back
to top
Vegan and Gluten-free Monster Cookies

Sharing is caring!

These monster cookies are 100% vegan and gluten-free, all while maintaining a chewy-crunchy texture with the right amount of sweet, chocolate and salt. I’ve put so much heart and soul into this recipe, and am excited to share it with you!

Three vegan monster cookies on a napkin

Why this Recipe Works:

  • This recipe calls for so many delicious ingredients that really bulk up this cookie and make it super special.
  • The fun ingredients in these cookies make them perfect for baking with your family.
  • Appropriately named, these cookies are great for serving at a Halloween party!
  • Since these are vegan, you can eat the dough raw – YUM!

What is a monster cookie?

  • They contain at least these three ingredients: oatmeal, chocolate chips and candy-coated chocolate candies.
  • When it comes to additional ingredients, the baker is is free to get creative… I’ve seen some made with peanut butter, some with peanut butter chips, and others with all sorts of chopped up candy bars and/or nuts.
  • They are also typically larger than the average sized cookie.

Instructions for Making Vegan Monster Cookies:

1. Start with a little prep:  Pre-heat your oven to 350º and line two baking sheets with parchment paper.  No parchment? No problem!  If you’re baking sheets are nonstick then you’re good to go.  If not, lightly grease your sheets.  Then, set them aside for now.

2.  Next, in a small bowl, stir together the ground flaxseed and the water.  Set this aside, too.

3. In a medium-sized mixing bowl, add all of the DRY ingredients.

Dry monster cookie ingredients in a mixing bowl

Give those ingredients a good stir.

Monster cookie dry ingredients mixed in a bowl

4.  Next, add the WET ingredients to the mixing bowl,  including the flaxseed/water mixture.  Stir until all flour is incorporated.

5. Now, normally I try to avoid calling for special kitchen tools in my recipes, but this one really does help tremendously: a retractable ice cream or cookie scoop! You know, the type that sometimes has the trigger on the side to help remove the ice cream, or in this case – cookie dough – from inside the scoop.  They can be found in most grocery stores, at Target or Bed, Bath and Beyond, or you can order the one I really like, the Solula #14, HERE.  Since these cookies are SO loaded with yummy, sticky ingredients, I’ve found that an ice cream scoop is the easiest way to get the dough from bowl to the baking sheet in nearly perfect dough ball form with minimal mess, fuss or time spent.

So this is what you do: scoop up the dough, then pack it tightly into the scoop by pressing with the palm of your hand.

Wet and dry monster cookie ingredients mixed together in a bowl with an ice cream scoop of cookie dough

Lastly, place that scoop face-down on your baking sheet and squeeze the retractable handle or trigger slowly to release the dough ball.

Raw monster cookie dough ball on parchment paper

FYI – If you do not own a retractable ice cream scoop and want to make these cookies immediately without shopping for one (I don’t blame you!), you can always use a 1/4 measuring cup to scoop up the dough, then pack it into the measuring cup with your hand as described above, and then use a separate spoon to help release the dough from the cup.  From there, form dough balls with your hands.

After ten dough balls are formed. take any remaining chocolate chips or dough sitting in the bottom of the bowl and carefully add it to the tops of the balls.

6. Bake these beauties in your pre-heated oven for 13-14 minutes or until the edges of the cookies turn a light, golden brown color.  You’ll want to let them rest on the cookie sheet for about 3-5 minutes before transferring them to a cooling rack.  While you wait, add your candy coated chocolate candies to the tops of each cookie.  I typically add 5 – 6 candies per cookie.

7. After those 3-5 minutes have passed, transfer those gorgeous monster cookies to a cooling rack and prepare your taste buds for a special treat unlike anything you’ve had before.

Baked vegan monster cookies on a cooling rack

Baked vegan monster cookies on a cooling rack

Enjoy!!

Single vegan monster cookie on a napkin

Vegan monster cookie with a bite taken out of it

Monster cookies on a napkin

Top Tips for Making Monster Cookies:

  • Use an ice cream scoop for separating the raw dough on a cookie sheet. If you don’t own an ice cream scoop, you can use a 1/4 cup measuring cup.
  • When choosing a chocolate bar, try not to buy one that has extra salt added as this can alter with the final flavor of the cookie.
  • If possible, be sure to leave in the crispy rice cereal, as this really helps with the texture of the cookie.

Developing unique cookie recipes is one of my favorite things to do! If you like these, check out my recipes for Hawaiian Chocolate Chunk Cookies, Funfetti Chocolate Chunk Cookies, my Black n’ White Chocolate Chunk Cookies, and my Midnight Chocolate Chunk Peanut Butter Cookie Cups!

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Vegan and Gluten-free Monster Cookies

Vegan Monster Cookies (Gluten free, too!)

These monster cookies are 100% vegan and gluten-free, all while maintaining a chewy-crunchy texture with the right amount of sweet, chocolate and salt.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cookies, Vegan Desserts, Vegan Monster Cookies
Prep Time: 12 minutes
Cook Time: 13 minutes
Total Time: 25 minutes
Servings: 10 cookies

Ingredients

  • 1 Tb. + 1 tsp. Ground Flaxseed + 2 Tb. Water

DRY:

WET:

  • 1/3 cup Canola Oil organic, if possible, to avoid GMOs
  • 2 Tb. Maple Syrup
  • 1 tsp. Vanilla Extract

Instructions

  • Start by doing a little prep:  Pre-heat your oven to 350º and line two baking sheets with parchment paper.  No parchment? No problem!  If you're baking sheets are nonstick then you're good to go.  If not, lightly grease your sheets.  Then, set them aside for now.
  • Next, in a small bowl, stir together the ground flaxseed and the water.  Set this aside, too.
  • In a medium-sized mixing bowl, add all of the DRY ingredients and stir well.
  • Next, add the WET ingredients to the mixing bowl,  including the flaxseed/water mixture.  Stir until all flour is incorporated.
  • Form 10 packed dough balls by either using an ice cream scoop (you can buy my favorite kind HERE) or a 1/4 cup measuring cup.
    Place the scoops face-down on your baking sheet and squeeze the retractable handle or trigger slowly to release the dough ball.
  • After ten dough balls are formed. take any remaining chocolate chips or dough sitting in the bottom of the bowl and carefully add it to the tops of the balls.
  • Bake these beauties in your pre-heated oven for 13-14 minutes or until the edges of the cookies turn a light, golden brown color.  You'll want to let them rest on the cookie sheet for about 3-5 minutes before transferring them to a cooling rack.  While you wait, add your candy coated chocolate candies to the tops of each cookie.  I typically add 5 - 6 candies per cookie.
  • After those 3-5 minutes have passed, transfer those gorgeous monster cookies to a cooling rack and prepare your taste buds for a special treat unlike anything you've had before.

Video

Notes

*You can probably leave the nuts out altogether if you so desire, but I've never tried it! If you do, perhaps sub it out for 3 extra tablespoons of crispy rice cereal, to make up the volume.
**You can absolutely use just plain ol' dark chocolate instead of dark chocolate with almonds, if you like! Either way. be sure you hold off from getting a chocolate bar with sea salt added. Otherwise you can throw off the salt to sweet ratio in the cookies.
***You can find flat parchment sheets HERE
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

Sharing is caring!

print recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.