This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
These Vegan Monster Cookies are full of peanut butter, chocolate candies, oats and chocolate chips for a decadent, delicious dessert.
Vegan Monster Cookies
An ode to peanut butter…
Peanut butter, how I love you. You’re creamy and crunchy, savory and sweet, full of plant protein and unsaturated fat. You’re affordable and accessible, nutritious and delicious. How did we get so lucky?
It may sound dramatic, but I’m head over heels in love with peanut butter.
I ate so many peanut butter and banana sandwiches when I was younger. And so many scoops straight out of the jar. Now I love having peanut butter on my daily breakfast toast, in a savory soy dressing, in cookies (like these vegan monster cookies), or, years later, still straight out of the jar.
The fact that peanut butter is so tasty and also so nutritious and affordable is literally the coolest thing to me. Don’t you love when all of those things line up?
Two tablespoons of peanut butter is packed with 8 grams (!!!) of protein, 2 grams of fiber, and 12 grams of unsaturated fat. Oh and not to mention unbelievably delicious in a batch of monster cookies!
Ingredients for Vegan Monster Cookies
Now that I’ve professed my love for peanut butter, let’s talk about this Vegan Monster Cookie recipe.
If you’re vegan, make sure to find vegan chocolate-covered candies and chocolate chips!
I tested these with non-dairy butter and coconut oil, and by far the winner is non-dairy butter. The coconut oil made them too crispy. Objectively, chewy cookies >>> crispy cookies.
If you want to make your own batch of vegan monster cookies, here’s everything you’ll need:
- Flaxseed. We’re using ground flax to make our vegan egg substitute.
- Non-dairy butter. The first crucial step to this recipe is creaming together your butter and sugar. Other oils won’t work the same to give you the perfect texture for these monster cookies, so be sure to use a vegan butter.
- Brown sugar. A bit of brown sugar adds a delicious, caramel-like depth of flavor to these cookies.
- Granulated sugar. Plain white sugar will add the sweetness we’re looking for.
- Peanut butter. The star of the show! I used a salted peanut butter to balance out the sweetness in our monster cookies. If you’re using an unsalted peanut butter, then add a dash of salt to the dry ingredients!
- Vanilla extract. A touch will pack in a ton of flavor to the cookie dough.
- Baking soda. This will give our vegan monster cookies a light texture.
- White whole-wheat flour. Whole wheat flour will provide a bit more fiber.
- Vegan chocolate-covered candies. These add a fun crunch and pop of color to the monster cookies.
- Chocolate chips. Chocolate chips in a vegan peanut butter cookie? A match made in heaven!
- Rolled oats. This will give the monster cookies a texture that’s somewhat similar to an oatmeal cookie, but no raisins in sight!
How to Make Vegan Monster Cookies
I tested these a few times to make sure they were chewy and decadent.
This monster cookie recipe comes together so simply. There’s no need to chill the dough and they bake in just 15 minutes. They’re made largely with pantry staples, so they’re easy to whip up in a pinch when you’ve got a craving!
Here’s how to make these vegan monster cookies:
- Preheat oven to 350ºF.
- Make a flag egg. Combine ground flaxseed and water in a bowl and let it sit for 5 minutes.
- Cream the butter and sugar along with the flax egg, then add in the peanut butter and vanilla.
- Fold in the dry ingredients with a rubber spatula until just mixed. Be careful not over-mix. Then mix in the candies, chocolate chips, and oats.
- Roll dough into 1-inch balls and arrange on an ungreased baking sheet. Press down on each dough ball slightly.
- Bake for 15 minutes, then let cool for 10 minutes before removing from the pan.
More Vegan Peanut Butter Cookies
Now I want you to spread the peanut butter love! Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB.
You can click HERE for even more delicious peanut butter recipes—from dinner to dessert, sweet or savory, there’s something for every occasion!
I’ve also rounded up a few of my favorite vegan peanut butter cookie recipes so you’ve got lots of options ready to go the next time you have a PB cookie craving!
- Edible Peanut Butter Cookie Dough
- Chocolate Chip Peanut Butter Skillet Cookie
- 1 Bowl Vegan Peanut Butter Cookies by The Simple Veganista
- Vegan Peanut Butter Oatmeal Cookies by Organically Addison
- Vegan PB&J Thumbprint Cookies by Vegan Richa
Vegan Monster Cookies
These Vegan Monster Cookies are full of peanut butter, chocolate candies, oats and chocolate chips for a decadent, delicious dessert.
Ingredients
- 1 tablespoon ground flaxseed
- 1/2 cup non-dairy butter
- 2 tablespoons brown sugar
- 1/3 cup granulated sugar
- 1 1/4 cups peanut butter*
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup + 2 tablespoons white whole-wheat flour
- 1/2 cup vegan chocolate-covered candies
- 1/4 cup chocolate chips
- 1/4 cup rolled oats
Instructions
- Preheat oven to 350ºF.
- Make a flag egg. To a small bowl, add flaxseed and 2 1/2 tablespoons water; stir. Let sit for 5 minutes.
- Cream the butter and sugar. To a large bowl, add non-dairy butter, flax mixture, and both sugars. Beat with an electric mixer until fluffy, about 2 minutes, scraping down the sides. Add peanut butter and vanilla; beat for 2 minutes, until smooth.
- Fold in the dry ingredients. Add baking soda and flour; stir with a rubber spatula until just mixed. Do not over-mix. Add candies, chocolate chips, and oats; fold in gently.
- Roll dough into 1-inch balls. Place on an ungreased baking sheet; press down on each dough ball slightly.
- Bake for 15 minutes. Let cool for 10 minutes before removing from the pan.
Notes
*If your peanut butter is unsalted, add 1/8 teaspoon salt with the peanut butter and vanilla.
Thanks to the National Peanut Board for sponsoring this post! I love working with brands whose products I really love and would honestly recommend.
