Gluten Free Monster Cookies

Name: Gluten Free Monster Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 15
Cuisine: American
Ingredients: 1 cup Smooth Peanut Butter (1 cup creamy unsweetened and all-natural peanut butter); ½ cup Unsalted Butter (1/2 cup unsalted butter, melted); ⅔ cup Brown Sugar (2/3 cup brown sugar); 1 pinch Egg (1 large egg + 1 large egg yolk); 1 ½ tsp Vanilla (1 1/2 teaspoons vanilla extract); 1 cup Rolled Oat (1 cup old fashioned oats); ½ cup Almond Flour (1/2 cup finely ground almond flour (I used Bob's Red Mill)); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ¼ tsp Table Salt (1/4 teaspoon salt); ⅓ cup Chocolate Chip (1/3 cup chocolate chips); ½ cup Dark Chocolate (1/2 cup chocolate candies (I used Unreal Dark Chocolate Candies)); ⅓ cup Coconut (1/3 cup unsweetened shredded coconut (not the large flakes)); ⅓ cup Pumpkin Seeds (1/3 cup pumpkin seeds); 0 pieces Sea Salt (flaky sea salt, for topping)

A chewy, gluten-free cookie loaded with peanut butter, oats, almonds, chocolate, coconut, and pumpkin seeds, scooped and hand-shaped before a quick bake.

18 minAmerican

Servings15

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 15 servings

Smooth Peanut Butter1 cup · 1 cup creamy unsweetened and all-natural peanut butter
Unsalted Butter½ cup · 1/2 cup unsalted butter, melted
Brown Sugar⅔ cup · 2/3 cup brown sugar
Egg1 pinch · 1 large egg + 1 large egg yolk
Vanilla1 ½ tsp · 1 1/2 teaspoons vanilla extract
Rolled Oat1 cup · 1 cup old fashioned oats
Almond Flour½ cup · 1/2 cup finely ground almond flour (I used Bob's Red Mill)
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Table Salt¼ tsp · 1/4 teaspoon salt
Chocolate Chip⅓ cup · 1/3 cup chocolate chips
Dark Chocolate½ cup · 1/2 cup chocolate candies (I used Unreal Dark Chocolate Candies)
Coconut⅓ cup · 1/3 cup unsweetened shredded coconut (not the large flakes)
Pumpkin Seeds⅓ cup · 1/3 cup pumpkin seeds
Sea Salt0 pieces · flaky sea salt, for topping

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Steps

1Preheat oven to 350 degrees and line a sheet pan with parchment paper.
2Stir together the peanut butter, melted butter, brown sugar, eggs, vanilla extract, and baking soda until well combined.
3Fold in the oats, almond flour, salt, chocolate chips, chocolate candies, unsweetened coconut, and pumpkin seeds until well combined.
4Use a 1 1/2 tablespoon cookie scoop to scoop the dough onto the sheet pan. These cookies do not really spread so press the cookies down with your hand and form the cookies into shape you like before baking.
5Bake at 350 degrees for 8 minutes. The edges will be set but they will still look soft and fudgy. Let the cookies cool completely on the sheet pan before transferring to a wire rack or plate.