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
¾cupgluten-free flour
¾cupgluten-free rolled oats
1 ½teaspoonsbaking powder
½teaspoonsea salt
¼cupshredded coconut
¼cupchopped pecans
¼cupunsweetened dried cranberries
½cupdark chocolate chips
¼cupbutterscotch chips
¼cupcoconut oilmelted and cooled
1large egg
2teaspoonsvanilla
½cuphoney 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.