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.
Why I love these Vegan Kitchen Sink Cookies
- Dietary needs - these cookies are plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect easy dessert - these cookies are so simple to whip up anytime and they're definitely a crowd pleaser
- No equipment - all you need is a bowl! No hand mixer required.
- Simple ingredients - you probably have most, if not all, of the ingredients in your house. Make these cookies whenever you want!
- Whole foods ingredients - no refined sugar here! We use maple syrup and applesauce for sweetness. And no eggs or butter. Just ground flax and nut butter
- Oil-free, but they don't taste it - not only do these cookies not use butter, they have no oil at all! These cookies use nut butter as a healthier, less processed alternative to oil.
- SO, SO, SOFT - omg you guys, there have never been softer cookies. If you love a soft cookie, these are a must-try!
- Totally customizable - they're called kitchen sink cookies for a reason, throw in your favorite mix-ins like chocolate chunks, raisins, coconut, potato chips - everything but the kitchen sink!
Ingredient Notes & Substitutions
- Maple Syrup: Maple syrup is one of the secrets of these super soft cookies. The syrup adds extra moisture for ultra soft cookies.
- Cashew Butter: I used cashew butter, because it is the most neutral-tasting nut butter and has a slightly sweet flavor, but any neutral-tasting nut butter like almond butter will work!
- Date Sugar: I recommend date sugar because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, I have tested this recipe with coconut sugar and have instructions for subbing in coconut sugar below
- Non-Dairy Milk: any unsweetened non-dairy milk will work. I like using oat milk because even the unsweetened milk has a sweetness
- Ground Flaxseeds: Flax acts a binding agent, instead of using eggs
- Vanilla Extract
- Oat Flour: I love using oat flour in cookies because it's naturally gluten-free and can be made easily at home! If you make it at home, be sure to grind the oats into a fine powder - coarse oat flour will create a rougher texture.
- Baking Soda
- Salt
- Mix-Ins: go crazy with your favorite additions. I used chocolate chunks, peanuts, and pretzels but these cookies will taste great with any mix-ins you have around!
How to make Vegan Kitchen Sink Cookies
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!
Mix-In Ideas
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:
- Shredded Coconut
- Chopped nuts like pecans or almonds
- Oreos (vegan! but not the healthiest option)
- Raisins
- Vegan White Chocolate Chips
- Potato Chips
- Vegan M&Ms or Peanut M&Ms
- Chopped vegan candy bars like Reese's, Almond Joy, or Snickers
- Vegan Sprinkles
FAQ & Expert Tips
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:
½ Cup Cashew or Almond Butter
⅓ Cup Coconut Sugar
½ Cup Maple Syrup
2 Tablespoons Non-Dairy Milk
1 Tablespoon Ground Flaxseeds
1 Tablespoon Vanilla Extract
2 ½ Cups Finely Ground Oat Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Chocolate Chips
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.
Recipe Prayer
Jesus, thank you for giving us creativity. Thank you for helping us making delicious creations out of unexpected ingredients. Amen.
More Healthy Vegan Cookies
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📖 Recipe
Vegan Kitchen Sink Cookies (Healthy & Gluten-Free)
Equipment
Ingredients
- ½ Cup Cashew or Almond Butter
- ½ Cup Date Sugar
- ½ Cup Maple Syrup
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ Cup Chocolate Chips
- ¼ Cup Peanuts
- ¼ Cup Slightly Crushed Gluten-Free Pretzels *see post for other mix in ideas
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl whisk together the maple syrup, date sugar, cashew butter, non-dairy milk, ground flaxseeds, and vanilla extract.
- Add in the oat flour, baking soda, and salt. Mix well until a dough forms.
- Fold in the chocolate chips, peanuts, or other mix-ins. If using pretzels or potato chips, don't stir them into the batter.
- 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.
- Press the pretzels or potato chips onto the tops of each cookie.
- Bake for 11-13 minutes until the cookies are firm to the touch. Let cool on a wire rack. Enjoy!
Nutrition
Nutrition information is an estimate.
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