These Healthy Vegan Gluten-Free Monster Cookies are the epitome of playful, scrumptious, and guilt-free indulgence. These healthy cookies are packed with vibrant vegan M&Ms, rich chocolate chips, creamy peanut butter, and gluten-free oats. Whether you're baking them with the kids, for a special occasion, or just because, these cookies are a sweet reminder that fun and flavor know no bounds.
This recipe has quickly become a staple in my home for many reasons. They're perfectly soft and chewy, they're made with wholesome, simple ingredients, and they taste just like a traditional monster cookie, so they're a crowd-pleaser! Between these cookies and my Vegan Peanut Butter Marshmallow Cookies, it seems like I am always getting asked to make cookies!
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Vegan Monster Cookies Ingredients:
These gluten-free cookies are the perfect cookies to make when you need to clean out the pantry and use up some of the staples. This is a great recipe because it uses simple ingredients that you probably already have on hand, or you can pick up at your local grocery store.
Dry Ingredients:
- Gluten-Free Flour - Gluten-free flour is a healthier alternative for those with gluten sensitivities. It ensures your cookies are easy to digest and suitable for individuals with celiac disease or gluten intolerance.
- Maple Crystals - Maple crystals are a more natural sweetener compared to refined sugar, offering a touch of sweetness with a unique maple flavor. They add a delightful taste while providing many essential minerals. Maple Crystals are my go-to sugar substitute when baking cookies because they can achieve the perfect chewy texture without compromising the nutritional value of the cookies.
- Gluten-Free Old Fashioned Oats - Gluten-free oats are a great source of dietary fiber, which supports digestive health and helps regulate blood sugar levels. They add a hearty and satisfying texture to your cookies. They also taste amazing in my Easy Homemade Gluten-Free Protein Bars!
- Baking Soda - Baking soda is a common leavening agent that, when used in moderation, aids in achieving the ideal cookie texture without adding extra calories.
- Ground Flaxseed - Ground flaxseed, when mixed with water, creates "flax eggs," which serve as an egg substitute in vegan baking, contributing omega-3 fatty acids and fiber. It adds moisture to your cookies and helps bind the ingredients together.
- Vegan M&Ms - Vegan M&Ms offer a fun and colorful twist to your cookies. While they primarily contribute visual appeal, they are free from animal-derived ingredients, making them suitable for a vegan diet. I've linked my absolute favorite vegan M&M's - they are vegan, refined sugar-free, soy-free, gluten-free, and diabetic-friendly.
- Vegan Dark Chocolate Chips - Any kind of vegan chocolate works. I personally love dark chocolate chips; however, vegan milk chocolate chips will work perfectly as well. Use any leftovers to make my Healthy Vegan Double Chocolate Cupcakes.
Wet Ingredients:
- Coconut Butter - Coconut butter works as a replacement for oil or vegan butter. It is a source of healthy fats, specifically medium-chain triglycerides (MCTs). These healthy fats can provide quick energy and support overall well-being.
- Creamy Natural Peanut Butter - Natural peanut butter is packed with plant-based protein and healthy monounsaturated fats. It adds a nutty richness to your cookies and can help satisfy hunger.
- Vanilla Extract - Vanilla extract enhances flavor without significantly increasing its calorie content. It provides a sweet and aromatic dimension.
- Water - Water is a simple and essential ingredient that helps bring the cookie dough together. It is used twice to ensure the cookie dough achieves the proper consistency, contributes to the cookie's chewy texture, and helps to create the flax egg.
See the recipe card for quantities.
How To Make It:
Let's see how easy it is to make this recipe.
- Preheat the oven and line a baking sheet.
- Make a flax egg and set it aside.
- Mix peanut butter, coconut butter, and sweetener until creamy.
- Add flax egg, water, and vanilla, and then mix until smooth.
- Stir in flour, oats, baking soda, and mix-ins.
- Scoop dough onto the baking sheet and flatten slightly.
- Bake until edges are golden.
- Let cool, then enjoy.
Hint: Since these M&Ms are made with natural ingredients, their color can melt if you overcook them. If this happens, just stick an M&M of the same color on top of it when it's cooling, and nobody will be able to tell!
Substitutions:
There are a couple of easy substitutions that can be made to this recipe if needed. Here are some of the common substitutions:
- Coconut Sugar - If you can't get your hands on maple crystals, you can use coconut sugar as a 1:1 substitute. It's important to keep in mind that coconut sugar has a different flavor and will affect the color; however, it will not affect the chewy texture. You can also use brown sugar; however, that is a refined sugar, and therefore, I do not recommend using it.
- Chocolate Chips - You can use any variety of chocolate chips. white chocolate chips and butterscotch chips are great substitutions for this monster cookie recipe.
- M&M's - Although the selection of vegan M&M's is slim, you can use any variety for these vegan M&M cookies. I love peanut M&M's and think that they would be a great substitution for this recipe. The UNREAL gems are a great option!
- Nut-Butter - If you need to make this recipe nut-free, you can replace the peanut butter with Sunbutter sunflower seed butter. These will taste similar to my Sunflower Seed Cookies. If you just have a peanut allergy, you can also use almond butter.
- Wheat Flour - If you are not gluten-free, you can use whole wheat flour or all-purpose flour as a 1:1 substitute.
Variations:
There are so many fun and easy ways you can spice up the original recipe. Here are some of my favorite variations to make.
- Flourless Monster Cookies - You can replace the gluten-free flour with a paleo flour blend to make delicious, flourless chewy cookies. I've linked my go-to paleo flour blend, which is made up of almond flour, coconut flour, and cassava flour.
- Crunchy Peanut Butter - If you are a peanut butter lover like me, you can use crunchy peanut butter in place of creamy peanut butter for added flavor and texture.
- Nutty - You can add ¼ cup of your favorite nuts to these gluten-free monster cookies for a delicious variation. Walnuts taste delicious in my Chocolate Chip Walnut Cookies, so I am sure they will taste amazing!
For similar oatmeal cookies, make sure to check out my Gluten-Free Vegan Oatmeal Cranberry Cookies!
Equipment:
Equipment can always have an impact on how a recipe turns out. Here's what I recommend using to make these cookies.
- Mixing Bowls - You'll need a large mixing bowl to make the cookie dough.
- Measuring Cups and Spoons - Precise measurements are essential in baking, so you'll need measuring cups and spoons for both dry and wet ingredients.
- Mixer - You can use a stand mixer, a hand mixer, or a spatula to mix the cookie dough together. I recommend an electric mixer.
- Baking Sheet - Use a baking sheet lined with parchment paper to bake the cookies. Parchment paper prevents the cookies from sticking and makes cleanup easier.
- Cookie Scoop or Spoon - You'll need a cookie scoop or a spoon to portion and shape the cookie dough. A scoop ensures uniform-sized cookies.
- Wire Rack - A wire rack is used to cool the vegan M&M cookies after they come out of the oven. It allows air to circulate around the cookies, preventing them from becoming too soft.
Storage:
I recommend storing them in an airtight container or in a ziplock bag on the counter. If you keep them on the counter, they will stay nice and chewy. You can also store them in the fridge; however, they will only stay chewy as long as they are cold. These cookies can also be frozen for up to 3 months in a sealed container.
Top Tip:
Add some of the vegan M&Ms and dark chocolate chips on top of the cookie dough when you place it on the baking sheet. This will ensure that the cookies are colorful and professional-looking.
Frequently Asked Questions:
Yes, you can omit them if you prefer a cookie with fewer add-ins. You can also substitute them with other toppings like dried fruits, chopped nuts, or seeds.
Yes, you can freeze the cookie dough in individual portions, and then bake them as needed. This is a convenient way to enjoy freshly baked, delicious cookies whenever you like.
While ground flaxseed acts as an egg substitute, you can try using chia seeds or a commercial egg replacer if you prefer. However, flaxseed adds nutritional value with its omega-3 fatty acids and fiber
Related Vegan Cookie Recipes:
If you try this Healthy Vegan Gluten-Free Monster Cookies Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Healthy Vegan Gluten Free Monster Cookies
Equipment
- 1 Mixer
Ingredients
Wet Ingredients:
- ½ cup coconut butter warmed, so it's a liquid
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 5 tablespoon water seperated
Dry Ingredients:
- 1 ¼ cup maple crystals
- ½ cup gluten-free flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon Sea Salt
- ⅓ cup gluten-free rolled oats
- ¼ cup plant based chocolate chips
- ⅓ cup vegan M&Ms
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper if you are not using a nonstick baking sheet.
- Make the flax egg by combining 1 tablespoon of ground flax seed with 3 tablespoons of water. Mix and set aside until it forms an egg-like texture (about 5 minutes).
- Before combining the wet ingredients together it is important to make sure both the peanut butter and coconut butter and warm and well mixed. There is often a natural layer of oil on top that needs to be mixed in. The coconut oil is what helps these cookies to spread, so it's important to make sure that it has been mixed with the butter. In a large mixing bowl, combine the coconut butter, creamy peanut butter, and maple crystals and cream together. You can do this with a handheld whisk, stand mixer with the paddle attachment, or hand mixer.
- Add the flax egg, water, and vanilla extract to the large bowl and mix again until smooth.
- Add the gluten-free flour, gluten-free old fashioned oats, baking soda, vegan M&Ms, and vegan chocolate chips to the wet ingredients and mix with a spatula or paddle attachment until you've achieved the perfect monster cookie dough.
- Using a cookie scoop or a spoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Gently press each cookie down lightly so that it resembles a flat circle and not a round ball.
- Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a cooling rack to cool completely at room temperature.
- Once the cookies have cooled, they're ready to enjoy!
More Recipes Using Maple Crystals:
If you're hesitant to buy maple crystals because you're not sure what else to make with them, I have a ton of recipes using maple crystals.
Delaney says
Love that these are vegan AND gluten free! Can't wait to try these this holiday season 🙂
Camilla says
These cookies look yum! Can't wait to make them!
Sharon Wong says
Wow, your cookies are showstoppers, so pretty! I probably would make a few simple ingredient swaps to make them nut-free but definitely doable.
Amy Liu Dong says
These are the perfect holiday cookies to make for my kids. It is so easy and delicious!