The BEST Gluten Free Monster Cookies
Jump to RecipeInspired by Ree Drummond's "Monster Cookies" recipe! To make these incredibly delicious cookies Gluten Free and Allergy-Friendly for my family, I just swapped out a few of the ingredients, decreased the oven temperature and baking time and voila! These are the BEST Gluten Free cookies that I have converted from a "regular" recipe 🙂 They are just the right blend of sweet, savory, chewy AND crunchy!
A HUMONGOUS "Thank You" to Ree Drummond (aka: The Pioneer Woman) for sharing her "Monster Cookies" recipe!!!
Ingredients
- 2 Sticks Salted Butter, Softened (16 Tbsps) I used "Land O Lakes"
- ½ Cup Granulated Sugar
- 1 ½ Cups Light Brown Sugar Firmly packed
- 2 Large Eggs
- 1 Tbsp Vanilla Extract
- 1 ½ Cups All-Purpose Gluten Free Flour, Sifted I used "King Arthur" Brand
- 1 ½ tsp Salt
- 1 tsp Gluten Free Baking Powder I use "Clabber Girl" brand
- ½ tsp Baking Soda
- 1 ½ Cups Oats I used "Quaker" Old Fashioned Oats
- 1 Cup Chocolate Coated Candies I used "M&M's"
- ¾ Cup Mini Chocolate Morsels I used "Enjoy Life" semi-sweet mini chips
- 2 ¼ Cups Rice Cereal I used "Rice Krispies" cereal
- ½ Cup Chopped Pecans (Optional) I did not include these due to allergies
Instructions
- Preheat oven to 350 degrees.
- Line cookie sheet with a Silpat Baking Pad or parchment paper. Set aside.
- Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter and Sugars until light and fluffy (about 2 minutes).
- Add the eggs, one at a time, mixing well. Add the vanilla and continue mixing until all is blended, scraping down sides of bowl as needed.
- In a separate bowl, combine the Sifted GF Flour, Salt, Baking Powder and Baking Soda. Note: please be sure to sift the flour since it helps prevent grittiness.
- Add the Flour mixture to the Butter mixture. Mix until well-combined.
- Next, add the Oats and Chocolate Chips and mix until incorporated. Note: add the chopped nuts now if you're including them.
- Lastly, add the M&M Candies and Rice Cereal and mix well using a large, sturdy spoon.
- Using a 2 Tbsp cookie scoop, drop dough balls at least 2" apart onto the prepared cookie sheet. I only placed 8 cookie dough balls on each baking sheet.
- Bake in preheated oven for 10-14 minutes, rotating pan halfway through. Cookies are done when they turn a light golden brown.
- Let cookies cool for a couple of minutes on baking sheet, before transferring to a wire cooling rack.
- These cookies store well in an airtight container for 3-5 days, if they last that long! They also ship well...I send these cookies to one of my daughters, who states that they arrive looking like they were just baked 🙂
