Monster Cookies (Gluten-Free!)

Monster Cookies (Gluten Free!)

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeMagicMoments #CollectiveBias

Holiday cookie baking has begun! Start your engines, ladies and gents. It’s going to be a great season!

With everybody baking out the wazoo this time of year, it can be hard for our gluten-free eating friends to join in the fun. Honestly, so many of the gluten-free cookie options out there are both overpriced and dry as sawdust. It’s something about the flour replacement that doesn’t quite ring true.

But worry not! These cookies have passed the ultimate test, i.e., Kenny ate them. And liked them. If you don’t know how special that is, keep reading. But I’ll tell you one thing for sure: these cookies are packed with oats, peanut butter, and chocolate for the perfect snacktime pick-me-up.

Monster Cookies (Gluten Free!)

So, here’s the thing about Kenny: he is not a happy gluten-free camper. His Crohn’s Disease means he’s not allergic to gluten, but he feels better if he stays away from it. What does that mean? The boy cheats. A lot.

I try to provide incentives for him to stay on the straight and narrow by developing some tried-and-true GF recipes. I’ve got brownies and cake down pat, not to mention oatmeal cookies. I used my oatmeal cookie dough as a base for these monster cookies, adding peanut butter for more kick. I promise you this: you will never miss the flour. There’s no weird dryness or textural question marks. These cookies are just good.

Monster Cookies (Gluten Free!)

Too much of a good thing can also backfire. I love baking cookies, but as a baking blogger, my house is always a goldmine of dessert. That’s where the freezer comes in super handy, and anytime it’s possible, I use it. The best part about cookie dough is that you can roll it up into a parchment paper log, stick the log in a freezer bag, freeze the whole thing, and pull it out when you need it. Sometimes I slice off a couple of cookies, and sometimes the whole log. Either way, this recipe will get you two good-sized logs.

Monster Cookies (Gluten Free!)

Back in the day, I used to wrap my cookie dough in aluminum foil. It never worked out well for me. The dough would stick to the log and I’d wind up with shreds of foil everywhere when I tried to unwrap it and bake. For many years now, I’ve been a parchment paper convert, and these Reynolds cookie baking sheets make the process even easier. Having pre-cut sheets means I don’t pull waaaaay too much paper off the roll and wind up wasting a ton. Plus, the sheets aren’t just for wrapping up dough in the freezer. They are tested to safely withstand oven temperatures up to 420°F and  they fit into cookie sheets beautifully to provide a perfect base for cookies to bake up evenly and slide off the sheets when done.

Monster Cookies (Gluten Free!)

I can get these parchment sheets at Target, a.k.a. Mecca. If I told you how much time our family spends at Target, I would have to leave the country out of embarrassment. I buy everything there. Everything. Case in point: while I was picking up cookie-baking ingredients, I also bought yet another pair of fuzzy slippers. You should have seen the raised eyebrow Kenny gave me. Suffice it to say, I have a lot of fuzzy slippers in my life because you can never have too many. It’s really hard to get out of Target once you’re in without buying loot, especially if you have little assistants shopping with you.

Monster Cookies (Gluten-Free!)

While these cookies are for Kenny, don’t think for a minute that I didn’t help him eat plenty, along with the kids. The trick to GF baking is to make sure that the kids (who eat lots of gluten on their own) don’t feel deprived. I think we can consider that crisis averted. These cookies are definitely addictive, and I played a little bit with the traditional monster cookie construct. For instance, I took out the raisins. Can we all agree on that decision? And while these have peanut butter in them, it’s not overwhelming. The subtlety is definitely a bonus! You don’t have to include the M & Ms, but for me, it’s a must. You decide!

Monster Cookies (Gluten-Free!)

This holiday season, think about all the different ways you can cookie. Yep, that’s a verb. The holidays are creeping up on us, and the best we can do is think ahead and freeze as much as possible before everyone descends to eat all the dessert in sight. Whether you’re dealing with special dietary needs or just picky eaters, it’s so important to be able to plan ahead and get that dough made and frozen before the hoopla begins. Think about how you can get ahead of the game! And some ideas from the pros at Reynolds won’t hurt, either. Happy baking!

 

Monster Cookies (Gluten-Free!)

Ingredients

1/2 cup unsalted butter, softened
1/4 cup creamy peanut butter
1 cup firmly packed brown sugar
1 egg
1 and 1/2 cup rolled oats
1 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup M & Ms (optional)

Instructions

  1. In a bowl, combine the oats, oat flour, baking soda and salt. Set aside.
  2. Cream the butter, peanut butter and sugar until light and fluffy. Add the egg and mix again. Gradually add the oat mixture, beating each time until the dry ingredients are fully incorporated. If you're going for the flair, stir in the M & Ms.
  3. If you're baking the same day, cover the bowl loosely and chill the cookie dough for 30 minutes to an hour. If you'd rather freeze it for a make-ahead option, divide the dough in half. Using two separate Reynolds cookie baking sheets, shape each dough portion into an oblong cylinder. Use the parchment paper to roll up the dough into a log. Place the dough logs in the freezer.
  4. When you're ready to bake, preheat the oven to 350 degrees. Line two cookie sheets with Reynolds cookie baking sheets.
  5. Scoop the dough into 1 and 1/2-inch balls (or slice them if frozen in about 1-inch discs) and place them on the cookie sheet about 2 inches apart. Bake for 10-12 minutes until the edges are beginning to crisp and the middle is mostly set. Do not overbake.
  6. Allow the cookies to cool and then remove with a spatula. Eat or store in an airtight container for up to one week. Don’t worry. They won’t last that long!
http://justaboutbaked.com/monster-cookies-gluten-free/

 

 

Mir

I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 32 Comments

  1. Kate @ Framed Cooks

    I hadn’t heard of the baking sheets – they are now on my grocery list! And these cookies – they look monstrously delicious! Happy Monday, Mir. 🙂
    Kate @ Framed Cooks recently posted…Swirled Shrimp and GritsMy Profile

    1. Mir

      Thanks, Kate! You, too. And as for the baking sheets, they’re so convenient! I love no cleanup.

  2. Erin @ Miss Scrambled Egg

    Mir – It’s so great that you’re able to make treats for Kenny that he can enjoy. Some gluten-free recipes lack the proper consistency; luckily, these cookies look perfect. I hope that your holiday season is filled with joy and happiness.
    Erin @ Miss Scrambled Egg recently posted…Buzz Worthy CocktailMy Profile

    1. Mir

      So many of them are just not right. These, I can say, are. You too, Erin!

  3. Gayle @ Pumpkin 'N Spice

    Monster cookies are one of my favorites! I’ve never made them before, but I do love eating them. And a gluten free version sounds fantastic, too!
    Gayle @ Pumpkin ‘N Spice recently posted…Pumpkin Nutella MuffinsMy Profile

    1. Mir

      Try these, Gayle! You won’t miss the gluten, I promise!

  4. Cakespy

    I’m against rushing the season in every regard…EXCEPT THE BAKING. These look like a fantastic addition to a holiday spread, and inclusive too because there’s always someone who is GF now!
    Cakespy recently posted…Holi-Baking With Friends: Pecan Pie Bars with an Oatmeal Chocolate Chip Cookie CrustMy Profile

    1. Mir

      Could not agree more, Jessie. Because then once the season’s over, it’s just COLD.

  5. Alice @ Hip Foodie Mom

    Hooray for holiday cookie baking!!!!! I personally love GF cookies. . the GF flours out there now are so good. . sometimes you can’t even notice! I’m glad these are Kenny approved!!! they look delicious!!!!!
    Alice @ Hip Foodie Mom recently posted…Seafood PaellaMy Profile

    1. Mir

      That’s why I love oat flour. It’s naturally GF and not some weird blend. And in oatmeal cookies, it’s just a natural choice!

  6. Cheyanne @ No Spoon Necessary

    Giiiirl I agree, one can never have too many fuzzy slippers! I am rocking a pair right now! 🙂 What I would also like to rock- These cookies in my belleh! I’m not gluten intolerant (I don’t think?), but whenever I eat anything with gluten my tummy gets seriously pissed off, so I try to stay away from it. I have been scared to death to try baking gluten free though. However, I have YOU to test and develop recipes for me! Woot! Can’t wait to make these monster cookies! LOVE that you used your oatmeal base and added peanut butter! These sound all around winning and seriously delish! Pinned! P.S Reynold’s folk know their stuff – love their products. Cheers doll! <3

    1. Mir

      Do what Kenny does and just do lower gluten. It helps him a lot! And my GF recipes are the ones that have passed muster with him, so try it!

  7. mira

    These cookies look amazing and I love that they are gluten-free! Love shopping at Target!
    mira recently posted…Cranberry Pomegranate Pound Cake With Orange Cream Cheese GlazeMy Profile

    1. Mir

      Me too, Mira. They have the best stuff!

  8. Dorothy @ Crazy for Crust

    Such a great recipe!! My daughter’s teacher is GF, so I’ll have to make her some cookies! Love using oat flour instead of regular.
    Dorothy @ Crazy for Crust recently posted…Easy Caramel Pecan RollsMy Profile

    1. Mir

      She’ll love these, Dorothy! Besides, teachers love getting baked goods. So she’ll be doubly grateful you did GF just for her!

  9. Manali @ CookWithManali

    yay for holiday baking!! so much fun! love these cookies Mir and Target is awesome!
    Manali @ CookWithManali recently posted…One Pot Vegetarian Pizza Pasta BakeMy Profile

    1. Mir

      Yes, it totally is. I do all my best shopping there!

  10. Medha @ Whisk & Shout

    These look so delicious! Love that they’re gluten free as well- just posted a recipe using oat flour to make cookies GF- it works amazingly, doesn’t it? Pinning!
    Medha @ Whisk & Shout recently posted…Cranberry Walnut Oatmeal Cookies {Vegan +GF!}My Profile

    1. Mir

      It’s a natural choice for oatmeal cookies. Great minds think alike, Medha!

  11. Michele @ Two Raspberries

    monster cookies are the BEST! I’ll eat like 5 of these please! 😉 totally delish girl!

    1. Mir

      They’re all yours, Michele! Except my daughter mainlined them. 🙂

  12. annie@ciaochowbambina.com

    Oh my…now I’m excited! Let’s hear it for holiday baking! These cookies are fun and festive and a perfect complement to my afternoon cup of tea! Thanks, dear!
    annie@ciaochowbambina.com recently posted…Roasted Beetroot with Feta and Balsamic VinegarMy Profile

    1. Mir

      I love cookies with my afternoon tea! Yay!

  13. Amanda

    How great that these are gluten free! They look so great!
    Amanda recently posted…Espresso SyrupMy Profile

    1. Mir

      Thanks, Amanda! They taste like gluten!

  14. Jocelyn (Grandbaby cakes)

    Gotta love Reynolds! This looks fantastic!
    Jocelyn (Grandbaby cakes) recently posted…Coke Braised Short RibsMy Profile

    1. Mir

      Thanks, Jocelyn! I do love their products.

  15. Rachelle @ Beer Girl Cooks

    You absolutely cannot have too many fuzzy slippers! Peanut butter and M&Ms instead of raisins? Count me in because that was the best decision ever!
    Rachelle @ Beer Girl Cooks recently posted…Bacon and Gorgonzola Brussels SproutsMy Profile

    1. Mir

      Thanks, Rachelle! I’m glad you backed me up on this one. 🙂

  16. Michele @ Alwayzbakin

    These sound wonderful Mir! Nice that you’ve found something for your husband. I wish I could reach in and grab one. I have yet to make anything gluten-free, because I haven’t had the need to, but these look fabulous!
    Michele @ Alwayzbakin recently posted…A Day in My Life and My Ideal Day OffMy Profile

    1. Mir

      You can always use regular flour, Michele. Whatever works!

Leave a Reply to Erin @ Miss Scrambled Egg Cancel comment reply

Your email address will not be published. Required fields are marked *

CommentLuv badge