Calling all cookie monsters, this recipe is for you! Ultra-chewy and loaded with dairy-free goodness, my recipe for vegan monster cookies is made with quick oats, almond butter and plenty of chocolate. They're downright delicious!
If you’ve ever wanted a cookie that checks every box - chewy, sweet, wholesome, fun, and a little nostalgic - this is the one. These flourless vegan monster cookies with oats are the kind of treat that disappears fast (and no one will guess they’re made without eggs, flour, or refined sugar!). They’re loaded with chocolate, naturally sweetened, and have that just-right chewy texture thanks to hearty oats and creamy almond butter.
Whether you're baking for Halloween, a school party, or just craving something cozy and satisfying, these cookies deliver big-time flavor without any of the junk. Plus, they’re endlessly customizable: use whatever nut or seed butter you love, toss in your favorite candy, and make them your own. They’re great for kids and adults alike. And yes, totally appropriate for breakfast if you ask me!
If you love easy cookie recipes like this one, be sure to check out all my kitchen-tested vegan cookies for more no-fuss, crowd-pleasing treats. And if oats are your jam, you'll also love my vegan and gluten-free chocolate chip cookies!
The Goods
I always recommend quick-cooking oats for baking. They hold up really well in the oven and keep the round shape of the cookie. Old-fashioned oats work just as well but I prefer the texture of quick oats more.
Although I prefer almond butter, sunflower seed butter or pumpkin seed butter work perfectly for nut-free versions!
For the chocolate and candy gems, I love using Hu dark chocolate and UNREAL candy-coated gems (not sponsored) but you can go with whatever you have on hand - including leftover Halloween candy if you want to chop it up.
Let's Bake!
This recipe is REALLY simple to make and requires no fancy equipment... just a large mixing bowl! An electric hand mixer will make your job easier but you can mix by hand if you don't have one.
Whisk the dry ingredients.
Mix in the wet ingredients.
Add the chocolate chips and chocolate gems.
Form the cookies.
Bake for 8 minutes. Let them cool and enjoy!
Pro Tips
- Use soft but not melted coconut oil for best texture.
- Press extra chocolate pieces on top for that bakery-style look.
- If the cookie crumbles after baking, a quick chill in the freezer helps them set perfectly.
I hope you enjoy these fun vegan and gluten-free cookies! Please leave a comment below or tag me @eatingbyelaine so I can see how these bring out the cookie monster in all of us!
Print
Chewy Vegan Monster Cookies (Flourless)
- Total Time: 18 minutes
- Yield: 12
- Diet: Vegan
Description
Calling all cookie monsters, this recipe is for you! Ultra-chewy and loaded with dairy-free goodness, my recipe for vegan monster cookies is made with quick oats, almond butter and plenty of chocolate. They're downright delicious!
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 desire)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a half sheet baking sheet with parchment paper and set aside.
- Whisk the dry ingredients. In a large bowl, add quick oats, baking soda and salt. Whisk well.
- Mix in the wet ingredients. Add the almond butter, coconut oil (or melted butter), maple syrup and vanilla to the dry ingredients and beat with an electric hand mixer.
- Add the chocolate chips and chocolate gems. Beat again with the hand mixer.
- Form the cookies. Use a 1.5 tablespoon cookie scoop to scoop cookie dough balls onto the parchment-lined baking sheet. Add more chocolates to the top of the cookies if desired.
- Bake for 8 minutes. Remove from oven and allow cookies to fully cool on baking sheet before transferring to a wire cooling rack. If your cookies are crumbling slightly, then add the entire cookie sheet to the freezer for 10-15 minutes. This will help the almond butter and vegan butter/coconut oil harden a bit which helps hold the cookies together more.
Notes
For the chocolate gems, I use Unreal vegan, non-GMO fair-trade dark chocolate gems (they look like M&Ms).
Store leftovers in an airtight container at room temperature for up to two days. You can store them in your refrigerator for up to one week. Bring them back to room temperature before enjoying for best results.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Oven Baked
Elaine Gordon says
Thank you Colleen! So happy to hear they turned out perfectly!
Rachel says
These are simple to make. The flavor is delicious. I added 2 minutes to the baking time though as they were too soft otherwise where they didn't hold as well. Thanks for sharing the recipe. Even my non GF family enjoyed them like a regular cookie. Will definitely make these again!
Elaine Gordon says
Thank you, Rachel! I'm so happy you and your non GF family members enjoyed them so much. Thank you for the five star review! One tip with this recipe is to stick them in the freezer on the baking sheet right after they come out of the oven. This will help them cool and stay together. Then you can easily move them off the parchment paper. I hope that helps for the future. Best, Elaine
Corey says
Simple and delicious!
Elaine Gordon says
Thank you so much, Corey! I’m so happy to hear you found the cookies simple and delicious—that’s the ultimate compliment! 😊 I hope they become a go-to treat for you. Thanks for trying the recipe and leaving such a kind review! 💛