Meet The Best Chewy Kitchen Sink Cookies. These gluten-free pillows of heaven are packed with many different flavors and textures, and they are super moist and delicious. It’s hard to tell that these babies are healthy-ish! To make them, I use a blend of gluten-free flour and rolled oats, and whatever fillings I have on hand in the pantry: chocolate chips, butterscotch chips, coconut, dried cranberries, walnuts, pecans, and the like. So feel free to use what you have on hand – that’s why they are called ‘Kitchen Sink Cookies’!
What you need to make these chewy kitchen sink cookies
To make these cookies, you need a few staples, like the gluten-free flour, oats, egg, and sweetener. But all the fillings are really up to you, based on your own taste buds and what you’ve got on hand in your pantry. The version I’m sharing with you here is my dream flavor combo: dark chocolate chips, coconut, dried cranberries, butterscotch chips, and pecans. But like I said, the world is your oyster. PLAY AROUND! I am always on that follows a recipe perfectly, but sometimes you just need to experiment and play. Permission granted, friends!
And if you’re looking for permission to make even MORE cookies, then take this as your sign! If you haven’t already, then you need to try my Life Changing Tahini Chocolate Chip Cookies. They use many of the same ingredients as this recipe, and they’re my most popular cookie recipe ever!
Gluten-free flour: The only flour I tested for this recipe is gluten-free flour, and I always recommend Bob’s Red Mill 1:1 Baking flour. If you choose to use other flours, you are doing so at your own risk. I wish I had a million hours to spend in the kitchen testing every possible substitution, but I don’t!
Gluten-free rolled oats: All oats are gluten-free, but if you follow a strict gluten-free diet, make sure to purchase oats that specifically say gluten-free on the packaging, to ensure that they were processed in a facility without contamination from other gluten sources.
Baking powder: Baking powder is what makes these babies rise. Don’t skip it or you’ll be sad.
Shredded coconut: I recommend using unsweetened shredded coconut, since the cookies are already sweet enough from the other ingredients.
Pecans: I know that not everyone loves pecans, but I love them. If you have them, I recommend using them. Otherwise just omit them all together, or substitute for another nut, or even some sunflower seeds for a nut free option.
Chocolate chips: I opt for dairy-free dark chocolate chips, but use what you have on hand/can find at your store.
Butterscotch chips: These are optional, but damn, if you love butterscotch chips and have them on hand, use them up here. They add the best flavor!
Coconut oil: Coconut oil is magic, so use it. Just make sure that it’s melted and cooled beforehand. Avocado oil is another good substitution because it’s a neutral oil.
Egg: In this recipe, I recommend using the egg. I have not tried this recipe using a flax egg, so I can’t guarantee a perfect result.
Vanilla extract: Vanilla extract is a staple in any of my baking recipes. It adds a little extra punch, so don’t skip it!
Honey or maple syrup: I love the taste of honey in this recipe, but maple syrup is another fantastic alternative. Essentially, you can use any liquid sweetener of choice.
How to make sure these kitchen sink cookies turn out perfect!
There is really no magic or secret steps to this recipe, which I like – it’s super straight-forward, people!
Preheat the oven to 325 F, line a baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together the dry ingredients – flour, oats, baking powder, salt, coconut, pecans, dried cranberries, chocolate chips and the butterscotch chips. Again, you get to customize what you want in these baddies, so get creative.
Next, add the melted/cooled coconut oil, egg, vanilla, and honey/maple syrup. Stir well. The batter should be THICK! Not dry, just thick – if it’s not thick, add another tablespoon or two of the flour, but you should be set.
Finally, use a cookie scoop or spoon to form 14 cookies, lining them up evenly on the baking sheet.
Bake these for 11-12 minutes, just until they start getting golden brown on the outside. Note, you don’t want to over bake these, or they will turn out dry! Pull them out of the oven at the 11-12 minute mark, and let them cool. They will become the perfect texture!
Proper storage instructions for your kitchen sink cookies
You can leave these cookies out in a covered container at room temperature for about 2 days. However, I recommend storing them in the refrigerator in an air tight container, because they will stay fresh for over one week. Additionally, if you prefer to freeze these cookies, you can either freeze the dough or the baked cookies. Either way, the frozen dough/cookies can stay in the freezer for up to 3 months.
If you make this recipe, please be sure to leave a rating and comment below! This really helps others decide whether to make this recipe, too! And, since I practically live on Instagram, tag me in your creations so I can see them and repost. Enjoy!
Meet The Best Chewy Kitchen Sink Cookies. These gluten-free pillows of heaven are packed with many different flavors and textures, and they are super moist and delicious. It's hard to tell that these babies are healthy-ish! To make them, I use a blend of gluten-free flour and rolled oats, and what ever fillings I have on hand in the pantry: chocolate chips, butterscotch chips, coconut, dried cranberries, walnuts, pecans, and the like. Use what you have on hand – that's why they are called 'Kitchen Sink Cookies'!
3/4cupgluten-free rolled oats
1 1/2teaspoonsbaking powder
1/4cupunsweetened dried cranberries
1/2cupdark chocolate chips
1/4cupcoconut oilmelted and cooled
1/2cuphoney or maple syrup
Preheat the oven to 325 F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together the dry ingredients – gluten-free flour, oats, baking powder, salt, coconut, pecans, dried cranberries, chocolate chips and butterscotch chips.
Add the melted coconut oil, egg, vanilla, and honey/maple syrup. Stir well. The batter should be THICK! If it’s not, feel free to add another tablespoon or two of the gluten-free flour.
Using a spoon or a cookie scoop, form 14 cookies.
Bake for 11-12 minutes, until they start getting golden brown on the outside.
Important: You do not want to over bake these. Remove them from the oven and let them sit, which helps them retain moisture!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!