Gluten Free Monster Cookies are a tasty combination of peanut butter and oatmeal.  

Throw in some M & M candies and enjoy the variety of flavours and textures in this easy snack or dessert recipe.

This Gluten Free Monster Cookie recipe bakes up 72 cookies when using a 1 tablespoon scoop to measure out the dough.

These crispy cookies travel well and freeze well.

Gluten Free Monster Cookies are a great after school or after outing snack served with a glass of almond milk.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step in making Gluten Free Monster Cookies was to dump some margarine, granulated sugar, brown sugar and peanut butter into a large mixing bowl.

Then I used an electric hand mixer to cream all the ingredients together in the bowl.

Next I added in 2 large eggs and some vanilla extract.

I used the electric hand mixer to incorporate the eggs and vanilla extract before adding in the dry ingredients.

For the dry ingredients I measured in Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, gluten free quick oats, baking powder, baking soda and a bit of salt.

After beating in the dry ingredients with the electric hand mixer until creamy it was time to get the candy ready.

I poured a bag of M & M candies inside a Ziploc bag.  Then I used a rollling pin to coarsely crush the candy pieces.

Once the candy was coarsely crushed I added it to the mixing bowl and folded the pieces in using a large wooden spoon.

Once the cookie dough was ready I lined a cookie sheet with parchment paper.

Then using a one tablespoon scoop I dropped cookie dough balls onto the cookie sheet.

I placed the cookie sheet into a preheated 350F oven for 10 – 12 minutes or until the cookies were turning golden brown around the bottom edge.

After removing the Gluten Free Monster cookies from the oven I allowed them to cool on the baking pan for about 10 minutes before transferring them to a cooling rack.

Loaded with M & M bits these Gluten Free Monster Cookies are sure to delight any littles you may have on hand.

I can confirm that they will be enjoyed by the big people in your house as well!  They do not last very long around here.

These flavourful cookies are a crisp delight that add a colourful pop to any dessert tray.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

A Sampling of Other  Cookie Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Monster Cookies:

• 1 cup margarine
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar
• 1/2 cup peanut butter
• 2 eggs, large
• 1 tsp vanilla extract
• 1 3/4 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 cup gluten free quick oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 200g M & M candies (1 bag)

How to Make Gluten Free Monster Cookies:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Dump the margarine, granulated sugar, brown sugar and peanut butter into a large mixing bowl.
3. Beat with electric hand mixer until well combined and creamy.
4. Add the eggs and vanilla extract. Beat again with electric hand mixer until combined.
5. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, oats, baking powder, baking soda and salt.
6. Blend into dry ingredients using the electric hand mixer again.
7. Coarsley crush the M & M candy in a Ziploc bag using a rolling pin.
8. Pour the crushed candy into the mixing bowl and fold into the cookie dough with a large spoon.
9. Drop the cookie dough, using a one tablespoon scoop or a tablespoon, onto the parchment paper lined cookie sheet.
10. Place the cookie sheet into the preheated 350F oven for 10-12 minutes or until the cookies are just golden brown around the bottom edge.
11. Remove from oven and allow to cool on pan for about 10 minutes before transferring to a cooling rack.
12. Once cooled serve and enjoy!