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The Double Chocolate ‘Everything’ Cookie [Vegan]

This vegan cookie recipe is inspired by the everything-but-the-kitchen-sink, soft, toothsome cookie from Maggie’s Vegan Bakery in Cleveland. This gentle giant contains all kinds of good things, but shuns oil and gluten. No one will be able to tell.

The Double Chocolate “Everything” Cookie

This Recipe is :

Dairy FreeGluten FreeVegan


  • 1/2 cup prune puree (I used baby food)
  • 1/2 cup natural nut butter
  • 2/3 cup non-dairy milk
  • 1 tsp. vanilla extract
  • 1/2 cup xylitol
  • 1 cup rolled oats, pulsed a few times in a food processor
  • 1 cup gluten-free baking mix
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 tbsp. coffee substitute powder, optional
  • 1/4 cup cacao powder
  • 1/2 cup vegan semi-sweet chocolate chips
  • 1/2 cup dried tart cherries, chopped
  • 1/2 cup walnuts, chopped
  • 1/4 cup raw pepitas
  • 1/4 cup crystallized ginger, chopped
  • 1/4 cup unsweetened flaked coconut


  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the prune puree, nut butter, non-dairy milk, vanilla extract, and xylitol.  Set aside.
  3. In a large bowl, combine the oat through the cacao powder.  Stir in the wet ingredients until nearly combined, then dump in the chocolate chips through the coconut.  Stir until no dry ingredients remain.
  4. Using a 1/3 cup measure, scoop up the cookie dough and pat it into the cup and then level.  Gently pat the bottom of the cup to release the dough onto one of the prepared baking sheets.  It helps to dip the measuring cup into a little water before scooping up the dough.  Pat down the cookie to about 1/2″ thick and neaten the edges if you like.  Repeat until all of the dough is used.
  5. Bake cookies for about 20-25 minutes, switching pans halfway through for even baking.  Let cool on baking sheets for a few minutes before transferring the cookies to a cooling rack.




Annie Oliverio:I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.



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15 comments on “The Double Chocolate ‘Everything’ Cookie [Vegan]”

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Claudia Serra
9 Months Ago

Just one thing- oats are gluten...so just be aware of that. Otherwise, sounds awesome

S Dem
08 Jul 2014

actually oats do not have gluten in them. however, oats are commonly processed in factories that also process gluten-containing grains, which leads to cross-contamination. Certified gluten-free oats are available if the cross-contamination is a concern, which it would be for someone with Celiac. I myself have Crohn\'s and don\'t tolerate gluten well, but even non-certified gluten free oats are usually fine for me.

Patti Day
9 Months Ago

What is xylitol?

Daniella Lopes Maceno Bittencourt
9 Months Ago

Maria Clara Queiros Mattoso de Carvalho, pra sua mãe fazer uma versão vegan dos brownies, se inspirando nessa receita. Yammmy!!!

Samantha Leighton
9 Months Ago

Luci Cipri lets bake on Wednesday :) xx

Kapildeo Seriorza Kasiram
9 Months Ago


Albertha Hendita Novivana II
9 Months Ago


Doug Novack
9 Months Ago

eating well is just part of veganism . compassion and environmentalism is most of it ...

Crimson Rees
9 Months Ago

Shane Hunter feed me

Cristina Lagura
9 Months Ago

Wow !! Yummy ;)

Dee Stamatakis
9 Months Ago

That looks so yummmmmmmy!!!!!


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