Pin Recipe
1-Bowl Vegan Chocolate Protein Monster Mash Cookies for Halloween
Spooky meets nutritious in these vegan chocolate protein monster mash cookies! Packed with plant-based protein, naturally sweetened with coconut sugar and decorated with candy eyes and dye-free candy coated chips for Halloween fun.
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Mixing Bowl
- Measuring Cups & Spoons
- 1 Whisk
Ingredients
- 1 cup sunflower seed butter or nut butter of your choice
- 1/3 cup coconut sugar or refined sugar-free substitute of your choice
- 1 large flax egg - see instructions
- 2 teaspoons vanilla extract
- 1/3 cup vegan chocolate protein powder
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup dye-free candy coated chocolate chips
- 24 –36 vegan candy eyeballs 2–3 per cookie
- Optional: 1 tablespoon milk oat, almond, or dairy, if dough feels dry
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Make flax Egg: In a small bowl, mix together 3 tbsp water and 1 tbsp ground flax. Let sit for 5-10 minutes until it forms a gel like consistency.1 large flax egg - see instructions
- In a medium bowl, whisk together the sunflower seed butter, coconut sugar, flax egg, and vanilla until smooth.1 cup sunflower seed butter, 1/3 cup coconut sugar, 1 large flax egg - see instructions, 2 teaspoons vanilla extract
- Add protein powder, almond flour, baking soda, and salt. Mix until a thick dough forms.1/3 cup vegan chocolate protein powder, 1/4 cup almond flour, 1/2 teaspoon baking soda, Pinch of salt
- Fold in the dye-free candy-coated chocolate chips. The dough should be thick enough to roll into a ball and hold together when gently flattened.If it falls apart or feels crumbly, add milk of your choice 1 teaspoon at a time, mixing after each addition. Use only enough to bring the dough together, up to 2 tablespoons.1/3 cup dye-free candy coated chocolate chips, Optional: 1 tablespoon milk
- Using a small cookie scoop or ice cream scoop, scoop the dough into 9-12 balls (about 2 tablespoons each). Roll the dough together using your hands so that it all sticks together and place it on the prepared baking sheet, leaving about 2 inches between cookies. Gently flatten each ball into a thick cookie shape rather than leaving it in a tall mound. Keep the thickness similar across the batch and press any deep cracks around the edges back together.
- Bake for 9–11 minutes, until edges are set but centers are still soft.
- Remove the baking sheet from the oven and leave the cookies on the sheet.While the tops are still warm and soft, place 2–3 candy eyes on each cookie, with the pupils facing up. Gently press each eye just enough for its base to sit in the surface of the cookie. Don’t push it deep into the center.You can also gently press a few extra chocolate candies into the tops.An adult should handle this step while the baking sheet is hot.24 –36 vegan candy eyeballs
- Cool on the pan for at least 15 minutes before transferring. Cookies will firm up as they cool.
For consistent sizes, weigh the finished dough on a kitchen scale and divide the total weight by 9. Weigh each portion to that amount.
Video
Notes
- Protein powder: Absorption varies between products. Use the dough consistency to decide whether milk is needed.
- Vegan ingredients: Check the chocolate candies, candy eyes and protein powder, and use plant milk.
- Allergens: The recipe as written contains almonds.
- Storage: Refrigerate cooled cookies in an airtight container for up to 5 days. Freeze for up to 3 months for best quality.
- Estimated nutrition per cookie, based on 9 cookies: 264 calories, 9 g protein, 20 g carbohydrates, 17 g fat and 3 g fiber. Values vary with ingredient brands and decorations.