Kitchen Sink Cookies

As an avid snacker I am always on the lookout for delicious treats that taste amazing and are still somewhat healthy for you. One evening at my job I was offered a fresh-baked cookie from one of my customers and couldn’t believe what I was tasting. I asked her what it was and she said it was a grain free recipe called  “Kitchen Sink Cookies” . I went home that night and found this recipe. Turns out that after making a few batches and sharing them with friends, they now happen to be a favorite of everyone that tries them. I have one friend in particular who is crazy for these cookies, so this recipe is for you Jo!

There have been a few small adaptations and this is the recipe as I make it.


  • 1 cup unsweetened coconut flakes
  • 2/3 cup blanched almond flour (if you don’t have almond flour on hand, just buzz some almonds in a food processor until it’s the consistency of flour)
  • 1/2 tsp of cinnamon
  • 1/4 tsp of salt
  • 1/3 cup of flax seeds
  • 1/4 cup maple syrup
  • 3 tbsp almond butter (I have also made these with sunflower butter, it’s cheaper and they were just as tasty!)
  • 1 1/2 tsp vanilla
  • 1/4 cup to 1/2 cup of melted coconut oil (the amount of coconut oil can vary depending on how many extras you add to the recipe, so don’t be afraid to use more or less if needed)

My additional ingredients:

  • 1/3 cup chopped nuts (usually whatever I have on hand – walnut, cashew, almond or pecan)
  • 1/2 -3/4 cup dark chocolate chips (quantity depends how much you love chocolate!)
  • 2 tbsp hemp seeds
  • 2 tbsp chia seeds
  • handful of sunflower seeds
  • handful of pumpkin seeds


1. Preheat oven to 350 F and grease a cookie sheet (I use coconut oil) but you could also use parchment paper as noted in the original recipe.

2. In a bowl mix all of the dry ingredients together.

3. In a separate bowl whisk together the maple syrup, almond butter, vanilla and melted coconut oil.

4. Mix the wet and dry ingredients together.

5. Using a large spoon scoop the cookies onto the baking pan and bake for 13 minutes.

6. Allow the cookies to cool before removing from the pan as they will break apart very easily.

7. Once cool I recommend keeping them in the fridge to allow them to harden up. They tend to be crumbly at room temperature.

Now get eating & enjoy!!

Author: Spring McClurg

I moved to B.C. with my husband in 2010 after spending 6 years living abroad in Ireland. Originally from a small town in Alberta that was minutes away from the Rockies, I always knew I would return to the mountains one day. I love spending as much time as I can in the mountains, whether it be mountaineering, rock climbing or simply running on the backcountry trails. I love to challenge myself and seek out new experiences.

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