Chewy Kitchen Sink Cookies Recipe

Can’t decide between a sweet or salty snack? Try these Chewy Kitchen Sink Cookies Recipe! Loaded with dark chocolate chips, potato chips, gluten free pretzels pieces, pecans, caramel, and sprinkles. I start with my paleo chocolate chip cookie recipe and then load ’em up!

Adore sweet and salty? You’ll also love these Chocolate Sunflower Butter Bars and these Gluten Free Monster Cookies!

Chewy Chocolate Chip Cookies with Sweet & Salty Mix-Ins!

Make these cookies for your family’s next movie night — sweet and salty, all rolled in to a chewy chocolate chip cookie.

When my son saw me pull out the bag of potato chips, he thought I’d lost my mind! That thought faded as he worked his way through the first batch.

These are inspired by Panera Bread Kitchen Sink Cookies recipe. To keep them lower in sugar and gluten free, I used my Paleo Chocolate Chips cookies as a base, and added dark chocolate chips and sugar free caramel pieces! There is no white sugar, butter, or eggs in this recipe!

Use this recipe as a starting point. Add whatever flavors your family adores!

Why this recipe works:

• My chewy Paleo Chocolate Chip Cookies are to die for! I’ve been told by non-gluten free friends that they are better than “the real deal.”
• Chocolate Chips + Caramel + Pretzels + Potato Chips 😍 (no further explanation needed).
• The cookie dough is egg free, meaning you can scoop these into cookie dough balls and refrigerate to chill for the ultimate cookie dough treat!
• Vegan & Paleo as written!

What is a Kitchen Sink Cookie?

Made popular by Panera Bread and Martha Stewart, Kitchen Sink Cookies are a semi sweet chocolate chip cookie loaded with a variety of mix-ins, including salty things like potato chips and pretzels. They often also have toffee bits, caramel, nuts, or flavored chips, like peanut butter chips or butterscotch chips.

This version makes a classic Kitchen Sink Cookie lower in sugar and gluten free by using a paleo cookie dough!

What You’ll Need

• Almond Flour
• Cashew Butter (can sub peanut butter or almond butter if you prefer the flavor! Cashew butter gives these the most classic cookie flavor).
• Maple Syrup (or raw honey)
• Coconut Oil (melted, if your coconut oil is solid at room temperature. Or, sub melted butter.)
• Vanilla Extract (optional, I often leave it out!)
• Sea Salt
• Baking Soda

Optional Additions – Mix & Match to make the BEST Cookies for you!

• Dark Chocolate Chips (or a dark chocolate bar cut into dark chocolate chunks)
• Cocomels Coconut Milk Caramels (I use the ones that are sweetened with Allulose, so they are sugar free. Chop into small pieces.)
• Gluten Free Salty Pretzels (or regular, if GF isn’t necessary for your family)
• Potato Chips
• Pecans, Walnuts, or Chopped Almonds
• Flavored Chips, like White Chocolate Chips, Peanut Butter Chips, Caramel Bits or Butterscotch Chips (I adore ChocZero’s White Chocolate Chips if you’d like a healthier option!)
• Peanut Butter Cups or other nut butter cup of choice!
• M&M candies (I use the dye-free versions from Trader Joes or from Unreal)
• Coconut Flakes
• SPRINKLES! (I use Color Kitchen’s dye-free sprinkles)

How to Make Kitchen Sink Cookies

This easy cookie recipe is made with a 1-bowl method. Instead of mixing together the dry ingredients, the baking soda and salt are added in to the wet ingredients, before adding in the almond flour. Less mess, more fun!

Step 1: Into a large mixing bowl, add the cashew butter, maple syrup, melted coconut oil or butter, sea salt, baking soda, and coconut sugar. Mix to combine. Use an electric mixer with paddle attachment on medium speed, if desired.

Step 2: Add the almond flour into the bowl with the cashew butter mixture, and mix to combine flour into a sticky cookie dough.

Step 3: Add the cookie mix-ins to your cookie dough and stir them in gently.

Step 4: Line a large baking sheet (1/2 sheet) with parchment paper. Using a large cookie scoop, scoop cookie dough into 12 large cookies.

Step 5: If desired, press some additional mix-ins to the top of the cookies. Note: I like to press the caramels into the cookie dough so it melts inside the cookie and not onto the baking pan. Press the cookies flat – they do not spread very much.

Step 6: Bake cookies at 350º F for 11 minutes. Allow to cool a few extra minutes before removing from the baking sheet. These are best chilled! The edges will be golden brown but the cookies will still be soft in the middle.

FAQ & How to Store Leftovers

How to Store Leftover Gluten Free Kitchen Sink Cookies

Store leftover baked cookies in an airtight container or a plastic freezer bag in the refrigerator for up to 10 days. Freeze leftover cookies in an airtight container for up to 3 months. Enjoy chilled or bring to room temperature prior to serving (I love them chilled, but the caramel gets very chewy when it’s frozen).

How to Make Kitchen Sink Cookie Dough Balls

Make the cookie dough as directed. Scoop into 1 inch balls, and pack into an air tight container. Chill in the refrigerator for at least an hour, and then enjoy! Cookie dough balls are delicious stored in the freezer and served frozen as well.

Tips for the Best Cookies

Once I have scooped the cookie dough onto the baking tray, I top each one with a little bit of each topping. This way the cookies will display the unusual ingredients and gives them a beautiful appearance!

Note: do not bake cookies this close together. Allow 2-3 inches of space between each cookie dough ball.

Other Gluten Free Cookie Recipes

• Gluten Free Oatmeal Raisin Cookies
• Vegan Oatmeal Cookies
• Gluten Free Oreo Cookies
• Raspberry Thumbprint Cookies
• Gluten Free Date Bars

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