I baked these vegan monster cookies for my nephew’s birthday last month. The chocolate chips and oats made the cookies loaded, and he said they were the best birthday treat he had ever had.
This recipe combines various textures and flavors, making it a perfect snack for any occasion. With simple ingredients, you can whip up a batch of these cookies quickly and enjoy a satisfying vegan treat.
Deliciously Crunchy Vegan Monster Cookies
Made with a blend of oat flour, peanut butter, and dairy-free chocolate chips, these monster cookies boast a rich taste and satisfying crunch. The recipe takes about 30 minutes from start to finish and yields approximately 12 cookies.
Ingredients
- 1 cup oat flour
- 1/2 cup natural peanut butter or almond butter
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup dairy-free chocolate chips
- 1/4 cup chopped nuts or seeds (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine the peanut butter, coconut sugar, maple syrup, and vanilla extract. Stir until well blended.
- Add Dry Ingredients: Add the oat flour, baking soda, and salt to the wet mixture. Mix until combined.
- Incorporate Oats and Mix-ins: Fold in the rolled oats, chocolate chips, and any optional nuts or coconut until evenly distributed.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 140kcal
- Fat: 6g
- Protein: 3g
- Carbohydrates: 18g
I store the cookies in an airtight container at room temperature for up to five days. The cookies stay crunchy, and I let them come to room temperature before serving.
