These flourless gluten-free monster cookies are loaded with creamy peanut butter, gluten-free oats, chocolate chips, and M&Ms. They bake up soft and chewy, making them the perfect go-to treat for the entire family.
1/2cuppeanut M&Msextra for adding to the cookie dough balls
Instructions
Preheat your oven to 350º F and line 2 large baking sheets with parchment paper. Set the baking sheets aside.
In your standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar. Add the peanut butter and eggs and mix until well combined.
Add the baking soda, vanilla, and oats and mix on medium speed until well combined. Fold in (by hand) the chocolate chips and M&Ms.
Scoop dough into 1.5-2" dough balls (or roll by hand) and place the cookies about 2" apart on the baking sheet. Slightly flattened them, still leaving them in their rounded shape. Add one additional M&M to the top of each dough ball (optional).
Bake the cookies for 10-11 minutes until cooked through (working in batches). The cookies are better slightly undercooked than overcooked, so watch the baking time carefully. Leave them on the baking sheet to cook. They will firm up as they cool.
Notes
Store leftover cookies in an airtight bag/container on your counter for several days. You can also freeze leftover cookies and then take them out to enjoy as desired.If you want to enjoy fresh-baked cookies anytime, freeze the dough to make it another day. You can freeze the dough in balls (flash-freeze the dough balls then store them in a freezer-safe bag) or freeze the entire batch of dough and defrost it in your fridge the day before making it.To make the cookies dairy-free, use dairy-free chocolate chips and omit M&Ms (sub walnuts or another dairy-free chocolate candy). Also, use dairy-free butter like Earth Balance vegan butter sticks.