Gluten Free Monster Cookies

Gluten Free Monster Cookies

Inspired 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!!!

  • 2 Sticks Salted Butter, Softened ((16 Tbsps) I used “Land O Lakes”)
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Cups Light Brown Sugar (Firmly packed)
  • 2 Large Eggs
  • 1 Tbsp Vanilla Extract
  • 1 1/2 Cups All-Purpose Gluten Free Flour, Sifted (I used “King Arthur” Brand)
  • 1 1/2 tsp Salt
  • 1 tsp Gluten Free Baking Powder (I use “Clabber Girl” brand)
  • 1/2 tsp Baking Soda
  • 1 1/2 Cups Oats (I used “Quaker” Old Fashioned Oats)
  • 1 Cup Chocolate Coated Candies (I used “M&M’s”)
  • 3/4 Cup Mini Chocolate Morsels (I used “Enjoy Life” semi-sweet mini chips)
  • 2 1/4 Cups Rice Cereal (I used “Rice Krispies” cereal)
  • 1/2 Cup Chopped Pecans ((Optional) I did not include these due to allergies)
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet with a Silpat Baking Pad or parchment paper. Set aside.
  3. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter and Sugars until light and fluffy (about 2 minutes).
  4. 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.
  5. 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.
  6. Add the Flour mixture to the Butter mixture. Mix until well-combined.
  7. Next, add the Oats and Chocolate Chips and mix until incorporated. Note: add the chopped nuts now if you’re including them.
  8. Lastly, add the M&M Candies and Rice Cereal and mix well using a large, sturdy spoon.
  9. 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.
  10. Bake in preheated oven for 10-14 minutes, rotating pan halfway through. Cookies are done when they turn a light golden brown.
  11. Let cookies cool for a couple of minutes on baking sheet, before transferring to a wire cooling rack.
  12. 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 🙂

Desserts, Snacks