Are these cookies gluten-free?

Yes, since we're using almond flour, these monster cookies are gluten-free. Just make sure that your oats and candy covered chocolates are also certified gluten-free.

How do you know when these are done?

Even though these are bigger cookies, they don't take that long to bake. It's also better to underbake them to ensure they stay soft and chewy, so start checking on them around 9 minutes. The cookies are ready when they look slightly golden on top but still look a little underbaked in the middle.

Can you make ahead and store the cookie dough in the fridge or freezer?

Yes, just roll the dough into balls, flatten slightly and press the additional chocolate chips and M&Ms into the tops. Store covered in a single layer in the fridge for up to two days or in the freezer for up to a month. To bake, let them thaw slightly at room temperature (to help them spread) and then bake as instructed. You may need to add another few minutes to the baking time.

Why didn't my cookies spread very much?

If you chilled the dough or didn't press the dough balls down before baking, your cookies will not spread as much.

Thick and Chewy Almond Flour Monster Cookies (No Chill!)

Description

Almond Flour Monster Cookies are soft and thick with chewy edges, packed with peanut butter, oats, chocolate chips and M&Ms. This recipe also requires no chilling time!

Ingredients

1 3/4 cups (182g) fine blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (145g) smooth, shelf stable peanut butter
1/4 cup (56g) unsalted butter, room temperature
1/2 cup (115g) dark brown sugar, packed
1/4 cup (55g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3/4 cup (85g) old fashioned rolled oats
1/2 cup (95g) dark chocolate chips
1/2 cup (100g) M&Ms

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Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, baking soda and salt.
In a large mixing bowl, use a stand or handheld electric mixer to cream together the peanut butter, butter, brown sugar and granulated sugar. This will take about 2-3 minutes. The mixture should look creamy with a lighter color.
Add the egg and vanilla and beat until combined.
On low speed, gradually add in the dry mixture until just combined.
Use a spatula to stir in the oats and about two-thirds of the chocolate chips and M&Ms.
Use a 3 tablespoon cookie scoop to measure out portions of the cookie dough and roll into balls. Place on the prepared pan about 3 inches apart. (I usually bake 5 per pan).
Use the bottom of a measuring cup to flatten the tops of the dough balls slightly and press the remaining chocolate chips and M&Ms into the tops.
Bake for 9-11 minutes, or until the cookies look slightly golden and almost set. (They will still look a little glossy in the middle).
Let the cookies rest on the pan for 10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining dough.

Notes

For greater accuracy, I recommend weighing your ingredients. If you don’t have a kitchen scale, be sure to use the spoon and level method when measuring.
Make sure the peanut butter, butter and sugars are beaten together until creamy and light. This will take a few minutes.
Flatten the cookie dough balls a little before baking. This will help them spread.
Don’t over bake the cookies as they will turn out dry and crumbly. They should look a little underbaked when you pull them out of the oven.
I always recommend using a light colored baking sheet as darker sheets tend to brown cookies too much on the bottom.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.