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

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

An easy-to-make, adaptable kitchen sink cookie recipe designed to be healthier and completely nut-free, offering a satisfying chewy texture with thoughtful ingredients. These cookies are packed with wholesome add-ins, making them a delicious and guilt-free treat.

Shannon Williamsby Shannon Williams
0.0 · 0 ratings
27 min (15m prep, 12m cook)
4 servings
AmericanDessertVegetarianPescatarianNut-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

Servings:
4
  • 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.

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