Monster Mash Cookies (Vegan/Nut-Free) (Edit recipe)

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You’d never believe these easy, mouthwatering cookies are egg-free + dairy-free; the thick, chewy-soft interior with a crispy exterior texture is absolutely amazing! You actually make your own pretzel flour with these (which takes seconds in the food processor) to mix with all-purpose flour (an incredible combination). Chopped Oreos, mini Pascha chocolate chips and candy eyes make these the perfect Monster Mash Cookies for spooky season.

15 minutes to 20 minutes

11 minutes to 13 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	9 g
Carbohydrates:	57 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	330 mg
Fiber:	2 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 16

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature (1 stick)
0.5 cup Cane Sugar
0.25 cup Powdered Sugar
1.5 tsp Pure Vanilla Extract
3 Tbsp Water, Room temperature to slightly cold water
1 cup All Purpose Flour
0.5 tsp Baking Soda
0.25 tsp Salt
1 cup Salted Mini Pretzels, Made into pretzel flour in food processor
10 whole Gluten Free Oreo, *I used Double Stuf Oreo cookies (not gluten-free)
0.5 cup Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)
32 whole Candy Eyes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 cookie sheets with parchment paper.
To bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using hand mixer, add softened plant butter, sugars, vanilla and water; beat on medium speed to combine.
In a medium bowl, whisk to combine flour, baking soda and salt. Add dry mixture to bowl with plant butter mixture; beat to combine.
Beat in pretzel flour.
Add whole Oreos to food processor; pulse “chop” in quick bursts until some Oreos are tiny crumbles and some are in larger pieces. Add to bowl with cookie dough, followed by mini chocolate chips; stir with rubber spatula to combine.
Use #24 cookie scoop (holds 2.67 Tbsp dough) to scoop dough, spaced at least 2-inches apart, onto prepared cookie sheets. Bake on middle rack of oven for 11-13 minutes or until cookies have spread out and appear slightly underdone.
Cool 5 minutes before transferring to wire rack to continue cooling. While cookies are still warm add 2 candy eyes to each one. Serve at room temperature. Makes 16 cookies.