Vegan Monster Cookies
Soft, bakery-style cookies packed with peanut butter, chocolate chips, and candy-coated quinoa gems.
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
Calories: 275kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 212mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 2mg
