These flourless gluten-free monster cookies are easy to make and hit the spot when you’re craving an indulgent afternoon snack!
This morning I had a green smoothie for breakfast – like pretty much every other morning.
Then we had chicken and sweet potatoes for lunch.
And then the kids and I made a big batch of gluten-free monster cookies.
It’s called balance.
Too often, we think of being healthy as an extreme.
And while we can go too far in the name of “balance” for sure, and see the 80/20 rule become the 50/50 rule, or the 40/60 rule, or worse, being extreme about what we eat isn’t all that healthy either.
It’s been proven that obtaining from sugar completely isn’t really any better than moderation, and in fact, I think a good case can be made that moderation is healthier long term, because it’s more sustainable – whereas dietary extremism can lead to binging.
But enough about my health/balance obsession – you’re hear for a cookie recipe.
What’s special about these cookies is that they’re a little bit of everything.
Oatmeal, chocolate chips, peanut butter, and M&Ms.
They also happen to be flourless, so if you suffer from a gluten allergy as my husband does, all you have to do is make sure to use certified gluten-free oatmeal.
These gluten-free monster cookies are my favorite to make with the kids because they’re fun and colorful, which make them happy, and they’re easy to measure, so they can do pretty much the whole recipe themselves. Plus, honestly, they’re hard to mess up. So what if they combined the ingredients out of order? No big deal.
The only problem is trying to keep them from eating up all the cookie dough before we have a chance to bake. I mean, that’s what chocolate cookie dough balls are for!
And speaking of cookie dough – this is one of my favorite cookie dough for freezer cooking. I used to freeze them in individual balls on a cookie sheet, then throw them in a ziplock baggie. That made them really easy to take out to make a quick batch of cookies whenever I wanted.
The problem was, it also made it really easy to reach into the freezer and eat a ball of cookie dough whenever I was feeling snackish – which isn’t great for that balance we were talking about earlier.
So these days, I tend to just stuff the cookie dough into a jar, and put it in the back of the freezer.
This way I have to be intentional about getting it out and thawing it before I can use it.
Plus it’s really fast.Print
gluten-free monster cookies Recipe
- 1 16oz. jar peanut butter (crunchy or creamy)
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 2/3 cup granulated (white) sugar
- 3 eggs
- 1 teaspoon vanilla
- 4 1/2 cups gluten-free rolled oats
- 2 Teaspoons baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup M&Ms
- Preheat oven to 350º
- In a large bowl, combine peanut butter, butter, and sugars
- Stir until smooth
- Beat in eggs and vanilla
- Add in rolled oats and baking soda
- Still well
- Mix in chocolate chips and M&Ms
- Drop cookie dough by heaping tablespoons onto an ungreased cookie sheet, leaving room between each cookie for spreading
- Bake for 8-10 minutes until slightly brown around the edges
- Let cool on the tray for a few minutes, then transfer to a cooling rack
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