You wouldn’t know they’re gluten-free from the crunchy exteriors and warm soft centres just off the cooling rack. When they are cool, they’re crisp and firm. I think the trick to these is beating the butter and peanut butter until it’s a pale beige and really beating the sugar and eggs until it’s fluffy.
Preheat oven to 350 degrees.
1 cup peanut butter
1/2 cup butter
2 cups brown sugar
1 1/2 cup whole oats
1 cup almond flour (not meal — might be too greasy)
1 tbs vanilla (we used clear vanilla for the birthday cake taste)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup mix-ins x 3 (We used m&ms, tiny chocolate chips, and caramel and sea salt chips. Think outside the box. Potato chips would be good.)
Cream the butter and peanut butter until light beige.
Add the brown sugar and cream until fluffy
Add one egg at a time until they’ve completely disappeared
Stir the baking soda and salt into the oats and almond meal.
Add everything but the mix-ins and stir to combine.
Add the mix-ins and give it one more mix.
Monster cookies have to be monster, so use a heaping soup spoon to mound up six cookies per tray.
Bake 15-20 minutes until tops no longer feel wet.
Let cool 3-5 minutes on tray and move them to the cooling rack.