Truly the best monster cookies! They are thick and chewy and bursting with oats and peanut butter with a healthy dose of chocolate. You will never guess they are gluten-free.
OAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. If using whole wheat flour or all-purpose flour, only use 6 tablespoons (48g).
CHOCOLATE CANDIES. If you choose to substitute some or all of the chocolate candies for chocolate chips, measure by weight instead of volume for the best results.
STORAGE. Store in an airtight container for 3 days at room temperature.
DO AHEAD. This cookie dough freezes wonderfully. Scoop the dough into 2-tablespoon balls, place them 1/2-inch apart on a sheet pan, and put the sheet pan in the freezer until the dough balls are frozen (about 2 hours). Once the dough balls are frozen, store them in a bag in the freezer until ready to bake. Bake them directly from the freezer and add 1-2 minutes to the total baking time.
Keywords: monster cookies, gluten-free monster cookies, chewy monster cookies