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Vegan and Gluten-free Monster Cookies
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5 from 1 vote

Vegan Monster Cookies (Gluten Free Option)

If you're in need of a chewy, lightly crunchy, chocolatey, mega yummy cookie treat, these vegan cookies will not disappoint!
Prep Time12 mins
Cook Time13 mins
Total Time25 mins
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cookies, Vegan Desserts, Vegan Monster Cookies
Servings: 10 cookies


  • 1 Tbsp. + 1 tsp. ground flaxseed (11 g) + 2 Tbsp. water (30 ml)



  • 1/3 c. canola oil (79 ml) organic, if possible, to avoid GMOs
  • 2 Tbsp. maple syrup (30 ml)
  • 1 tsp. vanilla extract


  • Start by doing a little prep:  Pre-heat your oven to 350°F/177°C 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.



  • For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they're gluten free as well. 
  • 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 a bar of just plain ol' dark chocolate instead of dark chocolate with almonds, if you like.
  • 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.
  • You can find flat parchment sheets HERE