Vegan One Bowl Double Chocolate Chunk Cookies

Refined Sugar Free, Egg Free & Dairy Free

My wife and I had big plans to drive across the country from Colorado to Arkansas to partake in her half brother’s dual graduation (highly achieving individuals in her family, he’s graduating from high school and college AND already has his own small business going). This was happening the weekend before Mother’s Day so I knew I had to bake something for my wife’s mother who, like my side of the family, loves all the sweet things.

A few years back, she was going through some stomach problems (diverticulitis), so her diet was limited but I still wanted her to indulge as it was the holidays and we were coming to visit. I made her these cookies (and a salted caramel cookie bar, coming soon) which went over well with her personal tastes & her stomach agreed!

Please note, if you do happen to have diverticulitis, this doesn’t mean this recipe will work with all patients, I am DEFINITELY not a doctor but I made sure it didn’t have whole nuts or seeds in it (and everything in moderation!). I also know I will NEVER be a doctor because I’ve worked in a hospital & a nursing home before (the hospitality side) and being near blood has never been my forte. I once almost passed out taking out acupuncture needles from my wife’s scalp (only the military would let her come home with needles in her head). Yikes.

The closest job I have ever been to is being a Vitamin Manager at Sprouts Farmers Market where I suggested herbs & supplements to customers. My entire childhood background was growing up in the hippie dippie natural foods industry so I can give you all the “woo woo” advice you want. Please note here as well, although I take a lot of supplements & believe in a lot of natural healing remedies, that doesn’t mean you should disregard what your doctor tells you.

Anywho, I use coconut sugar in a lot of my recipes as we have various health conditions in my family history and any way I can use less processed sugar is my cup of tea (especially if I can make it taste as good or better than a refined sugar alternative). This got the thumbs of approval from multiple family members and I am sad to say I only got to have a few of these at my mother in law’s house because they were eaten up very quickly. I will have to make another batch for us at home soon!

The Cacao Powder I use is great because not only is there added nutrients to your baked goods, it adds such a great chocolate depth! Linked below:

  • The Best Bulk Organic Cacao Powder
  • Vegan Double Chocolate Chunk Cookies

    Prep Time5 minutes
    Cook Time13 minutes
    Course: Dessert
    Cuisine: American
    Keyword: baking, Chocolate, chocolate chip cookie, cookie, Dessert, double chocolate chunk cookie, plant based, refined sugar free, soft, vegan
    Servings: 16


    • 1 Tbsp flaxmeal
    • Tbsp water
    • 1 tsp pure vanilla extract (not imitation)
    • 100 g coconut oil (melted if solid)
    • 125 g coconut sugar
    • ¾ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp ground cinnamon (optional but highly recommended)
    • ¼ tsp Himalayan pink sea salt
    • 15 g cacao power (or sub cocoa powder)
    • 160 g all purpose flour
    • 45 g vegan dark chocolate chunks (plus more to top)
    • 45 g vegan semisweet chocolate chips (plus more to top, if desired)
    • pinch salt (to top cookie, if desired)


    • Make flax egg by combining flaxmeal & water in a medium bowl. Add vanilla and let sit 10 minutes. In the meantime, melt your coconut oil (if solid) in the microwave (or in pot on stove).
    • After 10 minutes, start adding the remainder of your dry ingredients (minus chips & chunks). Combine with wooden spoon or rubber spatula until no flour clumps remain. Add the chocolate chips & chocolate chunks.
    • Portion cookie dough onto silpat or parchment lined cookie sheet (one that will fit in your freezer) and leave about 2 inches of space in between each, flatten slightly. If desired, add a few chocolate chips or chocolate chunks to the surface of the cookie dough balls. Freeze sheet pan of cookie balls until frozen or at least one hour.
    • Preheat oven to 350℉. Remove sheet pan from freezer, top cookie balls with salt, if desired and bake for 12-14 minutes or until cooked to your liking. Pull from oven & cool completely before storing in an airtight container.

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