Everything Cookies

Micah Siva

Easy

Difficulty

These Tu Bishvat-worthy cookies are packed with four of the “seven species” (wheat, barley, dates, olives, grapes, figs and pomegranate) that are traditionally enjoyed during the holiday season. But these cookies are delicious any time of the year! What I love about this recipe is that it can be a blank canvas based on what you have on hand. Love the base? Try adding in chocolate gelt and crushed potato chips and bookmark this recipe for Hanukkah.

The combination of olive oil and butter help make these cookies perfectly tender and chewy with a unique flavor. Try using a strong flavored olive oil for an unexpected twist of spice. If you’re looking for a dairy-free version, simply swap out the butter for a plant-based alternative. With a sweet, salty and chewy array of mix-ins, these cookies check all the boxes. There’s the toasty whole wheat flour, rich dark chocolate, salty pretzels and chewy dates and figs.

My secret to irresistibly chewy cookies? The addition of an egg yolk and letting the dough rest overnight in the fridge. But these cookies are great baked right away (I know, it’s hard to wait)! Cooking for a crowd? Try making this into a cookie cake by baking it in a cast-iron skillet instead of individual cookies with a scoop of vanilla ice cream and caramel sauce.

Ingredients for 16-20 cookies

3 Tbsp. butter, room temperature

1/3 cup olive oil

1/2 cup brown sugar

1/4 cup white sugar

1/2 Tbsp. vanilla extract

1 large egg + 1 egg yolk

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cinnamon

Pinch sea salt

1/2 cup chopped dark chocolate

1/3 cup pretzels, roughly chopped

1/3 cup dates, pitted and chopped

1/3 cup dried figs, chopped

Preparation Time
20 minutes
Cooking Time
10 minutes

Directions

Have kids? Get them involved with these kid-friendly steps.

Let them help measure the oil, sugar and flours.
Have them crack the egg into a bowl.
Ask them to help break the pretzels into smaller pieces.
Have them pit the dates before you chop them.
Have them scoop out cookies and gently flatten them.

Preheat the oven to 350F. Line two trays with parchment paper.
Add butter, olive oil, brown and white sugar in a bowl or stand mixer until combined.
Slowly add the vanilla, egg and yolk, mixing until smooth.
In a separate bowl whisk flours, baking powder, baking soda, cinnamon and sea salt.
Add dry ingredients to wet, mixing until just combined.
Gently add the chocolate, pretzels, dates and figs until just combined.
Use a heaping tablespoon to make 16-20 cookies, lightly flatten, and bake for 10-12 minutes or until they begin to turn golden brown.
Let cool on the baking tray, and sprinkle with sea salt while hot.
Enjoy!

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Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother's kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.

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