This gluten free monster cookie recipe is one of Aimee’s best! She has it written on an index card… it’s been around for a while and she has no idea where she got the recipe… So you might say this is one of a kind.
So much for keeping it a secret family recipe! Sorry Aimee… I’m spilling all the good recipes!
Give this gluten free monster cookie recipe a try and let me know how it works out! You should also give this gluten free cheesecake a try if your sweet tooth still has a craving!
Gluten Free Monster Cookie Pro-Tip
One PROTIP: keep the batter cold. It keeps them from going flat and keeps the center soft and moist. If you can’t fit it all in the oven on one try, put the batter in the refrigerator until you are ready for the next batch!
I’ve experimented with this and it works perfectly. It really does make sense that room temperature batter flattens out more than cold batter. It’s science!
Best Tips on How Long to Bake Cookies
One great resource I’ve found that pertains to all cookies and helps teach the best way to bake them is from Bella Cupcake Couture. Their article, How Long to Bake Cookies, is a comprehensive post on the different considerations you should take when baking cookies.
I never realized it was that complicated, but reading through their post, it really just makes sense! Go check them out on some great baking tips!
Let me know what you think!
Let me know what you enjoyed the most about these cookies! I’d love to hear from you in the comments below or over on Instagram!
Thanks so much for stopping by!
Gluten Free Monster Cookie
These flourless and gluten free Monster Cookies will not disappoint!
- 3 Eggs
- 1.25 Cup Brown Sugar
- 1 Cup Sugar
- 1/2 Tsp Salt
- 1/2 Tsp Vanilla
- 12 Ounces Peanut butter
- 1/2 Cup Butter
- 2 Tsp Baking Soda
- 4.5 Cups Oats
- 1 Cup M&Ms Peanut or Peanut butter
- 1 Cup Chocolate Chips
Blend eggs, brown sugar, sugar, salt, vanilla
Mix in peanut butter, softened butter, M&Ms, and chocolate chips
Finally fold in the oats and baking soda
PRO TIP: Keep the batter cold. this will keep them soft in the middle. Otherwise they may flatten out
Scoop on a baking sheet and put in the oven at 350 degree for 8-10 mins