"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:
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2 cups blanched almond flour
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1 cup gluten-free oats
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1/3 cup pure maple syrup
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1 tsp baking soda
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1 tsp course sea salt
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1 tsp pure vanilla extract
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1/2 cup coconut oil, melted
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"Mix-ins"
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1/4 cup shredded unsweetened coconut
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1/4 cup chocolate chips
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1/4 walnuts or pecans, chopped
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Instructions:
Line a baking sheet with non-toxic parchment paper. In a large bowl, combine all dry ingredients (almond flour, oats, baking soda and salt). Add the maple syrup, 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 (a cookie scoop really helps here if you want even sized cookies!). roll them into balls with your hands, place them on the pan with the parchment paper and then use your hand or the back of a spatula to flatten them into disks. Bake for 9-10 minutes or just until the edges start to brown and allow to cool for at least 10 minutes on the pan.
Notes:
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.
Add in- you could also add in raisins if you like them! (I personally hate raisins in my cookies, but to each their own!
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.