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vegan monster cookies on a cooling rack.

Vegan Monster Cookies

Print Recipe
Thick and chewy vegan monster cookies are deliciously nutty and are packed with oats, chocolate chips, and colorful candy-coated chocolates!
Course Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16 cookies
Calories 369
Author Jhanelle Golding

Ingredients

  • 1½ cups unbleached all-purpose flour spooned and leveled
  • ½ cup vegan butter or margarine stick or block, not unsalted, softened slightly
  • 1 cup creamy peanut butter
  • ½ cup granulated cane sugar
  • ¾ cup light brown sugar packed
  • ⅛ teaspoon salt
  • 2 tablespoons ground flaxseeds or chia seeds
  • 6 tablespoons warm water
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup old-fashioned oats
  • ½ cup dairy-free chocolate chips dark or semi-sweet
  • 1 cup dairy-free candy-coated chocolate pieces reserve a few for topping.

Instructions

  • Preheat the oven to 350°F / 180°C. Add the ground flaxseed and water to a small bowl. Stir to combine and set aside until thickened and cooled for about 10 minutes.
    2 tablespoons ground flaxseeds, 6 tablespoons warm water
  • Cream the vegan butter and peanut butter in a large bowl until combined.
    ½ cup vegan butter or margarine, 1 cup creamy peanut butter
  • Add the sugars and salt and mix until creamy. Mix in the flaxseed mixture and vanilla until smooth.
    ½ cup granulated cane sugar, ¾ cup light brown sugar, ⅛ teaspoon salt, 2 teaspoons vanilla extract
  • Sift the flour, baking soda and baking powder into a separate bowl. Gradually stir it into the creamed mixture.
    1½ cups unbleached all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder
  • Mix in the oatmeal and chocolate chips until combined, then fold in the candy-coated chocolate with a silicone spatula. Cover and refrigerate the dough for 1 hour or overnight or until firm.
    1 cup old-fashioned oats, ½ cup dairy-free chocolate chips, 1 cup dairy-free candy-coated chocolate pieces
  • Make equal portions of cookie dough using a #24 cookie scoop (about 50g or 3 tablespoons). Place them at least 2½ inches apart on a cookie sheet lined with parchment paper.
  • Bake for 10 to 12 minutes or until lightly browned but slightly soft in the center. For chewier cookies, do not overbake. Cool for 5 mins on the cookie sheet before transferring them to a cooling rack.

Notes

Dairy-free candy-coated chocolate (vegan M&M brands):