little-bit-of-everything Cookies

Ingredients:

• 1 egg

• 1/3 cup brown sugar

• 3 tbsp coconut oil; melted

• 2 tbsp molasses

• 2 tsp vanilla paste

• 1/2 cup peanut butter; melted down for 30 seconds

• 1/2 tsp kosher salt

• 1 cup rolled oats

• 2 tbsp AP flour

• 1 cup unsweetened shredded coconut flakes

• 2/3 cups chocolate chips

• 1/2 cup dried unsweetened cherries

• 1 cup of walnuts; roughly chopped

In a large bowl, whisk together the egg and sugar until combined. Add the coconut oil, molasses, vanilla paste, and peanut butter, and whisk until the mixture forms a thick, smooth paste.

Switch to a rubber spatula and mix in the salt, oats, flour, and coconut flakes until everything is evenly incorporated. The batter should be dark, sticky, and cohesive.

Fold in the chocolate chips, dried cherries, and walnuts. The dough will remain very sticky and chunky, so place the bowl in the refrigerator for at least 15 minutes to firm up.

While the dough chills, preheat the oven to 375°F and line a baking sheet with parchment paper.

Using an ice cream scoop, portion out large scoops of dough and roll each into a ball. Place on the prepared baking sheet and gently flatten into thick disks. Bake for 12–15 minutes, until the tops are just beginning to brown.

As soon as the cookies come out of the oven, you can use a drinking glass to gently swirl around the edges to help maintain a round shape.

Allow the cookies to cool completely before serving, as they are very delicate while warm and may fall apart.

Note: One of the best parts of this recipe is its flexibility—feel free to swap the chocolate chips, cherries, and walnuts for whatever add-ins you have on hand or enjoy most.