In honor of Celiac Awareness month I want to share with you my favorite gluten free cookie recipe. This recipe was originally on gluten freely.com but they shut down in January. All the recipes, tips, articles, etc are now part of the Living Better America website. The recipes are also now on www.bettycrocker.com
Originally, I found a recipe in the Betty Crocker Fall Baking recipe book (2009) called On the Trail Monster Cookies. I was going to try and make those and just substitute flours and oats, but I decided to google “gluten free monster cookie” and this wonderful recipe appeared.
I make this recipe as is, no substitutions, changes, etc. I do plan on experimenting in the future, but here is the ORIGINAL recipe from www.glutenfreely.com. You can now find it on www.bettycrocker.com
Easy Monster Cookies
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 box Betty Crocker Gluten Free Chocolate Chip cookie mix
3/4 cup candy coated milk chocolate candies (M&MS)
1/2 cup Rice Chex cereal
1. Heat oven to 350 degrees. In large bowl, stir butter, peanut butter, egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking apart cereal as dough is stirred.
2. Onto ungreased cookie sheets, drop dough by the rounded tablespoonfuls about 3 inches apart.
3. Bake 11 to 13 minutes until edges are lightly golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.
Makes 2 dozen
My only gripe is that they are very unscoopable. I have to take the dough in my hand and mush it together to form a cookie. When I bake them, I actually let them cook a bit over because they tend to fall apart if they are “lightly golden brown”. Still, these are my favorite.
I am sharing this recipe on Gluten Free Wednesdays
Ligia
