Vegan Monster Cookies
Calling all the monster cookie monsters.
Every Halloween, my grandma bakes cookies for her granddaughters. She makes peanut butter cookies with crunchy nuts for my sisters and my cousin and, since I’m allergic to peanuts and dairy, dairy-free oatmeal raisin cookies for me. Instead of candy, I get a bag of freshly baked cookies with a construction paper crafted pumpkin labeled “Julianna.”
These vegan monster cookies are the epitome of my Halloween: peanut butter cookies, oatmeal cookies, and candy all in one. But, to make these enjoyable for every trick-or-treater, vegan monster cookies are allergen friendly.
What are monster cookies?
Monster cookies are made from creamy peanut butter, hearty rolled oats, semi-sweet chocolate chips, and colorful chocolate candies (we all know what I’m talking about). The original cookie recipe first made headlines in a 1971 Lansing State Journal newspaper when photographer Dick Wesley was pictured alongside his cookie creation. A peanut butter cookie base evolved into a flexible formula to add whatever was found in the cabinet. The butter, brown sugar, and peanut butter cream together and create a soft cookie with chewy edges. Oats bring the dough together and also add texture to the cookie. Chocolate chips and candies add sweet, rich bites.
What makes these monster cookies vegan?
Typically, monster cookies are made with softened unsalted butter and eggs. Butter adds a rich flavor but also contributes to the overall structure and texture of the baked cookie. Eggs help bind the dough together. Since these monster cookies are vegan, vegan butter and an egg substitute replaces the traditional versions in this recipe. A prepared flax egg makes these cookies egg-less and vegan, which means you could eat the raw dough, too! For instructions on making a flax egg, click here or visit the page titled “substitutions.” When it comes to stirring in chocolate chips and candies, make sure they are dairy-free and vegan!
Are Vegan Monster Cookies allergen friendly?
Since I am dairy, nut, peanut, and soy free, I have actually never had a monster cookie before. I wanted to create a version made with accessible ingredients. Vegan butter makes these cookies dairy free. Sunflower seed butter replaces peanut butter traditionally found in monster cookies. Sunflower seed butter is peanut, nut, soy, and gluten free! Ground flax meal has become more and more popular over recent years. These cookies are made with oats which makes them naturally gluten free. Allergen friendly chocolate chips and chocolate candies are available in grocery stores.
Are Vegan Monster Cookies easy to make?
This vegan monster cookie recipe is as easy to make as it is forgiving. You can make the dough in one bowl with either an electric mixer or a rubber spatula by hand. If your softened butter gets a little melty when softening it in the microwave (because who plans ahead when it comes to softening butter), don’t worry! Since this recipe contains no flour and no gluten, over-mixing will not make a tough cookie. The best part about this recipe is that it is a no chill cookie dough! As soon as the dough is made, simply scoop it in uniform portions onto a parchment-lined cookie sheet and bake. The dough can sometimes fall apart when scooping, so just use your hands to compact it.
Vegan Monster Cookie Variations
There are endless possibilities when it comes to creating unique monster cookies - just like Mr. Wesley intended. Here are a few ideas to mix up your mix ins:
Classic-
You can never go wrong with the classic chocolate chip and chocolate candy monster cookie.
Monster Michele-
I am not calling my mother a monster. Instead, I am dedicating this combo to her. I owe it to her for strongly suggesting a delicious version with raisins and dark chocolate.
Snack Monster-
Raid the snack cabinet and add crushed potato chips, pretzels, and creme filled cookies.
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a medium bowl, beat vegan butter, sunflower seed butter, brown sugar, and cane sugar on high speed until creamy, about 2 minutes. Add the prepared flax egg and vanilla extract. Mix until combined.
3. Add the sea salt, baking soda, and oats. Use a rubber spatula to stir to combine. Fold in the chocolate chips and candies.
4.Use a small-medium cookie scoop (about 1 1/2 Tbsp) to form dough balls. Use your hands to tighten the dough together if the balls fall apart. Place about 1 to 2 inches apart on the cooking sheet. Lightly flatten the tops of the ball to ensure an even, round cookie.
5. Bake for 11 to 15 minutes, or until the edges are golden and set and the centers are slightly puffed. Remove from the oven and lightly tap the sheet pan on the counter to even out the cookies. Let cool to set.
