Gluten Free Monster Cookies

Gluten-free Monster Cookies | The Baking Beauties

A Celiac friend of mine was in the hospital a while ago, and knowing that the food she was going to be getting there wasn’t going to be the greatest, I decided to bake her some cookies. Well, for her, for me, and for my husband, who has declared these gluten free Monster Cookies  “VERY good cookies”. :)

As long as you can tolerate the gluten-free oats, you can add these cookies to your rotation, they have no flour in them, just rolled oats (and lots of other very yummy things too).

If you’re not sure where to get your GF oats, I ordered mine from a company called Only Oats out of Regina, SK. If you haven’t wanted to order the oats because of the extra cost of the gluten-free ones, don’t let that stop you. Once you add the oats to your cupboard, the number of things you can make increases greatly, and oats are really good for you, even if it is as a cooked cereal for breakfast (or supper at our house occasionally). :)

Gluten Free Monster Cookies
Author: 
 
Ingredients
  • 3 large eggs
  • 1/2 cup margarine or butter, softened
  • 1 1/2 cups brown sugar, packed
  • 1 cup white sugar (or less)
  • 1 teaspoon white corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 1/2 to 3/4 cup M&M's (plain ones are gluten-free)
  • 1/2 to 3/4 cup chocolate chips
  • 4 1/2 cups gluten-free certified quick cook oats
Instructions
  1. Mix in order given. Drop by tablespoonful onto pan and bake at 350 degrees F for 10-12 minutes.

 

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14 Responses to Gluten Free Monster Cookies

  1. betty r February 27, 2009 at 1:15 pm #

    I love monster cookies Jeanine..I like them chockful of all those smarties, choc chips and nuts!

  2. Sophie February 27, 2009 at 9:50 pm #

    These sound really yummy! I’ve yet to get ahold of gf oatmeal, it’s so expensive here!

    So these were made without flour?! That’s good news for me! Oh how exhausting it can be to mix all those flours when baking gf :P.

  3. Jeanine February 27, 2009 at 9:57 pm #

    Betty, I never added any nuts! I bet that’d be great in these…next time. ;)

    Sophie, no flour is right. Just GF oats, which are expensive, but like I said, open up a whole bunch of new recipes, when you can use them. Plus, it’s nice to have something where you don’t have to add xanthan gum or worry about the texture. lol Splurge on you…you deserve the oats! :)

  4. Siri February 28, 2009 at 4:41 am #

    Yum! Thanks for the recipe…

  5. CDM March 11, 2009 at 5:15 pm #

    This post made me realize how long its been since I’ve made regular chocolate chip cookies. I’ve been experimenting so much with trying to make new and exciting things and replicating girl scout cookies, I forgot all about the classic goodness of a chocolate chip cookie. They look delicious and I love the use of oats!

  6. Summer May 4, 2009 at 9:45 pm #

    You list white syrup as an ingredient. Is that corn syrup?

  7. Jeanine May 6, 2009 at 8:48 am #

    Sorry, Summer, I guess I forgot a word there. :)
    Yes, it is white corn syrup. I updated the recipe. Thanks for catching that. :)

  8. Sarar January 7, 2010 at 1:29 am #

    I'm making these right now and I forgot to add the brown sugar before I put the first tray of them in the oven. I went back and mixed it in (melted it a bit first so it WOULD mix in). The ones without the brown sugar came out nicely-good shape, good size-but didn't taste that great. The next batch became an entire sheet of very flat cookie madness! I had to break them into ugly, but tasty, sections. I only put 8 on the next sheet and they spaced out better but are still very expansive and very, very flat. Is that just because I messed up the ingredients and had to go back and add the brown sugar later? Or is it more likely because I live at 7000 ft? :o/

  9. Jeanine January 8, 2010 at 10:49 am #

    Hi Sarar,
    it could be because of mixing the batter around. It could be because you "melted it a bit first". If you're having a problem with the cookies spreading too much, it's a good idea to chill your dough before baking. Warming it up would make the margarine soften & melt before baking.
    Plus, altitude could play a part in this as well. HTH!

  10. Kendra May 15, 2010 at 5:30 pm #

    I love how easy these are–my 7 year old helped me make them–and so yummy! I love that they dont have any flour in them, too. :-)

  11. Rebekah Rico August 18, 2011 at 7:23 pm #

    You are so thoughtful to take something like this to your friend in the hospital. Each time I have been in the hospital with a new baby, I’m stunned at how little I’m able to eat there. I pretty much lived on fruit each time. Would have been so fun if someone brought me these! ;) will be trying the recipe with my kids soon.

    • Jeanine August 19, 2011 at 9:04 am #

      Aw, thanks, Rebekah! I wasn’t diagnosed with celiacs when I had my kiddos (only time I’ve been in the hospital), but I recall that the breakfasts were toast, cereal and really nasty oatmeal. I can’t imagine them being much more creative now. You’d think that at a hospital is the one place you COULD get a decent (and safe) GF meal.
      Hope your kids enjoy the cookies! :)

  12. Theodora December 6, 2013 at 1:22 pm #

    Hello I do want to make these cookies……Do you drop the cookies by the Teaspoon or Tablespoon????? A monster cookie usin a teaspoon?????? Thank you before I make these…..Oh yes!….
    What is the yield?????

    • Jeanine Friesen December 6, 2013 at 1:36 pm #

      I actually use my medium cookie scoop, which would be about 2 tablespoons, so it would be drop by tablespoons, sorry!
      I believe you should get 2 1/2 to 3 dozen cookies.

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