If you’re craving something chewy, chocolatey, and a little nostalgic—without any eggs, dairy, or gluten—then you’re in for a treat with these Chewy Vegan Monster Cookies. These cookies have that soft-baked bite we all love, packed with gooey chocolate chips and colorful gems. What makes them even better? They’re made from wholesome, plant-based ingredients that are easy to find and even easier to mix together. In this article, I’ll walk you through a kitchen-tested recipe, share tips from my own cookie adventures, and answer common questions about how to make them just right—chewy centers and all.
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The Story Behind My Chewy Vegan Monster Cookies
Every family has that one cookie recipe that shows up at every party, bake sale, and rainy-day baking session. For us, it was monster cookies. My mom called them “kitchen sink cookies” because they had a little of everything—oats, chocolate, sometimes even crushed pretzels. When I started leaning into more plant-based baking, I knew I had to come up with a version that didn’t just work, but felt like the real deal. That meant one thing: they had to be chewy. Not cakey, not dry. Chewy.
It took a few flops (let’s just say one batch ended up more like granola bars), but when I finally nailed the texture—soft in the middle, slightly crisp at the edges—I knew I had to write it down. These chewy vegan monster cookies are now my go-to for bake sales, after-school snacks, and even as breakfast cookies (yes, really). They’ve got just the right mix of nutty flavor, gooey chocolate, and a chewy bite thanks to the oats and almond butter. And no eggs, dairy, or gluten in sight.
Why These Vegan Monster Cookies Stay So Chewy
The key to chewiness in these vegan monster cookies is moisture and balance. Quick-cooking oats provide structure without drying out, while almond butter adds fat and richness. Maple syrup acts as both a sweetener and a binder—no need for eggs. The small amount of coconut oil helps everything hold together just enough without turning crumbly.
Letting them cool completely on the pan is another trick. You’ll be tempted to move them early, but trust me: patience leads to perfectly chewy cookies. If you’re in a rush or the cookies seem a little soft, a quick chill in the freezer (right on the pan!) firms them up beautifully.
Looking for more plant-based treats that don’t skimp on texture? My Vegan Blueberry Muffins with Sorghum Flour are another great option.
Key Ingredients for Chewy Vegan Monster Cookies
The Building Blocks of Chewy Vegan Monster Cookies
If you want the ultimate chewy vegan monster cookies, you’ve got to start with the right mix of plant-based ingredients. The magic begins with gluten-free quick oats. These oats give our chewy vegan monster cookies that classic soft-yet-hearty texture. Unlike rolled oats, quick oats blend perfectly into the dough and help hold it all together without making the cookies too dry.
Next, we’re swapping out eggs and dairy with rich, unsalted almond butter. This is what makes chewy vegan monster cookies taste so full and satisfying—without crumbling or falling apart. Add maple syrup for that hint of sweetness and sticky consistency that binds everything naturally.
A small amount of coconut oil or soft vegan butter gives these cookies just the right amount of richness. And don’t skip the pure vanilla extract—that warm, familiar flavor is what makes these chewy vegan monster cookies feel like home.
Of course, what would monster cookies be without chocolate? A mix of vegan chocolate chips and dairy-free chocolate gems gives every bite a gooey pop. The gems also add a little fun color that makes these cookies a hit with kids and adults alike.
If you’re into allergy-friendly bakes, you might also love my Vegan Blueberry Muffins with Sorghum Flour, which balance taste and texture beautifully.
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Irresistible Chewy Vegan Monster Cookies That Are Soft, Gooey, and Gluten-Free
- Total Time: 18 mins
- Yield: 12 cookies 1x
Description
Soft, chewy vegan monster cookies loaded with gluten-free oats, almond butter, and dairy-free chocolate—perfectly gooey and easy to make.
Ingredients
1 cup gluten-free quick cooking oats
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup unsalted creamy almond butter (or any nut or seed butter)
¼ cup maple syrup
2 tablespoons coconut oil or vegan, soy-free butter (softened not melted)
1 teaspoon pure vanilla extract
⅓ cup vegan/dairy-free chocolate chips (+ more for topping if desired)
⅓ cup dye-free vegan, soy-free dark chocolate gems (+ more for topping if desired)
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Whisk oats, baking soda, and salt in a bowl.
3. Add almond butter, maple syrup, coconut oil, and vanilla. Mix with electric hand mixer.
4. Fold in chocolate chips and gems.
5. Scoop 1.5 tbsp dough balls onto sheet. Add extra chips on top.
6. Bake for 8 minutes. Let cool fully on tray.
7. Freeze tray for 10 minutes if cookies feel too soft.
Notes
Let cookies cool completely before moving.
Store in airtight container up to 4 days or freeze for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Easy Substitutions That Keep Chewy Vegan Monster Cookies Perfectly Chewy
The best part about these chewy vegan monster cookies? You can tweak them and they still come out chewy and delicious. Don’t have almond butter? No problem. Swap in peanut butter, cashew butter, or even sunflower seed butter for a nut-free version that still delivers that chewy bite.
If coconut oil isn’t your thing, try vegan, soy-free butter. It blends smoothly into the dough and keeps the cookies soft after baking. Want a slightly less sweet version? Just reduce the chocolate chips or gems a little—but keep enough to keep that chewy vegan monster cookies experience alive.
Feel free to mix in extras like flaxseed for fiber or a sprinkle of cinnamon. Just don’t go overboard with add-ins that might dry out the dough. A chewy cookie depends on the right balance of moisture and structure.
When I’m baking these along with my Creamy Salmon Pasta, the kitchen smells like pure comfort. And because these chewy vegan monster cookies are so easy to personalize, they’ve become one of my go-to recipes for sharing—and snacking!
How to Bake Chewy Vegan Monster Cookies Perfectly
Step-by-Step: Making Chewy Vegan Monster Cookies at Home
Making chewy vegan monster cookies is easier than you’d think. In fact, it’s one of the most beginner-friendly recipes on my site. Here’s how I make them in under 30 minutes, start to finish—no chill time required.
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the dry ingredients: 1 cup of gluten-free quick oats, ½ teaspoon baking soda, and ¼ teaspoon salt. These dry ingredients are the foundation of our chewy texture.
Next, add the almond butter, softened coconut oil or vegan butter, maple syrup, and vanilla extract. Use a hand mixer to blend it into a sticky, cohesive dough. You’ll notice right away that the dough for these chewy vegan monster cookies is thick but pliable.
Fold in the vegan chocolate chips and chocolate gems until evenly distributed. Scoop the dough using a 1.5-tablespoon cookie scoop onto your baking sheet. Press a few extra chips or gems on top if you like that bakery-style look.
Bake the cookies for exactly 8 minutes. They’ll look underbaked, but don’t worry—that’s what keeps them chewy. Let them cool completely on the baking sheet. This step is key. The cooling process allows the cookies to firm up without overcooking.
If they’re still delicate or seem crumbly after 10–15 minutes, pop the whole tray in the freezer for another 10 minutes. The fats in the almond butter and coconut oil will firm up and help the cookies hold their shape.
Storage Tips for Maximum Chewiness
Once baked, let’s keep those chewy vegan monster cookies tasting just as good as day one. Store them in an airtight container at room temperature for up to four days. They stay soft and chewy thanks to the almond butter and oats.
For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag. When you’re ready for a treat, just thaw for 10–15 minutes or warm in the microwave for 10 seconds. You’ll get that gooey, fresh-from-the-oven feel all over again.
Want to prep ahead? Freeze the cookie dough balls unbaked and bake straight from frozen, adding an extra minute to the time. This trick works great with my Creamy Salmon Pasta too—one of my top make-ahead meals!
FAQs About Chewy Vegan Monster Cookies
What makes vegan monster cookies chewy?
The chewiness in chewy vegan monster cookies comes from a perfect balance of ingredients. Quick oats give texture, almond butter adds fat and moisture, and maple syrup helps bind everything without needing eggs. Most importantly, they’re baked for just 8 minutes and cooled completely on the pan. This combo creates a soft center with barely crisp edges—exactly how a monster cookie should be.
Are vegan monster cookies gluten-free?
Yes, this recipe is naturally gluten-free! It uses certified gluten-free quick oats, and there’s no flour needed. As long as your chocolate chips and gems are also gluten-free (most dairy-free brands are), these chewy vegan monster cookies are safe for gluten-sensitive friends and family. For another gluten-free winner, try my Strawberry Pineapple Smoothie—a refreshing treat to go with your cookies!
What ingredients are in chewy vegan monster cookies?
You’ll need gluten-free oats, baking soda, salt, almond butter, maple syrup, coconut oil or vegan butter, vanilla extract, vegan chocolate chips, and dark chocolate gems. These simple pantry staples come together quickly for a cookie that’s chewy, chocolatey, and totally plant-based. Just like my Pasta Bean Salad, the ingredient list is short, but the flavor payoff is big.
Can I make chewy vegan monster cookies without peanut butter?
Absolutely. While some monster cookie recipes use peanut butter, this one swaps it for almond butter—but you can also use sunflower seed butter for a nut-free option or cashew butter for extra richness. The result is still the same: chewy vegan monster cookies that are soft, satisfying, and safe for most dietary needs.
Conclusion: Let’s Bake Some Chewy Vegan Monster Cookies!
If you’ve been hunting for a cookie recipe that’s easy, allergy-friendly, and packed with chocolatey joy, this one’s for you. These chewy vegan monster cookies are soft, simple, and perfect for sharing (or stashing away for yourself—I won’t judge). Whether you’re baking with kids, prepping snacks for the week, or just need a quick dessert fix, this recipe delivers every time.
I hope these cookies become as much a part of your kitchen as they are in mine. And if you’re ever feeling adventurous, try adding a few chopped pretzels or dried fruit into the mix. The best thing about baking at home? You get to make it your own. For more cozy kitchen inspiration, follow me on Pinterest and read my baking stories on Medium.
Now grab those oats and let’s bake!
