Vegan Monster Cookies with Gluten-Free Option
These plant-based monster cookies deliver all the chewy texture and sweet satisfaction of the classic treat without any animal products. Packed with peanut butter richness, oats for heartiness, and colorful chocolate candies throughout, they're perfect for satisfying sweet cravings or sharing at gatherings. The aquafaba creates the perfect binding texture while vegan butter keeps them tender. What makes this version special is the optional gluten-free flour swap and the technique of pressing extra chocolates on top while warm for maximum visual appeal.
Ingredients
- 6 ½ tbsp vegan butter
- ⅝ cups coconut sugar
- 8 ½ tbsp smooth peanut butteralmond butter1:1nut-freepeanuts-freeadds dairy
use sunflower seed butter for nut-free version
Full guide → - 4 tbsp aquafaba, lightly whipped
- 1 tsp vanilla essence
- 1 cups plain or GF all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 cups oats
- salt
- 2 oz chocolate chips
- 2 oz M&M or smarties-style chocolates
Instructions
- 1
Beat together vegan butter and coconut sugar until creamy
- 2
Lightly whisk aquafaba in separate bowl until frothy
- 3
Pour aquafaba into butter mixture with peanut butter and vanilla, beat until smooth
- 4
Sift in flour, corn starch, baking soda and baking powder
- 5
Pour in oats and salt, stir to sticky dough
- 6
Fold in chocolate chips and candy chocolates
- 7
Transfer to bowl, cover and chill for 30 minutes
- 8
Preheat oven to 325°F fan/350°F and line baking sheets with parchment
- 9
Divide dough into 14-15 pieces, shape into balls and slightly flatten
- 10
Leave ¾" gap around each cookie on sheets
- 11
Bake for 10-12 minutes until golden and slightly puffy
- 12
Remove from oven, tap tray on surface to encourage cookies down
- 13
Press extra chocolate chips and candies on top while warm if desired
- 14
Cool on wire rack before storing
Tips
Chill the dough for the full 30 minutes to prevent spreading and ensure thick, chewy cookies.
Tap the baking tray after removing from oven to create the perfect slightly cracked surface texture.
Press extra chocolates on top while cookies are still warm so they stick properly without melting completely.
Good to Know
Store in airtight container for 5-7 days at room temperature
Dough can be chilled up to 2 days before baking or frozen for up to 3 months
Serve at room temperature for best texture and flavor
Common Mistakes
Don't skip chilling the dough to avoid cookies spreading too thin during baking
Don't overbake past golden color to avoid hard, dry cookies
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
use sunflower seed butter for nut-free version
Full guide →General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, portion the dough into balls and freeze on a tray, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
What if I don't have aquafaba?
You can substitute with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) or commercial egg replacer following package directions.
How long do these cookies keep?
Store in an airtight container at room temperature for 5-7 days. They can also be frozen for up to 3 months once fully cooled.