Easy Vegan Monster Holiday Cookies
The best vegan monster cookies that are sweet, moist, and delicious. These cookies are easy to make and they are perfect for the holidays.
Disclosure: This post contains affiliate links, which means I will receive a commission if you click on/purchase through my link #CommissionsEarned. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure here.
Easy Vegan Monster Holiday Cookies
Good morning everyone! Today, I thought I would share a super fun cookie recipe with all of you – monster cookies! These cookies are very popular during the holiday season, and they are surprisingly easy to make. And while traditional monster cookies are made of oats, peanut butter, and chocolate chips, I decided to throw in a few extra add-ins. Also, if you’d like an even stronger peanut butter flavor, you can easily drizzle some extra peanut butter on top of your cookies after they finish baking 🙂
These vegan monster cookies are super flavorful, sweet, and delicious. They have a nice crunch as well as a decadent chocolate element from the semi-sweet chocolate chips.
This recipe is also a quick and easy one to make for holiday parties and family gatherings. It’s a huge hit with my family during the holiday season, and I think you guys will really love it as well.
Now, let’s go ahead and take a look at the list of ingredients you will need to make these delicious vegan holiday monster cookies.
Easy Vegan Monster Holiday Cookies – Ingredients
- Quick Oats – The first ingredient you will need for this recipe is the quick oats. The quick oats will be blended up to form a fine oat flour. This will serve as the dry base for your monster cookies. Since oats are often used in traditional monster cookies, I wanted my vegan version to contain that oat element as well.
- Coconut Sugar – The coconut sugar acts as the main source of sweetness for this delicious vegan monster cookie recipe. It is one of my favorite ingredients to use in baked goods, and this recipe is no exception.
- Bread Flour – The bread flour combines perfectly with the oat flour to form the dry base for this recipe.
- Baking Powder – The baking powder is the first leavening agent used in this recipe to ensure the cookies don’t turn out too thick and dense.
- Baking Soda – The baking soda is the other key leavening agent used in this recipe to help ensure the cookies turn out moist and chewy. It’s an essential ingredient that you definitely don’t want to forget.
- Pretzel Twists – The pretzel twists are one of the key add-ins for this simple and delicious vegan monster cookies recipe. You will want to break them up into small pieces before adding them into your cookie dough.
- Vegan Mini Marshmallows – The vegan mini marshmallows add sweetness and texture to the monster cookies. They are another fun cookie dough add-in. You can usually find vegan mini marshmallows at Whole Foods, and they also usually sell them at Trader Joe’s during the holiday season.
- Rainbow Sprinkles – The rainbow sprinkles add color, texture, and sweetness to this recipe.
- Semi-Sweet Chocolate Chips – The chocolate chips add more sweetness to this recipe. They also add a rich chocolate flavor to the monster cookies.
- Nut Milk – The nut milk adds some creaminess and moisture to the cookie dough. A little bit goes a long way.
- Coconut Oil – The melted coconut oil adds a ton of richness to the monster cookies. It also helps ensure that they don’t turn out dry or crumbly.
- Peanut Butter – The creamy peanut butter adds that delicious, rich, and flavorful peanut butter element to the cookies. It is a common ingredient found in traditional monster cookies, and my vegan version is no exception.
More Cookie Recipes You Might Like:
Some Of My Favorite Cooking/Baking Products:
- Found Here On My Amazon Storefront Page (affiliate link #CommissionsEarned)
Easy Vegan Monster Holiday Cookies
Ingredients
- 1/2 cup quick oats (blended into a fine oat flour)
- 1/4 cup coconut sugar
- 1 1/2 tbsp bread flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp pretzel twists (broken into small pieces)
- 1 tbsp vegan mini marshmallows
- 1 tbsp semi-sweet chocolate chips
- 1/2 tsp rainbow sprinkles
- 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1/2 tbsp creamy peanut butter
- 1/2 tbsp melted coconut oil (measure after melting)
Instructions
- Preheat the oven to 350° F.
- Add the oat flour, bread flour, coconut sugar, baking powder, and baking soda to a bowl and mix well to combine.
- Add in the nut milk, creamy peanut butter, and melted coconut oil and mix again to form a cookie dough.
- Gently fold in the pretzel twists, mini marshmallows, and rainbow sprinkles.
- Roll the dough into six balls of equal size.
- Place the dough balls on a lined or greased baking sheet.
- Flatten each dough ball into a round cookie shape.
- Evenly distribute the chocolate chips between the six cookies, placing a few on top of each one.
- Bake the cookies for about 8 – 10 minutes, or until golden brown.
- Let the cookies cool for a bit (they will also firm up during this time).
- Dig in and enjoy!
Notes
As you guys can tell, these vegan holiday monster cookies are super easy to make. This is a one bowl recipe, which makes prep work and clean up a breeze. You simply have to add all the dry ingredients to a large bowl and mix well to combine. Then, you add in the liquid ingredients and mix again to form a delicious cookie dough. Gently fold in all your add-ins, form your dough into balls, and flatten the dough balls into round cookie shapes. Bake the cookies until golden brown, let them cool for a bit, then enjoy! I love to serve my cookies up with a cold glass of almond or oat milk.
I also wanted to note that you can easily double this recipe to bring to a family gathering or holiday party. I like to make smaller batches when I’m just making cookies for myself, as I prefer my cookies fresh from the oven. However, when I make these for larger gatherings, I like to double (or quadruple) the recipe. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
