Gluten Free Monster Cookies
These Gluten Free Monster Cookies are packed with oats, peanut butter, and chocolate candy bar pieces for a fun twist on the fan-favorite cookie using leftover holiday candy!
Servings: 9 cookies
Equipment
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 1 Cookie Scoop
- 1 Wire Rack
Ingredients
- ⅓ cup melted coconut oil
- 1/2 cup maple syrup
- 3/4 cup no-added sugar natural drippy peanut butter see note
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 2 cups quick cooking oats
- ½ cup hard shelled chocolate candies
- 1/2 cup chopped leftover candy bars or chocolate chips
Instructions
- Pre-heat oven to 350 and line a baking sheet with parchment paper.
- Add coconut oil, maple syrup, peanut butter, egg and vanilla extract to a bowl and whisk together until fully combined. Stir in the baking soda, oats, chocolate candies and chopped candy bars.⅓ cup melted coconut oil, 1/2 cup maple syrup, 3/4 cup no-added sugar natural drippy peanut butter, 1 large egg, 1 teaspoon pure vanilla extract, 1/2 teaspoon baking soda, 2 cups quick cooking oats, ½ cup hard shelled chocolate candies, 1/2 cup chopped leftover candy bars
- Let the batter sit for 15 minutes at room temperature.
- Scoop the dough into balls about ¼ cup in size and place on a baking sheet about 1-1/2” apart.
- Bake in the preheated oven in the middle rack for 12-14 minutes, until the cookies have spread and the tops are set.
- Remove from the oven, and if desired, while still hot, using a dull knife gently push any misshapen cookies into a circular shape (see note).
- Let the cookies sit on the hot tray for at least 15 minutes, before transferring to a cooling rack to finish setting up. They are very delicate while they are hot.
Notes
For pretty cookies, stick additional chocolate candies on top of the cookie dough before baking.
Because these cookies have different types of chopped candy bars in them, they sometimes bake up in uneven shapes. While this does not at all affect the taste, you can reshape the cookies right after they come out of the oven into a more circular shape. To do this, take a dull knife and gently push the edges of the cookies back into a circle.
The type of peanut butter that you use here is very important. It will affect the final outcome of the cookie. Use a no-sugar added natural peanut butter that is drippy. This means a peanut butter that you have to stir the oil into when you first open it.
Use whatever chopped up candy bars that you think will be good in a cookie!
Storage:
- Stored in an airtight container, these cookies will stay fresh at room temperature for up to 3 days, or you can store them in the fridge for up to 5-7 days.
- You can freeze these cookies for up to 2 months. We recommend you bake the cookies before freezing, as the dough doesn’t keep as well in the freezer as the baked cookies do. When ready to eat the frozen cookies simply defrost at room temperature for about an hour.
Nutrition
Serving: 1cookie | Calories: 306kcal | Carbohydrates: 32g | Protein: 15g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 124mg | Fiber: 3g | Sugar: 15g