Healthier Kitchen Sink Cookies

Kitchen Sink Cookies stacks

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 and have them as a memory.   After you share them  with your loved one and maybe even with the next generation – you have done your duty.  They really are that good.

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Healthier Kitchen Sink Cookies

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 72

Author Ginny McMeans

Ingredients

• 1 cup vegan butter such as Earth Balance melted
• 1 cup [url rel="nofollow" target="_blank" href="http://www.amazon.com/Nutiva-Organic-Extra-Virgin-Coconut-Ounce/dp/B004NTCE1M/?_encoding=UTF8&camp=1789&creative=9325&keywords=coconutoil&linkCode=ur2&qid=1373129219&sr=8-9&tag=veinthfr0a-20"]Organic Coconut Oil[/url][img src="https://ir-na.amazon-adsystem.com/e/ir?t=veinthfr0a-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /]
• 1/2 cup brown sugar packed
• 1/2 cup coconut sugar
• 1 cup beet sugar granulated white
• 1 egg replacer made according to your egg replacer directions
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1 cup granola crushed finer or ground
• 1 cup rolled old fashioned oats
• 4 cups whole wheat pastry flour
• 1/2 cup chopped walnuts
• 1 teaspoon salt
• 1 teaspoon baking soda

Instructions

1. Mix the egg replacer according to your package instructions, set aside.
2. In a large bowl mix the butter, oil, sugars, egg replacer mixture and vanilla on medium speed for 5 minutes.
   [img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-wet-ingredients.jpg"]
3. To the wet mixture add the flour, salt and baking soda.
4. Mix well with a large sturdy wooden spoon.
   [img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-dry-ingredients.jpg"]
5. Add the remaining ingredients and mix well.
   [img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-Good-Stuff.jpg"]
6. Make walnut size balls with the dough.
7. When you make a ball - knead it in your hand about 3 timesas you would a new piece of playdough. You are really just pressing the ingedients together into a better ball.
8. Place the balls on an UNGREASED cookie sheet.
9. Press down each ball with the bottom of a glass.
   [img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-raw.jpg"]
10. Bake at 325° for 10 minutes.
11. Let cool on a rack. The cookies will harden more as they cool.
    [img src="http://veganinthefreezer.com/wp-content/uploads/2013/02/Kitchen-Sink-Cookies-stacks.jpg"]
12. TO FREEZE:
13. After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/
14. They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or two and enjoy.