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+ servings

Vegan Chocolate Chunk Monster Cookies

These vegan chocolate chunk monster cookies are packed to their peanut butter edges with candy coated chocolates and chocolate chunks.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 30 cookies
Author: Ashley Melillo | Blissful Basil

Ingredients

  • 1 ⅓ cups brown sugar or coconut sugar
  • 1 ⅓ cups unsweetened natural peanut butter, stirred well before measuring*
  • 2 teaspoons pure vanilla extract
  • 1 ⅓ cups oat flour
  • cup rolled oats
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsweetened almond milk*
  • ¾ cup vegan candy coated chocolates**
  • ¾ cup vegan chocolate chunks

Instructions

  • Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
  • In a large mixing bowl, cream together the sugar, peanut butter, and vanilla on medium-high for 1 minute using a hand mixer fitted with the beater attachments or stand mixer fitted with the paddle attachment.
  • Meanwhile, in a medium mixing bowl, whisk together the oat flour, rolled oats, baking soda, and sea salt. Place the bowl next to the mixer.
  • With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until just incorporated.
  • The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together into large, moist mounds within the mixing bowl.
  • Use a spoon to stir in the chocolate candies and chocolate chunks.
  • Use a cookie scoop or small ice cream scoop to scoop out 1 ½ tablespoon mounds of dough. Drop onto the lined pans, keeping about 1 ½ inches between rows. You should have about 30 cookies. (Note: Depending on the size of your baking trays you may need to bake in batches. That said, these cookies don't spread much while baking, so it's entirely possible to fit 15 to a pan if your cookie sheets are large enough. Alternatively, you can chill any unbaked dough and enjoy it by the spoonful for a sweet cookie dough treat.)
  • Bake the cookies for 10 to 14 minutes, or until just beginning to turn golden brown on the bottoms (these cookies don't spread a ton during baking, so rely on time and color rather than overall look/shape). TIP: If your oven bakes unevenly between racks, rotate the pans at the halfway point.
  • Allow the cookies to cool completely on the pan before moving or enjoying. (If you attempt to move them before they're completely cool, they'll crumble or break apart.)
  • Store the cookies at room temperature in an airtight container for up to 5 days or refrigerate for up to 2 weeks (or freeze for up to 1 month). I prefer them chilled, so I store them in the refrigerator.

Notes

*No nuts? No Problem. To make these cookies nut-free, substitute sunflower butter for the peanut butter and nut-free plant-based milk for the almond milk (e.g., soy milk, rice milk, oat milk).
**I purchased these* vegan candy coated chocolates from Amazon.