Gluten-Free Vegan Monster Cookies
These gluten-free vegan monster cookies are packed with creamy peanut butter, chewy oats, pockets of melty chocolate, and crunchy vegan M&M’s.
Servings: 11 cookies
Equipment
- large baking sheet lined with parchment paper
- mixing bowl and spatula or wooden spoon
- measuring cup and spoons
Ingredients
Wet
- ⅓ cup natural crunchy peanut butter or sub creamy for less texture
- ¼ cup pure dark maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Dry
- 1 scant cup gluten-free old fashioned rolled oats
- ½ cup blanched almond flour, tightly packed
- ½ teaspoon baking soda
- ½ scant teaspoon salt
Mix-in
- ⅓ cup Unreal dark chocolate crispy quinoa gems
- ¼ cup dairy-free milk chocolate chips or sub chocolate of choice
Instructions
- Prep: Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
- Wet ingredients: Combine the peanut butter, maple syrup, avocado oil, and vanilla extract in a medium mixing bowl.
- Dry ingredients: Add the oats, almond flour, baking soda, and salt directly to the wet and stir until combined.
- Mix-in: Fold in the chocolate chips and vegan m&m's.
- Scoop and press: Scoop the dough onto a lined baking sheet using a medium cookie scoop. This recipe will yield 10–12 cookies, depending on the scoop size. Gently press each cookie down before baking, reshaping as needed. They won’t spread a ton as they bake.
- Bake: Bake for 10 minutes, until the edges are just slightly golden. Remove from the oven while the cookies still look a touch underbaked on top; they’ll continue to set as they cool. Let cool on the baking sheet for at least 5 minutes before serving.