Happy Birthday to Pia!! My little 9 year old! It’s also the first day of school- so there is a lot of excitement in the house today ☺

Monster Kitchen Sink Cookies- Vegan and GF from HeatherChristo.com

To celebrate not only Pia’s birthday, but to make sure that she had a good treat for after lunch, I made her these Monster Kitchen Sink cookies that are jammed packed with a little of absolutely everything delicious!

Miraculously, on top of being so filled with delicious ingredients, they are absolutely allergen free! Sunflower seed butter and hot strong espresso bind these cookies together and then you get coconut, chocolate and dried fruit that is the best combo ever!

Monster Kitchen Sink Cookies- Vegan and GF from HeatherChristo.com

If your little ones (or you!) are in the mood for cookies, these will the perfect choice. No nuts, no gluten, dairy or eggs and they are still awesome! Enjoy!

*If you do not have a nut allergy and do not have access to sunflower butter then almond butter and toasted almonds are a great substitution.

Monster Kitchen Sink Cookies- vegan and gluten free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 ½ cups gluten free all purpose flour (I use Bobs Red Mill All Purpose GF flour)
  • 1 cup gluten free rolled oats
  • 1 cup brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup coconut oil
  • ⅓ cup sunflower butter
  • ¼ cup hot espresso or strong coffee
  • 1 cup unsweetened shredded coconut
  • 1 cup vegan chocolate chips
  • ½ cup chopped dried apricots
  • ½ cup dried cherries
  • ¾ cup sunflower seeds
Instructions
  1. Preheat the oven to 350 degrees. Prepare two baking sheets with parchment or silpats.
  2. In a large bowl combine all of the dry ingredients.
  3. In the bowl of a standing mixer fitted with a paddle attachment combine the coconut oil and sunflower butter.
  4. Add the dry ingredients and the hot coffee and combine until fluffy.
  5. On low speed add in the coconut, chocolate chips, dried apricots, dried cherries and sunflower seeds and mix well.
  6. Scoop cookie dough onto prepared sheet pans leaving a few inches between them (they will spread). Bake for 16-18 minutes until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

 

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Happy Birthday to Pia!! My little 9 year old! It’s also the first day of school- so there is a lot of excitement in the house today ☺

Monster Kitchen Sink Cookies- Vegan and GF from HeatherChristo.com

To celebrate not only Pia’s birthday, but to make sure that she had a good treat for after lunch, I made her these Monster Kitchen Sink cookies that are jammed packed with a little of absolutely everything delicious!

Miraculously, on top of being so filled with delicious ingredients, they are absolutely allergen free! Sunflower seed butter and hot strong espresso bind these cookies together and then you get coconut, chocolate and dried fruit that is the best combo ever!

Monster Kitchen Sink Cookies- Vegan and GF from HeatherChristo.com

If your little ones (or you!) are in the mood for cookies, these will the perfect choice. No nuts, no gluten, dairy or eggs and they are still awesome! Enjoy!

*If you do not have a nut allergy and do not have access to sunflower butter then almond butter and toasted almonds are a great substitution.

Monster Kitchen Sink Cookies- vegan and gluten free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 ½ cups gluten free all purpose flour (I use Bobs Red Mill All Purpose GF flour)
  • 1 cup gluten free rolled oats
  • 1 cup brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup coconut oil
  • ⅓ cup sunflower butter
  • ¼ cup hot espresso or strong coffee
  • 1 cup unsweetened shredded coconut
  • 1 cup vegan chocolate chips
  • ½ cup chopped dried apricots
  • ½ cup dried cherries
  • ¾ cup sunflower seeds
Instructions
  1. Preheat the oven to 350 degrees. Prepare two baking sheets with parchment or silpats.
  2. In a large bowl combine all of the dry ingredients.
  3. In the bowl of a standing mixer fitted with a paddle attachment combine the coconut oil and sunflower butter.
  4. Add the dry ingredients and the hot coffee and combine until fluffy.
  5. On low speed add in the coconut, chocolate chips, dried apricots, dried cherries and sunflower seeds and mix well.
  6. Scoop cookie dough onto prepared sheet pans leaving a few inches between them (they will spread). Bake for 16-18 minutes until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.