Description
These Kitchen Sink Cookies are a delightful mix of oats, almond flour, and vanilla protein powder combined with a medley of chocolate chips, M&Ms, and pretzel pieces for a perfect balance of sweet and salty flavors. With a touch of cinnamon and coconut oil, these cookies are soft, chewy, and packed with delicious texture, perfect for a satisfying snack or dessert.
Ingredients
Dry Ingredients
- 1.5 cups old fashioned oats (120g)
- 1 cup fine almond flour (110g)
- 1 scoop vanilla protein powder (31g)
- 1 tsp baking powder
- 1 tsp ground cinnamon
Wet Ingredients
- 1/4 cup coconut oil, melted (48g)
- 1 egg
- 1/4 cup unsweetened applesauce (60g)
- 1/4 cup honey (80g)
- 1 tsp vanilla extract
Add-ins
- 1/4 cup semi-sweet chocolate chips (48g)
- 1 oz M&M’s (approx. 2 individual fun sized bags)
- 1 oz pretzel pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the old fashioned oats, fine almond flour, vanilla protein powder, baking powder, and ground cinnamon. Mix thoroughly to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, egg, unsweetened applesauce, honey, and vanilla extract until the mixture becomes smooth and well-blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix to keep the cookies tender.
- Add Mix-ins: Fold in the semi-sweet chocolate chips, M&M’s, and pretzel pieces gently until evenly incorporated throughout the dough.
- Form Cookies: Use a cookie scoop or your hands to shape the dough into balls and place them on the prepared baking sheet, flattening each slightly to ensure even baking.
- Optional Topping: For added visual appeal and texture, press a few extra M&M’s on top of each cookie before baking.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn golden brown. Remember that the centers will remain soft and will set as the cookies cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the dough to keep cookies tender and chewy.
- Use parchment paper or a silicone baking mat for easy removal and cleanup.
- For a nut-free version, substitute almond flour with oat flour and check the protein powder ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can help maintain shape and improve texture.
