Monster Cookies - GF
These Hearty and Chewy Monster Cookies are packed with seed or nut butter, oats, M&M’s and chocolate chips. Easy Monster cookies are customizable for anyone with food allergies, and they’re sure to be a huge hit with family and friends.
Servings 32 cookies
Ingredients
- 1 ½ cups safe-for-you all-purpose flour blend I used Bob’s Red Mill GF
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder aluminum-free
- ½ teaspoon salt pink sea salt
- 1 cup safe-for-you butter at room temperature
- 1 cup brown or coconut sugar or less if mix-ins are sweet
- ¼ cup sugar or less if mix-ins are sweet
- ¼ cup seed or nut butter alternative like sunbutter
- 4-5 tablespoons safe-for-you milk may need more for GF flour
- 1 tablespoon vanilla
- 1 ½ cups add-ins of your choice chocolate candies, chocolate chips, raisins, coconut, pretzels, etc,
Instructions
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper.
- Combine flour, oats, baking powder, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter for about 30 seconds. Add the sugars and beat for another 30-40 seconds until creamy. Then beat in the nut butter until incorporated.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Add the milk and vanilla, and mix until the dough comes together into a big ball.
- Gently fold the M&M’s and other add-ins (except for the candy eyes) into the cookie dough.
- Use a small cookie scoop (1.5 tablespoons) to measure out the dough. Roll each into a ball and place about 2 inches apart on the cookie sheet. Gently flatten the balls lightly with your hand.
- Bake for 10-12 minutes, until barely golden brown around the edges but still soft in the middle.
- If you are adding candy eyes, do so now, right after baking.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
This customizable recipe is designed to be top-8 allergen-free. This refers to eight foods that the FDA identifies as major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
When I use the phrase "safe-for-you" in this recipe, I mean that you should choose the flour, milk and butter that won't cause an allergic reaction when you eat it. Links will lead you to Bob's Red Mill Gluten-Free Flour, Oat Milk and Butter.