Gluten-Free Monster Cookies (Vegan) (Edit recipe)

Packed full of peanut butter, oats, M&Ms, and chocolate chips, these ultra-thick and chewy gluten-free vegan monster cookies are an easy family favorite. One bowl and 20 minutes are all you need for these tasty classic cookies.

10 minutes

9 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2326
Fat:	11 g
Carbohydrates:	514 g
Protein:	36 g
Cholesterol:	0 g
Sodium:	393 mg
Fiber:	18 g
Sugars:	10 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 32

Ingredients

1 cup Plant Based Butter, salted, room temperature (227g)
.5 cup Peanut Butter, (120g) smooth/creamy
1 cup Brown Sugar, (200g)
.25 cup Granulated White Sugar, (50g)
2 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1 Tbsp Vanilla Extract
8/3 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 tsp Baking Soda
1 tsp Sea Salt, fine
1.5 cups Unreal Chocolate Gems, sprinkles, or more chocolate chips (can sub regular M&Ms)
1 cup Gluten Free Rolled Oats
1 cup Semi-Sweet Chocolate Chips, vegan
1 tsp Sea Salt, optional: coarse for garnish

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Process

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

In a small bowl prepare the flax eggs (if using) by mixing the ground flax and water together. Set aside to gel.
Preheat the oven to 350˚F and prepare two large cookie sheets with parchment paper.
In a large mixing bowl with an electric beater or the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar, and granulated sugar. Mix on high for two minutes or until light and fluffy.
Add in the flax eggs (or regular eggs) and vanilla extract and mix until smooth and fully combined.
Add in the flour, baking soda, and salt and mix on low until a dough forms.
Add in the M&Ms, rolled oats, and chocolate chips, and mix until just combined.
With a large 3-tablespoon cookie scoop, transfer the cookie dough onto the prepared cookie sheets and bake for u00a08-9 minutes or until the edges are light gold and the center appears to be slightly underbaked. Remove from the oven and allow to cool on the cookie sheets for 10 minutes before transferring to a cooling wrack. Top with a sprinkling of coarse sea salt if desired. Enjoy!
Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.