It’s the most wonderful time of year — cookie season is here. These vegan monster cookies are an ideal holiday treat: festive, chewy and loaded with contrasting flavors and textures. I used red and green chocolate candies for a holiday look, but you can swap colors to suit any occasion. Along with the candies, the cookies include oats, mini pretzels, vegan white and dark chocolate for a sweet-and-salty, soft and moist cookie that’s impossible to resist. This recipe yields 12 large cookies or about 24 smaller cookies suitable for tins or sharing.
What You Need For These Vegan Cookies:
- All-purpose flour, cornstarch, baking soda and salt: Sift together before using.
- Vegan butter: Brands like Earth Balance or Country Crock Plant Butter work well.
- Cane sugar and brown sugar: These give the cookies depth and chew.
- Applesauce and non-dairy milk: Replace the eggs and keep the cookies tender.
- Add-ins: Oats, vegan white chocolate, vegan dark chocolate, chocolate candies and chopped pretzels make these true “monster” cookies.
While it’s tempting to bake cookie dough right away, I strongly recommend chilling this dough for at least 2 hours. Chilling improves texture and helps the cookies hold their shape, resulting in plump, soft cookies with excellent chew. Active prep time is short — just a few minutes — and the dough can be made the day before and refrigerated overnight for convenience.
Why Should You Make These Monster Treats?
- Very easy to make with common pantry ingredients.
- Customizable colors for holidays or celebrations.
- The sweet-and-salty contrast is highly satisfying.
- They remain soft and moist for days when stored properly.
- Fun to assemble and great for sharing.
Vegan Monster Cookies
Ingredients
- 2 Cups + 2 Tbsp All purpose flour
- 1/2 teaspoon Salt
- 1 teaspoon Cornstarch
- 1 teaspoon Baking soda
- 3/4 Cup Vegan butter, room temperature
- 3/4 Cup Organic cane sugar
- 3/4 Cup Brown sugar
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla extract
- 1/4 Cup Non-dairy milk, unsweetened (oat milk recommended)
- 1/2 Cup Oats
- 1/2 Cup Mini pretzels, chopped
- 1/2 Cup Vegan white chocolate
- 1/2 Cup Vegan chocolate chips
- 1/2 Cup Vegan chocolate candies (M&M-style)
Instructions
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In a large bowl, whisk together the flour, salt, cornstarch and baking soda. Set aside.
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In a separate large bowl or the bowl of a stand mixer, beat the vegan butter until fluffy, about 1–2 minutes.
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Add the cane sugar and brown sugar and continue to beat until light and fluffy, about 2 minutes.
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Mix in the applesauce and vanilla just until combined.
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Add about 1 cup of the dry ingredients to the wet mixture and beat to combine.
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Add the non-dairy milk and continue to beat, then add the remaining dry ingredients a little at a time until incorporated.
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Stir in the oats until just combined.
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Fold in the chopped pretzels, white chocolate, chocolate chips and chocolate candies until evenly distributed.
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Chill the dough in the refrigerator for at least 2 hours, or overnight for best results.
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When ready to bake, preheat the oven to 350°F (175°C).
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Use a large ice cream scoop for 12 giant cookies or a small scoop for 24 smaller cookies. Roll dough into balls and place on a baking sheet lined with parchment paper, spacing at least 2 inches apart.
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Leave the dough balls unflattened. Bake 12–15 minutes for smaller cookies or 15–18 minutes for larger cookies, until edges are set and centers look slightly underbaked.
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Allow cookies to cool completely on a wire rack before serving. Store in the refrigerator for up to two weeks.
Video
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