Melt-In-Your-Mouth Vegan Monster Cookies

These chocolatey, dairy-free cookies are not only fun to eat but they are made from wholesome ingredients. You won’t find any artificial or processed ingredients in these Melt-in-your-Mouth Vegan Monster Cookies, besides the optional candy eyes. They are easy to make and made with simple ingredients.

There’s nothing more adorable than eating eyeballs on a cookie, right? Haha, but seriously. I love adding a festive twist to my baked goods.

You know I am a mom when I add color-coated chocolate candies to my cookies, right? Does anyone else feel me? And, if I have to be honest, I actually enjoy them just as much as my kids! LOL!

The Ingredients

The ingredients are simple. These monster cookies will be in your belly in no time! Head to your pantry and grab these few ingredients.

Vegan butter: This butter alternative is the perfect replacement for simple butter, without dairy. It gives the same texture and buttery flavor as its counterpart.

Coconut sugar: This is a great sugar replacement as it is natural and unprocessed. Unlike white sugar which is stripped of all nutrients.

Vanilla: Make sure to use pure vanilla extract instead of imitation vanilla. And, don’t skip this step. This ingredient is crucial to baking!

Almond flour: Your stomach will love this flour option which is gluten-free and unprocessed.

Oat flour: Once again, this ingredient is a healthy alternative to white flour. The combination of oat flour and almond flour really transforms these chocolaty cookies.

Cacao: This is the main ingredient that turns these cookies from vanilla to chocolate. I like to make sure to use a high-quality brand.

Baking soda and powder: These powders are responsible for helping the cookies rise perfectly. You can find these ingredients in most baked goods.

Plant-based milk: I like to use my homemade oat, coconut, and almond milk. However, go ahead and use whatever dairy-free brand you have on hand.

Maple syrup: Isn’t the flavor of maple just divine? And, the good news is that this natural sweetener is not processed, has no artificial ingredients, and the nutritional properties still remain.

Color-coated chocolate candies: Notice I am not using M&M’s. The candies I use are free from dyes and other artificial ingredients, as well as dairy-free.

Eye candies: This is the only ingredient that I was unable to find in a more natural form. Oh well, it is pretty small. You could skip this step if you did not have these candies available.

The Instructions

Step one: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with either parchment paper or a silicone mat.

Step two: In a medium-sized bowl and using a mixer, cream the softened butter, coconut sugar, plant milk, vanilla, and maple syrup for about one minute.

Step three: While the mixer is running, slowly add in the dry ingredients, one at a time. Start with oat flour, almond flour, cacao powder, baking soda, baking powder, and then salt. Mix until dough forms, but do not over-mix. If needed, stop and scrape down the sides ever so often to make sure all of the ingredients get mixed in.

Step four: Take spoonfuls of dough and roll them into about 1-inch balls. Place the balls spaced out on a lined cookie sheet. Press 3-4 color-coated chocolate candies into each cookie. Bake in the oven for 11-13 minutes. The centers will still be soft, however the edges should be light golden brown.

Step five: Immediately press 2 candy eyeballs into the tops of each cookie.

Then, allow the cookies to cool for about 10 minutes on the cookie sheet and then transfer them to a cooling rack to cool completely. Once they are totally cool, transfer them to an air-tight container.

More Vegan Cookies To Try

Chewy Vegan Almond Butter Cookies

Banana Oatmeal Chocolate Chip Cookies

Ginger Spiced White Chocolate Chip Cookies