The Best Gluten Free Monster Cookies – Chewy and Thick
These EASY, Chewy, and Thick Gluten-Free Monster Cookies truly are irresistible! These extra-large oatmeal cookies are brimming with chocolaty flavor and come together in 10 minutes. Your kids will love them! No paddle mixer is required.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 Minutes
- Yield: 15 Cookies
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Old Fashioned Gluten-Free Rolled Oats – 3 Cups (For best results, do not use quick-cooking oats) We used Bob’s Mill certified gluten-free old fashioned rolled oats.
Measure for Measure All Purpose Gluten Free Flour or Cup 4 Cup Flour – 3 Cups
Regular M&M’s or Mini M&M’s – 2 Cups
Light Brown Sugar – 1 Cup
White Sugar – 1/4 Cup
Pure Vanilla Extract – 2 Teaspoons
Baking Soda – 1 Teaspoon
Salt – 1/2 Teaspoon
Eggs – 2 Eggs
Unsalted Butter – 14 Tablespoons
Instructions
Preheat the Oven to 350 degrees F.
1. Melt butter in a saucepan and bring it to room temperature. For best results, melt butter slowly so as not to burn it.
2. – Whisk cooled Butter, Eggs, Sugar, and Vanilla in a large mixing bowl until smooth.
3. – Mix Gluten-Free Oats, Gluten-Free Flour, Salt, and Baking Soda in a large bowl.
4. – Combine Wet and Dry ingredients with a wooden spoon until well blended.
5. – Add M&M’s. Combine well. The Monster Cookie Dough will be sticky and thick!
6. Using a 1/4 cup spring-loaded cookie scoop, make 12 cookie dough balls. Place on a cookie sheet lined with parchment paper or a silicon liner. Bake in the middle rack for 15-20 minutes until light golden brown.
Notes
Notes -For best results, do not overbake; they will continue to firm up as they cool. Let cool to room temperature on the baking sheet until moving them to a wire rack. Store in an airtight container for up to 3 days. Freeze for up to 3 months.