I think this is my seventh Monster Cookie recipe. Or maybe eleventh or twentieth? These cookies obviously have a hold on me and I need to stop posting recipes, but I have to share this one because they are really pretty, crinkly, gluten-free Oat Flour Monster Cookies!
Oat Flour Monster Cookies
Why oat flour? Well, it’s naturally gluten-free, adds a soft chew, and pairs beautifully with the peanut butter and oats already in the mix. In the past I always attempted to make my own by grinding oats, but now I use Quaker oat flour. It's very fine and binds better than home ground. Then again, I've not yet tried grinding oats in a Vitamix with a grain container or a very high powered blender. Using something like that might give you flour as light and fluffy as the store bought. I'll report back if I splurge and buy a Vitamix dry grain container. But back to the cookies...
Sweetened vs. Unsweetened Peanut Butter
I love how Monsters are different based on what type of peanut butter is used. I tested this recipe with Teddie unsweetened peanut butter and regular sweetened Jif. The Monsters made with the Teddie unsweetened peanut butter were dark and thick, while the ones made with the Jif were lighter. So if you order Monsters from a bakery and they are very dark, chances are they used a deep roasted unsweetened peanut butter like Teddie and perhaps dark brown sugar as well.
So here's the recipe. If you don't need 18 large cookies, you can easily scale it and make 12 or even 6. And as a bonus, this is a one bowl recipe!
More Monsters
If you don't have the oat flour or just want to see some other types of Monsters, here are a few more links. The Monster Cookie Bark is really good! I usually make that around Halloween.
Recipe
Gluten Free Oat Flour Monster Cookies
Ingredients
- 1 ½ cup peanut butter, regular or unsweetened (380 grams)
- ¾ cup packed dark or light brown sugar (160 grams)
- ¾ cup sugar (regular granulated) (150 grams)
- 1 stick unsalted or salted butter (114 grams unsalted butter)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon salt reduce to ¾ if using salted butter
- 1 cup oat flour (120 grams)
- 1 ½ cups quick cooking oats (120 grams)
- 1 cup semisweet chocolate chips or peanut butter chips (add more to taste)
- 1 cup M&M's plain chocolate candies or Minis (or more!)
- ½ cup peanut butter chips (optional, but really good)
- ½ cup lightly salted peanuts
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, peanut butter and both sugars for about 2 minutes or until smooth and creamy.
- Add the eggs and the vanilla on low speed or by hand, then add the baking soda and salt. Increase speed to medium high and beat for another 2 minutes. On low speed, add the oat flour, oats and all add-ins to make a soft and cohesive dough.
- With a scoop or by hand, shape into 18 large balls. Also, the dough might have a different consistency depending on your peanut butter. My dough made with Jif was softer than my dough made with Teddie. If the dough seems too soft to shape, just chill it for 30 minutes.
- Once you've managed to scoop or shape 18 balls, press their tops down slightly. Arrange on baking sheets spacing about 3 inches apart.
- Bake for about minutes or until they have developed some cracks and edges are golden brown. Remove from the oven and slide parchment paper onto the counter.
- Allow the cookies to cool on the parchment for about 10 minutes, then transfer to a wire rack and let cool completely.
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