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.
Ingredients
- •3/4 cup All-purpose flour
- •1/4 cup Whole wheat flour
- •1/2 teaspoon Baking soda
- •1/4 teaspoon Salt
- •1/2 teaspoon Ground cinnamon (optional)
- •1/4 cup Melted coconut oil
- •1/4 cup Unsweetened applesauce
- •1/4 cup Light brown sugar (packed)
- •2 tablespoons Maple syrup
- •1 Large egg
- •1 teaspoon Vanilla extract
- •1/2 cup Old-fashioned rolled oats (gluten-free if desired)
- •1/4 cup Dried cranberries (or other dried fruit like chopped apricots)
- •2 tablespoons Shelled sunflower seeds
- •2 tablespoons Pumpkin seeds (pepitas)
- •1/4 cup Nut-free mini chocolate chips (dark or semi-sweet)
Instructions
- 1.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
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.
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.
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.
Fold in the old-fashioned rolled oats, dried cranberries, sunflower seeds, pumpkin seeds, and mini chocolate chips until evenly distributed throughout the dough.
- 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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams