I’m not what I would consider a huge baker, but as the seasons change, I really welcome the opportunity to get back to making baked treats for my little guys after school.
My 6 year old’s classroom this year is strictly nut-free, and lately I’ve been exploring more nut-free treats that he could bring into school.
These ‘kitchen sink” monster cookies were inspired by Heather Christo, and were a huge hit with the whole family. They are vegan, gluten and nut free but still have TONS of flavor.
Give them a try and let me know what you think!
- 1 ½ cups gluten free all purpose flour
- 1 cup gluten free rolled oats
- 1 cup organic brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup coconut oil
- ⅓ cup almond or sunflower butter
- ¼ cup hot espresso or strong coffee
- 1 cup unsweetened shredded coconut
- 1 cup vegan chocolate chips (I love the Enjoy Life brand)
- ½ cup chopped dried apricots
- ½ cup dried cherries
- ¾ cup sunflower seeds
- Preheat the oven to 350 degrees. Line two baking sheets with parchment.
- Combine the dry ingredients in a large bowl.
- In a separate bowl, beat together the coconut oil and sunflower butter. You can also use a standing mixer for this!
- Add the dry ingredients and the hot coffee and combine until fluffy.
- Mixing at low speed, add in the coconut, chocolate chips, dried apricots, dried cherries and sunflower seeds and mix well.
- Scoop the cookie dough onto the sheet pans leaving a few inches between them (they will spread). Bake for 15 minutes until golden brown. Make sure to watch carefully during this step. My stove tends to run a little hot, but yours may take longer.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.