Oatmeal Cookies

"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."
-- @ritawinthrop
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  • Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 24

Recipe Card


  • 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


  • 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!)

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