Kitchen sink cookies

Kitchen sink cookies

At the end of last week, I really wanted a treat, but it had to fall under the following criteria:

  1. All ingredients must be easily available in most kitchens - basic, simple stuff
  2. Something I could grab and go before I head to the pool in the mornings, guild free
  3. One bowl - throw everything in, mix and that's it
  4. Fast

So, I looked in my pantry to see what I have on hand and came up with the recipe below - it ticked all the check boxed above quite nicely!

Kitchen sink cookies

Makes 6 medium or 12 small cookies  |  Time: 15-20 minutes 


  • 1 egg, beaten
  • 1 medium ripe banana, mashed
  • 2 tbsp shredded, unsweetened coconut
  • 1/4 cup brown rice flour
  • Pinch of salt
  • 1 tsp baking powder
  • 1 cup hippie granola (or trail mix, chopped roughly) 
  • 1 tbsp mini chocolate chips
  • 2 tbsp almond butter


  1. Pre heat the over to 350 degrees
  2. Line baking sheet with parchment paper
  3. Mix the mashed banana, egg and almond butter together to incorporate
  4. Add the baking powder, salt, flour, granola/trail mix, chocolate chips and coconut
  5. Mix everything to incorporate 
  6. Using a cookie scoop, scoop the cookies and arrange on a baking tray. I left them as is, but you could flatten them a bit if you want (pro tip, use the lid of a mason jar to shape the cookies!)
  7. Bake for 8-12 minutes, depending on your oven and location. Mine were in the oven for 10 minutes. The bottom will be browned but they will be a bit springy to the touch on top
  8. Transfer to a cooling rack to cool for a bit 

Note #1: I used Hippie granola, which is an oat free granola - it is BC local and absolutely delicious. You could use roughly chopped trail mix instead or use a different brand if you have a different favorite. 

Note #2: Next time, I will use sweet potato/yam puree with a pinch of pumpkin spice instead of banana to mix it up a bit! (1 medium banana should be approx 1/3 cup)

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