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–+ servings

Gluten-free Monster Cookies

5 from 1 vote
Serves: 12 servings
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes

Ingredients

  • 1 cup quick-cooking rolled oats
  • 1/2 cup oat flour
  • 2 large eggs
  • 1/2 cup creamy peanut butter, I used one made from roasted peanuts + salt with no added oil
  • 1/2 cup softened coconut oil, I use a refined coconut oil that has a neutral taste
  • 1/2 cup coconut sugar or dark brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free chocolate chips
  • 1/3 cup chocolate gems or M&M candies

Directions

  1. Preheat your oven to 350 F
  2. In a medium sized bowl, whisk together your eggs, coconut oil, coconut sugar, vanilla and peanut butter until smooth.
  3. Pour in your oats, oat flour, baking soda and salt and stir with a spatula until a dough forms.
  4. Fold in your chocolate chips and candies, and mix well.
  5. Layer a sheet pan with parchment paper. For thicker cookies, portion out 4 tbsp of dough about 1" apart. I used my 2 tbsp cookie scooper and scooped the dough out twice. You can lightly flatten the tops just to even them out. For smaller cookies, you can scoop out 2 tbsp worth of dough. I like to roll the scooped out dough between my palms to create a smoother ball shape.
  6. Bake the cookies for 10-12 minutes. Remove the tray from the oven and tap it lightly on the counter twice to flatten.
  7. Let them cool for at least 15 minutes.
  8. Keep stored in a cool place for up to 1 week, or freeze for up to 3 months.