As I finally sit here typing up this recipe, with tired feet from standing in the kitchen and a belly full from cookie testing, I will make this confession right here and now: Never have I ever spent so much time and thought and love on perfecting any blog post recipe as I have with this Vegan Monster Cookie!! (Phew, it feels good to get that off my chest.)
For those who are unfamiliar with monster cookies, I feel they can be defined as cookies that contain at least these three ingredients: oatmeal, chocolate chips and candy-coated chocolate candies such as M & M’s. They are also typically larger than the average sized cookie. From there, 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. After doing a little experimenting myself, (ok – A LOT of experimenting!!), I decided to go with the following mix-ins in my monster cookies:
Dark Chocolate with Almonds Candy Bar
White Chocolate Chips
Crispy Rice Cereal
Pecans or Walnuts
Candy Coated Chocolate Candies
When it’s all said and done, 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.
There’s definitely a science to baking. Sometimes the recipe creating process comes very easily, and sometimes it requires several rounds of trial and error. This time, for me, it was the latter. Thankfully at this point I can finally say that I have created a Vegan Monster Cookie that I’m proud of! I certainly hope you love it, too…. (my gosh, from the bottom of my heart – I really do!!)
This is how you make them:
1. 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.
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.
Give those ingredients a good stir.
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 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.
Lastly, place that scoop face-down on your baking sheet and squeeze the retractable handle or trigger slowly to release the dough ball.
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.
If you decide to make these cookies, please let me know what you think in the comments below! I’d love to know.
Vegan Monster Cookies (GF, too!)
Makes 10 Monster Cookies
- 1 Tb. + 1 tsp. Ground Flaxseed + 2 Tb. Water
- 1/2 cup (84 grams) Bob’s Red Mill Gluten Free All Purpose Flour (which you can buy HERE)
- 1/3 cup (38 grams) GF Old Fashioned Rolled Oats
- 3/4 cup (27 grams) Crispy Rice Cereal
- 1/3 cup (53 grams) Coconut Sugar
- 1/3 cup (20 grams) Unsweetened Shredded Coconut (such as THIS one)
- 3 Tb. Pecans or Walnuts, chopped into pea-sized pieces*
- 3 Tb. Semi-Sweet Chocolate Chips
- 3 Tb. Vegan White Baking Chips (THIS brand is great for this recipe)
- 1/2 cup (2.5 to 3 oz.) Dark Chocolate Bar with Almonds, chopped into 1/4 – 1/2″ chunks** (I used THIS one, which you can also find in many grocery stores now!)
- 1/2 tsp. Salt
- 1/2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/3 cup Canola Oil (organic, if possible, to avoid GMOs)
- 2 Tb. Maple Syrup
- 1 tsp. Vanilla Extract
- Roughly 1/4 cup Vegan Candy-Coated Chocolate Candies (like THIS brand. They can usually be found at Target or Whole Foods!)
*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, just 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 (it’s usually clearly stated on the front of the wrapper, if it is.) Otherwise you can throw off the salt to sweet ratio in the cookies.