"You might be wondering what I mean by kitchen sink. Ever hear the phrase, everything but the kitchen sink? That's kind of how I feel about these babies. Sometimes, our greatest creations come out of a need. At a wellness event last week, I was happy with how my brownies looked (everything needs to look cute, ya know what I mean?) So I decided I wanted to whip up some oatmeal cookies to bring too, with whatever I could find in my pantry. The outcome? Husband approved cookies from heaven. You're welcome in advance."
Oatmeal Cookies
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- Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 24
Recipe Card
ingredients
- 1 cups old fashioned oats
- 1 cups gluten free flour
- 1/2 cups instant oats
- 1/2 teaspoons salt
- 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 cup coconut sugar
- 1/3 cup melted coconut oil
- 2 tablespoons ghee
- 1 teaspoons vanilla
- 1/2 cups dried cranberries
- 1/2 cups dried apricots
- 3/4 cups chopped walnuts
- 1 egg
- 3/4 cups dairy free chocolate chops
Method
Step 1
Pre-heat oven to 350 degrees.
Step 2
In a stand mixer, cream together sugar, coconut oil and ghee. Then add vanilla and egg.
Step 3
In another small bowl, combine all dry ingredients (other than toppings) and slowly add into stand mixer until completely incorporated. Then add in toppings.
Step 4
Once dough is mixed, place into refrigerator to chill for 10 minutes.
Step 5
Remove from fridge and roll dough into 1 inch balls. Place on greased baking sheet.
Step 6
Bake for 16-18 minutes, rotating halfway through. Edges will be golden and crispy. Let cool and eat (best when slightly warm!)