The great Cookie Monster said, “me want cookie”! This recipe has me acting like that little blue monster. When I say these have everything, I mean everything. Pretzels, oats, chocolate chunks, peanuts, sea salt…
Behind the Recipe
I had three main sources of inspiration for this recipe. 1) Monster cookies. 2) Levain-style cookies. 3) My family because they are all cookie addicts. I originally wanted to make monster cookies, but it’s extremely difficult to hunt down vegan-friendly M & M’s or M & M adjacent candies. I figured a combination of chocolate chunks, peanuts, and pretzels would be the next best thing. In my research, I discovered Levain Bakery. This New York bakery specializes in large and decadent cookies. I’ve seen many copycat recipes and they inspired me to create my jumbo cookies.
This will clean out your pantry! I am bored with “normal” chocolate chip cookies. I wanted to make something fun to impress the cookie monsters in my life. Some people call these “trash cookies”. I like to call them “everything cookies” because it’s basically my entire pantry in a cookie! I took aspects of Levain cookies and transformed them into magnificent vegan cookies.
What Makes These Stand Out?
Aside from the size, these cookies are unique. My recipe is heavily influenced by Delish. I used corn starch in the cookie dough. This may sound peculiar. Corn starch can imitate cake flour and it produces a more tender cookie. Additionally, I used room temperature vegan butter to add some depth to the cookie. Softened butter makes cookies very thin. I like a thick cookie, so a more solid butter was the logical choice. When baking these, I stacked two baking sheets together. I did this to avoid burning on the bottom of the cookies. Because these are so big, it’s more difficult to get an even bake.
You could do all chocolate chips. However, I like to spice things up. Pretzels, peanuts, chocolate chunks, and oats were my fillings of choice. I found this to be ideal because of the mix of melty chocolate and crunchy bits. Just to be fancy, I sprinkled coarse sea salt on top of the freshly baked cookies. I love a salty-sweet combo!
- Unbleached all-purpose flour (plain flour).
- Corn starch.
- Baking powder.
- Vegan butter, such as Earth Balance or Country Crock Plant Butters.
- Cane sugar.
- Brown sugar.
- Dark chocolate.
- Rolled oats.
- Ground flaxseed.
- Non-dairy milk.
- Coarse sea salt (optional).
Vanilla extract does not make an appearance in this recipe. What? I know! It’s not necessary for this because the various fillings enhance the flavor. You only need a splash of milk. The dough is super crumbly and the milk helps the cookies stay together in the oven. The dough should stick together when pressed, but not be so messy that it sticks to your hands. I mentioned earlier that you can use your preferred additions. Use 3 cups of whatever you want! Potato chips, candy, sprinkles, almonds, etc. Get creative!
This recipe doesn’t require sifting. However, I advise whisking the dry ingredients. I prefer whisking the flour mixture because it gets rid of clumps and improves the texture. Whisking corn starch and flour creates a cake flour substitute. This method develops a soft and delicate cookie. Also, the corn starch leaves these cracks on top of the cookies that are pleasing to look at.
Let’s talk about the baking sheet situation. The two baking sheets are for even baking. I flipped over one baking sheet and stacked the other one on top. It’s important to be careful when transferring the cookies to the oven. You might need to adjust the racks in your oven. I have not tested this recipe without the double-stack method. Proceed with caution if only using one baking sheet! Additionally, I formed the dough into a baseball shape. It was approximately 3/4 cup. Because they are jumbo, this recipe only yields 8-10.
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Jumbo Everything Cookies
- 3 1/4 cups unbleached all-purpose flour.
- 2 tbsp corn starch.
- 2 tsp baking powder.
- 1/4 tsp salt.
- 1/4 tsp baking soda.
- 1 cup vegan butter room temperature, not softened.
- 2/3 cup cane sugar.
- 2/3 cup brown sugar.
- 2 tbsp ground flaxseed + 5 tbsp water flax eggs.
- 1 1/2 cup non-dairy chocolate chunks.
- 1/2 cup peanuts halved.
- 3/4 cup pretzels halved.
- 1/4 cup rolled oats.
- 1 tbsp non-dairy milk.
- Coarse sea salt for topping optional.
- In a medium-sized bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt. Whisk until there are no clumps. In a small bowl, combine flaxseed and water to create the flax eggs. Set aside for about 5 minutes.
- Place vegan butter in a separate mixing bowl. Cream butter and gradually add in sugars and flax eggs. Stir in chocolate chunks, peanuts, pretzels, and rolled oats.
- Slowly add the dry ingredients to the wet mixture. Add non-dairy milk if mixture is extremely dry and crumbly. Continue to fold and stir. The mixture will be more crumbly than traditional cookies, but when pressed together it should form a dough.
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper. Place dough in the refrigerator while oven is heating. When the oven is ready, place cookie dough balls onto the baking sheets (evenly spaced out). The cookie dough balls should be about 3/4 cup or the size of a baseball.
- Place one baking sheet upside down and place the other on top and put them both in the oven for 22-26 minutes or until golden brown.
- Top with coarse salt (optional). Allow to cool for a few minutes before eating. These are best served fresh! Store in a container for up to a week.
Thank you for reading! Happy Easter! I hope you all are staying healthy and happy during this difficult time. Check out my other cookie recipes for more inspiration!
To celebrate Easter and my birthday, I am offering a discount on my Brunch Ebook. Use the code SPRING to get 30% off! This discount code is available until the end of the month. Thank you for your support! P.S. Tag me on Instagram @authentically_vegan if you recreate this recipe!