I feel that is my seventh Monster Cookie recipe. Or possibly eleventh or twentieth? These cookies clearly have a maintain on me and I have to cease posting recipes, however I’ve to share this one as a result of they’re actually fairly, crinkly, gluten-free Oat Flour Monster Cookies!
Oat Flour Monster Cookies
Why oat flour? Properly, it’s naturally gluten-free, provides a delicate chew, and pairs superbly with the peanut butter and oats already within the combine. Previously I at all times tried to make my very own by grinding oats, however now I exploit Quaker oat flour. It’s totally high quality and binds higher than dwelling floor. Then once more, I’ve not but tried grinding oats in a Vitamix with a grain container or a really excessive powered blender. Utilizing one thing like which may provide you with flour as mild and fluffy as the shop purchased. I will report again if I splurge and purchase a Vitamix dry grain container. However again to the cookies…
Sweetened vs. Unsweetened Peanut Butter
I like how Monsters are totally different primarily based on what kind of peanut butter is used. I examined this recipe with Teddie unsweetened peanut butter and common sweetened Jif. The Monsters made with the Teddie unsweetened peanut butter had been darkish and thick, whereas those made with the Jif had been lighter. So in case you order Monsters from a bakery and they’re very darkish, chances are high they used a deep roasted unsweetened peanut butter like Teddie and maybe darkish brown sugar as effectively.
So this is the recipe. In case you do not want 18 giant cookies, you may simply scale it and make 12 and even 6. And as a bonus, this can be a one bowl recipe!
Extra Monsters
If you do not have the oat flour or simply wish to see another sorts of Monsters, listed here are a couple of extra hyperlinks. The Monster Cookie Bark is absolutely good! I normally make that round Halloween.
Recipe
Gluten Free Oat Flour Monster Cookies
Gluten-free peanut butter and oat cookies made with oat flour.
Substances
- 1 ½ cup peanut butter, common or unsweetened (380 grams)
- ¾ cup packed darkish or mild brown sugar (160 grams)
- ¾ cup sugar (common granulated) (150 grams)
- 1 stick unsalted or salted butter (114 grams unsalted butter)
- 3 giant eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon salt cut back to ¾ if utilizing salted butter
- 1 cup oat flour (120 grams)
- 1 ½ cups fast cooking oats (120 grams)
- 1 cup semisweet chocolate chips or peanut butter chips (add extra to style)
- 1 cup M&M’s plain chocolate candies or Minis (or extra!)
- ½ cup peanut butter chips (optionally available, however actually good)
- ½ cup evenly salted peanuts
Directions
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, peanut butter and each sugars for about 2 minutes or till clean and creamy.
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Add the eggs and the vanilla on low velocity or by hand, then add the baking soda and salt. Enhance velocity to medium excessive and beat for an additional 2 minutes. On low velocity, add the oat flour, oats and all add-ins to make a delicate and cohesive dough.
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With a scoop or by hand, form into 18 giant balls. Additionally, the dough may need a special consistency relying in your peanut butter. My dough made with Jif was softer than my dough made with Teddie. If the dough appears too delicate to form, simply chill it for half-hour.
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As soon as you’ve got managed to scoop or form 18 balls, press their tops down barely. Organize on baking sheets spacing about 3 inches aside.
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Bake for about minutes or till they’ve developed some cracks and edges are golden brown. Take away from the oven and slide parchment paper onto the counter.
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Permit the cookies to chill on the parchment for about 10 minutes, then switch to a wire rack and let cool fully.
