Name: Monster Cookies
Yield: 24 large cookies
Cuisine: Vegan
Ingredients: ½ cup vegan butter, softened; ¾ cup creamy peanut butter; ¾ cup brown sugar; ½ cup granulated sugar; ½ cup plain unsweetened plant yogurt (or 6 Tbsp aquafaba); 2 tsp vanilla extract; 1½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 2 cups old-fashioned rolled oats; 1 cup vegan chocolate chips; 1 cup vegan peanut butter chips; Optional: ½ cup chopped peanuts; Optional: ½ cup vegan chocolate candies

INGREDIENTS

24 large cookies

½ cup vegan butter, softened
¾ cup creamy peanut butter
¾ cup brown sugar
½ cup granulated sugar
½ cup plain unsweetened plant yogurt (or 6 Tbsp aquafaba)
2 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups old-fashioned rolled oats
1 cup vegan chocolate chips
1 cup vegan peanut butter chips
Optional: ½ cup chopped peanuts
Optional: ½ cup vegan chocolate candies

METHOD

Make it

1
Preheat oven to 350°F.
2
Cream together the vegan butter, peanut butter, brown sugar, and granulated sugar.
3
Mix in the plant yogurt or aquafaba and vanilla.
4
In another bowl, whisk together the flour, baking soda, and salt.
5
Stir the dry ingredients into the wet ingredients until just combined.
6
Fold in the oats, chocolate chips, peanut butter chips, and chopped peanuts if using.
7
Scoop about 2 tablespoons of dough per cookie onto parchment-lined baking sheets.
8
Flatten the cookies slightly.
9
Bake 11–13 minutes, until the edges are lightly golden.
10
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Cooking notes

Binder options: ½ cup plain unsweetened plant yogurt or 6 tablespoons aquafaba, replacing the earlier applesauce binder.
No commercial egg replacer or flax is required.
Use plant-based chips; peanut butter chips are not necessarily vegan.