GLUTEN FREE MONSTER COOKIES
Make and share this Gluten Free Monster Cookies recipe from Food.com.
Provided by makhubbard somewher
Categories Dessert
Time 22m
Yield 9 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl cream peanut butter, butter, sugar, and brown sugar. Add one egg at a time, beating well after each egg. Beat in vanilla. Combine oats and backing soda; gradually add to creamed mixture. Stir in Chocolate chips and M&M's.
- Drop by heaping tablespoons 2 inches apart onto an ungreased baking sheets. Bake at 350 for 12-14 minutes or until edges are browned. Cool and eat.
- This recipe DOES NOT use flour. Reduced fat or generic brands of peanut butter are not recommended.
MOMMA'S FAVORITE MONSTER COOKIES (GLUTEN-FREE)
These are my all-time favorite cookies. I grew up making them with my mom, and now I am making them for my kids. They are great as they can be made gluten-free if you use GF oats, or are tolerant to regular oatmeal.
Provided by Momma Kate
Categories Drop Cookies
Time 15m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cream shortening and sugars together.
- Add eggs, peanut butter and vanilla, mix well.
- Mix in quick oats, baking soda and salt, mix well.
- Stir in M and Ms, chocolate chips and nuts.
- Drop by rounded teaspoonfuls (or by rounded tablespoonfuls for extra large cookies) on ungreased cookie sheet.
- Bake for 13 minutes for softer cookies and 14-15 minutes for crisper cookies.
- Remove to wire rack to cool.
Nutrition Facts : Calories 155.8, Fat 8, SaturatedFat 2.2, Cholesterol 13.6, Sodium 122, Carbohydrate 18.7, Fiber 1.4, Sugar 12.5, Protein 3.8
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- Add 2 cups of oats to bowl of food processor. Process until oats turn to flour. Add processed oats, the remaining 1 1/2 cups of oats, and baking soda to medium bowl; set aside.
- In bowl of stand mixer cream together peanut butter, butter, and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and beat to combine. Add oats mixture and beat on low until fully incorporated. Fold in chocolate chips, peanut butter chips, and M&M’s until evenly distributed. Cover mixing bowl with plastic wrap and chill cookie dough in the refrigerator for 1 hour.
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