Sunday, 24 July 2011

Monster Cookies (Flourless)

gluten free monster cookies

These cookies are chewy and gooey fresh from the oven and go beautifully with ice cold milk. They crisp up a bit when they cool but still have an amazing taste. They keep well in the freezer so you can make a nice big batch. I have made these cookies many times and they are pretty hard to screw up... unless you add about 4 times the baking soda... then they become one huge burnt cookie... I may have done this once... blame it on my sous-chef husband ;)

I should probably just call these oatmeal peanut butter chocolate chip cookies because I rarely make them with the classic M&Ms. I prefer the taste of chocolate chips and they are cheaper anyway.

(makes about 40 cookies)

1/4 cup room temperature (or slightly softened) Margarine*
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Smooth Peanut Butter
2  Eggs
dash of Vanilla extract (optional)
1 tsp Baking Soda
2 1/4 cup GF Quick Cooking Oats
1 cup Chocolate Chips or M&Ms


Cream together sugar and margarine.
Add peanut butter, eggs and vanilla. Mix well.
Add oats and baking soda together. Stir.
Add chocolate chips and stir.
Drop heaping tablespoons of cookie dough onto a greased cookie sheet.
Cookies will expand during baking, so leave lots of space between cookies if you don't want to have to cut them apart later. Bake 8-10 minutes at 350 F.

Cookie Dough

* If the margarine is too soft, the cookies will spread out a lot (like pictured). Slightly soft or room temp margarine will help keep the cookies smaller and taller.