Gluten Free Monster Cookies

These monster cookies have everything in them but the kitchen sink, and they are gluten free.

You are going to love these gluten free monster cookies.

Monster Cookies

Sometimes when baking it is really hard to find recipes that are good for gluten free adaptation. These cookies are a lot like the 3-Ingredient Peanut Butter Cookies, but these have more ingredients add. These cookies contain butter, peanut butter, sugar, oatmeal, chocolate chips, and if you like you can also add some M&Ms.

These cookies bake up crispy, and these make a lot. I love to use a cookie scoop when I make cookies so I always have uniform cookies. The last time I made these cookies I got over 8 dozen out of this recipe. So you will have lots of cookies to enjoy, and plenty to share.

You can make these gluten-free monster cookies. They call them Monster cookies because they have everything in them, but the kitchen sink!

These Gluten-Free Monster cookies are simply delicious. They have everything in them but the kitchen sink!

Are you looking for more Gluten Free Cookies? Check these out.
Chewy Gluten Free Chocolate Chip Cookies
20 Gluten Free Cookies

Thanks to DebraG for sharing her cookie recipe.

You are going to love these gluten free monster cookies.

Gluten Free Monster Cookies

Make these gluten-free Monster cookies. 
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Cookie Recipes, Gluten Free, Vegetarian
Servings: 96
Calories: 138kcal

Ingredients

  • 1/2 pound butter
  • 2 cups white sugar
  • 2 cups brown sugar
  • 2 cups peanut butter smooth
  • 6 eggs
  • 2 tablespoons vanilla
  • 4 teaspoons baking soda
  • 9 cups quick cooking oatmeal divided use
  • 2 cups chocolate chips
  • 12 ounces M&Ms

Instructions

  • Mix in order given using mixer. Transfer batter to large container and add the following: 6 more cups quick cooking oatmeal 2 cups Nestle chocolate chips ( I use chocolate and peanut butter chips) 1 medium bag M&M's - these can either be included in the batter or used on top (I mix them into the batter) Mix until well blended. 
  • You should chill the batter for about 1 hour before making the cookies. These cookies can spread out, and it is best to go ahead and chill these to keep them from spreading when the bake. I like to use a 1-ounce cookie scoop to keep the cookies perfectly uniform. Bake at 350 degrees for 10-12 minutes. Freezes well.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 61mg | Fiber: 0g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.5mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

    • Stephanie

      Depending upon the size of your cookies, I typically use a cookie scoop, I believe it is 1 ounce, I would think this would easily do around 100 cookies.

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