Gluten-Free Moster Cookies
Big, chunky, loaded gluten-free monster cookies packed with chocolate chips, pecans, raisins, oats, coconut, and peanut butter. Dairy-free too!
Ingredients
Dry:
- ⅓ cup raisins chopped if large
- ½ cup chopped pecans
- 1 cup dairy-free chocolate chips
- 1 dairy-free dark chocolate bar 70%, chopped
- 1 pack dairy and gluten-free chocolate chip cookies chop half, reserve rest
- 1 pack Choco No-No's
- ½ cup desiccated coconut
- 2 cups gluten-free oats
- 2 cups almond flour
Wet:
- ⅓ cup coconut oil
- ⅔ cup creamy peanut butter
- 2 pouches applesauce homemade or store-bought
- 2 tablespoons granulated sugar
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon pink Himalayan salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoon vanilla powder
Instructions
- Preheat: Heat oven to 350°F (177°C) and line two baking trays with parchment paper.
- Chop: Roughly chop raisins, pecans, dark chocolate, and half the chocolate chip cookies.
- Mix: Combine all dry ingredients, then fold in the wet ingredients until a dough forms.
- Scoop & flatten: Use an ice cream scoop to portion dough onto trays. Flatten gently. Press Choco No-No's and remaining chocolate chips on top.
- Bake: 20 minutes for softer cookies, 25 minutes for crispier ones. Don't overbake.
- Cool: Tap the pan, let cookies cool on the sheet for 5–10 minutes, then transfer to a cooling rack.
Notes
- If you don’t wanna use peanut butter, double the applesauce, and adjust sugar accordingly.
- You can store baked cookies in an airtight container for around 3 - 4 days.
- Dough can be refrigerated for up to 4 days or frozen for 6 months. Scoop into balls before freezing for easy single-cookie baking.
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