Kitchen Sink Cookies – Version the Umpteenth

So I made cookies today.
Here’s the recipe:
 
 
~*~
 
Kitchen Sink Cookies – Version the umpteenth
INGREDIENTS
 
2 C whole wheat flour
½ C white flour
1 C brown sugar
2 tbsp cocoa powder
2 tsp baking powder
¼ tsp salt
+
½ C “light” (low-flavour) olive oil or other cooking oil
¼ C peanut butter + 2 tbsp olive oil
¼ – ½ C coconut milk (thick, maybe chuck it in the fridge for minute)
1 tbsp vanilla extract
1 egg
+
¼ C crumbled walnuts
¼ C shredded coconut
½ C dark chocolate chips
2 tbsp white chocolate chips
1-2 pieces of candied ginger, snipped into very small bits
 
 
DIRECTIONS
Preheat oven to 350F
Mix all the dry stuff together
Add all the wet stuff and mix thoroughly until well-combined
Add all the “additions” and knead until well-distributed
Grease 1 or more baking sheets
Form dough into balls that, when flattened slightly, are about 1.5” across and set them on the cookie sheets – I could fit about 15 per sheet, but YMMV
Bake for 10-15 minutes
Remove from oven
Allow to cool (set) for about 2 minutes, then pluck them off the cookie sheet (if you’re careful, you can just use your fingers for this, for the most part) and set them on a wire rack to cool completely. Or just eat them. As you will.
 
NOTE: If you want to make this recipe vegan: (1) leave out the white chocolate chips, and (2) in lieu of the 1 egg, do the following: Include an extra tsp of baking powder, use ¾ C brown sugar + ¼ C maple syrup (or agave nectar, or whatever you have available), and use ¼ C olive oil + ¾ C peanut butter in lieu of the amounts listed above. That should hold things together nicely and keep them fluffy and tasty.
 
~*~
 
If I were to make this recipe again, I would probably (a) leave out the cocoa (or, alternatively, up it significantly. 2 tbsp doesn’t quite cut it in either direction, so…), (b) add a 1 tsp or so of ground ginger (and/or a lot more candied ginger), and (c) use a lot more peanut butter and a lot less olive oil. I might also change up the ratio of flours a little bit. Whole wheat – probably because the type of wheat that’s typically grown in these parts has been bread to be easily milled into white flour, but the upshot of that is that the bits that get taken out during that process (but left in for whole wheat) are rather hard and pretty bitter – has enough of a flavour of its own, that I’m not entirely fond of it in desserts. But hey. Each to their own.
 
 
TTFN,
Meliad the Birch Maiden.

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