Halloween Gluten Free Monster Cookies
Chewy, candy-studded gluten-free oatmeal cookies made with peanut butter, quick oats, hard-shelled chocolate candies, and chopped candy bars for extra Halloween fun. They come together quickly and take about 42 minutes total, which makes them great for Halloween parties or using up leftover candy.
Ingredients
- ? cup melted coconut oil
- 1/2 cup maple syrup
- 3/4 cup no-added sugar natural drippy peanut butter see note
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 2 cups quick cooking oats
- 1/2 cup hard shelled chocolate candies
- 1/2 cup leftover candy bars or chocolate chips chopped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add coconut oil, maple syrup, peanut butter, egg, and vanilla extract to a bowl and whisk until fully combined. Stir in the baking soda, quick cooking oats, hard-shelled chocolate candies, and chopped candy bars or chocolate chips until evenly distributed.
- Let the batter sit at room temperature for 15 minutes.
- Scoop the dough into balls about 1/4 cup in size and place them on the prepared baking sheet about 1-1/2 inches apart.
- Bake on the middle rack for 12-14 minutes, until the cookies have spread and the tops are set.
- Remove from the oven and, while still hot, gently push any misshapen cookies into a circular shape using a dull knife, if desired.
- Let the cookies sit on the hot tray for at least 15 minutes before transferring to a cooling rack to finish setting up, as they are very delicate while hot.
Notes
Stored in an airtight container, these cookies will stay fresh at room temperature for up to 3 days, or you can store them in the fridge for up to 5-7 days.
You can freeze these cookies for up to 2 months. We recommend you bake the cookies before freezing, as the dough doesn’t keep as well in the freezer as the baked cookies do. When ready to eat the frozen cookies simply defrost at room temperature for about an hour.