Vegan Kitchen Sink Cookies

Filled with 'everything but the kitchen sink' these Vegan Kitchen Sink Cookies are a delicious way to use up leftover ingredients you may have lying around your kitchen. Easily customizable!

Author:

Elizabeth | At Elizabeth's Table

Serves:

16

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 1/2 Cup Almond Flour
  • 1/2 Cup Sorghum Flour
  • 1 Cup Puffed Amaranth
  • 1/2 Cup Date Sugar
  • 1 Tablespoon Ground Flaxseeds
  • 1/2 Cup Unsweetened Applesauce
  • 2 Tablespoons Shredded Coconut
  • 2 Tablespoons Raisins

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the almond flour, sorghum flour, puffed amaranth, date sugar, and ground flaxseeds. Add in the applesauce and stir until combined. Stir in the coconut and raisins.
  3. Scoop into tablespoon-sized balls and arrange on the lined baking sheet. Flatten the cookies, if desired. Bake for 12-15 minutes until the cookies are slightly brown on the bottom. Enjoy!

Recipe Notes

Feel free to make substitutions in this recipe based on what you have available in your kitchen, just be aware that this may change the baking time or texture of the cookies. Example substitutions include: sub oat flour for the almond or sorghum flour, use rolled oats instead of amaranth, replace the flaxseeds with chia seeds, sub banana in for applesauce, add chocolate chips instead of raisins.