Chewy Cookie Monster Cookies
[Vegan]

For the Cookie Dough:

1. Preheat your oven to 350°F and line 2 baking sheets with parchment paper or silicone mats.
2. In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
3. In a stand mixer or a large mixing bowl with a hand mixer, beat the vegan butter and sugar together until fluffy, about 3-4 minutes, scraping down the sides throughout.
4. In a small bowl, whisk the corn starch and warm water together. Add to the butter and sugar along with the vanilla. Beat for another 30-60 seconds to incorporate.
5. Slowly add the dry ingredients to the wet ingredients, mixing on low until combined. Fold in the chocolate chips or chunks.
6. Scoop 2 tablespoons cookie dough balls and spread them out evenly on your baking sheet. Bake for 10-12 minutes, or until the edges are just turning golden brown.
7. Remove from the oven, smack the cookie trays, and leave the cookies on the baking sheets for 5 minutes. Then, transfer to a wire rack to finish cooling.

For the Toppings:

1. While they are cooling, make the buttercream topping. In a bowl with a hand mixer, beat the vegan butter, powdered sugar, blue spirulina, and plant milk (if needed) until light and fluffy.
2. Once the cookies have fully cooled, spread or pipe the buttercream on top of each cookie. Top with crumbled Oreos and either an extra crumbled chocolate chip cookie or a vegan-friendly packaged chocolate chip cookie. Happy eating!