Just like you have an everything bagel, welcome to the everything cookie. More of the good stuff, less of the not-so-good stuff. These are not your typical flour, butter, sugar cookies. Because let’s face it, as delicious as they can be, who wants to be eating that? No, these little gems are great afternoon pick-me ups and have plenty of fiber and protein to boot. Better yet, you can make them with anything you have in your pantry… throw in any variety of nut, seed, dried fruit, you name it. And don’t forget the nut butter.. that’s the glue and what holds these together.
The Everything Cookie (& Gluten Free)
1/2 cup coconut oil (or 1/4 cup butter at room temp)
3/4 cup agave nectar
1/4 cup brown sugar (optional, or add more agave)
1 tsp vanilla
1 1/4 tsp baking soda
1 cup peanut butter
3 cups rolled oats
1 cup semi-sweet chocolate chips
1 cup nuts (chopped walnuts, whole cashews, pistachios)
1/4 cup dried fruit or seeds (dried cranberries, blueberries, chia seeds, sunflower seeds)
Preheat oven to 350. Melt the coconut oil in a small saucepan. In a large bowl, combine the coconut oil (or 1/4 cup butter), agave, brown sugar, and butter and beat with a mixer until light and creamy. Add eggs, vanilla, and baking soda, and mix well with a spatula. Add the peanut butter and fold in until fully incorporated. Stir in oats, chocolate, nuts, fruit and/or seeds. Place a rounded teaspoon of dough on lightly greased cookie sheets about 1-2 inches apart. Bake 9-10 minutes until lightly brown around edges for soft cookies (and leave in for 2 more minutes of you like them crispy).
Makes about 48 cookies, so you’ll have to share! I packed them up for my friends at the farm, my sweetheart, and my Stanford friend. Raving reviews from all! Hope you enjoy them too!