Gluten Free Monster Cookies!

Hmmm…  Call me weird but I had never heard of such a thing until I met my husband, who raved about the “monster” cookie.  “What the heck is that?” I thought.  I had to find out more about a cookie so magical it made my husband’s eyes gleam…

After some inquiry I discovered that this is an oatmeal cookie, but not just any ordinary oatmeal cookie.  Instead it is a chewy, chocolate treat to delight the sweet tooth and have you coming back for seconds, or thirds, or fourths.

For many who have just found out they are Celiac or gluten sensitive, the idea of oatmeal, eaten alone, or included in any recipe is utter nonsense but what many don’t know is that oatmeal, when grown as a dedicated crop and processed on dedicated equipment, is safe.  Luckily for us, and these cookies, there are gluten free oats.

See my NOTE on OATS at the bottom of this recipe for more information on cropping practices.

Here’s What You Will Need:

3 Eggs

1 1/2 C. Brown Sugar, packed

1 C. Granulated Sugar (that’s just fancy talk for white sugar)

1 tsp. Vanilla

1/4 C. Butter (that’s 1/2 of a stick)

1 T. Honey

1 1/2 C. Peanut Butter

2 tsp. Baking Soda

4 C. Gluten Free Oats (the bag must say “gluten free” – see the picture below for an example)

1 C. Chocolate Chips

Gluten Free Oats!

Gluten Free Oats!

Preheat the oven to 350 degrees and line cookie sheets with parchment paper.  This is the kind I like because it won’t roll up on you.


Cream together the first six ingredients (30 seconds ought to do it) – I used the paddle attachment on my mixer.  The mixture should look like the picture below.


Add in the peanut butter.  I know it’s a mess but boy will you thank me when the finished product is out of the oven.  I was extra sneaky and used this one with flax (they’ll never know).


Add the baking soda and the oats, mixing until fully combined (about another 30 seconds).  Stir in the chocolate chips (just use the lowest setting on your mixer).  The dough will look like this.


Even though the dough is a bit sticky, it is still able to be handled.  Make even sized balls of dough and place 12 to a standard cookie sheet.  I make these cookies bigger than most (they are called monster cookies after all).


Bake for 12 minutes.  They will still look doughy like in this picture here but trust me, take them out.


Let them rest for at least 15 minutes before devouring.

The rested cookie will look like this.



Oats are often grown in tandem with wheat or in a crop rotation cycle (one crop is wheat and one is oats – then the following season they swap) and then processed on equipment that also processes wheat or other gluten containing grains.  While these practices are great for the soil and the farmer, when the oats are harvested it is impossible to not get wheat harvested with it.  And, when processed in the factory on the same line as gluten containing grains,  cross contamination happens – hence the stomach aches.  With oats labeled “gluten free” these crops are grown in a dedicated field – meaning only oats – where no cross contamination by accidentally including a gluten grain during harvest can happen – and on dedicated equipment.  Have more questions?  Here is a link to Bob’s Red Mill to get you started on your own investigation:

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