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.
![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 cacao powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 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, 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.
- 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.
- As soon as the cookies come out of the oven, carefully press 2 candy eyeballs into each cookie. 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