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 this cookie recipe, besides the optional candy eyes. They are easy to make and made with simple ingredients. You'll love how these unique cookies literally melt in your mouth! Watch out Halloween candy, these bad boys are taking over!
![Melt-in-your-mouth vegan monster cookies]](https://happyandwholesomemommy.com/wp-content/uploads/2022/10/Melt-in-your-mouth-vegan-monster-cookies-21-scaled-e1667184728829-500x500.jpg)
Servings: 18 cookies
Calories: 141kcal
Equipment
- 2 medium mixing bowls
- 1 electric mixer
- 1 lined cookie sheet
Ingredients
- ½ cup soft vegan butter
- ½ cup coconut sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons plant-based milk
- 1 teaspoon pure vanilla extract
- 1 cup oat flour
- ½ cup almond flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup candy-coated chocolates If vegan, use dairy-free chocolate chips instead
- 36 candy eyes
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with either parchment paper or a silicone mat.
- 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.
- While the mixer is running, slowly add in the dry ingredients. one at a time. Start with oat flour, almond flour, cocoa powder, baking soda, baking powder, and then salt. Mix until dough forms, but do not over-mix. If needed, stop and scrap down the sides ever so often to make sure all of the ingredients get mixed in.
- Take spoonfuls of dough and roll them into about 1-inch balls. Place the balls spaced out on a lined cookie sheet. Press in 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.
- 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.
Notes
Place the cookies in an air-tight container. They can sit on the counter in a cool spot for up to 6 days, in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Feel free to use chocolate chips instead of color-coated candies and remove the eyes completely.
You can place your dough in the fridge for about 30 minutes before baking to help the cookies cook nicer.
Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 55mg | Fiber: 2g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
Did you make this recipe? Please leave a comment below!