Kitchen Sink Cookies

5 from 1 vote

A fun and festive cookie to make when you can't decide if you want a sweet or salty snack! Mix in whatever you love -- we chose gluten free pretzels, potato chips, chocolate chips, (sugar free) caramels, and pecans. Despite being a fully loaded cookie, this is a lower sugar cookie recipe that's also gluten free and vegan!

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 279kcal

Author: Michelle Miller

Ingredients

6 tablespoons coconut oil melted (can sub butter)
6 tablespoons maple syrup
1/4 cup cashew butter or almond butter
2 tablespoons coconut sugar or brown sugar
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 cups almond flour blanched

Optional Mix-Ins

1/3 cup chocolate chips dark chocolate recommended!
1/3 cup caramels chopped into small pieces
1/3 cup potato chips
1/3 cup pretzels *gluten free, if necessary
1/4 cup pecans chopped
2 tablespoons sprinkles
dried fruit
cereal
coconut

Instructions

Preheat oven to 350º F.
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.
Add the almond flour into the bowl, and mix to combine into a sticky cookie dough.
Add the cookie mix-ins to your cookie dough and stir them in gently.
Using a large cookie scoop, scoop cookie dough into 12 large cookies.
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.
Bake cookies at 350º F for 11 minutes. Allow to fully cool before removing from the baking sheet.

Video

Notes

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 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.

Nutrition