Go Back
+ servings
everything cookies

Everything "Double Scoop" Cookies

These double mound cookies are piled high with nuts, oats, seeds and chocolate chips. Vegan.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Servings: 12 cookies
Author: Kathy Patalsky


  • mixing bowl
  • baking sheet
  • parchment paper
  • cookie scoop or spoon


  • 2/3 cups maple syrup
  • 1/3 cup coconut sugar
  • 1/2 cup vegan butter melted
  • 1/2 cup peanut butter softened
  • 1/2 cup JUST Egg replacer or similar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 2 cups all purpose flour

Fold in:

  • 1 cup chocolate chips vegan
  • 1/2 cup rolled oats
  • 1 cup nuts and seeds walnuts, pecans and pumpkin seeds used
  • coarse sea salt sprinkled over top


  • Preheat oven to 350 degrees, line a baking sheet with parchment paper.
  • Add the melted butter, peanut butter, maple syrup, coconut sugar, vanilla extract and egg replacer to the mixing bowl. Stir until combined and generally smooth - dissolving the coconut sugar and smoothing out peanut butter.
  • Stir in the cinnamon, salt, baking soda and flour.
  • Fold in the chocolate chips, oats and nuts and seeds.
  • Cover bowl and chill in the fridge for 5-10 minutes.
  • Remove bowl and scoop dough onto baking sheet. Do one pass of regular sized cookies. Then about 1/4-1/3 of the dough will be remaining. Do a second pass, adding scoops of dough over top the first cookie mound until all the dough has been used up.
  • Bake at 350 for 14 minutes.
  • Transfer cookies to cooling rack. Sprinkle sea salt over top - optional. Serve warm. Store leftovers on the countertop for the rest of the day, in the fridge if eating the next day or the next few days.

Nutrition Estimate

Calories: 286kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 163mg | Potassium: 138mg | Fiber: 2g | Sugar: 14g | Vitamin A: 360IU | Calcium: 47mg | Iron: 2mg