These Everything Cookies are perfect for the holidays or any time of the year. With a soft and chewy base, I like to add mix-ins like oats, cornflakes, chocolate, pretzels, and nuts to make every bite crunchy and delicious. They’re sure to be a crowd-pleaser at any party or gathering.
Now that it’s the time of year where there are a million different holiday parties and events, I love to have an easy and special cookie recipe that I can make quickly and know everyone will love. I’m partnering with NOW to make this cookie, they are my go-to for all my pantry staples like almond flour and oats. If you want to order from NOW, use my discount code, RUNNINGONVEGGIES for 20% off your order through EOY.
I’ve been making these cookies on repeat, they are just too delicious. Sweet, salty, crunchy, and chocolatey all in one bite. It’s the ideal combination of all of my favorite flavors in one bite. If you love a great cookie, be sure to also try my Double Chocolate Tahini Cookies or Seeded Cookies.
Why You’ll Love this Recipe
- No fancy equipment. All you need for this cookie dough recipe is a couple of bowls and a spatula.
- Easy to customize. I’m using my favorite mix-ins here, but feel free to use your favorite flavors too.
- Naturally sweetened cookie dough. I use coconut sugar to sweeten the cookie dough perfectly.
Ingredients
- NOW Foods Organic Almond Flour: Base flour to make these cookies light, tender and so rich.
- Oat flour: Second flour I like to use, you can also just blend oats up in a high-speed bender or food processor until the texture of flour.
- Baking soda: Leavening agent that keeps the cookies light and chewy.
- Sea salt: A pinch of salt goes far in every baked good and helps to bring out all of the flavors.
- NOW Foods Coconut Cooking Oil: The fat for the recipe.
- NOW Foods Organic Coconut Sugar: Sweetens the cookie dough and also adds a light caramel flavor.
- Vanilla Extract: Floral taste that is signature to a cookie dough base in my opinion.
- Large eggs: Binds the dough together.
- NOW Foods Organic Rolled Oats: Adds nice texture and chew to every bite.
- Flaky sea salt: A little crunch on top, the salt also pairs so nicely with the sweet chocolate.
Mix-ins:
- Chopped dark chocolate: Adds the classic chocolate flavor to the cookie.
- Chopped pretzels: Crunchy and salty in every bite.
- Cornflakes: The neutral flavored cereal that also adds more crunch.
- NOW Foods chopped pecans, walnuts, or peanuts: Use whichever nut you prefer.
How to Make Everything Cookies
- In a large bowl, whisk together the coconut oil, coconut sugar, vanilla, and eggs until creamy and smooth.
- Make a well in the dry ingredients and add the wet ingredients to the center of the well. Add the oats as well as your mix-ins and fold gently to combine. If you are using pretzels, save some pieces to press into the top of the cookies.
- Scoop about ¼ cup of cookie dough onto the prepared baking sheets about 1-inch apart. Press lightly to flatten and sprinkle with flaky sea salt.
- Bake on the middle rack for 8 to 12 minutes, until golden brown. Allow to cool on the pan for 10 minutes, then enjoy. Store for up to 4 days in an airtight container.
Expert Tips
- Melt and cool the coconut oil slightly. You will want it in it’s liquid state, so you may need to microwave it first. Be sure to let it cool back to room temperature before making the cookie dough.
- Have fun with mix-ins. You could also add shredded coconut, cacao nibs, other kinds of nuts, sesame sticks, etc.!
- Using a measuring cup for easy shaping of the cookie dough balls. This helps the cookies to be all the same size so they bake at the same rate.
- Don’t over bake the cookies, or they will be crunchy. The key is to bake them until the edges are golden then allow them to cool for 10 minutes on the hot baking sheet outside of the oven. The hot baking sheet will continue to “cook” the inside of the cookies making them the perfect consistency.
Storage
Store the leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months. I also like to freeze balls of unbaked cookie dough to be able to make cookies quickly! When you bake these frozen cookie dough balls, you may need to bake them for a little longer than the recipe states.
More Delicious Sweet Recipes
Everything Cookies
Ingredients
- 1 cup NOW Foods almond flour
- 1 ½ cups oat flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1/3 cup NOW Foods coconut oil melted
- 2/3 cup NOW Foods coconut sugar
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- ½ cup NOW Foods old fashioned rolled oats
- Flaky sea salt for garnish
Mix-ins:
- ½ cup chopped dark chocolate
- ½ cup chopped pretzels
- 3/4 cup cornflakes
- 1/2 cup NOW Foods chopped pecans walnuts, or peanuts
Instructions
- In a large bowl, whisk together the coconut oil, coconut sugar, vanilla, and eggs until creamy and smooth.
- Make a well in the dry ingredients and add the wet ingredients to the center of the well. Add the oats as well as your mix-ins and fold gently to combine. If you are using pretzels, save some pieces to press into the top of the cookies.
- Scoop about ¼ cup of cookie dough onto the prepared baking sheets about 1-inch apart. Press lightly to flatten and sprinkle with flaky sea salt.
- Bake on the middle rack for 8 to 12 minutes, until golden brown. Allow to cool on the pan for 10 minutes, then enjoy. Store for up to 4 days in an airtight container.