Gluten Free Monster Cookies
Delightfully chewy and packed with chocolate, these Gluten Free Monster Cookies are the perfect cozy treat for fall.
Ingredients
Cookie Base
- 1 cup gluten-free rolled oats Make sure they are certified gluten-free.
- ½ cup creamy peanut butter You can substitute with other nut butters.
- ½ cup granulated sugar Can replace with maple syrup for a vegan option.
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg Use a flax egg for a vegan option.
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup chocolate chips Or your favorite mix-ins.
- ½ cup chopped nuts or gluten-free M&Ms Optional for extra flair.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth. Then, add the egg and blend until uniform.
- In a separate bowl, whisk together the gluten-free rolled oats, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients until well-blended.
- Fold in the chocolate chips and any other mix-ins.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack.
Notes
For thicker cookies, refrigerate the dough for 30 minutes before baking. Use quality chocolate for better flavor. Store in an airtight container at room temperature for 3-5 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 2gSodium: 90mgFiber: 1gSugar: 8g
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