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Vegan Monster Cookies– these easy vegan cookies are my take on a classic recipe that I always loved as a kid! They’re sweet while being both soft and crunchy and I know you’re going to love them!
I share these monster cookies on Instagram last week and I got SO MANY requests for the recipe. SO I moved it up in my content calendar so you could have it ASAP :D Also- hello, it’s the perfect little Halloween treat (especially if you’re looking for a fun vegan option!).
As with most of my vegan baked goods, I kept this recipe true to the original meaning that there’s flour, sugar, and lots of chocolate in these cookies. I never claimed that they are healthy but they ARE delicious!!
The most difficult part about working on this recipe was finding a good replacement for m&ms. Luckily, lots of great options are coming onto the market if you can find them. I was really hoping to find a dairy free dark chocolate option but alas, no such luck.
I ended up using THESE Unreal dark chocolate “gems” which were the closest thing I could find to what I wanted. They are really good and it took a lot of self control not to eat all of them before they made it into the cookies.
Oh course, you can also just use extra chocolate chips if you’re unable to find vegan candies.
When it comes to the peanut butter, I HIGHLY suggest using a natural drippy peanut butter and NOT a thicker consistency peanut butter. I only tested this with drippy peanut butter and I think that the cookies would turn out far too dry with jiffy type peanut butter. I’m a big fan of the Kirkland brand of natural peanut butter that they sell at Costco.
How to make these Vegan Monster Cookies:
I used a stand mixer for these cookies because I’m always looking for an excuse to use it. However, you can definitely mix these by hand! Either way, these cookies coming together in just ONE big bowl and I love them for that.
As I mentioned already, I kept the recipe as true to the original as possible which simply meant coming up with an alternative for the eggs. I found the flax eggs produced the best results and kept the cookies simple and still very easy to make!
I tested these cookies using Earth Balance butter sticks but I also really like the mykonos European style butter sticks (they’re a bit saltier) and have heard good things about the Country Crock vegan sticks.
To make the cookies, start by creaming together the softened butter and sugars before adding in the remaining dry ingredients. Once that’s mixed together, it’s time for the dry ingredients (all in the same bowl). The dough ends up a bit dry and crumbly but is wet enough to hold together and form into cookies.
These cookies don’t spread much at all so what I do is roll the dough into balls (using about a heaping tablespoon of the dough) and then pat them down into disks about 1/2 inch thick. There’s no need to leave too much space between each cookie because, again, they don’t spread really at all.
Now just bake the cookies and ENJOY! These cookies are SO SO good and I can’t wait for you to try them!
See how to make these monster cookies here:
Vegan Monster Cookies– these easy vegan cookies are my take on a classic recipe that I always loved as a kid!
- 1/2 cup of vegan butter, softened
- 1/4 cup of sugar (I like organic cane sugar)
- 1/2 cup of packed light brown sugar
- 3/4 cup of natural peanut butter (it needs to be the drippy kind)
- 1 flax egg: 1 tablespoon of flaxseed meal + 3 tablespoons of water
- 1 teaspoon of vanilla
- 1 1/4 cups of all purpose flour
- 1/2 teaspoon of baking soda
- 1/2 cup of quick cooking oats
- 1/2 cup of dairy free chocolate chips (I love dark chocolate in these)
- 3/4 cup of chocolate candy (check to be sure it’s vegan)*
- Pre-heat the oven to 350 degrees F and line 2 large baking sheets with parchment paper.
- In the bowl of a standmixer (or in a large bowl with an electric whisk) cream together the butter and sugars. This will take about a minute.
- Mix in the peanut butter, flax egg, and vanilla and mix until just combined. With the mixer running, slowly add in the flour and baking soda. Mix until the flour is JUST incorporated.
- Add in the oats, chocolate chips, and chocolate candy and mix on low until just mixed together.
- Chill for 20 minutes. The dough will be quite crumbly but will hold together when rolled and patted together.
- Once done chilling, take heaping tablespoons of the dough and roll/ pat it into 1/2 inch thick disks. The cookies will not separate AT ALL so you want to mold them into the size that you want them to end up as (see video for clarification). Place on prepared baking sheet(s).
- Bake for 9-12 minutes or until the bottoms of the cookies just begin to turn a light brown. Let cool for 12 minutes and ENJOY!
If you can’t find vegan m&ms, feel free to use additional chocolate chips.
Recipe adapted from Sally’s Baking Addiction
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: vegan cookies, monster cookies, vegan baking