Incredibly delicious monster cookies loaded with peanut butter, gluten free oats, chocolate chips, and M&M’s candies. This classic cookie recipe is sure to take you back to your childhood with just one bite. So easy to make and filled with all the good stuff.
(links below are the gluten free & celiac safe products I used in this recipe)
- 1/4 cup ghee
- 3/4 cup natural creamy “drippy” peanut butter
- 1/4 cup + 2 tablespoons granulated sugar
- 3/4 cup packed dark brown sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon molasses
- 1 1/2 cups gluten free old fashioned rolled oats
- 1/2 cup gluten free 1:1 flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup M&M’s candies, plus more for topping cookies
- flaky sea salt
Preheat oven to 350 degrees. Line a baking sheet with a sheet of parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the ghee, peanut butter, and both sugars. Mix on medium speed for about 2 minutes until creamy. Add the eggs, vanilla extract, and molasses. Mix on low speed until well combined.
In a medium bowl, whisk together the gluten free oats, gluten free flour, baking soda, and salt.
With the mixer on low speed, add the flour/oat mixture and mix until just combined. Add the chocolate chips and M&M’s and pulse to combine.
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball with the palm of your hand while still keeping the cookies nice and round. They should be about 1/2 inch thick.
Bake for 10 to 13 minutes or until the cookies are lightly browned around the edges. Remove from the oven and gently place a few extra M&M’s on top of each cookie then sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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