Vegan Monster Cookies: Easy Halloween Treats
These vegan monster cookies are the perfect Halloween treat—fun, festive, and genuinely delicious. Made with simple pantry ingredients like peanut butter, oats, and maple syrup, they are chewy, allergy-friendly, and ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (250g) creamy peanut butter (natural, no-stir)
- ½ cup (120ml) pure maple syrup
- ¼ cup (60ml) coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 ½ cups (135g) rolled oats (use certified gluten-free if needed)
- ½ cup (60g) almond flour
- ¼ cup (50g) coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) vegan chocolate chips
- Candy eyes (vegan, as needed)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and glossy.
- In a separate small bowl, whisk together rolled oats, almond flour, coconut sugar, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and stir with a wooden spoon or spatula until a thick, chunky dough forms. If too dry, add water 1 teaspoon at a time.
- Fold in the vegan chocolate chips until evenly distributed.
- Using a 1.5-tablespoon cookie scoop, portion out the dough and roll into balls. Place on the prepared baking sheet, spacing 2 inches apart.
- Gently press two candy eyes into the top of each dough ball. Optionally, use a toothpick to create a mouth.
- Bake for 10-12 minutes, until edges are set but centers still look soft. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the dough. The dough should be thick and slightly sticky; if too wet, add oats; if too dry, add maple syrup or water. Flatten dough balls slightly before baking for a more cookie-like shape. Let cookies cool completely on the baking sheet before moving to prevent crumbling. For nut-free version, use sunflower seed butter and sunflower seed flour. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
Keywords: vegan monster cookies, Halloween cookies, vegan Halloween treats, gluten-free cookies, peanut butter cookies, no-bake cookies, easy vegan cookies