Thick, soft, and packed with peanut butter, melty chocolate, and crunchy candy-coated gems—these vegan monster cookies disappear fast. One bite, and you're hooked.
Check out my easy vegan chocolate chip cookies, vegan matcha cookies, and vegan edible cookie dough next.
If you’ve never had a monster cookie, let me introduce you to a next-level experience — a soft 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.
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How to make Vegan Monster Cookies
Find the complete recipe with measurements in the recipe card below.
Gather your ingredients.
Mix the vegan butter, peanut butter, brown sugar, maple syrup, non-dairy milk, and vanilla extract together.
Mix the oat flour, all-purpose flour, baking soda, and salt together.
Combine the 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. Enjoy!
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 the 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 ½ cup flour with quick-cooking oats (40–50g).
- 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.
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.
I can’t wait for you to try this vegan monster cookies! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Vegan Monster Cookies
Ingredients
Dry Ingredients
- 1 cup oat flour, 120g, sifted
- ½ cup + 1 tablespoon all-purpose flour, 75g
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingedients
- ¼ cup vegan butter, just under a ¼ cup, melted, 56g,
- ½ cup crunchy natural peanut butter, packed, 128g
- ½ cup brown sugar, heavily packed, 110g
- 2 tablespoons maple syrup
- 3 tablespoons plant-based milk
- 1 teaspoon vanilla extract
- ⅓ cup vegan chocolate chips, optional
- ⅓ cup vegan chocolate pieces, optional, I like to use Unreal Dark Chocolate Quinoa Gems
Instructions
- In a large bowl, cream together all wet ingredients until smooth.
- In a separate bowl, whisk together all dry ingredients.
- Slowly mix the dry ingredients into the wet until fully combined. Then, fold in chocolate chips & gems.
- Cover and chill dough for at least 30 minutes to prevent spreading. About 10 minutes before baking, preheat the oven to 350°F.
- Line a baking sheet with parchment paper. Use a cookie scoop to form even-sized dough balls and place them on the prepared baking sheet, spacing them apart. Gently press down slightly, then bake for 10–12 minutes (see Notes).
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- The centers will look soft and underdone when you take them out of the oven — that’s exactly what you want! They’ll firm up as they cool, turning a light golden brown with the perfect soft-baked texture.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
These are the kind of cookies that vanish while they’re still cooling—chewy, peanut buttery, and loaded with lots of goodies.