everything cookies 🍪
this recipe is my roman empire
how was everyone’s weekend? I think I’m finally getting back into my routine here and it feels excellent — long sunset walks, coffee shop work days, chill nights at home and lots of recipe testing and filming.
I was locked IN this weekend and filmed four new recipes that I can’t wait to share with you all!!! I also had a couple of fabulous dinners with girlfriends (at the highly-hyped Hermon’s and at Queen’s Raw Bar, which has been on my list for a minute) and snuck in a fun night out at our favourite wine bar. overall a lovely weekend, plus the weather here has been 10/10 so that doesn’t hurt!
when I moved to the west end of toronto back in 2020, my then-partner and I got into the routine of walking down the street to one of our favourite coffee shops for a coffee and an everything cookie. what is an everything cookie, you may ask? they were these deliciously chewy, perfectly sweet, breakfast-esque cookies packed with oats, coconut, slivered almonds, dried cranberries, flax and dark chocolate chunks. I literally craved them constantly and probably ate one for breakfast at least twice a week.
ever since I first tried an everything cookie, I made it my mission to recreate them at home. the coffee shop graciously provided me with the list of ingredients in the cookies and I set out to make my own version. when I tell you I have made many, MANY iterations of these, I am not exaggerating — the everything cookie truly is my Roman Empire because I am constantly thinking about it, coming back to it and trying to make it perfect. they had a very specific, craveable texture and taste that I had to nail and when I recently decided to revisit them, I think I finally got it right. plus, I was informed that the coffee shop has actually stopped selling them now, so…you have no choice but to make them at home (and you certainly should). enjoy luvs!
everything cookies
½ cup smooth natural peanut butter
3 tbsp coconut oil, melted
⅓ cup coconut sugar
2 tbsp molasses
1 tsp vanilla extract or paste
1 flax egg (1 tbsp ground flax + 2 ½ tbsp water)
½ tsp sea salt
1 cup rolled oats
2 tbsp oat flour
1 cup unsweetened shredded coconut
¼ cup dried cranberries or cherries
¼ cup slivered almonds or other chopped nuts (I used pecans this time)
⅓ cup chopped dark chocolate
Prepare your flax “egg” by mixing the ground flaxseed and water in a small bowl and letting it sit for 10 minutes to gel up.
In a large bowl, whisk together your peanut butter, coconut oil, coconut sugar, molasses and vanilla until well combined. Add in your flax egg and whisk well until smooth.
To the wet ingredients, add your sea salt, rolled oats, oat flour, coconut, cranberries and nuts. Mix well until combined — you should have a thick dough. Fold in dark chocolate and place the mixture in the fridge for 15 minutes to firm up while you your oven preheats.
Preheat oven to 375F and line a large baking sheet with parchment. Take large scoops of the cookie dough (about 3 tbsp each) and roll into a ball in your hand, then gently flatten to 1/2 inch thickness. Note that this dough is very thick and can be sticky! I find wetting your hands a little bit before rolling helps. Make sure you pack the dough together really well when you’re forming the cookies since they have a lot of mix-ins.
Bake cookies for 12 minutes until just starting to brown on top. Remove and use a round cookie cutter or a cup to gently swirl around each cookie (this helps ensure they hold their shape).
Let cookies cool completely, then enjoy!
Makes 8-10 large cookies
have a great week! xx
oh okay 100% making these this week
Would a real egg create same texture as flax egg? I don't have flax. Thanks!!