YIELD: 20 cookies
Preheat oven to 350°. Line two cookie sheets with parchment paper.
In the bowl of a mixer, cream together butter, sugars, peanut butter and eggs until light.
Add baking soda, vanilla extract, and gluten-free oats and mix on low speed until well mixed.
Stir in chocolate chips or M&M's or both.
Use a cookie scoop to scoop rounded balls of dough and place on lined cookie sheets, flatten them a bit.
Bake at 350° for 12-15 minutes or until they don't look gooey in the center. These are better slightly under-cooked than overcooked.
Remove from oven and leave on the cookie sheet for a couple of minutes before moving cookies to wire racks to cool.
The recipe was adapted from the original by mygluten-freekitchen.com.
When making these for the recipe photo shoot, I totally ran out of M&Ms! Tragic, I know. So, I had to go with just plain chocolate chips, they still taste great, just don't have that pop the M&Ms would have added to the pictures. Either way, these are one of my son's favorite cookies. He compares every other cookie to these like they are true north, "Mommy, I like these cookies but they still are not as good as your monsters" or "these are ALMOST better than your monsters, almost". High praise coming from a 7-year-old.
My son is not Celiac and does not have to eat gluten-free, but that is the thing with these monster cookies, as long as you use gluten-free oats, they are flourless and naturally gluten-free. I like to use this recipe as a base and play with the mix-ins, nuts, granola, seeds, dried fruit, chocolates or candies. There are so many combinations to have fun with! Plain, chocolate chip or the whole pantry, whatever you choose, these cookies will cure your sweet tooth.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
Easiest way to reach me is to send me an email at email@example.com. You can also message me on social media. Looking forward to chatting with you!
I'll be dropping in with social media tips that you will be actually interested in, because no one likes getting junk mail, am I right?