Double Chocolate Chunk Cookies. Gluten, Egg & Nut Free, Vegan.

Double Chocolate Chunk Cookies. Gluten, Egg & Nut Free, Vegan.

Macrobiotic desserts and sweets are typically lower in sugar, starches and dairy. This treat is great for kids, people trying to gain weight and that occasional chocolate craving. I typically only make these for people, but during week six of our covid quarantine, my body is craving a little sweetness.

The list of ingredients is actually health forward, yet the end result still tastes decadent. I recommend these for children, anyone fighting auto-immune disease and anyone making the transition to a plant based diet. Regardless, whenever I make them, whoever eats them requests the recipe, vegan or not!

The recipe uses some very innovative vegan and gluten free techniques. Mainly the use of flax to replace egg. By using 1 tablespoon of ground flax dissolved in 3 tablespoons of water will equal you 1 egg. You can use this combo to replace eggs in almost any baked good. Why does this work? The flax and water mixed together become an emulsifier and will help the structure of baked goods – much like eggs. Give it a shot the next time you are making muffins, cookies or dessert breads. It’s fun to experiment in the kitchen. If you don’t have flax, feel free to sub an egg.

To make these nut free, I am using a sunflower seed butter easily found at any grocery store. If you are not sensitive to nuts, try any type of nut butter. Regardless what you use, this ingredient will help bind and add an amazing texture and depth of flavor to the bite of the cookie.

Feel free to experiment with this recipe. I would love your thoughts on using different types of flour, fats and other add-ins, like perhaps instant coffee.

Dry Ingredients
Dry Ingredients
Double Chocolate Chunk Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins

My most requested recipe! Vegan, gluten-free, dairy-free, egg and nut free and still so good

Course: Dessert
Servings: 2 dozen
Dry Ingredients
  • 1 tbsp ground flax
  • 3 tbsp filtered water
  • 1/4 cup coconut oil or other fat
  • 1/4 cup sunflower seed butter or other nut butter
  • 1/3 cup packed brown sugar
  • 1/3 cup cane sugar
  • 1 tsp vanilla
Wet Ingredients
  • 1-/1/2 cup oat flower you can ground your own using oats at home, or store bought
  • 3 tbsp cocoa powder, unsweetened option to replace 1 tbsp with instant coffee
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chocolate chunks or one chocolate bar chopped up
  1. Preheat oven to 350

    Prepare the wet ingredients:

    Mix flax with water and let sit for at least 5 minutes. Add remaining wet ingredients and stir until blended. Mix in dry ingredients, except for chocolate chips, one at a time until blended.

    * if the dough appears too dry, add a splash of non-dairy milk.

    Stir in chocolate chunks.

    Make 24 golf size balls with the dough. Place on bake pan with parchment paper about 2-3 inches apart, slightly pushing down balls. Cook 12 minutes, or slightly longer if needed. Let sit for a few more minutes as cookie will continue to cook outside of oven. 

    These cookies freeze well

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