Easy Vegan Monster Cookies with Hemp Hearts
These easy, one-bowl vegan monster cookies are a nourishing take on the classic recipe! Egg free, tender and not-too-sweet, these flourless cookies are packed with peanut butter, rolled oats and hemp hearts.
Ingredients
- ½ cup warm water
- ¼ cup ground flax
- 2 cups natural peanut butter make sure it's well-stirred and runny!
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats
- ½ cup hemp hearts
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup mini dark chocolate chips
- ⅓ cup m + m style candies I use No Nos or Unreal
Instructions
- Preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the water and flaxseed and let sit for 5 minutes.
- Whisk in the peanut butter, maple syrup and vanilla until smooth. Then, sprinkle in the rolled oats, hemp hearts, baking powder, and salt and mix thoroughly to combine.
- Fold in the chocolate chips and candies.
- Using wet hands to minimize sticking, scoop about ¼ cup of dough per cookie. Roll and shape into firm disks, about 2 ½ inches in diameter.
- Place the cookies on the baking sheet, evenly spaced. The cookies won’t spread so you can fit them all on the baking sheet.
- Bake until the tops and dry and golden, 13-16 minutes. Remove from oven, transfer the baking sheet to a cooling rack and let them cool completely.
- If the cookies crack, you can gently press them together while they’re still warm but otherwise don’t touch them until they are cool as they won’t firm up until fully cool.
- Store, loosely covered, on the counter for up to 4 days or in the freezer.