Everything "Double Scoop" Cookies
These double mound cookies are piled high with nuts, oats, seeds and chocolate chips. Vegan.
Servings: 12 cookies
Equipment
- mixing bowl
- baking sheet
- parchment paper
- cookie scoop or spoon
Ingredients
- ⅔ cups maple syrup
- ⅓ cup coconut sugar
- ½ cup vegan butter melted
- ½ cup peanut butter softened
- ½ cup JUST Egg replacer or similar
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups all purpose flour
Fold in:
- 1 cup chocolate chips vegan
- ½ cup rolled oats
- 1 cup nuts and seeds walnuts, pecans and pumpkin seeds used
- coarse sea salt sprinkled over top
Instructions
- 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 ¼-1/3 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