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'!
Ingredients
- 3/4 cup gluten-free flour
- 3/4 cup gluten-free rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 cup shredded coconut
- 1/4 cup chopped pecans
- 1/4 cup unsweetened dried cranberries
- 1/2 cup dark chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup coconut oil melted and cooled
- 1 large egg
- 2 teaspoons vanilla
- 1/2 cup honey or maple syrup
Instructions
- 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.
- Enjoy!
Notes
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!
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