Vegan Kitchen Sink Cookies (Healthy & Gluten-Free)
Filled with "everything but the kitchen sink" these 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!
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
Calories: 183kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 172mg | Potassium: 183mg | Fiber: 2g | Sugar: 11g | Vitamin C: 0.003mg | Calcium: 35mg | Iron: 1mg