Satisfy your cookie cravings with our delectable gluten-free monster cookies! These delightful treats are made without flour and feature the rich flavors of peanut butter, wholesome oats, luscious chocolate chips, and colorful candy-coated chocolates. Experience a mouthful of goodness in every bite.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Place 1 cup of the gluten free oats in a food processor or blenders and chop them into oat flour. Set aside.
3 Cups Gluten Free Oats
Add the peanut butter, butter, sugar and brown sugar to the bowl of a stand mixer. Beat on medium speed for about 3 minutes. Scrape down the sides of the bowl.
¾ Cup + 2 Tablespoons Natural Peanut Butter, ⅓ cup Vegan Butter, ¾ Cup Light Brown Sugar, ⅔ Cup Sugar
Add the corn syrup and vanilla extract and beat about 30 seconds more.
Add eggs and beat for about 60 seconds until combined. Scrape down the bowl again.
2 Eggs
Add the remaining oats, oat flour, baking soda and salt. Stir on the lowest speed until just combined. It’s okay if there are some dry ingredients still visible.
1 ½ teaspoon Baking Soda, ½ teaspoon Salt
Remove the bowl from the mixer. Add the chocolate chips and candy and fold it together with a spatula until they’re evenly distributed. Don’t mix it with the mixer because it will break the candies.
1 Cup Allergen Free Semi-Sweet Chocolate Chips, 1 Cup Chocolate Coated Candies
Portion the dough into large, ¼ cup dough balls and place on the cookie sheet spacing them at least 3 inches apart. I was only able to fit 5 on each large baking sheet. Smoosh them a little so it resembles a hockey puck in shape but it is still very thick.
Bake in the preheated oven for 12 minutes or until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 3 days.