Vegan Monster Cookies
Get ready to indulge in the ultimate treat with these irresistible Vegan Monster Cookies! Packed with plant-based goodness, these oversized cookies feature a delightful mix of creamy peanut butter, rich coconut oil, and a touch of brown sugar for irresistible sweetness. A hearty base of rolled oats is folded with vegan chocolate chips, candy-coated chocolates, and crunchy chopped nuts, giving each bite a symphony of flavors and textures. Made with a simple flaxseed egg and no dairy or animal products, this recipe is perfect for vegan dessert lovers and those seeking wholesome baked goods. With just 20 minutes of prep and a quick bake, these crowd-pleasing cookies are great for parties, lunchtime treats, or anytime indulgence. Serve them fresh or store them for later—either way, they’re sure to become a beloved favorite!
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Recipe Information
Ingredients
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Coconut oil
- 1 cup Creamy peanut butter
- 1 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Old-fashioned rolled oats
- 1 cup Vegan chocolate chips
- 0.5 cup Vegan mini candy-coated chocolates
- 0.5 cup Chopped nuts (such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir and let sit for about 5 minutes until it thickens and forms a flax egg.
In a large mixing bowl, cream together the coconut oil, peanut butter, and brown sugar until smooth and well combined.
Add the flax egg and vanilla extract to the mixture and stir until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats, vegan chocolate chips, vegan candy-coated chocolates, and chopped nuts until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the cookies are set.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious vegan monster cookies, and store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
6176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.7 g | 478% | |
| Saturated Fat | 173.4 g | 867% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 623.5 g | 227% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 338.2 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3783 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
