To paraphrase Liberace: Too much of everything is wonderful. Especially when it comes to cookies. These soft, nutrient-packed treats have seeds, nuts, fruits, whole grains, coconut, and chocolate (of course!), but no refined sugar, and no added oil.
The ‘Everything’ Cookie [Vegan]
- 1 ripe banana, mashed
- 1/2 cup natural peanut butter (chunky or smooth)
- 2/3 cup almond milk
- 1 tsp. vanilla extract
- 1/4 cup coconut palm sugar
- 1/4 cup xylitol
- 1 cup rolled oats, pulsed a few times in a food processor
- 2/3 cup whole wheat pastry flour
- 1/3 cup coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/2 cup vegan, grain-sweetened semi-sweet chocolate chips
- 1/2 cup raisins
- 1/4 cup raw pecans, chopped
- 1/4 cup unsalted, raw sunflower seeds
- 1/4 cup unsweetened coconut flakes
- 1/8 cup raw sesame seeds
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the mashed banana, peanut butter, almond milk, vanilla extract, coconut palm sugar, and xylitol. Set aside.
- In a large bowl, stir together the oats through the cardamom. Add the wet ingredients and stir to thoroughly combine, then fold in the chocolate chips, raisins, pecans, sunflower seeds, coconut flakes, and sesame seeds.
- Using a 1/3 cup measure, scoop up the cookie dough and pat it into the measuring cup and then level. Gently pat the cup against your hand to release the dough and drop it onto one of the prepared baking sheets. It helps to dip the measuring cup in water before scooping up the dough. Pat the dough down slightly and neaten the edges if necessary. Repeat with remaining dough.
- Bake for about 20-25 minutes, switching pans halfway through for even baking. Let cool on the baking sheets for a few minutes before transferring the cookies to wire racks to cool completely.
- Chocolate Chip