This post may contain affiliate links. Read my disclosure policy.
If you can’t get enough of salty-sweet treats, then you have to fill your cookie jar with these crisp and chewy Gluten Free White Chocolate Chip Oatmeal Cookies. They are like classic flourless monster cookies with an extra tasty twist – almond butter, almonds, and toffee for a deliciously nutty flavor and extra texture!
Who out there believes in therapy baking? You know, when life gets stressful, it’s time to head into the kitchen and break out the butter and sugar and the big ol’ stand mixer. And this is the perfect cookie recipe to make for just that reason.
It’s super easy to mix everything together in one bowl. Truthfully, the hardest part is scooping them out because it makes so many cookies. Personally, I don’t think there is such a thing as too many cookies, so this isn’t a problem for me. And then they bake up nice and chewy with the perfect amount of crunch.
With just the right amount of sweet and salty goodness and plenty of buttery, nutty deliciousness, these white chocolate chip oatmeal cookies hit all the right notes. Better than your basic Gluten Free Oatmeal Raisin Cookies, these are more like Monster Cookies with a twist that will satisfy all of your cravings.
The base recipe for a monster cookie is an oatmeal cookie that’s usually flourless and just chock full of oats. Some of the butter is replaced with peanut butter for that salty peanut flavor and to help bind the cookie. Then they are filled with plenty of chocolaty mix-ins, usually with chocolate chips and M&M’s. Though you will find some recipes that add peanuts or other ingredients.
Because that chocolate and peanut butter combo is so irresistible, this cookie has inspired other recipes such as Flourless Monster Cookie Dough Dip and Monster Bars, and even healthy snacks like No-Bake Monster Cookie Balls.
This white chocolate chip oatmeal cookie recipe takes that basic monster cookie recipe and gives a twist by swapping out some of the ingredients for a whole new flavor combination that will knock your socks off.
Yes, these cookies are fully loaded. Here is an overview of what you’ll need. The measurements and full step-by-step directions are in the recipe card at the bottom of the post.
- Unsalted butter. Make sure it is softened to room temperature.
- Almond butter.
- Light brown sugar. Lightly packed.
- Granulated sugar.
- Eggs.
- Vanilla extract. Pure extract has the best flavor.
- Quick cooking oats. Not old-fashioned or instant. Make sure they are certified gluten free, if needed
- Baking soda.
- Salt.
- White chocolate chips. Take caution because not all brands are gluten free, including Ghirardelli. Always check packages, but generally, Hershey’s and Nestle Toll House are safe.
- Sliced almonds.
- Toffee bits. Such a Heath Bits O’Brickle.
Get ready by gathering your ingredients and supplies. Then preheat your oven to 350°F and line a couple of baking sheets with parchment paper or silicone baking mats.
Cream the ingredients. Add the softened butter, almond butter, brown sugar, and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Use the paddle attachment of the stand mixer or a hand mixer to cream the ingredients until they are light and fluffy. Then blend in the eggs and vanilla.
Add dry ingredients. Mix in the oats and baking soda until just combined. Then use a spoon or spatula to stir in the white chocolate chips, almonds, and toffee bits.
Bake the cookies. Drop tablespoons of cookie dough onto the prepared cookie sheets. Place the pan or cookies in the oven for 10 to 12 minutes, or until the cookies are lightly golden and just set. Let them cool for about 5 minutes on the cookie sheets, then transfer the cookies to cooling racks to cool completely.
Tips for Success
Line the pans. Between the white chocolate and toffee, these cookies can be quite sticky. Parchment paper or silicone baking mats will ensure you can slide the white chocolate chip oatmeal cookies right off the pan without them breaking or crumbling.
Use a scoop. For evenly-baked cookies, use a small scoop to make sure they are all the same size, and make it easier to scoop out all of the cookie dough quickly since this recipe makes so many cookies.
Make them bigger. If you don’t want to scoop so many cookies or want big, chewy cookies that are great for making ice cream sandwiches, use a 1/4 cup measuring spoon or scoop and bake the cookies for 18-20 minutes.
Put chips on top. If you want to see a few nice chips on top of your cookies to make them extra pretty, set some of the white chocolate chips aside and place a few chips on top of each cookie dough ball before baking.
Don’t overbake. These oatmeal cookies are nicely crisp on the edges, but you don’t want them hard and crunchy. So take them out of the oven when they are just set, as they will firm up a bit more on the cookie sheet.
Once you master this basic recipe, you can totally customize it to make your perfect gluten free oatmeal cookie!
Make it peanutty. Go with the classic Monster Cookie flavor, using peanut butter and chopped peanuts.
Add more crunch. These cookies have lots of great texture, but you can add even more by using chunky almond butter or peanut butter.
Switch the chips. You can definitely use milk or semisweet chocolate chips. Or really change things up with cinnamon or butterscotch chips. Hershey’s brand is gluten free!
Swap the mix-ins. While the almonds and toffee are super tasty, you can always replace them but adding more chocolate, using a different nut, or chopping up other candies. Try anything you love!
Make them Ahead
You can store the cookie dough in a sealed container in the fridge for a day or two before baking the cookies. The cookie dough can also be frozen for about a month. Since this recipe makes a lot of cookies, you can scoop out dough balls onto a sheet pan and freeze them in a single layer, then transfer the frozen dough balls to a freezer storage bag. Pull out a few at a time to enjoy freshly-baked cookies.
White chocolate chip oatmeal cookies can be kept at room temperature in an airtight container for up to a week. For longer storage, transfer them to plastic freezer storage bags and freeze them for up to two months. I like to place the plastic bags into a cookie tin or container to prevent them from getting crushed in the freezer.
Ingredients
- 1 cup unsalted butter, softened (8 ounces or 2 sticks)
- 1 cup almond butter
- 1 cup lightly packed light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 1/2 cups quick cooking oats, certified gluten free, if needed
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup sliced almonds
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, combine the butter, almond butter, brown sugar, and granulated sugar. With a stand mixer or hand mixer at High speed, cream throughly. Reduce the mixer to Medium and mix in the eggs and vanilla.
- Add the oats and baking soda, and mix until just combined.
- Using a spoon or spatula, stir in the white chocolate chips, almonds, and toffee bits.
- Drop the cookies with a small scoop or a tablespoon onto the prepared cookie sheets. **See note
- Bake 10 to 12 minutes, but do not overbake. Cool for about 5 minutes on cookie sheets then transfer to cooling racks to cool completely.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
These looks amazing! Thanks for sharing with the Delicious Dishes Recipe party this week!
These cookies look amazing!
http://mylifefromhome.com/2016/07/felt-pillow-diy-felt-flowers/