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Gluten Free Monster Cookies

These Gluten Free Monster Cookies are a chewy, crunchy treat packed with peanut butter and M&Ms!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Gluten-Free, Peanut Butter
Servings: 12 servings

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)

Instructions

  • Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and become perfectly golden.
  • In a large mixing bowl, combine the creamy peanut butter, large egg, brown sugar, granulated sugar, vanilla extract, and nonfat milk. Use a spatula or a hand mixer to blend these ingredients until smooth and creamy.
  • Sprinkle the baking soda over the mixture and stir well. Then, gradually fold in the gluten-free oats until they are evenly distributed throughout the batter.
  • Gently fold in the M&Ms (or your choice of mix-ins) until they are well incorporated into the dough.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread slightly during baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Gluten Free Monster Cookies with a glass of milk or your favorite beverage!

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • Spatula

Notes

  • For a richer flavor, let the dough rest in the refrigerator for 30 minutes before baking.
  • Experiment with different nut butters, such as almond or cashew butter.
  • If you prefer a denser cookie, reduce the baking time slightly.