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Gluten-Free Peanut Butter Monster Cookies

This crowd-pleasing cookie hits all of the bases with mini M&Ms, milk chocolate, crunchy peanuts, and Heath toffee bits.
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Servings: 18 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup oat flour purity protocol or certified gluten-free
  • 1½ cups old-fashioned rolled oats purity protocol or certified gluten-free
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter room temperature
  • ½ cup no-stir peanut butter smooth
  • 1 50 grams (without shell) egg room temperature
  • 1 25 grams egg yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup light brown sugar packed
  • 5 ounces mini M&M milk chocolate candies
  • 2½ ounces milk chocolate chips
  • 2½ ounces Heath toffee bits

Method
 

  1. Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, add oat flour, oats, baking soda, and salt; whisk to combine. Set aside.
  3. In a large mixing bowl, add butter, peanut butter, egg, egg yolk, vanilla, and brown sugar; mix well.
  4. Add the oat flour mixture to the bowl and mixed until combined.
  5. Add the chocolate chips and mini M&M candies; stir until pieces are evenly mixed throughout.
  6. Scoop the dough into 2½ tablespoon balls. Place each ball approximately 2 inches apart on prepared baking sheet. Using fingers, press each ball down into a ½-inch disk.
  7. Place baking sheet in preheated oven and bake for 12-14 minutes, until cookies are light brown at the edges and the top of each has a cracked appearance.
  8. Let the cookies cool for 10 minutes on baking sheet before moving to a wire rack.
  9. Enjoy warm or at room temperature. Store cooled cookies in an airtight container.

Notes

If the first batch fails to maintain its shape while baking, refrigerate the dough for 10-15 minutes before trying again.