Gluten Free Monster Cookies

I was going to say these don’t taste gluten-free but then I stopped and thought, what does that even mean?

These Gluten Free Monster Cookies just taste like peanut butter monster cookies. The end.

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Kidding. That wasn’t the end. You didn’t really think it would be, did you? #Italktoomuch #allthetime

{Really, I do. You should see the look on my husband’s face when I try and have another conversation about Annie with him. Or about blogging. The eyes glaze over. Kind of like when he talks to me about football.}

So I made you gluten free cookies today. Are you happy? I hope so. But really? They’re just cookies. Nothing to be scared of. They don’t even have any weird secret ingredients.

You see, before Christmas, a flyer came home from the room mom at school. Jordan’s teacher filled out a “what I like” form so we could get her gifts she liked. All was fine and dandy until I got to the bottom of the paper:

“I try to eat gluten free” it said.

Is there a worse sentence for a dessert, gluten-loving blogger? All thoughts of brownies and cookies and every single treat I was going to make flew out of my head. What would I give her teacher???????

Then I decided to make gluten free monster cookies. Because, peanut butter, obviously. It was a good decision.

I’ve never made monster cookies before, but Ashton has…in several forms. From scouring through her posts it turns out that monster cookies are pretty much peanut butter cookies with oats, M&Ms, and sometimes raisins. That’s when inspiration hit.

This peanut butter cookie is naturally gluten free, at it’s base. So is this one. It’s all the same recipe, the easy one: peanut butter, sugar, and an egg. I use brown sugar and granulated sugar, and I add some baking soda, and the cookies are fabulous. No flour = good peanut butter cookie.

So then, to round out the monster part of the program, we needed oats. And before you get all “but oatmeal isn’t gluten free!!!” on me, some brands are. Bob’s Red Mill has a brand of it that are rolled oats, and Chex has a brand that is quick oats. I used the Chex brand. If you’re using old fashioned oats, I suggest you give them a whirl for a few seconds in a blender or food processor to turn them into quick oats.

Because you’re adding some extra dryness to the peanut butter cookie recipe, you need to add a little more moistener. I used some nonfat milk. I checked, and it was gluten free. I only added M&Ms to these cookies, but you could be a rebel and add raisins if you like that sort of thing.

*shudder*

See? Making gluten-free isn’t that hard…when you leave the flour out all together, that is. 😉

Enjoy!

Gluten Free Monster Cookies

4 from 1 vote

These monster cookies are made with no flour and gluten-free oats so they are a good cookie for everyone!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Yield 8 servings

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Ingredients

 

• ▢ 1 cup creamy peanut butter I use Skippy
• ▢ 1 large egg
• ▢ 1/2 cup packed brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon nonfat milk
• ▢ 1/2 cup gluten-free oats or substitute regular quick cooking oats
• ▢ 1/2 cup M&Ms or a combination of M&Ms and raisins

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Instructions

• Preheat oven to 350°F. Line a cookie sheet with a silpat baking mat or parchment paper
• Sitr peanut butter, egg, and sugars together until smooth. Stir in vanilla, baking soda, milk, and oats. Stir in M&Ms and/or raisins.
• Scoop 2 tablespoon cookie dough balls onto prepared cookie sheet. Use a lightly dampened fork to flatten slightly in a criss cross pattern. (These cookies will not spread much.)
• Bake for 8-11 minutes, until they no longer look glossy and are slightly browned on the bottoms. Cool before storing in an airtight container for up to 4 days. Note: these cookies are more crumbly than regular cookies, so be careful when stacking or transporting.

Recipe Nutrition

Calories: 386kcal | Carbohydrates: 46g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 228mg | Potassium: 228mg | Fiber: 2g | Sugar: 37g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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