Best Gluten Free Monster Cookies Recipes

GLUTEN FREE MONSTER COOKIES

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.

GLUTEN-FREE EASY MONSTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.

GLUTEN FREE EASY MONSTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.

GLUTEN-FREE MONSTER MASH-UP COOKIES

Steps:

• Heat oven to 325°F.
• In large bowl, break chocolate cookie dough into small pieces. Let stand 15 minutes. Using spoon or hands, mix in peanuts and 1/2 cup of the candies until well blended. In another large bowl, using spoons or hands, mix peanut butter cookie dough, oats, chocolate chips and remaining 1/2 cup candies with wooden spoon.
• Shape 31 level measuring tablespoons of each cookie dough. For each cookie, press together 1 of each dough, and shape into a ball. Place 2 inches apart on ungreased cookie sheets; flatten slightly with hand.
• Bake 13 to 16 minutes or until light golden brown around edges. Cool on pan 5 minutes. Remove to cooling rack to cool completely, about 30 minutes. Store in airtight container at room temperature.

OATMEAL GLUTEN FREE MONSTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oats, peanut butter, softened butter, vanilla and eggs until soft dough forms. Stir in candies.
• On ungreased cookie sheet, drop dough by 1/4 cupfuls about 3 inches apart. Press to flatten to about 1/2-inch thickness.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store in airtight container.

MOMMA'S FAVORITE MONSTER COOKIES (GLUTEN-FREE)

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.

MONSTER M&M COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 325 degrees
• Mix the ingredients together in the order listed, but reserve half of the m&ms.
• Drop by rounded tablespoonfuls or use a medium scoop onto parchment lined cookie sheets.
• Flatten slightly with a fork. Press a few reserved m&ms into the top of the cookies that have no m&ms showing.
• Bake for 10-12 minutes, until barely golden brown around the edges. These cookies are best slightly underdone.
• Let cool on cookie sheet for 5 min. before transferring to a cooling rack.