Monster Cookies (Gluten-Free with Oats and Processed Peanut Butter)

These flourless monster cookies bake up thick, chewy, and sturdy without relying on gluten or flour. Oats provide body, while processed peanut butter creates a dough that bakes evenly instead of spreading thin.

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Why This Recipe Works

Processed peanut butter acts as both fat and structure, replacing what flour would normally provide.

Gluten-free rolled oats absorb moisture gradually, creating chew and stability instead of crumble.

Eggs bind the dough and add lift in a flourless system. A short chill firms the dough and limits excess spread during baking.

Ingredients & Substitutions

Gluten-free rolled oats: Serve as the flour replacement. Rolled oats give a heartier chew and slightly more spread. Quick oats absorb faster and produce a tighter, softer cookie.

Creamy processed peanut butter: Is essential. Its stabilized fat prevents oil separation and helps the cookies bake thick and cohesive. This structure cannot be replicated without peanut butter.

Brown sugar and granulated sugar: Work together. Brown sugar keeps the centers soft, while white sugar helps the cookies set around the edges.

Eggs: Provide structure and moisture in the absence of flour.

Baking soda: Supplies lift to counter the density of oats and peanut butter.

Salt: Balances sweetness and sharpens flavor.

Vanilla extract: Supports the peanut butter and chocolate.

Chocolate chips: Melt into the dough for richness. For dairy-free needs, use dairy-free chocolate chips and dairy-free candy-coated chocolate in place of standard M&M’s.

M&M’s: Add crunch and visual contrast. Nut-free versions are not recommended for this recipe, as peanut butter is the primary structural ingredient.

Essential Equipment

• A light-colored baking sheet promotes even baking without dark bottoms.
• Parchment paper ensures clean release and controlled spread.
• A medium cookie scoop keeps size and bake time consistent.

How to Make Monster Cookies (GF – Oats & Processed PB)

Mixing the Dough

1. Combine the oats, baking soda, and salt first.
2. In a separate bowl, mix the sugars, eggs, vanilla, and peanut butter until smooth and thick.
3. Fold the dry ingredients into the wet mixture until evenly combined, then fold in the chocolate chips and M&M’s. The dough will be sticky and dense.

Chilling for Structure

1. Cover and refrigerate the dough for 30 minutes.
2. This allows the oats to hydrate and the peanut butter to firm, helping the cookies bake thick instead of flattening.

Baking & Doneness Cues

1. Scoop heaping portions onto lined baking sheets, spacing them apart.
2. Bake until the edges look set and lightly golden while the centers still appear soft and slightly underdone.

Cooling for Set Centers

1. Let the cookies cool briefly on the baking sheet before transferring to a rack.
2. This resting time finishes the internal set without drying them out.

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Expert Tips

• Edges should feel firm when gently touched, while the center remains soft.
• If the bottoms brown too quickly, switch to a lighter baking sheet.
• Avoid baking until the centers look fully done. They continue setting as they cool.

Troubleshooting

Crumbly dough:
This usually means the oats haven’t absorbed enough moisture. Let the mixed dough rest for 10–15 minutes, or chill slightly longer, before scooping.

Storage & Freezing

To Store:
Store baked cookies in an airtight container at room temperature for up to 5 days.

To Freeze Baked:
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

FAQ

1. Are oats really gluten-free?
   Oats are naturally gluten-free but must be certified to avoid cross-contact during processing.
2. Why does this recipe require processed peanut butter?
   Its stabilized fat creates structure and prevents greasy or crumbly cookies.
3. Why did my cookies spread too much?
   Warm dough or insufficient chilling allows the peanut butter to melt too quickly.
4. How do I keep the centers chewy?
   Remove the cookies when the edges are set and the centers still look soft.

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Monster Cookies (Gluten-Free with Oats and Processed Peanut Butter)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

18

cookies

Prep time

15

minutes

Cooking time

14

minutes

Calories

295

kcal

Total time

59

minutes

Thick, chewy gluten-free monster cookies made with oats and processed peanut butter. No flour, controlled spread, soft centers, and crisp edges with chocolate chips and M&M’s.

Ingredients

• 1 1/2 cups rolled oats, certified gluten-free (128g)

• 1 teaspoon baking soda (5g)

• 1/4 teaspoon salt (1g)

• 2/3 cup light brown sugar, packed (133g)

• 1/3 cup granulated sugar (67g)

• 2 large eggs (100g)

• 1 teaspoon vanilla extract (5g)

• 1 cup creamy processed peanut butter (250g)

• 1/2 cup chocolate chips (85g)

• 1/2 cup plain M&M’s (105g)

Directions

• In a bowl, mix oats, baking soda, and salt.
• In a separate bowl, mix sugars, eggs, vanilla, and peanut butter until smooth.
• Fold dry ingredients into wet ingredients until combined.
• Fold in chocolate chips and M&M’s.
• Chill dough for 30 minutes.
• Preheat oven to 350°F (177°C) and line baking sheets with parchment.
• Scoop heaping portions onto sheets, spacing 3 inches apart.
• Bake 12–15 minutes until edges are set and centers are soft.
• Cool briefly on the pan, then transfer to a rack.

Notes

• Centers should look slightly underbaked when removed.
  Store at room temperature up to 5 days or freeze up to 3 months.
• INTERNATIONAL SUBSTITUTIONS
  US creamy processed peanut butter = UK/AUS smooth peanut butter (no-stir, not natural)