I’d planned on making Race Day Pie this weekend to celebrate The Kentucky Derby, but got sidetracked by a celebrity recipe — Kristen Bell’s Everything Cookies. She shared the recipe on The Today Show back in 2017, and I somehow missed it even though I try really hard to keep track of all Kristen Bell’s recipes.
Just kidding, but I do like Kristen Bell. And apparently she’s a good baker. Her Everything Cookies have an interesting blend of flavors and are gluten-free. Or not. You can use gluten-free or all-purpose flour and get good cookies with either.
One interesting ingredient is agave syrup. Remember when agave syrup first came on the scene and was introduced as a healthy sweetener low on the glycemic index? I think they’ve proven otherwise, but I still like it for its flavor and ability to add moisture. It’s worth using once in a while, and it was a nice fit for these cookies, which are supposed to be fairly soft.
You can see the original recipe on The Today Show link above. My version is below. If you are looking for something similar but maybe a little crunchier, check out the Martha Bakes Giant Kitchen Sink Cookies which are traditional Everything Cookies.
Kristen Bell’s Everything Cookies Changes
- I used Bob’s 1-1 gluten-free flour instead of all-purpose flour. Original recipe says coconut flour is an option, but I think that might dry the cookies out. If you try them with coconut flour, let me know.
- Cut way back on the cinnamon.
- Dialed back the butterscotch and chocolate chips.
- Added walnuts for extra texture and to cut the sweetness a little bit.
Kristen Bell’s Everything Cookies
- 4 tablespoons unsalted butter, softened (56 grams)
- 1/4 cup unsweetened applesauce (56 grams)
- 1/2 cup light brown sugar (100 grams)
- 1/4 cup agave nectar (70 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon Original recipe used 1 1/4 teaspoons
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- 1 large egg
- 1/2 teaspoon baking soda
- 3/4 cup gluten-free flour, Bob's 1-1 I used Bob's Red Mill
- 1 1/2 cups rolled oats
- 2/3 cup semisweet chocolate chips
- 2/3 cup butterscotch chips
- 1/2 cup walnuts, coarsely chopped
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Put the softened butter, applesauce, sugar, agave, vanilla, egg, cinnamon, nutmeg, and salt in a mixing bowl and beat with an electric mixer (or by hand) until blended.
- Add the baking soda and stir well, the stir in the flour. Once flour is blended in, stir in the oats and the chips. Let the batter stand for about 10 minutes so that the oats absorb some moisture.
- Preheat the oven to 350 degrees F. Have ready two baking sheets lined with parchment paper.
- Using a large cookie scoop (medium okay too), scoop dough onto the pan. A large scoop should give you at least 12 cookies, while a medium scoop will make about 24.
- Bake the cookies one sheet at a time for 12 to 14 minutes (large might take longer, especially if the dough is cold) or until they appear done. Let cool completely.