes: 6 dozen cookies
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This is awesome! Love monster cookies as well! I only have a sensitivity to gluten so if I slip up and want real cake or pizza I can, but avoid it as much as possible. Thanks a bunch!
These look awesome! What kind of peanut butter did you use? I keep natural in the pantry, but it doesn’t always work well in cookies. Thanks!
That is too cute….my daughter is 2 and 1/2 and she would do the same thing! In fact, I’d probably only have 4 M&Ms left for my whole recipe lol.
My brother’s baby has food allergies and I get so excited when I find a recipe that will easily work to accommodate his needs.
I am glad you were able to make a favorite treat.
Enjoy,
elena
Julia, I also use a natural peanut butter from Arrowhead Mills. I did notice this time I needed to roll the cookie dough into a ball otherwise it spread out too much. So that probably is the more “oily” natural texture making them spread!
Those must have been so fun to make! – and they looks so colorful for kids. Bet my grandkids would love them!
OM NOMNOMNOM!!
Helpful info. Fortunate me I discovered your web site by accident, and I am shocked why this accident did not happened earlier! I bookmarked it.
I think this a great recipe for picky eaters. I always have to find creative ways to get my boy to eat.
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[…] Gluten Free Monster Cookies ~ Monster cookies are basically a peanut butter- oatmeal cookie with chocolate chips and M&M […]
Wow, this looks delicious! I hope I can make these today, I’m not sure if I have time to today! If I don’t have time today, I’ll defenitly make them in the future for my mom, who is allergic to gluten!
72 COOKIES??? *O* TO. MANY. COOKIES. Oh well, my family will go through it in like a week owo
Good day! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept talking about this. I will forward this article to him. Fairly certain he will have a good read. Thanks for sharing!
Can you leave the peanut butter out? I have 2 grandchildren that have nut allergies. Thank you and Merry Christmas
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Have you tried this with any dairy-free butters or know anyone who has? These look so great. Although it occurs to me that m&m’s are not dairy free…
I just stumbled on to your site and your book from the Love and Lemons blog and I want to cry because your writing just hits home. I would love to travel with a group of celiacs, how badass would that be??? I’ve been gluten free for like 3 years (maybe it’s 4 at this point) and dairy free for one. I can’t wait to buy your book.
Hi this is for Megan who posted that M&M’s are not dairy free. True. But Sixlets are! I’ve substituted them for M&M’s before and they tasted great! Can’t wait to try these cookies! I love love love monster cookies and didn’t have a recipe without flour. Went GF nearly a year ago. My daughter is also Celiac, she’s 15.
[…] Gluten-Free Monster Cookies […]
If you halved this would you use one egg or two? Also I don’t have corn dyruo. Would molasses work?
these cookies were soooo good! the only thing i did differently was to toast the oatmeal in a pan until brown, refrigerated the cookie dough overnight and baked the chilled cookie dough to keep the shape of the cookies. absolutely delicious!!
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