Gluten Free Oat Flour Monster Cookies
Gluten-free peanut butter and oat cookies made with oat flour.
Servings 18 large cookies
Cost 5
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.