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!