Quick & Easy Vegan Monster Cookies (Gluten-Free, No Flour!)
Chewy, peanut-buttery monster cookies that are vegan, gluten-free, flourless, and naturally sweetened with maple syrup. Ready in about 20 minutes!
- Prep10 min
- Cook12 min
- Total22 min
- DifficultyEasy
- Servings4
These monster cookies are incredibly simple – just one bowl, no mixer, and no fancy ingredients. They’re loaded with peanut butter, oats, and colorful candies for that classic monster cookie look and taste.
Perfect for when you need a quick, allergy-friendly treat that everyone can enjoy. They stay soft for days and freeze beautifully too.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix together peanut butter, maple syrup, vanilla extract, baking powder, baking soda, and salt. Stir until smooth.
- Add the rolled oats, candy-coated chocolates, and mini chocolate chips. Mix until everything is well distributed.
- Using a medium cookie scoop or a spoon, drop about 1½ Tbsp of dough per cookie onto the prepared baking sheets. Gently flatten each ball with the palm of your hand – it might stick a little. Press 1–2 extra candies on top of each cookie.
- Bake for 11–13 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 2–3 days. For longer storage, freeze scooped and flattened dough (layered with parchment) for up to 3 months; bake from frozen, adding 1–2 extra minutes.
💡 Tips
- Use natural peanut butter (no added sugar or oil) for best texture.
- If the dough feels too sticky, chill it for 10 minutes before scooping.
- These cookies spread very little; you can place them close together on the baking sheet.
Inspired by a recipe from Minimalist Baker