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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. These healthy plant-based cookies are gluten-free!

Author:

Elizabeth | At Elizabeth's Table

Serves:

16

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • 1/2 Cup Cashew or Almond Butter
  • 1/2 Cup Date Sugar
  • 1/2 Cup Maple Syrup
  • 2 Tablespoons Non-Dairy Milk
  • 1 Tablespoon Ground Flaxseeds
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Finely Ground Oat Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Cup Chocolate Chips
  • 1/4 Cup Peanuts
  • 1/4 Cup Slightly Crushed Gluten-Free Pretzels *see post for other mix in ideas

Instructions

  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large bowl whisk together the maple syrup, date sugar, cashew butter, non-dairy milk, ground flaxseeds, and vanilla extract.
  3. Add in the oat flour, baking soda, and salt. Mix well until a dough forms.
  4. Fold in the chocolate chips, peanuts, or other mix-ins. If using pretzels or potato chips, don't stir them into the batter.
  5. Roll the dough into two-tablespoon sized balls (I used a #40 cookie scoop). Place on the baking pan and use a wet hand to flatten.
  6. Press the pretzels or potato chips onto the tops of each cookie.
  7. Bake for 11-13 minutes until the cookies are firm to the touch. Let cool on a wire rack. Enjoy!