Healthier Kitchen Sink Cookies are refined sugar-free. Rolled oats are great but then add granola, shredded coconut, and walnuts. Whoa!
Kitchen Sink Cookies are so fun. You can throw almost anything into a basic cookie dough but they seem to always have shredded coconut and old-fashioned rolled oats.
I was trying to come up with a different catchy title but all ll I could think of was Whatever Cookies so I reverted back to the original.
Everybody has to experience these cookies in their lives, at least once. After you share them with your loved ones and maybe even with the next generation – you have done your duty.
They really are that good.
What Else Can Go Into Healthier Kitchen Sink Cookies?
Kitchen sink cookies mean just about anything can go inside!
Even with this recipe exactly as it is you can still add in a couple of 1/4 cup measurements of something else.
Something like dates, raisins or dried cranberries.
You could even raise the protein factor with hemp hearts.
Switch out with any nut or substitute seeds of your choice. Pumpkin seeds come to mind.
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You can go on and on with your favorite pieces of goodies. I forgot to mention chocolate. You can always add chocolate!
I actually even used a childhood favorite in another cookie recipe on the blog. These Crackerjack Cookies. You could add crackerjacks to this recipe too.
All I know it’s a fun cookie recipe to make.
It doesn’t take much to make a healthier cookie either. Switch out the sweetener and you’ve already made an improvement.
Add grains and nuts and you’ve got cookies packed with fiber too. And … you have a sweetened treat that is good at home or on the road.
TO FREEZE:
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or two and enjoy.
Helpful Tools
If you have an electric mixer then that takes a lot of the work out of cookies. Hand mixers work great too.
Often I’ll just pull out my mixing bowls and wooden spoons though. I’ve got some sturdy ones.
Electric or by hand something you’ll need for sure is the measuring cups and spoons. This set has both and lots of sizes.
I could go on and on with the kitchen essentials to use with cookie recipes but I don’t want to overload your head. I want you to be able to dream about these cookies.
Dream about them and then make them. They aren’t too sweet either.
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Healthier Kitchen Sink Cookies
Ingredients
- 1 tablespoon ground chia seed plus 3 tablespoons water, see below for directions
- 1 cup dairy free butter - softened
- 3/4 cup coconut sugar
- 1/4 cup dairy free milk
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granola, crushed a bit so there are no big chunks
- 1/2 cup old fashioned oats aka rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped walnuts
Instructions
- Mix the ground chia seed with the water and set aside.
- In a large bowl mix the butter and sugar on medium speed for 5 minutes.
- Add the milk, egg replacer/chia seed mixture, and vanilla and mix well.
- To the wet mixture add flour, salt, and baking soda until just combined.
- Fold in the remaining ingredients.
- Form into 24 or 36 balls depending on the size cookies you'd like. Lay on an ungreased baking sheet, 2" apart.
- Press each ball down with the back of a fork and make a pattern at the same time.
- Bake at 325° for 10 minutes.
Ginny McMeans says
August 12, 2018 at 2:21 pmThat’s what I like to hear! I love when people use my recipes but I also love it when they can easily change something to suit their needs. It sounds delicious by the way. Excellent job and thank you!
Julie says
August 12, 2018 at 1:59 pmHi!
Just made these and YUM. 🙂
I prefer cookies that aren’t super sweet; if I happen to have one or two with my morning coffee in place of breakfast, I can do so relatively guilt free.
I did change up the mix-ins as I did not have granola on hand and I am not a coconut fan – plus I felt the sunflower seeds and hemp/flax/chia mix gave them an extra nutrition bump so even less guilt if I eat as a breakfast cookie. 🙂
For the “mix-ins”, I used
1/4 cup sunflower seeds
1/4 cup mix of hemp, flax, chia. This was in addition to the chia “egg”
1/2 cup old fashioned oats
1/2 cup dried cherries
1/4 cup chopped walnuts
Thank you for a great recipe that allows room to customize.
Ginny McMeans says
August 11, 2018 at 3:47 pmYes, that would work just fine Kimberly. My granola wasn’t sweet at all. If you’d like to add a little more sweetness you could use sweetened almond milk instead of unsweetened. The main dough is the important part and the added ingredients can easily be switched out. P.S. thanks so much for the 5 star rating.
Kimberly Kelly says
August 11, 2018 at 1:28 pmLooks great! I don’t like to rate a recipe before I make it, but I don’t want to give it 0 stars when I know it would be a good cookie.
I know granola would add more sweetness to the cookies, but I’m wondering if slightly toasted oats would work as a substitute for the granola.