Gluten free monster cookies are a flourless take on the classic favorite cookie. These easy peanut butter oat cookies feature m&m’s and mini chocolate chips so that there is chocolate in every bite!
Monster cookies are always a hit cookie and typically made with peanut butter, m&m’s and chocolate chips.
We love eating monster cookie energy balls and monster cookie bars too!
These cookies take all those flavors, but instead create a flourless monster cookie made instead with gluten free rolled oats.
My flourless peanut butter oatmeal chocolate chip cookies are still one of my most popular cookies and my gluten free peanut butter cookies are another favorite.
I love peanut butter and oat recipes, like my gluten free cookie bars. Oats are a great way to add texture and chewiness to gluten free desserts.
Flourless Monster Cookies Ingredients
Creamy Peanut Butter: the no stir variety
Vanilla Extract
Eggs
Pure Maple Syrup
Brown Sugar
Gluten Free Rolled Oats: if you are not gluten free, regular rolled oats will be fine. If you are cooking for someone with a gluten intolerance, it is best to buy specifically marked gluten free oats.
Baking Soda
Mini Chocolate Chips: I love using mini chocolate chips for chocolate in every bite.
M&M’s: I used full sized, but mini ones would work too
Salt: just a touch to accent the sweetness of the cookies
Allow the cookies to rest on the pan for 5 minutes, then transfer to a wire cooling rack.
Be careful not to over bake the cookies, as they will continue to cook on the pan.
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Can you freeze monster cookie dough?
Yes! If you wanted to, you could easily freeze the cookie dough to have fresh baked monster cookies on hand for any time the craving strikes.
To freeze cookie dough, roll it into balls and place on wax paper inside an airtight container or ziploc bag.
You can cook frozen cookie dough from frozen, just add a few extra minutes onto cook time.
If you have never tried this, I highly recommend it! I love being able to grab cookie dough straight from my freezer and have homemade fresh baked cookies in minutes.
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These gluten free monster cookies are a family favorite and my kids go crazy for them!
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Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
These gluten free monster cookies are made flourless with gluten free oats. Filled with all the classic monster cookie ingredients, mini chocolate chips, and m&m's!
Ingredients
1 cup creamy no stir peanut butter
2 teaspoons vanilla extract
2 eggs
2 tablespoons pure maple syrup
1 cup gluten free rolled oats
½ cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
½ cup mini chocolate chips
½ cup m&m's
Instructions
Beat together the peanut butter, eggs, maple syrup, brown sugar, and vanilla extract in a large mixing bowl
Add in the gluten free oats, baking soda, and salt and mix until combined
Fold in the mini chocolate chips and m&m’s
Form the batter into cookies on the pan (they won’t rise or change shape much) and top with more m&m’s on top if you want
Bake cookies at 350 degrees for 11-14 minutes, until lightly browned. Allow the monster cookies to rest on the pan 5 minutes, then transfer to a cooling rack
Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.
One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.
You need a binding agent in your gluten-free cookies recipe; otherwise, your cookies will fall apart. Some flour blends may already contain a binding agent, so double-check the list of ingredients. If it doesn't, you can add flaxseeds, xanthan gum, or guar gum.
DO YOU OFFER GLUTEN FREE OPTIONS? We offer a gluten sensitive Chocolate Chunk cookies & cookie cakes. These are available in all stores daily until they sell out.
King Arthur Flour Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour. I've also had good results with Bob's Red Mill Gluten-Free 1:1 Baking Flour. Almond Flour: I like to add a little almond flour along with the gluten-free flour. It gives the cookies richness and helps them to bake up golden brown.
In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
But it's a good idea in warm kitchens, if you're working with browned or warmed butter, or if you're rolling the dough. It reduces stickiness of gluten free doughs and also can enhance the flavor, but again, it's not necessary with gfJules Flour or Cookie Mixes.
In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.
Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.
Grittiness is a common problem with gluten-free baked goods. Some flours, especially brown rice flour, are gritty. Here's a possible solution to try: For Cakes: Place the cake batter in a pan and allow it to sit for 30 minutes. During this time, the flour hydrates and the gritty texture reduces.
If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.
Cookie Monster himself appears to explain to Colbert that he has not abandoned cookies, but rather learned to eat them as part of a balanced diet. Although he had many cookie-related episodes in the '70s and '80s- "Me like the Robert Downey Jr.
Are Monster Energy products gluten-free? Monster Energy products do not have any gluten type ingredients. Can I drink Monster if I am pregnant? Not recommended for children, people sensitive to caffeine, pregnant women or women who are nursing.
The recipe, roughly: Pancake mix, puffed rice, Grape-Nuts and instant coffee, with water in the mixture. The chocolate chips are made using hot glue sticks — essentially colored gobs of glue. The cookies do not have oils, fats or sugars.
A cookie made with just rice flour will be too cakey, while one made with only almond meal with be too dense. To mimic wheat flour, you will need to mix flours of different densities with a bit of tapioca or potato starch to lighten it up; the recipe below is a good place to start.
Right after mixing comes a step you don't always consider with traditional baking: letting your batter rest. Even the best combinations of gluten-free alternative grains and flour blends can yield a gritty texture.
Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product. Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum.
If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.
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