Kitchen Sink Cookies

Recipe by: Amy B. of Corvallis

MONEY SAVED: $10

INSPIRATION:

I like to snack at night on something that is healthy and yummy tasting at the same time. But I don’t like complicated recipes, so I create healthy snacks by blending things that may be already sitting in the fridge and kitchen.

This can be made vegan or vegetarian by substituting the egg with a chia seed mixture. Also a very kid friendly recipe, depending on how sweet you make it!

RECIPE (with leftovers clearly identified):

(NOTE: the amounts in this recipe are not exact. You may need to alter the proportions and ingredients to get the appropriate dough consistency.)

• 1 cup flour ( use whatever you have: pastry flour, white flour, mixtures of both, or gluten free flour alternatives to wheat)
• 2 Tbsp peanut butter (leftover)
• 2 Tbsp tahini (leftover)
• 2 Tbsp coconut oil (on hand)
• 1 teaspoon salt
• 1 large egg
  Vegan substitute: 3 Tbsp water combined with 1 TBsp chia seeds, let soak until gel forms.
• Choice of sweetener – maple syrup, sugar, stevia, honey
• Extra water if dough needs more moisture
• Optional: Chocolate chips
• Optional: Raisins, amount as desired
• Optional: Nuts, your choice as desired

Mix flour and salt. Bring egg to room temp, add oils and nut butters, and mix well. Add wet mixture to flour to form a soft dough (texture should be soft and oily). Add raisins, chocolate chips, and nuts as desired and according what you have around your kitchen.

Add sweetener as desired. Mix well, flattened dough patties and place on baking sheet.

Cook in toaster or regular oven at 350 for 20 -25 mins. Toward the end of that time, check for desired browning (may vary due to different ovens). These taste better the next day, so let sit overnight!