Small Batch Vegan Monster Cookie You Can Make Now
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We usually have dessert in our house. This is not a surprise, is it? But, when we don’t, my husband usually finds himself in a snacky mood. Those are the nights we whip up a small batch vegan monster cookie for ourselves.
Monster cookies are an amalgamation of peanut butter, oatmeal, chocolate chip, and M&M cookies. They’re just what childhood tastes like.
This version is vegan because A) I don’t want to soften 2 tablespoons of butter and B) I’m not cracking an egg, whisking it, measuring it, and putting half of it away. That seems silly. But also vegan is sustainable… so maybe I could just pretend I’m doing it to be green. It’s a lie… but who’s gonna know?
Making Small Batch Vegan Monster Cookie Dough
First things first, preheat your oven to 350ºF. The best thing about this recipe is that it spends no time chilling in the fridge. So, as soon as your dough is done, put it on a cookie sheet and send the cookies to the oven.
Then, I’ll get out a little sauce dish and combine ground flaxseed and water for my flax egg. Since it’s a small batch recipe, I only do 1 tablespoon of flax and 2 tablespoons of water. It’ll get really thick, but it does the job.
In a small bowl, using a fork, you’ll mix together your brown sugar, peanut butter, and coconut oil. Start by mushing it together, and when it’s incorporated, whip it a little until it looks fluffy. This is about 2 minutes of whipping with a fork. Then, whisk in your flax egg and a little vanilla.
To that, you’re going to whisk in peanut powder, flour, oats, baking soda, and salt. Once the dry ingredients are mostly mixed in, fold in your chocolate chips and chocolate-covered candies.
Portion your dough out onto your baking sheet, and bake until your cookies look done enough for your liking.
Now, obviously, there are a couple of red flags here for things you likely have questions about. So, before I send you on your way, let’s cover how to get vegan chocolate products, why we’re using peanut powder AND peanut butter, and the different ways you can scoop out your cookies for small, medium, and large cookies.
Vegan Chocolate Chips and Chocolate Covered Candies
Inherently, chocolate chips and M&Ms are not vegan. They’re made with milk chocolate, which, unsurprisingly, contains dairy. If you’re already vegan, you probably have these products hacked already. I’m going to give a couple of options and notes for those who are new to vegan baking, though.
As for the chocolate chips, I like Lily’s. They also happen to be made with stevia instead of sugar. As a note, for the photos, I used a bar of Lily’s and chopped it up. This is another option if you like chunks of chocolate more than chips.
As for the M&Ms, you could use Unreal. These ones are dark chocolate with crispy puffed quinoa. They also have milk chocolate ones that are not crunchy, but they are not vegan.
Another candy-coated chocolate treat swap is ChocoYums from Yum Earth. These are just straight dark chocolate with no dairy, and they’re super yummy (as the name suggests).
The links here will get you the items in bulk, or you can look for them at the grocery store. In case you were curious, I found mine at Sprouts.
Using Peanut Powder and Peanut Butter Together
Lately, I’ve been on a peanut powder kick after I did some client work and received two of the world’s largest tubs of peanut powder. I really like peanut butter anyway, but you can easily hydrate the powder for a lower-fat, lower-calorie spreadable treat.
It’s also great to add to just about anything because it tastes just like peanut butter. It’s lighter for when you want the flavor but not the fattiness. I definitely want that strong nutty flavor.
So, why does this recipe use both? Because I want the peanut flavor to smack you in the face. It’s as simple as that.
3 Ways to Shape Small Batch Vegan Monster Cookies
As promised, you can size your small batch vegan monster cookie 3 ways. The first way is as a single large cookie. Form it and press it down a little bit on your baking sheet. Bake it for 15 minutes for a gooey center.
The second option is to split the dough into two still-pretty-large cookies. These will need to bake for 12 minutes.
Finally, you can split the dough into 4 medium-sized cookies, and bake them for 10 minutes. You can adjust the bake time if you want your cookie centers more or less done.
Tools You Need for Your Vegan Monster Cookies
You don’t need anything weird to make these cookies. Here are my recommendations:
- Small sheet pan
- Parchment paper
- Cereal bowl
- Fork and spoon
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Small-Batch Vegan Monster Cookies
Equipment
- Small mixing bowl
- Sheet pan
- Parchment paper or silicone baking mat
Ingredients
- 2 Tbsp coconut oil
- 1 Tbsp peanut butter
- 4 Tbsp light brown sugar
- 1 Tbsp ground flax
- 2 Tbsps filtered water
- ¼ tsp vanilla extract
- ⅓ cup all-purpose flour
- ¼ cup old fashioned oats
- 1 Tbsp peanut powder
- ⅛ tsp baking soda
- ⅛ tsp pink himalayan salt
- ¼ cup vegan chocolate chips
- ¼ cup vegan candy-coated chocolate drops
Instructions
- Preheat the oven to 350ºF. Line your baking sheet with parchment paper or a silicone baking mat.
- Combine the flaxseed and water and set aside for 5 minutes.
- In a small bowl, whisk together the coconut oil, peanut butter, and brown sugar until fluffy. Add in the flax egg and vanilla, and whisk until combined.
- Mix in the flour, oats, peanut powder, baking soda, and salt.
- Fold in the chocolate chips, and candies, saving some of the candy to decorate the tops when they come out of the oven.
- This recipe can make 1 massive cookie, 2 large cookies, 4 medium cookies, or 6 small cookies.
- For 1 massive gooey cookie, bake for 15 minutes. For 2 large gooey cookies, bake for 12 minutes. For 4 medium cookies, bake for 10 minutes. You can adjust the time depending on how done you want the middles.
- Serve hot from the oven.
