Chewy Vegan Monster Cookies (Flourless) That Pressure Cooker Will Nail
Ultra-chewy and loaded with dairy-free goodness, these flourless vegan monster cookies are made with quick oats, almond butter, and plenty of chocolate. Perfectly chewy with a soft bite and bakery-style chocolate toppings, these cookies are naturally sweetened, gluten-free, and great for any occasion.
Ingredients
Main 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, make sure it is runny
- ¼ cup maple syrup
- 1 tablespoon coconut oil softened not melted, or avocado oil or vegan, soy-free butter
- 1 teaspoon pure vanilla extract
- ⅓ cup vegan/dairy-free chocolate chips plus more for topping if desired
- ⅓ cup dye-free vegan, soy-free dark chocolate gems plus more for topping if desired
Instructions
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 to help set.
- Enjoy your chewy vegan monster cookies!
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. 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.