Gluten-free “Monster” Cookies

“Monster” cookies for both their size as well as all their delicious ingredients. They are the perfect blend of everything you love about a cookie. Creamy from the Peanut butter, chewy from brown sugar and oatmeal, and of course super sweet from the raisins and dark chocolate chunks.

And even better still, you can mix them up in just a matter of minutes in one, big bowl using not one single piece of specialty kitchen equipment… except for a rubber spatula. Such a simple batter, and you didn’t hear this from me, but the batter is almost as good raw as it is baked and warm from the oven.

Again, you didn’t hear that from me.

Gluten-Free Monster Cookies 

Makes about 3-4 dozen depending on the size of your scoop


  • 1 stick of unsalted butter, at room temperature
  • 3 eggs, also at room temperature
  • 1 cup of light brown sugar
  • 1 cup of granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups creamy Peanut Butter (I used Jif Natual, but Almond butter is fantastic in this recipe too)
  • 2 tsp baking soda
  • 4 1/2 cups gluten free oats, quick cooking variety is best (Not gluten free? Use classic oats instead)
  • 1/2 cup raisins
  • 1 cup dark chocolate chunks or chips (I chopped a 60% cacao Ghiradelli baking bar)
  • 1/2 cup toasted pecans or almonds, coarsely chopped (optional)


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, combine the softened butter with the sugars and egg, and stir thoroughly to combine. Add the eggs, vanilla, and salt, followed by the creamy peanut butter and combine as well until it is one smooth mixture.
  3. Then fold in baking soda, the oats, raisins, nuts, and chocolate chunks until they are suspended throughout the batter. It will be very thick and stiff.
  4. These are classic drop cookies, so scoop up about 2-3 tablespoons of batter and place on baking sheet approximately 2 inches apart.
  5. Bake for 8-10 minutes exactly. Be careful not over bake. You want these to be still a little liquefied in the center, just browned around the edges, and just set enough to remove from the cookie sheet and cool on a baking rack or another sheet of parchment paper.
  6. Cool completely before storing away in an air-tight storage container. These will keep for 3-5 days.


I think you are going to love these! Whether you are gluten-free, or not!



Leave a Reply

Your email address will not be published. Required fields are marked *