With a little bit of this and a little bit of that, these cookies are perfect for when you just can’t decide what it is you’re craving. Made with good-for-you ingredients for guilt-free indulgence!
I know I just did something sweet and chocolately a couple of weeks back, but technically those muffins were breakfast. Of course, I don’t see a reason why you couldn’t eat these cookies for breakfast. They’ve oatmeal in them, so that’s got to count as breakfast, riiight?!
My husband and I are trying hard not to eat anything sweet right now, but a friend asked me to make her family cookies, so I kind of had to cheat for a day. When I asked Luz what kind of cookies she wanted, she really didn’t have an answer for me. She told me I could pick, but that that her family does like chocolate. Well, the only cookies I have here on the blog are my Carrot Cake Cookies, and since those do not contain chocolate, I decided it was time to come up with a new recipe.
I’m not sure if “Everything Cookies,” are already a thing but this is how I came up with them. I’d ended up a little lost because I wasn’t sure what all to put in the cookies. Chocolate chips were about as far as I got. I made a few batches before finding ones I really loved (as I said — I cheated that day) and the end result had a little bit of everything in them, or so it seemed. Oatmeal, almond flour, coconut, chocolate, banana! So many flavors, but they all came together very nicely!
At first, I was going to make these flourless and only use oatmeal, as I did with the Carrot Cake Cookies. That first batch was good, but I decided I wanted them less oaty, so I took out some of the oats and added the almond flour. I like the way the almond flour gave them more of a cookie texture.
My first egg replacer choice was to use applesauce. I knew at the time banana would be the better choice, flavor-wise, but I went against my gut only because I’ve successfully used applesauce in cookies before, and though I knew banana worked just the same, I hadn’t tried it. Though the applesauce worked and wasn’t bad, when I finally tried the banana with the third batch, I knew I had a winner!
Making these cookies is very simple. Set aside the chocolate chips and mix together the remaining ingredients within a large bowl. Once well combined, stir in the chocolate chips. Now you drop the cookies by level tablespoon onto a parchment-lined baking sheet and flatten each one with the back of your spoon. Finally, the cookies bake for 14 to 16 minutes at 350 degrees Fahrenheit.
Luz had asked for cookies, hoping to find something a little healthier for her family to enjoy. I was a bit worried they may taste too healthy for someone used to eating store-bought treats. Well, turns out that wasn’t the case! She said they were enjoyed by all and gobbled up rather quickly! Another V@T recipe marked vegan-made and omni-approved!
If you enjoy these cookies as I, my friend, and her family all did, let me know by leaving a comment below — or snap a pic and tag me on Instagram, @veggiesattiffanis.
Tiffani's Everything Cookies
Ingredients
- 1 cup rolled oats, gluten-free if necesary (quick oats work too)
- 1/2 cup natural peanut butter (unsweetened)
- 1/2 cup almond flour
- 1/2 cup unsweetened, shredded coconut
- 1 small banana, mashed
- 1/4 cup 100% pure maple syrup
- 1/4 cup coconut sugar
- 1 Tbsp coconut oil
- 3/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt (my peanut butter was salted, if yours is not you may want to add a wee bit more salt)
- 1/2 cup vegan chocolate chips *soy-free if necessary
Instructions
- Preheat oven to 350°F.
- Set aside the chocolate chips. Mix all remaining ingredients in a large mixing bowl until well combined.
- Stir the chocolate chips into the batter.
- Distribute spoonfuls of 1 level tablespoon worth of batter onto parchment-lined cookie sheets. Take the back of the spoon and flatten each ball of dough to resemble cookies.
- Place cookie sheets in middle rack of the oven and bake for 14 - 16 minutes.