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5 from 1 vote

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. 
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 166kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

*If your coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then you will have to refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly. Vegan butter will work in place of coconut oil but the texture is softer with coconut oil. You can also use a combo of both, if you prefer. Refined coconut oil is ideal for its neutral flavor.
**Be sure to use certified gluten-free oat flour for allergies.

Nutrition

Calories: 166kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 80mg | Potassium: 99mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg