Monster cookies used to be a weekly thing I made back in college, since I would bring them to cross country meet for the team to enjoy after the race. We all loved them, but there was someone else who loved them even more. My Dad. To this day, he asks me often, "When are you going to make me some monster cookies?" In fact, he asked me a few weeks back. Truth is I hardly ever make them anymore. I have made one raw version since my college days last year but not a baked veganized version. So, I decided my Dad was right about needing to make some and I did. But these were slightly different than the ones I used to make.
I was never a fan of the M&Ms I put on my old ones, I would have much preferred just chocolate. But some versions of monster cookies put chocolate chips and peanut butter chips and no M&Ms so I made mine like that. I made my own delicious peanut butter chips too because I do not like the ingredients in the store bought ones I found. These cookies turned out awesome! I already had several people begging me to try them when I told them what I was making. Big thumbs up from me, hope my Dad approves too once I share them with him since there are no M&Ms. These are by no means light *ahem* calorie free cookies...they are called Monster for a reason, they are big and rich. But at least these meal in and of themselves cookies do not send me into sweet overload but rather leave me feeling good after enjoying one.
Amy's Vegan Monster Cookies
1/2 cup virgin coconut oil, warmed to liquid
3/4 cup peanut butter
2 flax eggs*
1 Tbsp pure vanilla extract
1 1/2 cups gluten free oat flour
1 tsp baking soda
3/4 tsp sea salt
3 cups gluten free old fashioned rolled oats
2 cups vegan chocolate chunks
2 cups vegan peanut butter chips or chunks**
In a large mixing bowl, mix together the coconut oil, peanut butter and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick). Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add chocolate*** and peanut butter chips*** and mix until evenly distributed throughout the dough. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
*For flax eggs, whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp water in a small bowl. Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).
**Peanut Butter Chips:
1 cup creamy natural peanut butter
1/2 tsp pure vanilla extract
1/2 cup unrefined coconut oil, warmed to liquid
3-5 tablespoons fine coconut sugar (I put mine in the blender and buzz it until fine)
Whisk together all ingredients in a bowl until smooth, then pour into a mold, or onto a sheet of foil, and set in the freezer until hard. Break into pieces once hard. Store in an airtight container in the refrigerator.
***If your chips melt fast, and my home made ones certainly do, you may press them into the cookies just as they are removed from the oven instead of mixing them in so they hold their shape.