Everything But The Kitchen Sink Cookies
To date, one of our favourite
meals umm, desserts of all time is cookies. You may have picked this up during our previous 'best ever choc chip cookie' post. If you missed it, you can locate that recipe here and mind you, those cookies are pretty darn good. That said, these cookies came about it an odd way and are more of a chewy textured type of cookie.
It was Saturday, the tv was on, we were chatting, watching a re-runs of masterchef (anyone else who prefers streaming things later as opposed to watching them when they’re actually on tv?) and mixing up cookie dough, multitasking as it were. It was all going perfectly, until we realised our cookie dough had ended up 70% add ins, 30% cookie dough. The perfect ratio, but not what we had planned.
Anyway, we baked our cookies and they worked a treat. When typing out this recipe, we thought to ourselves, that this creation was basically everything but the kitchen sink, and for some reason decided to google the phrase with cookies added at the end.. Did you know that kitchen sink cookies are actually a thing? Google 'everything but the kitchen sink cookies'. We were pleasantly surprised.
Anyway, these cookies are vegan, gluten free and are very much open to interpretation, don't have some of the ingredients? No worries, we got you! So let's get to it!
Yield: 16 cookies
Time: 10 minutes mixing + 15 minutes baking
For the base cookie recipe you will need:
- 1 + 1/4 cups gluten free rolled oats
- 1 + 1/2 cups almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil
- 1/4 cup coconut sugar
- 1/3 cup rice malt syrup
- 1 organic free range egg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 1/2 cup 90% chocolate chips
- 1/4 cup sunflower seeds
- 2 tablespoons cranberries
- 2 tablespoons cacao nibs
- 2 tablespoons raisins
- 2 tablespoons roughly chopped nuts
- Preheat oven to 170 C and line a cookie tray with baking paper. Pop to the side.
- In a medium bowl, mix together the oats, almond meal, coconut sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
- Next, add in the melted coconut oil, rice malt, egg and vanilla. Mix until thoroughly combined and completely covering all dry ingredients.
- Fold in the dark choc chips, sunflower seeds, cacao nibs, cranberries, raisins, and nuts.
- Using a soup spoon or a spoon of similar size, scoop balls of cookie dough into your hand, shape into balls, pop onto the prepared baking sheet and then slightly flatten. They wont spread much.
- Bake for 10 - 15 minutes. Let the cookies set on the sheet for 5 - 1o minutes and then move to a cooling rack.