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Gluten Free Monster Mash Cookies

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions.


Does anyone remember the days of wondering why your halloween candy bag was magically getting smaller and smaller? (Yes mom and dad, I know about your sneakiness). Well my Gluten Free Monster Mash cookies are so dang good that they are going to be disappearing before your very eyes just like the candy in your trick-or-treat bag!


For my "halloween in a cookie" mash up, I've chosen to go with some of my favorites -- M&Ms, peanut butter chips, Reese's white chocolate peanut butter cups, and gluten free pretzels! Nothing disappeared faster in my home than m&ms and peanut butter cups and so I knew they had to be the star of this cookie! Feel free to use your favorite chocolates (or halloween treats you missed out on) when making these cookies!


One of the best parts about these Monster Mash cookies is that they can be customized to fit any theme year round! See some of my favorites below!



Prep Time: 20 minutes Cook Time: 11-13 minutes Total Time: 45 minutes


Makes 24 cookies


Ingredients:

½ cup Almond Flour

½ cup Cornstarch

1 ½ tsp Baking Soda

1 tsp Salt

1 tsp Xanthan Gum (optional if your flour blend already has this)

¾ cup Butter, softened

1 tbsp Vanilla

2 Eggs

1 ½ cups Brown Sugar

1 cup M&Ms

½ cup Peanut Butter Chips

½ cup White Chocolate Reese’s thing, chopped

½ cup Gluten Free Pretzels, crushed


  1. Preheat your oven to 350F.

  2. Combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl.

  3. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy.

  4. Gradually add dry ingredients to wet ingredients being careful to not over mix.

  5. Gently fold in m&ms, pb chips, Reese’s, and pretzels.

  6. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper.

  7. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.



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