Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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Christmas Cookie exChange 67

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Chocolate Monster Cookies

•Soy-free

Monster cookies get their name for their huge size and the giant batch the

original recipe makes. Mine have cocoa added to make chocolate monster cookies,

and I’ve scaled down the batch to an easy-to-manage size.

3 eggs

1 jar (12 ounces, or 336 g) creamy

peanut butter

½ cup (112 g) unsalted butter,

softened

2 teaspoons vanilla extract

2 teaspoons baking soda

1 ¼ cups (280 g) packed light

brown sugar

1 cup (200 g) granulated sugar

½ teaspoon salt

6 tablespoons (48 g) cocoa powder

¾ cup (130 g) multicolored 

chocolate candies such as M&M’s

¾ cup (130 g) chocolate chips

4 cups (320 g) rolled oats

Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line baking sheets with

parchment paper.

In a very large mixing bowl, use a wooden spoon to stir together the

eggs, peanut butter, butter, vanilla, and baking soda until smooth. Add

the brown sugar, granulated sugar, salt, cocoa powder, chocolate candies,

chocolate chips, and oats. Mix well to combine.

Drop by ¼-cups (60 g) 2 inches (5 cm) apart onto the prepared

baking sheets. Flatten the dough slightly with your fingers, then bake for

9 minutes. The cookies will still look wet, but do not overbake. Let stand

for about 3 minutes before transferring to wire racks to cool.

Yield: 40 cookies

Chef’s Tip

Be sure to use oats that are labeled “gluten-free” because oats are often

contaminated by gluten during processing.

(Ray)

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