Healthy Vegan Monster Cookies
Healthy Vegan Monster Cookies- made with whole grain oat flour and fiber-rich almond flour, these gluten-free monster cookies have a crave-worthy thick and chewy texture.
These Healthy Vegan Monster Cookies are the perfect treat to indulge your inner (or actual) child. They have a delightful chewy texture thanks to rolled oats, a subtle peanut butter flavor and plenty of sweetness from chocolate chips and candy coated gems. Every bite leaves you with a mouthful of goodness!
If you’re a fan of my classic vegan and gluten-free chocolate chip cookie recipe then you’ll be happy to see this recipe is quite similar. Really the main difference is the addition of peanut butter, oats and candies with a slight adjustment of the other ingredients. The base of whole grain oat and almond flour remains the same, making them as nutritious as possible!
How to Make Healthy Vegan Monster Cookies
To make these cookies you’ll need either a stand mixer or a handheld mixer as the recipe calls for solid-state coconut oil. It’s possible that you could skip the mixer by using 1/4 cup of melted coconut oil but I haven’t tested that method myself. If you try it please let us know how it works!
I love using my stand mixer for cookies because it’s so easy and the results are always worth it. For these cookies, you simply beat together the oil and sugar, then add the natural creamy peanut butter, vanilla extract and milk. I recommend starting with 4 tablespoons of milk and adding an additional tablespoon if the dough seems too dry after adding the flour.
To the same bowl, add the almond flour, oat flour, rolled oats, baking soda, baking powder and salt. Beat together until a dough forms. Stir in the chocolate chips and candies (these are my go-to) by hand then roll the dough into balls and bake.
You’ll want to let these cool completely before handling as they will firm up as they cool.
If you love a thick and chewy cookie with peanut butter flavor and a ton of texture, then you must try these!
Looking for more vegan and gluten-free desserts?
- The Best Vegan and Gluten-free Chocolate Chip Cookies
- Flourless Vegan Black Bean Brownies
- Fudgy Vegan Grain-free Chocolate Cupcakes
- The Best Vegan and Gluten-free Banana Bread
- Dark Chocolate Almond Coconut Bites
Healthy Vegan Monster Cookies
- ¼ cup solidified coconut oil*
- ½ cup unsalted natural creamy peanut butter
- ½ cup coconut sugar, or other granulated sugar
- 4-5 tablespoons dairy-free milk
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¾ cup oat flour**
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup rolled oats
- ¼ cup dairy-free dark chocolate chips
- ¼ cup dairy-free candy coated chocolate, my favorite is Unreal Crispy Quinoa Gems
- Preheat the oven to 350°F then line a baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add peanut butter, vanilla extract and almond milk. Continue to mix for another 30 seconds.
- With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding another tablespoon of milk. Add the oats and continue to mix until well combined. Stir in the candies and chocolate chips at the end with a spatula.
- Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Gently press down to shape. They will not spread much during baking.
- Bake in the oven for about 12 minutes, or until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze them before baking and bake from frozen when ready to eat.