Spicy, crispy, chewy, sweet, and chock full of coconut, chocolate, and cranberries, this is the perfect cookie! If you can’t decide what kind of cookie to bake your family, then you gotta try these Kitchen Sink Cookies!
3/4 cup all purpose flour
1 cup gluten-free rolled oats
1/2 tsp. baking soda
1/4 tsp. cinnamon
1//4 tsp. apple pie spice
5 ½ tsp. arrowroot powder
1/4 tsp. salt
½ cup granulated sugar
½ cup packed light brown sugar
1/4 cup grass fed butter
1 tsp. vanilla extract
1/3 cup semi sweet chocolate chips
1/3 cup dried unsweetened cranberries
1/3 cup chopped, toasted pecans
2 tbsp. shredded unsweetened coconut
Preheat your oven to 350°F. In a bowl, cream together the two types of sugar and butter. Once combined, add in the vanilla and egg.
In a large separate bowl, combine together the flour, oats, arrowroot powder, baking soda, cinnamon, apple spice seasoning, and salt. Now add to your creamed mixture and stir. Once combined, fold in chocolate chips, cranberries, nuts, and coconut.
Drop the dough using a small cookie scoop onto two baking sheets lined with parchment. Bake 15 to 18 minutes. Halfway through the cook time, check on the cookies. If some of them are cooking faster than others, rotate the sheets in the oven. When finished, remove from oven and allow to cool for a few minutes before transferring to cooling racks.