This gluten free monster cookies recipe, is great for anyone who enjoys a soft, chewy, cookie. The combination of oats, peanut butter, and chocolate chips is perfectly delicious!
This monster cookies recipe is slightly adapted from a recipe my co-worker, Bob, shared with me. The original recipe makes around 9 dozen cookies so I reduced the quantity of ingredients to end up with about 4 dozen cookies.
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As someone with Celiac disease, I’m always careful when a recipe calls for oats. Although many folks with gluten-intolerance can enjoy regular oats without any problem, I used certified gluten free oats for my version of Bob’s recipe.
Aren’t Oats Naturally Gluten Free?
Pure oats are gluten free, but most packaged oats have the potential of cross-contamination. If the oats are processed in a facility that also processes wheat, barley, and rye, it’s possible the oats are no longer free of gluten. For more information see, The Oat-Conundrum: Are Oats Gluten-Free?
If you’re not a fan of oats, you’ll want to try these Double Chocolate Pecan Chip Cookies, Lemon Cookies with Lemon Glaze, or Healthier Chocolate Chip Cookies with Quinoa and Almond Butter. All of these recipes are easy to make and completely oat free.
This one-bowl recipe is so easy to make, you can have soft and chewy, fresh from the oven, cookies in only 30 minutes.
How to Make this Monster Cookies Recipe
Preheat the oven to 350 degrees. Line baking pans with silicone liners or parchment paper.
Melt ½ cup chocolate chips in a heat proof bowl set over a pan of simmering water. Remove the bowl from the pan and allow melted chocolate to cool slightly. (Note: I used semi-sweet chocolate, but you could easily use milk or dark chocolate chips if you prefer).
Combine all the ingredients, except the oats, melted chocolate, and remaining chocolate chips, in a large mixing bowl. Stir together, with a wooden spoon, until all the ingredients are thoroughly combined (photos 1 & 2).
Add the oats, melted chocolate, and chocolate chips to the mixing bowl. Stir until completely combined (photos 3 & 4).
Using a 1.5-tablespoon cookie scoop, drop the dough, 2 inches apart, on the prepared pans (photo 5). If you don’t have silicone liners, you can use parchment paper. I prefer to use liners because they can be used again versus the parchment paper that is thrown away.
Bake for 12-15 minutes until the edges of the cookies are brown and the centers are set.
Allow cookies to cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Tips for Making Monster Cookies
- Make sure the butter and eggs are at room temperature. It’s much easier to combine the ingredients when everything is at room temperature.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie. When the cookie dough balls are equal in size, they bake more evenly.
- When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
These cookies can be stored in an airtight container for up to 1 week. They can also be frozen, in a freezer safe container, for up to 2 months.
If you’re looking for the perfect, soft and chewy gluten free cookie, give this Monster Cookies Recipe a try. I know you’ll be glad you did!
More Delicious Gluten Free Cookie Recipes to Try
- Toasted Coconut Butterscotch Oatmeal Cookies
- Old-Fashioned Snickerdoodle Cookies
- Gluten Free Peppermint Meltaway Cookies
- Peanut Butter Chocolate Chip Cookies
- Banana Oatmeal Cookie Recipe
Find more tasty recipes in the Recipe Index.
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This gluten free monster cookies recipe, is great for anyone who enjoys a soft, chewy, cookie. The combination of oats, peanut butter, and chocolate chips is perfectly delicious!
- 3 eggs, at room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 1/2 cups creamy peanut butter
- 2 tablespoons vanilla extract
- 2 tablespoons baking soda
- 4 1/2 cups gluten free oats
- 2 cups semi-sweet chocolate chips, divided
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Preheat oven to 350 degrees and line baking pans with silicone liners or parchment paper.
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Melt 1/2 cup (4 ounces) chocolate chips in a heat proof bowl set over a pan of simmering water. Remove bowl from pan and allow to cool slightly.
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In a large mixing bowl, combine eggs, sugars, butter, peanut butter, vanilla, and baking soda.
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Stir in the oats, melted chocolate, and remaining 1 & 1/2 cups chocolate chips.
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Using a 2-tablespoon cookie scoop, drop the dough 2 inches apart on the prepared pans.
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Bake for 12-15 minutes until the edges of the cookies are brown and the centers are set.
-
Allow the cookies to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
- Make sure the butter and eggs are at room temperature. It’s much easier to combine the ingredients when everything is at room temperature.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie. When the cookie dough balls are equal in size, they bake more evenly.
- When making these cookies for someone with Celiac disease, consider using certified gluten free oats to be safe.
Very yummy!
Hi Patty,
Thanks for stopping by and taking time to leave a comment. I’m glad to hear you liked the cookies!