Monster Mm Cookies Gluten Free Food

GLUTEN FREE MONSTER COOKIES

Gluten Free Monster Cookies image

Make and share this Gluten Free Monster Cookies recipe from Food.com.

Provided by makhubbard somewher

Categories Dessert

Time 22m

Yield 9 dozen

Number Of Ingredients 10

Ingredients

1 1/2 cups peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
4 1/2 cups quick-cooking rolled oats
2 teaspoons baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup M&M'

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.

MONSTER M&M COOKIES (GLUTEN-FREE)

Monster M&M Cookies (gluten-free) image

These cookies are a big hit. You can make these cookies holiday appropriate by using various colors of m&ms. In order to make gluten-free be sure to use gluten-free labeled rolled oats.

Provided by Heather Stepniewski @hjstep

Categories Cookies

Number Of Ingredients 12

Ingredients

1/2 cup(s) butter, softened
1 cup(s) sugar
1 1/4 cup(s) brown sugar, firmly packed
3 large eggs
1 teaspoon(s) vanilla extract
2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 1/4 cup(s) creamy peanut butter
4 1/4 cup(s) old fashioned rolled oat
1/2 cup(s) sweetened flaked coconut
1/2 cup(s) semi-sweet chocolate chips
1 cup(s) M&M's divided

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.

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