Vegan Monster Cookies with Peanut Butter: The Ultimate Plant-Based Cookie Loaded with Everything Good
Why You’ll Love This Vegan Monster Cookies with Peanut Butter Recipe
Imagine biting into a cookie that’s packed with creamy peanut butter, chewy oats, colorful M&M-style candies, and rich chocolate chips—all in one epic treat! These vegan monster cookies with peanut butter are exactly that: a glorious mashup of all your favorite cookie ingredients rolled into one irresistible package.
What makes these cookies truly special? They’re incredibly thick and chewy, bursting with texture and flavor in every bite. Plus, they’re completely plant-based without sacrificing any of the indulgent taste that makes monster cookies legendary. These oversized beauties are perfect for sharing (if you can bear to), potluck parties, or when you simply can’t decide between oatmeal, peanut butter, or chocolate chip cookies—why choose when you can have them all?
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 14 mins | 34 mins | 18 large cookies | Easy |
What You’ll Need
For the Cookie Base:
| Ingredient | Amount | Notes |
|---|---|---|
| Natural peanut butter | 1 cup | Creamy or crunchy, room temperature |
| Vegan butter | ½ cup | Softened, Earth Balance preferred |
| Brown sugar | ¾ cup | Packed light brown sugar |
| Granulated sugar | ½ cup | Regular white sugar |
| Flax eggs | 2 | 2 tbsp ground flaxseed + 6 tbsp water |
| Vanilla extract | 2 teaspoons | Pure vanilla for best flavor |
| All-purpose flour | 1½ cups | Spoon and level method |
| Baking soda | 1 teaspoon | Fresh for proper rise |
| Salt | ½ teaspoon | Fine sea salt |
| Old-fashioned oats | 2 cups | Rolled oats, not instant |
For the Mix-ins:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan chocolate chips | ¾ cup | Dark or semi-sweet |
| Vegan M&M candies | ¾ cup | Use Enjoy Life mini chocolates or similar |
| Mini chocolate chips | ½ cup | Optional for extra chocolate |
Substitutions:
- Nut-free version: Use sunflower seed butter instead of peanut butter
- Gluten-free: Replace flour with 1:1 GF baking blend
- Oil-free: Replace vegan butter with additional ¼ cup peanut butter
Step-by-Step Directions
- Prepare your flax eggs. In a small bowl, whisk together ground flaxseed and water. Let sit for 10 minutes until thick and gel-like. This creates the perfect egg replacement for binding.
- Preheat and prep. Heat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Space is key—these cookies spread significantly.
- Mix the wet ingredients. In a large mixing bowl, beat together peanut butter and softened vegan butter until creamy and well combined, about 2 minutes with an electric mixer.
- Add sugars and flax eggs. Beat in both brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Add the prepared flax eggs and vanilla extract, mixing until fully incorporated.
Pro Tip: Make sure your peanut butter and vegan butter are at similar temperatures (room temperature) to prevent the mixture from seizing up.
- Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
- Fold in the oats. Stir in the old-fashioned oats until evenly distributed. The dough will be thick and substantial—this is exactly what you want for monster cookies!
Oat Secret: Using old-fashioned oats instead of quick oats gives these cookies their signature chewy texture and prevents them from becoming mushy.
- Add the fun stuff. Gently fold in chocolate chips, vegan M&M candies, and mini chocolate chips (if using). Don’t overmix—you want to see colorful pieces throughout the dough.
- Chill for best results. Wrap the bowl in plastic wrap and refrigerate for 30 minutes. This step helps prevent excessive spreading and creates thicker cookies.
- Shape the monster cookies. Using a large cookie scoop or ¼-cup measure, portion the dough into generous balls. These are meant to be oversized! Place them 3 inches apart on prepared baking sheets.
- Bake to perfection. Bake for 12-14 minutes until the edges are golden brown but centers still look slightly underbaked. The cookies will appear puffy and soft—don’t overbake!
- Cool completely. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack. This prevents breaking and allows them to finish setting.
How to Serve
These vegan monster cookies with peanut butter are show-stoppers on their own, but here are some delicious serving ideas:
Classic comfort: Serve warm with a tall glass of cold oat milk or almond milk for the ultimate nostalgic experience.
Ice cream sandwiches: Use two cookies to create epic ice cream sandwiches with your favorite vegan vanilla or peanut butter ice cream.
Party presentation: Arrange on a rustic wooden board with fresh fruit and nuts for a beautiful dessert spread that accommodates different dietary preferences.
Gift-worthy packaging: Wrap individually in clear cellophane bags tied with colorful ribbon—they make perfect bake sale items or teacher appreciation gifts.
Coffee shop vibes: Pair with a warm cup of coffee or chai latte for an indulgent afternoon treat.
Expert Tips for Success
Storage solutions: Store completely cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. For longer storage, freeze for up to 3 months.
Texture control: For extra chewy cookies, remove them from the oven when centers still look slightly underbaked. For crispier edges, bake an additional 1-2 minutes until golden brown all over.
Mix-in variations: Try dried cranberries, chopped pretzels, or coconut flakes for different flavor profiles. Keep the total mix-in amount around 2 cups for best results.
Batch baking: Cookie dough balls can be frozen on a baking sheet, then stored in freezer bags for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
Size matters: Use a large cookie scoop or ¼-cup measure for consistent sizing. Monster cookies should be substantial—small cookies won’t have the same impressive impact.
Baker’s Secret: Press a few extra chocolate chips and candies on top of each cookie ball before baking for a picture-perfect, bakery-style appearance.
Common Questions
Why are my cookies spreading too much?
This usually happens when the dough is too warm or the leavening isn’t fresh. Make sure to chill the dough for 30 minutes and check that your baking soda is less than 6 months old. Also ensure your oven is fully preheated.
Can I use natural peanut butter with oil separation?
Yes, but stir it thoroughly before measuring to ensure even consistency. Natural peanut butter can make the cookies slightly more tender, which actually works beautifully in this recipe.
Are there nut-free alternatives for schools?
Absolutely! Replace peanut butter with sunflower seed butter (SunButter) or tahini. The flavor will be different but equally delicious. Make sure all your mix-ins are also nut-free.
My cookies are too crumbly—what went wrong?
This usually indicates the flax eggs weren’t properly prepared or the dough was overmixed after adding flour. Make sure your flax eggs are thick and gel-like, and mix the dough just until ingredients are combined.
Can I make these smaller for portion control?
Of course! Use a regular cookie scoop for smaller portions, but reduce baking time to 10-12 minutes. Keep in mind that part of the “monster” appeal is their impressive size.
How do I know when they’re perfectly done?
The cookies are ready when the edges are set and golden brown, but the centers still look slightly soft and puffy. They should spring back lightly when gently touched in the center.
What if I can’t find vegan M&M alternatives?
You can use extra chocolate chips, chopped vegan chocolate bars, or colorful vegan candies. The key is having different textures and colors throughout the cookie for that classic monster cookie appearance.
Final Thoughts
These vegan monster cookies with peanut butter are everything a cookie should be—indulgent, satisfying, and absolutely loaded with good stuff. They prove that plant-based baking doesn’t mean compromising on flavor or fun. With their perfect combination of creamy peanut butter, hearty oats, and colorful mix-ins, they’re guaranteed to become a household favorite.
The beauty of monster cookies lies in their “everything but the kitchen sink” approach. Feel free to customize the mix-ins based on your preferences or what you have on hand—that’s the monster cookie spirit! Whether you’re baking for a crowd, meal prepping treats for the week, or just treating yourself to something special, these cookies deliver on every level.
So preheat that oven, gather your favorite mix-ins, and get ready to create some seriously impressive vegan monster cookies. Fair warning: you might want to double the batch—these disappear faster than you’d expect, and everyone will be asking for the recipe!
