Gluten-Free Chocolate Chip Monster Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick and chewy monster cookies loaded with chocolate chips and gluten-free oats for a hearty treat. This American-inspired recipe (gluten-free), ready in about 29 minutes, layers gluten-free rolled oats, gluten-free all-purpose flour, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 12 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together 1 1/2 cups gluten-free rolled oats, 1 cup gluten-free all-purpose flour, and 1/2 tsp baking soda.
  2. Step 2: In a large mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Step 3: Add 1 large egg and 1 tsp vanilla extract to the butter mixture, mixing until combined.
  4. Step 4: Gradually add the dry oat and flour mixture to the wet ingredients, mixing on low speed until just combined.
  5. Step 5: Fold in 1 cup semi-sweet chocolate chips evenly using a spatula.
  6. Step 6: Scoop dough by 1/4 cupfuls onto prepared baking sheets, spacing them about 2 inches apart.
  7. Step 7: Bake for 12-14 minutes until cookies are golden around the edges but still soft in the center. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Related recipes