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5
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Gluten Free Monster Cookie Recipe: Soft & Flourless
These giant gluten free monster cookies are chocolatey, chewy and full of peanut butter goodness. There’s no better way to describe this tried and tested recipe for monster cookies!
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Rest time
10
minutes
mins
Total Time
37
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
40
cookies
Calories:
196
kcal
Author:
Christine
Ingredients
8
Tablespoons
vegan butter
softened
220
grams
brown sugar
about 1 cup
200
grams
granulated sugar
about 1 cup
1 ½
cups
peanut butter
creamy or crunchy
3
eggs
1
teaspoon
vanilla extract
490
grams
gluten free oats
about 4 ½ cups
2
teaspoons
baking soda
½
teaspoon
ground cinnamon
175
grams
chocolate chips
dairy free, about 1 cup
120
grams
raisins
about 1 cup
Instructions
In the bowl of a stand mixer, cream butter, brown sugar and granulated sugar on medium speed for 30 seconds.
Add peanut butter, eggs and vanilla extract and mix on low speed for 15 seconds. Scrape down the bowl and mix again for 30 seconds on medium speed.
Add oats, baking soda and cinnamon and mix on low speed for 15 seconds. Stop machine and scrape down the bowl. Mix on medium speed for 15 seconds.
Add chocolate chips and raisins (or other add-in) and mix with a sturdy spoon.
Preheat oven to 350F. Place parchment on cookie sheets.
Using a 3 Tablespoon cookie scoop, place portions of dough on cookie sheets. Pat down slightly.
Bake for 12 -14 minutes or until light golden brown, being careful not too overbake. They brown very quickly.
Notes
Measure by weight where weight is given.
Recipe was tested with Jif brand of peanut butter - either crunchy or creamy will work equally well.
Use a certified gluten free oat like Bob's Red Mill oats.
The sugars can be substituted with Swerve sweeteners.
Instead of raisins, M&M's, dark chocolate chips or white chocolate chips can be used.
Use a large, 3 Tablespoon cookie scoop to portion out the dough. Pat each portion down slightly.
Batter can be made ahead of time and refrigerated for up to 2 days. Bring to room temperature before portioning out cookies.
Watch cookies carefully as they brown very quickly.
Nutrition
Calories:
196
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
12
mg
|
Sodium:
122
mg
|
Potassium:
149
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
125
IU
|
Vitamin C:
0.2
mg
|
Calcium:
22
mg
|
Iron:
1
mg