Everything But The Kitchen Sink Cookies

 Everything but the kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! #cookie #glutenfree #vegan #wholegrain #snack #dessert #baking 

I owe you a huge apology.

Two months ago, I created literally the best vegan cookies, and I did not immediately share the recipe. I know, I'm a jerk. Truly, I'm sorry. Although I think once you sink your teeth into these cookies, you'll forgive me. 

And while we're on the topic, I owe you yet another apology. I realized a few days ago that the one year anniversary of this blog came and went without so much as a mention or a thank you to you lovely readers for your support over this past year.

 Everything but the kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! #cookie #glutenfree #vegan #wholegrain #snack #dessert #baking

I'm not exactly the sentimental type, so anniversaries aren't my forte. One year, I forgot my own birthday. But you all definitely deserve a thank you, because this little internet baby has grown to mean a lot to me over the past year, and it would be around if it wasn't for you. 

A year and 10 days ago, I took a deep breath and hit the publish button on my very first post. I was terrified. It's a big thing to put your thoughts, opinions, and inability to correctly use affect/effect out there for the whole Internet to read, judge, and criticize. Committing to a huge project while working 40+ hours a week, I didn't know if I was biting off more than I could chew. And would anyone even read it? I wasn't trying to be the next Smitten Kitchen (I'm still not), I was just excited to create something. But I was still hoping for people other than my parents to read it.

Watching my pageviews and subscribers grow each month is exciting. I must admit, my ego grows a bit when an article is featured or a recipe gets a lot of pins. But what really keeps me motivated and inspired is the kind feedback I've received from readers, through comments, emails, and even meeting a few of you in real life! 

 Everything but the kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! #cookie #glutenfree #vegan #wholegrain #snack #dessert #baking

So let's (belatedly) celebrate with these cookies! 

You might be a bit skeptical about whole grain, gluten free, and vegan cookies. I would be too. But these babies are legit delicious, with a soft texture and a ton of nutty flavor from the mix of oat flour and almond meal. 

Feel free to throw in whatever mixins you like. I used almonds, shredded coconut, dark chocolate and whole oats, but you could use about 2 cups anything you like - different nuts, cacao nibs, dried fruit, candy...literally anything! 

 Everything but the kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! #cookie #glutenfree #vegan #wholegrain #snack #dessert #baking

Everything But The Kitchen Sink Cookies

Makes about 16 cookies

Ingredients

  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 2 cups oats
  • 1 cup almond meal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 6 tablespoons coconut oil, softened
  • 1/2 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons almond butter
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate, chopped
  • 1/2 cup shredded coconut
  • 1/2 cup chopped almonds, toasted 

Instructions

  1. Preheat oven to 350 degrees F. Place chia seeds and water in a small bowl and set aside for 5-10 minutes for the seeds to form a gel.
  2. Pulse 1 1/2 cups oats in a food processor until ground into a flour, about 1-2 minutes. Add almond meal, cinnamon, baking soda, and salt and pulse to combine. Add the chia mixture, coconut oil, sugar, maple syrup, almond butter and vanilla extract and pulse until combined.
  3. Transfer dough to a large bowl and stir in the remaining 1/2 cup oats, chocolate, coconut and almonds. 
  4. Scoop ping pong sized balls of dough onto a baking sheet lined with parchment paper. Bake 12 minutes until lightly golden. Let cool on the baking sheet 10 minutes, then transfer to a cooling rack to continue cooling. 

More cookie recipes:

 One Bowl Oatmeal Cookies

One Bowl Oatmeal Cookies

 Chocolate Dipped Chai Almond Cookies 

Chocolate Dipped Chai Almond Cookies 

 Almond Trail Cookies 

Almond Trail Cookies 

 Everything but the kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! #cookie #glutenfree #vegan #wholegrain #snack #dessert #baking