Filled with "everything but the kitchen sink," 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!
I'm convinced that kitchen sink cookies are just an excuse to make cookies that have more than just chocolate chips.
Like, chocolate chip cookies are good. But cookies with peanuts, pretzels, potato chips, Oreos, Reese's... those cookies are even better!
Kitchen sink cookies are also great if you want to use up some extra ingredients you have in your pantry. A handful of raisins. A leftover Oreo or two. The last crumbs in a bag of potato chips.
Just throw 'em in.
The whole point of these cookies is that you can add everything you have in your kitchen, except the kitchen sink.
And, better, these cookies are totally healthy! (Depending on the mix-ins you add.)
They are totally plant-based, gluten-free, oil-free, and refined sugar free.
Step 1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2. In a large bowl whisk together the maple syrup, date sugar, cashew butter, non-dairy milk, ground flaxseeds, and vanilla extract.
Step 3. Add in the oat flour, baking soda, and salt. Mix well until a dough forms.
Step 4. Fold in the chocolate chips, peanuts, or other mix-ins. If using pretzels or potato chips, don't stir them into the batter.
Step 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.
Step 6. Press the pretzels or potato chips onto the tops of each cookie.
Step 7. Bake for 11-13 minutes until the cookies are firm to the touch. Let cool on a wire rack. Enjoy!
The point of these cookies is to throw in "everything but the kitchen sink." So if it sounds good to you, feel free to stir it in. Here are some ideas:
I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency. So it is much healthier than any other sugar.
Date sugar is much different in baking than other sugars - it does not dissolve. So if you would like to use a different sugar, you need to make some changes to the recipe.
Make the following bolded changes to the recipe:
I have only tested these cookies using coconut sugar but I expect other sugars would work similarly.
I highly recommend buying cookie scoops! They make portioning cookies, muffins, and cupcakes so much easier! I used cookie scoops all the time when I worked at a vegan bakery and I've never gone back.
Cookie scoops make perfectly identical cookies and can help keep your hands clean when baking.
Store these cookies in in an air-tight container at room temperature.
You can also freeze these cookies. Place in a zip top bag and freeze for up to six months.
These cookies will last 7-10 days if properly stored in an air-tight container.
Jesus, thank you for giving us creativity. Thank you for helping us making delicious creations out of unexpected ingredients. Amen.
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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!
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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