Cookies come in so many shapes and sizes- so why not monster size?
Jokes aside, these are some seriously delicious cookies. Chocolate chips, allergy-friendly M&Ms (Known as No-No’s!), peanut butter, and oatmeal make up these amazing treats.
There are many versions of the monster cookie, but this one just happens to be gluten-free and dairy-free! The incredible thing is that you can’t even tell- and this is coming from someone that made sawdust cookies with my roommate who has celiac disease. (Unfortunately, the cookies we made left much to be desired.) Thankfully, these are moist, chewy, and chocolatey!
- 1 cup shortening, lactose-free margarine, or vegan butter
- 2 1/2 cup of peanut butter
- 2 cups brown sugar
- 2 cups white sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 4 teaspoons baking soda
- 9 cups oatmeal (use gluten-free oats if you need that!)
- 1 cup dairy-free chocolate chips
- 1 cup No-No’s from No Whey!
- Preheat oven to 350° F.
- Cream shortening/margarine/vegan butter and peanut butter together.
- Add sugars and mix well.
- Mix in the eggs and vanilla. At this step, make sure your mixture is nice, creamy, and fluffy! This is an important step to any good cookie.
- Mix in dry ingredients. Since there is no flour in these, mix the dough until well-mixed. (If you mix flour-based cookies they can get tough if you overmix the dough.) In fact, the better mixed the dough is, the better the cookies!
- Scoop the cookies onto the cookie sheets- I used my 1 1/2 tablespoon scoop for nice big ‘monster’ sized cookies!
- If you have a peanut allergy or just don’t like peanuts, I bet you could use sunflower butter in its place. If you just aren’t a fan of peanut butter… still give this recipe a try! My husband doesn’t like normal peanut butter cookies, but he thoroughly enjoyed these.
- I love the brand No Whey! but this post is not sponsored. I highly recommend their products, and it brought me so much joy to bake with vegan/ allergy-friendly candy-coated chocolate! You can find their website here.
- I used 1/2 cup of lactose-free margarine and 1/2 cup of shortening (because it’s what I had) and the cookies turned out delicious as ever! This is a forgiving recipe.