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"Everything But The Kitchen Sink" Cookies

Gluten Free | Dairy Free | Refined Sugar Free | Nutrient-Dense

These cookies have, well, a little bit of everything (hence the name). I'm big on texture and I find that most gluten free cookies just don't get quite crispy enough for my liking, so I like to add other ingredients to mix up the texture. What started out as a hodge podge of items available in my cabinet when a sweet craving hit, turned into a beautiful mixture of sweet, salty, chewy and crunchy. I've made them with both walnuts and pecans and I slightly prefer the pecans, but both are great. Enjoy!

Ingredients:

  • 2 cups blanched almond flour

  • 1 cup gluten-free oats

  • 2/3 cup coconut sugar

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp pure vanilla extract

  • 2 eggs

  • 1/3 cup coconut oil, melted

  • "Mix-ins"

    • 1/4 cup shredded unsweetened coconut​

    • 1/4 cup chocolate chips

    • 1/4 walnuts or pecans

    • + extra mix-ins to put on top of cookies

Instructions:

Line a baking sheet with non-toxic parchment paper. In a large bowl, combine all dry ingredients (almond flour, oats, coconut sugar, baking soda and salt). Add the eggs, vanilla and coconut oil and stir until well-blended. Add the mix-ins one at a time. Preheat oven to 350 degrees and place in the fridge for 20-30 minutes to harden the dough (this is optional but makes it much easier to roll the dough into balls). 

Pull the dough out of the fridge and scoop out 1-inch balls of dough. roll them and then flatten them into disks, placing them one inch apart on the baking sheet. Bake for 12-15 minutes and allow to cool for at least 10 minutes on the pan. 

Notes:

To make them look pretty, I suggest pressing some extra chocolate chips, coconut shreds and nuts on top of the cookies before baking. These are best enjoyed fresh from the oven. They will be much more crispy that way. When stored in an airtight container, they will soften slightly. 

If you are pressed for time, you can make the dough in advance and then refrigerate it overnight until you're ready to bake the cookies. This dough also freezes well.