"Kitchen Sink” Monster Cookies

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


  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment.
  2. Combine the dry ingredients in a large bowl.
  3. In a separate bowl, beat together the coconut oil and sunflower butter. You can also use a standing mixer for this!
  4. Add the dry ingredients and the hot coffee and combine until fluffy.
  5. Mixing at low speed, add in the coconut, chocolate chips, dried apricots, dried cherries and sunflower seeds and mix well.
  6. 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.