These vegan monster cookies are thick, soft, and loaded with peanut butter, melty chocolate, and crunchy candy-coated gems. It's the kind of cookie that disappears fast - because once you take a bite, there's no going back.

Every so often, I get an undeniable craving for rich, gooey chocolate cookies. You know — the kind that melts in your mouth and makes you stop mid-bite to soak it all in? The kind so good, you tell yourself you’ll just have one… but let’s be real, it’s always at least two (or three).

This vegan monster cookie recipe? It delivers every single time.

If you’ve never had a monster cookie, let me introduce you to a next-level experience — a soft, bakery-style vegan cookie made with oat flour, peanut butter, melty vegan chocolate chips, and crunchy Unreal candy-coated quinoa gems.

While this easy recipe is perfect for special occasions — it’s also perfect for any day that just needs a little extra chocolate. And if you actually make it to the oven without sneaking a bite (or two) of the dough, you deserve a medal. 🍪✨

Why this recipe works

Unlike traditional monster cookies, this version swaps whole oats for oat flour, giving them a soft, dense texture with just the right chew. A blend of brown sugar, maple syrup, and vanilla extract creates a deep, caramelized sweetness that brings out the peanut butter flavor while keeping every bite irresistibly soft.

The best cookies require a little patience — chilling the dough for 30 minutes keeps them thick and bakery-style, preventing spreading. And of course, a mix of vegan chocolate chips and gems means melty chocolate in every bite.

Tip: Press extra chocolate on top after baking for that pro-level finish.

How to make Vegan Monster Cookies

Find the complete recipe with measurements in the recipe card below.

All purpose flour, oat flour, salt, and baking soda in bowls.

Peanut butter, maple syrup, non-dairy milk, melted vegan butter, brown sugar, and vanilla extract in bowls.

Gather your ingredients.

Melted vegan butter, brown sugar, and peanut butter in a bowl.

Mix the vegan butter, peanut butter, brown sugar, maple syrup, non-dairy milk, and vanilla extract together.

Whisking oat flour, all-purpose flour, baking soda, and salt in a bowl.

Mix the oat flour, all-purpose flour, baking soda, and salt together.

Combine wet & dry ingredients, and fold in the chocolate chips & vegan M&Ms.

Chill the dough, scoop into balls, place on a baking sheet, and bake until light golden brown.

In the kitchen tips

Chill the dough for at least 30 minutes for thicker cookies that don’t spread too much.
Press extra chocolate chips and chocolate gems on top right after baking for that bakery-style look.
Let cookies cool for 5 minutes on the baking sheet before transferring to a rack — this helps them set without overbaking.
They won’t look done when you take them out of the oven! The centers should still look slightly soft — they’ll firm up as they cool.

How to measure flour for best results

For accuracy, use a kitchen scale and weigh oat flour (120g) and all-purpose flour (75g) for the best texture.
No scale? Spoon the flour into your measuring cup and level it off with a knife — don’t scoop directly from the bag, or you’ll end up with too much flour.

Substitutions & additions

Substitute almond butter or sunflower seed butter for peanut butter.
For a richer texture, you can swap vegan butter for melted coconut oil, though this will slightly change the structure of the cookies.
I prefer using crunchy peanut butter for texture, but if you want a smoother bite, go with creamy peanut butter.
Want a chewier, more traditional monster cookie? Swap 1/2 cup flour Replace (40–50g) for quick-cooking oats.
Chocolate Options: Use dark chocolate chunks or vegan white chocolate for variety.
Extra Mix-Ins: Try adding crushed pretzels, chopped nuts, chocolate candy pieces, or shredded coconut for texture and crunch.

Vegan monster cookies stacked on a plate.

Storage & freezing

Store in an airtight container for up to 5 days.

Freezing unbaked cookie dough

Scoop dough balls onto a baking sheet.
Freeze until firm, then transfer to a sealed container.
Bake from frozen — just add 1–2 minutes to the baking time.

Freezing baked cookies

Cool completely, then freeze in layers between parchment paper for up to 3 months.

What equipment you’ll need

Mixing bowls — One large for wet ingredients, one medium for dry ingredients
Hand mixer or stand mixer (optional) — For creaming the wet ingredients (optional, can mix by hand)
Cookie scoop — For evenly sized dough balls
Baking sheet — To bake the cookies evenly
Parchment paper — Prevents sticking (or use a spray of oil)
Cooling rack — Helps cookies set properly after baking
Kitchen scale (Optional) — For accurate flour measurement

Vegan Monster Cookies