30-Minute Vegan Monster Cookies (No Chill Recipe!)

Three vegan monster cookies stacked on top of each other, the stack is sitting on a metal rack with other cookies behind it.

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30-Minute Vegan Monster Cookies (No Chill Recipe!)

Soft vegan monster cookies loaded with peanut butter, oats, and chocolate that come together in under 30 minutes with no chill time needed! This easy vegan cookie recipe is simple to mix, quick to scoop, and completely dairy-free and egg-free, with a gluten-free option. You’re going to love these thick, peanut butter-forward, chocolatey cookies!

Prep Time15

Cook Time12

Total Time27

Servings:

Author: Gwen Leron

Ingredients

1 tablespoon ground flax seeds
3 tablespoons water
1 cup (125g) all-purpose flour **please see important notes about the gluten-free option below**
½ cup (50g) rolled oats (see note below)
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted vegan butter (softened)
½ cup (125g) natural smooth peanut butter (unsalted, no sugar added)
⅓ cup (67g) light brown sugar
⅓ cup (67g) granulated sugar
1 teaspoon vanilla extract
½ cup (90g) vegan chocolate chips
¼ cup vegan chocolate candies (roughly 45-50g depending on the brand you use)

Instructions

Preheat oven to 350°F (177°C).
Line cookie sheet(s) with parchment paper (if needed), set aside.
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
In a medium bowl, whisk the flour, rolled oats, baking soda, and salt together. Set aside.
In a large bowl, using an electric hand mixer, beat the butter, peanut butter, brown sugar and granulated sugar on medium speed until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add vanilla extract, and blend again for 1 minute.
Add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a spoon until a soft dough has formed. Don't overmix.
Add the chocolate chips and the chocolate candies to the mixture and stir until they have combined evenly throughout the dough.
Using a medium-sized cookie scoop or a tablespoon, scoop the cookie dough onto the baking sheet(s). If you are using a tablespoon, roll the cookie dough into balls before placing them on the cookie sheet. Leave enough space between the cookies so they have room to spread.
Bake for 12 minutes, don't overbake!
Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes. They will flatten a little and firm up as they cool.
After the 5 minutes have passed, carefully transfer them to a cooling rack.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe makes 24 cookies if you use a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
IF MAKING THE VEGAN GLUTEN-FREE VERSION: Use 1 cup (148g) Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package. Also, make sure to use certified gluten-free rolled oats. Everything else in the recipe and process remains the same.
For the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results will vary if you substitute. I have never used any other brand of gluten-free flour to make this recipe, so please know that your results may not be the same as mine if you substitute with another blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
Storing: Keep your cookies for up to five days in an airtight container at room temperature.
Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container for up to 2 months. Thaw at room temperature.
The nutrition info below is based on 1 cookie made as written. The recipe made with Bob's Red Mill Gluten-Free 1 to 1 Baking Flour has a calorie count of 152 per cookie. Nutrition info is only a rough guide. Click here to learn how nutrition info is calculated on this website.

Nutrition