I posted these Monsta Cookies years back. The original version is in Let Them Eat Vegan – and man, they are good!
Recently a member of our PPF group posted them saying just that: “wow, these are good“!
Since posting those Monsta Cookies way back I’ve been wanting to update the recipe, replacing the coconut oil with coconut butter.
I also wanted to test them out with a few other tweaks, including replacing the spelt with oat flour. Finally, I wanted to get some new pics of these sensational Monsta Cookies.
Last week I got these to-do’s – done – and delivering some Monsta Cookies to you today.
You might be asking… why the name Monsta Cookies?
They aren’t as much a dessert cookie as a substantial sweet treat. Does that make sense? But when developing the recipe, all I could think was these are monster good! Then, when I had my testers try them, one reported back with “monsta, marvelous, magnificent, more-ish”.
I couldn’t agree more! So, I stuck with the Monsta Cookies name and then used my reader’s feedback in the recipe headnote.
So, here they are my friends… Monsta Cookies!
- 1/3 cup (packed) coconut butter
- 1/4 cup pure maple syrup
- ¼ cup brown rice syrup or more maple syrup
- 2 tbsp coconut sugar optional, can omit to reduce sweetness
- 1 - 1½ tsp pure vanilla extract
- 1 3/4 cup oat flour see note
- 2 tsp baking powder
- ½ tsp cinnamon or ¼ tsp freshly grated nutmeg
- ¼ tsp sea salt
- 1/3 cup unsweetened shredded coconut
- 2 tbsp flax meal
- 1/4 cup pecans or walnuts lightly broken or chopped (omit, or for a nut-free version use ¼ cup of sunflower seeds)
- ¼ cup pumpkin seeds or sunflower seeds if not substituting for pecans, above
- ¼ cup raisins can substitute more seeds or chocolate chips
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a mixer fitted with the paddle attachment, combine the coconut butter, maple syrup, brown rice syrup, sugar (if using), and vanilla. Mix on low speed to incorporate for about a minute. In a separate bowl, combine all the dry ingredients, except the nuts and seeds, and stir well. Add about half of the dry mixture to the wet mixture. Churn with the mixer to start to incorporate, and then add the remaining dry mixture, as well as the nuts and seeds. Continue to stir on low speed, just until the mixture comes together and forms a dough on the paddle. Scoop spoonfuls (1 1/2 to 2 tablespoons in size; a cookie scoop works very well but isn’t essential), and place on the prepared baking sheet. Bake for 14 minutes, then remove from the oven and let the cookies cool for about a minute on the baking sheet. Transfer to a cooling rack to cool completely.
- If This Apron Could Talk: The unrefined sugar is optional— the cookies are still sweet and tasty without it, so if you don’t want to use any granulated sugar of any sort, then omit it. But, for a slightly sweeter taste, you can include the 2 tablespoons of sugar.
- Extra Tips:
- Try pulsing the seeds and nuts in a food processor or blender before adding to the batter if you want to 'disguise' the seeds/nuts.
- When I make these, I use a smallish cookie scoop and over-fill it, and then press it on to the parchment, like a big scoop of ice cream! What is fun about that technique is the cookies keep these nooks and crannies and edgy bits... making them just a little more monstacular! Once, I scooped and baked them 'tidier', and my husband said "I like them better with all the imperfect edges". Agree! There's something about baking them up with those nibbly edges that you just want to snap off and eat.
Enjoy the cookies, guys! x Dreena
Subscribe to my posts to get more plant-powered goodness delivered to your inbox!