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.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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.
Be sure to pin this recipe for later and followBuild Your Bite on Pinterestfor all the latest delicious recipes!
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
Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.
Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.
This is because cold dough is less sticky, and it doesn't spread as easily, too. If you're making a gluten-free cookie recipe that you don't want to spread too much (like crinkle cookies), make sure to chill the dough before baking it.
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.
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
Another reason is that gluten-free flours, such as almond flour or coconut flour, can behave differently than wheat flour in baking. They may absorb more liquid, for example, which can result in dry or crumbly cookies.
Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.
But the truth is, the primary reason bakers chill their dough is to prevent cookies from spreading too much. Chilling firms up the fat (usually butter) in the dough, ensuring that the dough doesn't spread too quickly in the oven.
It might sound scary, but xanthan gum is key for successful gluten-free baking. It helps bind together the ingredients, preventing your cookies from falling to pieces.
Give xanthan gum a try – This is a very common bonding agent in gluten-free baked foods. If your recipes tend to crumble too much then add some xanthan gum to the ingredients and you will get much better elasticity. These tips are amazing for improving the texture and taste of your gluten-free foods.
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
If your oven is baking too hot (shockingly, most ovens don't cook at the accurate temperature!), your cookies will definitely spread! The sugar in the dough may even sneak out the sides of the cookie and form a lacy texture.
Another reason is that gluten-free flours, such as almond flour or coconut flour, can behave differently than wheat flour in baking. They may absorb more liquid, for example, which can result in dry or crumbly cookies.
This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture. The Juvela gluten free White and Fibre Mix have been developed to be as comparable to gluten containing flour as possible.
If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.
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