Why Kitchen Sink? Well because these cookies have a lot of stuff in them. And if you have ever seen my kitchen sink after I cook, it is filled with pots and pans and dishes.
I am continuing on my low sugar kick. Whenever I go to the supermarket, I always check out the baking aisle to see what sugar substitutes are in stock. This time, I found Coconut Sugar. It is sugar made from the sap of cut flower buds of the coconut palm. It has a lower glycemic index than regular granulated white sugar. It looks like brown sugar and tastes like it but is much less sweet. In these cookies, they added a nice sugary snap to the cookie edges. I liked it.
I also found carob chips. The main ingredient was beet sugar. I wanted to find a substitute to the gooey-ness in a warm chocolate chip cookie, and thought the carob chips would be close. They are also less sweet versions of chocolate chips. And while they are tasty, they did nothing for this cookie. I could not taste them. (UPDATE – I tasted a cookie that was made from the bottom of the bowl, where I had not mixed the ingredients well. It had double the amount of carob chips, and they were discernible in the cookie. In fact, they were good. The cookie tasted really good with them. So, I would say to increase the amount of carob chips in the recipe to 2 cups, and remember to stir everything together well.)
What you could taste were the coconut flakes. Coconut flakes look like someone took a vegetable peeler to the inside of a coconut. They don’t have much taste out of the bag, but when you toast them, they have a chip-like mouth texture and crunch. I actually saw a new product at my supermarket that was coconut flakes toasted and flavored. Someone is selling it as a snack food!
So today’s recipe is a mix of what I had in the pantry. Keep in mind, my pantry may not be like your’s. I love to buy and try different ingredients for baking, and so I have things like graham flour. You can always substitute ingredients. Give these cookies a try and enjoy!
Healthy Kitchen Sink Cookies
makes 42 cookies
1 3/4 cups room temperature butter
1 1/2 cups coconut sugar
1 tsp vanilla
1 large egg
1 cup uncooked oatmeal
1 cup whole wheat flour
1 cup graham flour
3/4 tsp baking soda
1 tsp salt
1 cup chopped pecans, toasted
1 cup carob chips (2 cups would be better – more chocolatey tasting)
1 cup unsweetened coconut flakes, toasted
Preheat oven to 375 degrees F. Line baking tray with parchment paper, or silicone mat.
Using stand mixer, with paddle attachment, and a medium bowl, beat butter until creamy. Add sugar. Beat until completely mixed. Add vanilla and egg and beat again.
In a separate bowl, mix oatmeal, whole wheat flour, graham flour, baking soda, and salt. Add to the butter mixture. Mix well.
Using a spoon, mix in pecans, carob chips, and coconut flakes.
Then place 12 scoops of cookie batter onto covered baking sheet. Press them down with the back of a fork. These cookies do not spread. Bake for 12-14 minutes, until edges are brown. Remove baking sheet from oven. Use spatula to remove cookies from baking sheet and place them onto wire rack to cool. Repeat with remaining batter.