Behemoth Cookies (Vegan, GF)

These are so big I don’t recommend trying to eat a whole one by yourself in a sitting, but if you do… at least you can say you “only had one cookie”.

I didn’t intentionally plan to  make these cookies gluten-free, but after finding out that all the ingredients I was wanting to use in them could be bought in gluten-free options I figured why the heck not make them gluten- free?!

These big ole cookies have just about everything in them, or at least everything I could find in my pantry that would be delicious in a gigantic cookie. These behemoth cookies are loaded with; Oats, peanut butter, nuts, chocolate, and shredded coconut.

Something that I’m dying to try that would be great in these cookies is chopped up vegan peanut butter cups (you can find some here), If you do it; please please please tell me if it is as delicious as I think it will be!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

DSCN1790 edited



1  Cup Gluten free Oat Flour

1/2 Cup Gluten free Oat Bran (or GF Cooking Oats)

1/2 Tsp Salt

2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Cup Coconut sugar

1/4 Cup Peanut butter

1/2 cup (4 oz) Vegan butter, Softened (I use Earth Balance brand)

1 Flax egg (1 Tbsp Flaxseed meal + 2 Tbsp water)

1 Tsp Vanilla extract

1/2 Cup Vegan Chocolate Chips (I use Enjoy Life brand)

1/4 Cup Chopped Walnuts (or other chopped nuts of your choosing)

1/4 Cup Coconut flakes


Preheat oven to 350°F

In a bowl, stir together Oat flour, oat bran, salt, baking powder, baking soda, and coconut sugar.Add peanut butter, softened vegan butter, flax egg, and vanilla extract to dry ingredients, stir until ball forms. Then add chocolate chips, chopped nuts, and coconut flakes, stir until combined.

Split cookie dough in half. Form into two large cookie dough balls.

Place balls of cookie dough onto a baking sheet lined with parchment paper. Form dough into large 1/2 inch thick disks. Keep about two inches between cookie dough disks on baking sheet. *Press extra chocolate chips in top to make them look extra pretty*

Bake at 350°F for 17-20 minutes, or until slightly browned and has little cracks in the top.

Let cookies cool a few minutes then carefully transfer to a cooling rack or plate.

Makes: 2 behemoth sized cookies






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