One of my favorite cookies of all time is the Monster Cookie. (Which I just realized I don’t have posted here – we must eat them too fast to get pictures!)
As I was scanning that recipe a couple of years ago, considering converting it to something a celiac friend would be able to eat, I realized it was already a gluten-free recipe without even trying to be.
There wasn’t any flour in those cookies in the first place! This is a variation of that Monster Cookie recipe. Just slightly adapted, to make them both gluten and dairy-free for a friend.
Still absolutely delicious, simply use regular chocolate chips if dairy is not a concern.
Oatmeal Chocolate Chip Peanut Butter Cookies
Recipe adapted from my grandmother’s Monster Cookie recipe
Servings: 30
Ingredients
- 2 eggs
- ½ cup dark brown sugar
- ½ cup light brown sugar
- ⅔ cup white sugar
- 1⅓ teaspoon baking soda
- ½ teaspoon vanilla
- ⅓ cup creamy peanut butter
- 1 cup crunchy peanut butter
- 3 cups old fashioned oatmeal
- ⅔ cup dark chocolate or semi sweet chocolate chips use a vegan or soy chip if you want a casein free product
Instructions
- Mix together all ingredients in the order listed. Place cookie mounds on a baking sheet. Bake at 350°F for approximately 12 minutes. Watch the first batch carefully though and adjust the baking time as necessary. Take care not to overbake these cookies. Cool on sheet for 1 minute and then remove to wire rack. Enjoy!
Nutrition
Calories: 106kcal · Carbohydrates: 17g · Protein: 2g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 0.004g · Cholesterol: 11mg · Sodium: 69mg · Potassium: 69mg · Fiber: 1g · Sugar: 13g · Vitamin A: 18IU · Calcium: 14mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Carrie Burrill says
I'm always on the hunt for good gluten free treats to make for a friend of mine. These look perfect and clearly do not need the flour! Do you use old fashioned or quick cooking oats?
Mary says
Hi Carrie, I tend to use whole oats for this recipe. I like the added texture. Quick ones work just as well, it simply makes for a slightly different cookie. Have a great day!
Jenn says
I've loved monster cookies since I was a kid too! These cookies look wonderfully perfect!! Wish I could reach in my computer and grab one!
Sonia (Nasi Lemak Lover) says
This look so good, enjoy with a glass of milk, good too .
Cathleen says
These look too good to be true! I've only ever baked 1 thing that was gluten free and it was a huge hit! I must try this sometime
Whisked Away says
These look amazing Mary! I want to quit my job run home and make them right now : ) Did you use natural (unsweetened) peanut butter or the old school Jiffy kind?
Mary says
Nothing but Jiffy for this kind of cookie. The natural stuff simply does not bake as well. Have a great night, Dagny!
Food Handler Certification says
Oooh! Peanut Butter + Chocolate Chip Cookies = <3! I wanna have some! Thanks for sharing. I always want to thank people sharing their own recipes online because they help other people create and simplify their dilemmas in baking/cooking stuffs. Although I always want to remind them to take food safety as one of the important things in preparing food.
Athena says
You know, I must be the only person on the planet who doesn't like chocolate chip cookies… I'm kind of a purist when it comes to chocolate and for some reason, I'm just not a fan of the chocolate chip cookie. But this recipe intrigues me… I just may have to try it. And I know they will be eaten in my house, my boys are all chocolate chip fans. Thanks for sharing!
Geni says
No flour? Just curious. This would be a fantastic gluten free recipe if I bought gluten free oats (which is fairly easy to find) so I am definitely intrigued by this. YUM!
Tricia @ saving room for dessert says
I am so excited about this recipe! Thank you for this – my husband also thanks you. You know we are BIG fans of peanut butter, oats and chocolate chips any day! And wheat free! Whoohoo!!!
Marjie says
And if you use egg substitute and the soy chips, it's also cholesterol free! What a wonderful recipe. We love oatmeal cookies here.
Beth says
Don't you love it when you have gluten-free recipes without having to change a thing? These cookies love great!
Geni says
Ok, so apparently I missed the giant bold print about them being gluten free. I am sometimes a little attention deficit Mary. 😉
Alicia@ eco friendly homemaking says
Every time I come to your blog I am amazed at all of the wonderful recipes you share. You sure didn't disappoint with this one. I am a little startled to make these because I think I could eat the whole batch!!
Katie @ This Chick Cooks says
Oh my! Those look like quite the cookies!
Words Of Deliciousness says
These are really great looking cookies. I am amazed that they don't have flour.
Katherine Martinelli says
This is dangerous – I have all the ingredients for this on hand and want to make asap!!!
sportsglutton says
Love the combination of creamy and crunchy peanut butter in the cookie. Must be good!
Anonymous says
These cookies have gotten me in the mood to bake today! Just wondered how big of a cookie scoop to use, & how many cookies this makes? Also, do you use an electric mixer to mix these, or just a wooden spoon by hand?
Mary says
I use a medium size cookie scoop, about 2 tablespoons of dough. I typically use an electric mixer, but a spoon will work too.
Joy says
I thought that oatmeal was not truly gluten free unless you specifically buy gluten free oats. The regular oats most of us use has some contamination. Now I am wondering if I am being too particular. This recipe sounds great. What did your celiac friend say? I am going to check with my celiac friend to see if she can eat. Even if she cannot eat, the rest of us in the family can.
Thanks.
Mary says
If you are cooking for a celiac, the oats must be certified GF. However, there are some celiacs who are unable to eat oats, whether the oats are GF or not. Definitely, check with your friend before serving these to her.
Jeanne says
These taste fantastic. However this is a lot of sugar in this recipe. I will sub some white sugar next time for erythritol. And I needed to tap them down with a spatula or they bake like a small ball.
Mary Younkin says
I’m glad you like the cookies, Jeanne!