Vegan

All the things “Double Scoop” Cookies – HealthyHappyLife.com

These All the things “Double Scoop” Cookies have every little thing however the kitchen sink in them — or so the saying goes. Probably not. I imply, these pleasant, flavor-packed vegan cookies are kinda like conventional chocolate chip cookies with a sprinkle of magic. Magic within the type of rustic rolled oats, toasty walnuts, buttery pecans, perky pumpkin seeds, gooey chocolate chips (clearly), some creamy peanut butter, fragrant cinnamon and vanilla and loads of sweetness from dreamy coconut sugar and maple syrup.

Yup, these cookies have loads occurring, in one of the simplest ways potential.

And even higher, these All the things “Double Scoop” Cookies can completely be custom-made to suit your ingredients-on-hand wants. Change up the nuts and seeds, change up the flour or the egg replacer. And even the peanut butter. Or go loopy and add in much more goodies. I’m pondering raisins, sunflower seeds, perhaps even an additional scoop of chocolate chips if you need.

Any approach you make ’em, I promise these double scoop cookies will fill your kitchen, tummy and temper with some sparkle.

melty chocolate chip cookie
Everything "Double Scoop" Cookies
inside of cookie

Double Scoop Cookies

You’ve heard of two scoops of ice cream. Effectively these cookies have two scoops of dough. Why? Effectively, you get a yummy form of double mound cookie, that ensures moist and gooey insides, whereas retaining the browned, barely crunchy outsides. Plus, you simply get extra cookie! That’s by no means a foul factor.

Fundamental cookie scoop right here on Amazon.

So how do you double scoop?

You do one cross of a cookie dough scooper. Scooping common sized cookies onto your baking sheet. Then you’ll have about 1/Four of the dough nonetheless within the bowl. So that you load up the scooper once more – normally about half of full – and also you do another cross of scooping dough onto the cookie mounds. This makes a piled excessive cookie that also spreads properly, but additionally nonetheless stays thick and simply… YUM.

And by YUM, I imply, hearty, nutty, gooey, buttery, chocolate-melty cookie magic.

Do I’ve to double scoop these cookies?

Nope! In case you favor a flatter cookie, you’ll be able to completely single scoop this All the things “Double Scoop” Cookie dough. You’ll find yourself with round 17 cookies as an alternative of 12.

Components for All the things “Double Scoop” Cookies

The Add-Ins

Like I mentioned, these are ‘every little thing’ cookies, much like an every little thing bagel – sprinkled with all of the coating you’ll be able to cram on prime.

Additionally as I mentioned above, you’ll be able to substitute just about any of those add-in components with one thing comparable. Nuts and seeds are very interchangeable.

Walnuts – When consuming these cookies, I all the time discover myself looking for these big chunky of uncooked walnuts. They get all toasty within the oven. Completely dreamy nestled subsequent to melted chocolate and oats and cinnamon.

Pumpkin Seeds – The salted pumpkin seeds add some texture and salty taste. Plus, they’re jam-packed with vitamins – very like all of the add-ins on this record. I like the Go Uncooked Pumpkin Seeds one of the best!

Pecans – Chopped pecans add one other good layer of crunch and their buttery texture is all the time welcome in a cookie.

Rolled Oats – Hearty, earthy and textured, rolled oats make these All the things “Double Scoop” Cookies further healthy-tasting. However in a great way!! And ps. Use rolled oats – not fast oats for one of the best rustic texture.

Chocolate – Vegan chocolate chips or chunks are a should for me, however imagine it or not, these cookies style wonderful with or with out the chocolate!

Cinnamon – Such a easy add, a lot sparkly, spiced, home-baked taste.

Coarse Sea Salt – Sprinkle some fleur de sel or coarse sea salt over prime the cookies should you love a pointy salty candy distinction in every chunk. (optionally available)

everything cookies

The Fundamentals

Vegan Butter – Earth Steadiness does it for me. However any vegan butter will work.

Peanut Butter – Sub with any nut butter you’d like. I like the richness that the nut butter provides these All the things “Double Scoop” Cookies.

Egg – I used JUST vegan egg replacer, however so many choices might be used. Old style apple sauce, two flax eggs, even some mashed banana or seasonal pumpkin puree. Simply make sure no matter you employ, it equals round half of cup or subs for 2 eggs.

Flour – I used Gold Medal unbleached, natural all-purpose flour. You may experiment with gluten-free choices as nicely.

Maple Syrup and Coconut Sugar – My two fave sweeteners for almost every little thing. They each add a caramelized taste to cookies. I like these maple-sweetened peanut butter cookies.

Browse extra of my COOKIE recipes right here!

everything cookies

All the things “Double Scoop” Cookies

These double mound cookies are piled excessive with nuts, oats, seeds and chocolate chips. Vegan.

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Prep: 10 minutes

Prepare dinner: 14 minutes

Complete: 24 minutes

Servings: 12 cookies

Components

  • 2/3 cups maple syrup
  • 1/3 cup coconut sugar
  • half of cup vegan butter, melted
  • half of cup peanut butter, softened
  • half of cup JUST Egg replacer, or comparable
  • 2 tsp vanilla extract
  • 1 tsp floor cinnamon
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 2 cups all function flour

Fold in:

  • 1 cup chocolate chips, vegan
  • half of cup rolled oats
  • 1 cup nuts and seeds, walnuts, pecans and pumpkin seeds used
  • coarse sea salt, sprinkled over prime

Directions

  • Preheat oven to 350 levels, line a baking sheet with parchment paper.

  • Add the melted butter, peanut butter, maple syrup, coconut sugar, vanilla extract and egg replacer to the blending bowl. Stir till mixed and usually clean – dissolving the coconut sugar and smoothing out peanut butter.

  • Stir within the cinnamon, salt, baking soda and flour.

  • Fold within the chocolate chips, oats and nuts and seeds.

  • Cowl bowl and chill within the fridge for 5-10 minutes.

  • Take away bowl and scoop dough onto baking sheet. Do one cross of standard sized cookies. Then about 1/4-1/Three of the dough can be remaining. Do a second cross, including scoops of dough over prime the primary cookie mound till all of the dough has been used up.

  • Bake at 350 for 14 minutes.

  • Switch cookies to cooling rack. Sprinkle sea salt over prime – optionally available. Serve heat. Retailer leftovers on the countertop for the remainder of the day, within the fridge if consuming the subsequent day or the subsequent few days.

Gear

  • mixing bowl

  • baking sheet

  • parchment paper

  • cookie scoop or spoon

recipe writer: Kathy Patalsky

diet estimate | per serving

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

chocolate, christmas cookies, vegan

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