My Jumbo Monster Cookies have finally arrived! They are absolutely incredible and I could not wait to hit the “publish” button on this blog post to officially announce their entrance in the world. I’m so excited, you’d think I was making a birth announcement. But no, it’s me and a cookie recipe.
These jumbo monster cookies are about to rock your entire world. Each one will, in fact, be the size of your head.
You might be wondering, WHY A JUMBO COOKIE?
That’s a great question, to which I have a simple answer: eating anything big and supersize is really fun. And of course you can break it up into pieces and share it with friends, if you’d like. But even as the grown up that I am, I still enjoying making giant cookies and enjoying them all by myself. So let’s run with that. That said, if jumbo isn’t you thing, that’s ok! You can make about 14 regular size cookies with this recipe. Otherwise, you get 5-6 massive monster cookies.
What you need to make these Jumbo Monster Cookies
Peanut butter: I love using natural, creamy peanut butter. My only tip is to make sure to mix the peanut butter well, so that it’s well-combined
Eggs: I created this recipe using eggs, but according to my neighbor who got a sneak peek of this recipe before I published it, you can substitute the two eggs for two flax eggs instead. I personally haven’t tested it, but he swears that the cookies still come out perfect. If it doesn’t, then I will send you his address so you can go find him.
Coconut sugar: In this recipe, we are actually going to use a combination of coconut sugar and cane sugar. The reason is because I feel like the combination of both gives these cookies the perfect texture. That said, if you avoid cane sugar, that is ok. You can omit it and use coconut sugar only.
Cane sugar: See my note above.
Vanilla extract: Vanilla extract is the best addition to every baking recipe, so don’t omit it!
Rolled oats: In this recipe, I used gluten-free rolled oats simply because I find them to be easier to digest. That said, you can of course use regular rolled oats, and you can use quick-cook if you’d like. The only type of oats that will not work in this recipe is steel cut oats, and that’s because they are super hard and take forever to cook.
Baking soda: We need just a touch of baking soda in this recipe to make the cookie rise!
M&M’s: Ok, so I know that many of you are going to @ me, asking me why I used M&M’s in a Kalejunkie recipe. The answer? Because M&M’s are f’ing amazing and sometimes you’ve just got to go with the real thing. If you need a substation for dietary reasons, these are a fantastic alternative!
Chocolate chips: A monster cookie would not be complete without chocolate chips. So don’t forget them!
How to make these Jumbo Monster Cookies
Making these cookies could not be easier! All you need is one bowl – you don’t even need a mixer!
Simply mix together the peanut butter, eggs, coconut sugar, cane sugar, and vanilla extract. And once the mixture is smooth, add in the oats, baking soda, M&M’s and chocolate chips.
Then, refrigerate the dough for 30-45 minutes. This helps the flavors set
After the dough has chilled, preheat the oven to 350F and line two baking sheets with parchment paper. You will need two baking sheets for this recipe, or just make the cookies in batches.
Form 3 jumbo cookies per baking sheet. Using your fingers, shape them into a perfectly round circles.
Then add more M&M’s and chocolate chips on top, if desired. In my book, the more the better!
Bake for 11-13 minutes. Remove from the oven and let them sit; they will firm up.
How to store these cookies
Ok, I know that you are going to ask me this question, and for good reason – these are massive cookies and you will very likely have leftovers. You can either store them in the refrigerator in an air tight container for up to one week, or, you can freeze them!
The texture of these cookies make them perfect for freezing. Just place them in a container, separated by a piece of parchment paper, and freeze them. This makes it so much easier to just lift one out at a time, any time the craving for a cookie hits. They will stay fresh in the freezer for up to 3 months.
When you are ready to enjoy a cookie, just take one out and let it defrost at room temperature, and then reheat in the microwave or oven for a few minutes! You can’t mess it up, I promise!
If you make this recipe, please be sure to leave a comment and rating below – this really helps other readers decide whether to give this recipe a try! And while you are at it, tag me in your creations on Instagram, so I can see them and repost on my stories! Enjoy! xx
The most incredible and delicious jumbo monster cookies you'll ever eat! The base is a gluten-free cookie and they are filled to the brim with M&M's and chocolate chips and have that wonderful peanut butter taste that everyone loves in a monster cookie. This recipe will make 6 jumbo cookies (the size of your head) or 14 regular sized cookies. Enjoy!
1cupnaturalcreamy peanut butter (mixed together well)
1/4cupregular cane sugar
2cupsgluten-free rolled oatsor regular
In a large bowl, mix together the peanut butter, eggs, coconut sugar, cane sugar, and vanilla extract.
Once the mixture is smooth, add the oats, baking soda, salt, m&ms and chocolate chips.
Refrigerate the dough for 30-45 minutes.
Preheat oven to 350F.
Line two baking sheets with parchment paper.
Form 3 jumbo cookies per baking sheet, using your hands to form them into perfectly round circles.
Add a few more m&ms and chocolate chips on top of each cookie – measure with your soul!
Bake for 11-13 minutes.
Remove from the oven and let them sit for a few minutes to firm up. Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!