Vegan Monster Cookies (GF-Option)

Thick and chewy, these oat peanut butter and chocolate chunk cookies are the perfect vegan and gluten-free spin on the classic monster cookie. Slightly chunky with a crisp edge and gooey middle, they are easy and quick to make.

These Vegan Monster Cookies may just be my favourite cookie recipe to date (and I have made quite a few) but I have made these so many times over the last few months and we have been so happy about it. I tested these out a few times, playing around with the butter amounts; just enough for the buttery taste and spread but not too much so that they spread too much.

Vegan Monster Cookies
Vegan Monster Cookies

I think I have cracked it and found the best wet : dry ingredient ratio as these cookies do spread in the oven to make chewy, sticky cookies but they stay nice and thick in the middle. These Vegan Monster Cookies are:

  • Peanut buttery
  • Oaty
  • Chocolatey with 2 types of melting chocolate
  • Chewy and crisp
  • With a slightly gooier middle
  • Easy to make in 2 bowls
  • Naturally vegan and easily gluten-free
  • A real crowd pleaser
Vegan Monster Cookies
Vegan Monster Cookies
Vegan Monster Cookies
Vegan Monster Cookies

What is not to love about them? I even gave a few of these straight from the oven to my local delivery man who always asks about my bakes. He gave them the big thumbs up; I am happy to say. So, what goes into these Vegan Monster Cookies?

  • Vegan butter: as mentioned before, the amount of butter is really important to the spread and texture of these cookies. I prefer to use butter here as margarine spreads have a higher water content. I have not tried them with coconut oil but imagine they would work well but not be as buttery.
  • Coconut sugar: or you could use another sugar like light brown or golden caster sugar.
  • Smooth peanut butter: I prefer to use smooth here to make the batter as smooth as possible before adding in the oats and chocolate. The runnier kind is also better as it’s easier to stir together. If you are avoiding peanuts, you could use another nut or seed butter. 
  • Aquafaba: this acts as our egg replacer in these vegan cookies. you can find aquafaba in tins/boxes but it’s easier to use a tin of chickpeas. Drain the chickpeas and keep the liquid – this is the aquafaba. Keep leftover aquafaba in the fridge for 3-5 days. Use your chickpeas in any of these recipes. Lightly whip the aquafaba until frothy and bubbly before adding to the cookie dough.
  • Vanilla essence: for the classic sweet cookie flavour.
  • Plain or GF plain flour: this keeps the cookies really light and chewy.
  • Corn starch: this works wonders for the texture! It makes the baked cookies a bit more cake-y and tender.
  • Bicarbonate of soda and baking powder: for the rise.
  • Oats: the essential part for monster cookies. I love the texture and slightly wholesome edge they add to these cookies. Make sure to use GF oats where needed.
  • Salt: I love to bring out the sweet flavours with salt!
  • Chocolate: we use two types of chocolate for these Vegan Monster Cookies which are vegan chocolate chips (or chopped chocolate) and then vegan M&M or smarties-style chocolates. This means every mouthful has so much chocolate goodness inside.
Vegan Monster Cookies
Vegan Monster Cookies
Vegan Monster Cookies
Vegan Monster Cookies

Stir the ingredients together for this cookie dough and then let the dough chill. This is quite important for this recipe as it helps the dough to firm back up so when the dough balls bake, they spread the perfect amount, turning crisp and golden on the outside while remaining tender and chewy in the middle. They don’t take long to bake (10-12 minutes) and then be patient as they firm up as they cool.

Then these Vegan Monster Cookies are all yours! Dip or dunk them into tea or coffee, enjoy them mid-morning or as sweet snacks. you could even serve them with some ice cream for a delicious dessert.

I hope you will love these rich, moreish and delicious peanut butter-oat-chocolate cookies. They are pretty special but so simple. If you are looking for more cookie and biscuit recipes, how about my:

Vegan Monster Cookies (GF-Option)

  • Servings: 14-15
  • Difficulty: easy
  • Print

Thick and chewy, these oat peanut butter and chocolate chunk cookies are the perfect vegan and gluten-free spin on the classic monster cookie. Slightly chunky with a crisp edge and gooey middle, they are easy and quick to make.


  • 90g vegan butter
  • 120g coconut sugar
  • 120g smooth peanut butter
  • 4 tbsp aquafaba, lightly whipped
  • 1 tsp vanilla essence
  • 110g plain or GF plain flour
  • 2 tsp corn starch
  • 1 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 100g oats
  • A pinch of salt
  • 60g chocolate chips
  • 60g M&M or smarties-style chocolates


  1. Beat together the vegan butter and sugar until creamy.
  2. In a separate bowl lightly whisk the aquafaba until frothy. Pour into the butter-sugar mix with the peanut butter and vanilla and beat until smooth.
  3. Sift in the flour, corn starch, bicarbonate of soda and baking powder and pour in the oats and a pinch of salt. Stir to a sticky dough and fold in the chocolate chips and M&M or smarties chocolates. Transfer to a bowl, cover and chill in the fridge for 30 minutes.
  4. When ready to bake, preheat the oven to 160Fan/180*C and line 2 baking sheets with parchment paper.
  5. Divide the dough into 14-15 pieces (mine were roughly 50g) or use an ice cream scoop to portion the dough. Shape into balls and slightly flatten down, leaving 2-cm gap around each one. Bake for 10-12 minutes until golden and slightly puffy.
  6. Remove from the oven, tap the tray on the surface a few times to encourage the cookies down. Press on a few extra chocolate chips and M&M or smarties chocolates while the cookies are still warm, if desired.
  7. Allow to cool on a wire rack before storing in an airtight container for 5-7 days.
Vegan Monster Cookies
Vegan Monster Cookies

I look forward to hearing what you think of these Vegan Monster Cookies so please let me know in the comments below. If you do make these cookies, please tag me in your bakes as I love seeing them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on TwitterFacebook and Pinterest  – please say hello!

With monster cookie love x

  1. Sustain blog says:

    These vegan cookies look delicious. Thank you 😊

  2. Hey my friend Amy. Looks divine your cookies 🍪 love the Smartie type chocolates featured in your cookies. Ah I wished I like peanut butter but I will of course use a different nut butter to sub the peanut butter. Splendid photography as always and they definitely look delicious 😋👌🏻👩🏻‍🍳🍫
    Saved to my WordPress saved collection and I be sure to tag you you into my bakes using your recipes

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