Healthy(ish) Kitchen Sink Cookies (Nut-Free)

• •3 cup All-purpose flour
• •1 cup Whole wheat flour
• •1 teaspoon Baking soda
• •1 teaspoon Salt
• •1 teaspoon Ground cinnamon (optional)
• •1 cup Melted coconut oil
• •1 cup Unsweetened applesauce
• •1 cup Light brown sugar (packed)
• •2 tablespoons Maple syrup
• •1 Large egg
• •1 teaspoon Vanilla extract
• •1 cup Old-fashioned rolled oats (gluten-free if desired)
• •1 cup Dried cranberries (or other dried fruit like chopped apricots)
• •2 tablespoons Shelled sunflower seeds
• •2 tablespoons Pumpkin seeds (pepitas)
• •1 cup Nut-free mini chocolate chips (dark or semi-sweet)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon (if using). Set aside.

3. 3

   In a separate large bowl, combine the melted coconut oil, unsweetened applesauce, light brown sugar, and maple syrup. Whisk until well combined and smooth.

4. 4

   Add the egg and vanilla extract to the wet ingredients. Whisk vigorously until the mixture is lightened in color and fluffy, about 1-2 minutes.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.

6. 6

   Fold in the old-fashioned rolled oats, dried cranberries, sunflower seeds, pumpkin seeds, and mini chocolate chips until evenly distributed throughout the dough.

7. 7

   Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies. This recipe yields about 8-10 cookies.

8. 8

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set but still look slightly soft. Do not overbake for a chewier cookie.

9. 9

   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Chef's Tips

• 💡**Customize Your 'Sink'**: Feel free to swap out the dried fruit or seeds. Other great nut-free additions include shredded coconut (unsweetened), flax seeds, or even a sprinkle of orange zest.
• 💡**Storage**: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
• 💡**For a Chewier Texture**: Ensure your brown sugar is fresh and packed firmly. Slightly underbaking the cookies will also enhance their chewiness.
• 💡**Make Them Vegan**: Replace the egg with a 'flax egg' (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gelled) and ensure your chocolate chips are dairy-free.
• 💡**Portion Control**: For consistent baking and cookie size, use a cookie scoop.