Showin’ my southern roots on this one, y’all! Originally conceived as the answer to lusty sweet cravings accompanied by laziness prohibiting one from trekking to the grocery for ingredients, you should always be able to find the ingredients for Kitchen Sink Cookies in your home. Throwing all but the kitchen sink in your batter, these chewy, crunchy, chocolately and nutty cookies satisfy on so many levels, however ours lack the guilt trip inherent with baking more traditional Kitchen Sink Cookies, such as those linked to via Martha Stewart.With 3 grams of fiber and protein per cookie, yet only 2 grams sugar and 53 calories, you can afford to indulge in 2 or 3! Plus, the essential fat comes from natural sources including eggs, nuts and coconut, which are dominantly monounsaturated fatty acids, the healthy fat that aids in cellular repair and healthy hair, skin and nails.
½ cup water
1 Tbsp vanilla (We swear by Neilsen-Massey’s Madagascar Bourbon Vanilla Extract!)
1 ½ tsp pure liquid stevia
1/3 cup almond butter
2 large organic eggs
2 scoops Vanilla Met Rx Protein Plus powder
1 cup Let’s Do Organic Reduced Fat Shredded Unsweetened Organic Coconut
½ cup gluten free oat bran
2 Tbsp gluten free flour (Finally, TJ’s carries one: Trader Joe’s Gluten Free All Purpose Flour!)
1 tsp baking powder
1/8 tsp sea salt
2 oz walnuts, chopped
2 oz 72% (or higher) cocoa dark chocolate bar, chopped
Place prunes in a microwavable bowl and cover with water. Microwave 1 minute to soften. Carefully remove from microwave and pour into blender. Add vanilla, stevia, almond butter and protein powder and puree until pretty well-mixed, about 45-60 seconds. [Avoid overblending as this yields an unpleasantly TOUGH COOKIE!] Pour into large bowl and mix in eggs, baking powder and sea salt using a wooden spoon. Add coconut and oat bran. Stir to combine. Lastly, gently fold in chopped chocolate and walnuts.
For adorably lumpy cookies, place rounded teaspoons of dough on parchment-lined cookie sheet or silicon baking sheet. Or if you desire that perfected circular shape, cover dough and refrigerate for at least 1 hour to firm up. Then scoop dough by teaspoon and roll into a ball between palms. Place ball on cookie sheet and using bottom of a drinking glass, flatten to a circle about 1.5 inches in diameter.
Bake for 6-8 minutes at 350 degrees. Yields about 4 dozen 2″ diameter cookies.
LOVE COCONUT? Amplify the coconuttiness in recipe by substitute 1tsp coconut extract and 2 tsp almond extract for the vanilla extract!