Vegan Monster Cookies

Print Recipe

5 from 1 vote

Soft and delicious cookies studded with oats, pretzels, vegan white and dark chocolate and chocolate candies.

Prep Time10

Cook Time15

Chill Time2

Total Time2 25

Course: Dessert

Servings:

Calories: 218kcal

Author: Lauren Boehme

Ingredients

2 Cups + 2 Tbsp All purpose flour
1/2 teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Baking soda
3/4 Cup Vegan butter, room temperature
3/4 Cup Organic cane sugar
3/4 Cup Brown sugar
1/4 Cup Applesauce
1 teaspoon Vanilla
1/4 Cup Non-dairy milk, unsweetened I used oat milk
1/2 Cup Oats
1/2 Cup Mini pretzels, chopped
1/2 Cup Vegan white chocolate, I used King David Brand*
1/2 Cup Vegan chocolate chips, I used Enjoy Life
1/2 Cup Vegan chocolate candies(M&M type), I used Choco No No's

Instructions

In a large mixing bowl, whisk together the flour, salt, cornstarch and baking soda. Set aside.
In a separate large mixing bowl, or the bowl of a stand mixer, begin to beat the butter with a hand mixer or the paddle attachment for the stand mixer. Beat the butter until fluffy, about 1 to 2 minutes.
Add the cane sugar and brown sugar and continue to beat until light and fluffy. About 2 minutes.
Next add the applesauce and vanilla. Continue to beat just to combine everything.
Add about 1 cup of the dry ingredients to the bowl with the wet ingredients and begin to beat to combine.
Then add the non-dairy milk and continue to beat together, leaving the hand mixer or stand mixer on continue adding the dry ingredients a little at a time until everything has been fully incorporated.
Add the oats and beat briefly once more to incorporate the oats.
Pour the pretzels, white chocolate, chocolate chips and chocolate candies into the bowl with the dough. Fold everything into the cookie dough.
You now want to chill the dough in the fridge for at least 2 hours, but you can make the dough the day before you want to bake the cookies and chill the dough over night.
Once you are ready to bake the cookies, preheat the oven to 350 degrees(F).
You can make either 12 giant cookies or 24 smaller cookies with this recipe. I recommend either using a large ice cream scoop or small cookie scoop, then rolling the dough into balls with your hands and placing them on a large baking sheet lined with parchment paper. Making sure the cookies are at least 2 inches apart.
You don't need to press the cookies down, leave them in balls. Bake for 12 to 15 minutes for smaller cookies or 15 to 18 minutes for larger cookies.
Let cool completely then serve! They keep well in the fridge for about 2 weeks.

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