The softest Monster Cookies (flourless and gluten free!)
Amycakes Bakes | amycakesbakes.com
5 from 18 votes
This monster cookie recipe makes the softest, chewiest, Peanut Butter-Oatmeal Chocolate Chip-Cookies! They are made from a delicious flourless cookie dough that provides the perfect texture.Refrigerate the cookie dough overnight for the best results. These cookies do not contain flour, making them perfect for those who follow a gluten-free diet. (The ingredients in this recipe are either naturally gluten-free or are available in gluten-free versions, but always double-check your ingredient labels when avoiding gluten).
Servings 17cookies
Prep Time 25 minutesmins
Cook Time 10 minutesmins
Total Time 35 minutesmins
Ingredients
Dry Ingredients
200 grams (2 ¼cups)Old-fashioned Oatschoose gluten-free labeled oats if avoiding gluten, I use Bob's Red Mill
1teaspoonBaking Soda
22 grams (2 Tablespoons)Instant Vanilla Pudding Mixoptional, but enhances the soft and chewy texture
Creamed Ingredients
100 grams (½cup)sugar
113 grams (½cup)brown sugar
½ stick (2ounces)Salted Butter
256 grams (1cup)Creamy Peanut Butter
2eggs
1teaspoonVanilla Extract
Other Cookie Ingredients
129 grams (¾cup)Semi-Sweet Chocolate ChipsI use Nestle Tollhouse
¼cupadditional Semi-Sweet Chocolate Chipsto press into the tops of the cookies before baking
Instructions
Prepare the monster cookie dough
Whisk the oats, baking soda, and instant pudding mix (if using) together in a small bowl until well-mixed. Set aside.
Using a stand mixer (preferred) or a handheld mixer, blend the white and brown sugar, room temperature butter and peanut butter until smooth and creamy. Scrape down the sides of the bowl as needed.
Add the eggs and vanilla extract and continue to blend until the mixture is smooth, scraping the bowl as needed.
Blend in the oat mixture while the mixer is on low until incorporated, then add the chocolate chips. The dough will be sticky.
Refrigerate the cookie dough overnight. (Or for at least two hours, although overnight is recommended).
Bake the cookies
Preheat your oven to 325 degrees. Line sheet pans or cookie sheets with parchment paper.
Scoop the cookie dough using a 1.5-ounce cookie scoop onto your parchment-lined pans. Alternatively, divide the dough into 17 equal balls. Press additional chocolate chips into the tops of the cookies to make them look even more tempting.
Bake in the preheated oven for 10-11 minutes or until the cookies have lost most of their shine and the bottoms of the cookies are only slightly golden brown. The cookies will look slightly underdone but will continue to bake on the pan as they cool. Store the cookies in an airtight container. Enjoy!
Notes
Feel free to add candy to the monster cookie dough in step 4 (like M&Ms or Reese's Pieces), and press a few more on top of the cookies before baking.Monster cookie dough may be scooped and frozen, then baked as needed from thawed as described in the recipe faq section.