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Crunchy, crispy, and full of texture and flavours, these Kitchen Sink Cookies are perfect anytime snacks. They are vegan, gluten-free, made with less sugar (so healthier), and still so delicious!
Story behind these Kitchen Sink Cookies
When I was browsing the other day, I came across these Kitchen Sink Cookies. First, I was intrigued by its name. “What kind of cookies are they?” I asked without saying it out loud (in case that sounds stupid).
What are Kitchen Sink Cookies
Then I did a bit of research and found out that the name came from the saying “everything but the kitchen sink.” So basically, you can just use the pantry stuff you have, literally “everything but the kitchen sink.” Well, I mean, like ingredient-wise.
I adapted this recipe by Rachael to make these cookies extra crunchy and crispy. I also reduced the sugar content because a) I don’t like too sweet, and b) healthier for our body. But if you know you have a strong sweet tooth, feel free to add more sugar to make them suit your palate.
What’s special about these Kitchen Sink Cookies?
- Super crunchy and crispy
- Customizable! Add what you want (or what you have)
- Vegan, no eggs, no dairy, no animal products
- Gluten-free, no common wheat flour
Wholesome Kitchen Sink Cookies (Vegan, Gluten-free)
- 1/2 Tbsp chia seeds, ground*
- 1.5 Tbsps water
- 90 g rolled oats, (1 cup), separated into 68 g and 22 g (3/4 cup and 1/4 cup)
- 25 g almond flour, (1/4 cup)
- 25 g tapioca starch, (3 Tbsp)
- 1/4 tsp ground cinnamon
- 1/8 tsp baking soda, (bicarbonate of soda) can omit if you don’t want it crispy
- 1/14 tsp baking powder
- 1/8 tsp salt
- 3 Tbsps extra-virgin coconut oil, melted
- 40 g coconut sugar, or soft brown sugar (~1/4 cup)
- 1 Tbsps cashew butter, or any natural nut butter you like (How to Make Nut Butter)
- 1 tsp pure vanilla extract
- 4 Tbsp dark chocolate, chopped (I like using 70%)
- 4 Tbsp desiccated coconuts
- 2 Tbsp sunflower seeds
- 2 Tbsp chopped walnuts, or any other nuts
- Prepare for baking: Line a baking sheet with baking paper. Preheat the oven to 175°C (350°F).
- Make the chia “egg” first: In a small bowl, add the ground chia seeds and water. Mix them together, then set it aside.
- Grind some oats: Grind 68 g (3/4 cup) rolled oats in a coffee grinder into fine oat flour. (You can use store bought oat flour one if you don't have a grinder.)
- Mix dry ingredients: In a large bowl, add rolled oats, oat flour, almond flour, tapioca starch, cinnamon, baking soda, and salt. Use a fork to mix them together evenly.
- Add wet ingredients: To the same bowl, add the melted coconut oil, sugar, cashew butter, and vanilla extract. Mix all together to become cookie dough.
- Add the rest: Mix in the rest ingredients (chocolate, desiccated coconut, sunflower seeds, and walnuts). Mix everything together evenly.
- Portion the cookie dough: Use a tablespoon to scoop out the mixture. Press it down against the spoon, then shape it with your hands into a ball. Place it on the prepared baking sheet. Repeat to finish all the cookie dough.
- Shaping the cookies: Then press down each with your palm. Keep the cookies evenly spaced. Add more chopped chocolate on top if you feel like it.
- Bake & Cool down: Place the baking sheet on the middle rack in the oven to bake for 10 –12 minutes. Transfer the cookies (with the baking sheet) onto a wire rack to cool down completely. Then dive in!
- *Chia Seeds: I like to use ground chia seeds because it works faster as a binding agent. But you can use whole chia seeds as well. Just let it sit for about 5 minutes to gel up.
- Customization: Feel free to swap some ingredients like sunflower seeds, chopped chocolate, and walnuts. Other options include but not limit to chocolate chips, chopped almonds, pretzels.
- Storage: Store the cookies in airtight containers or jars in a cool, dry place. They should be able to last for about 2 weeks.
How to Store Kitchen Sink Cookies
Store the cookies in airtight containers or jars in a cool, dry place. They should be able to last for about 2 weeks.
Extra Tips for Success
- Measure with a kitchen scale and measuring spoons. In baking, I also recommend using weight for measurement because it’s more precise (and less messy as well!)
- Follow the recipe. Steps are important to make the result as close to the pictures as possible. Read the steps first before starting.
- Adjust the oven temperature according to your understanding of your oven. Every oven is different, and baking temperature is very critical. Make sure you understand your oven’s characteristics, so you can adjust accordingly.
In hindsight, I think I definitely made Kitchen Sink Cookies before, actually, many times. It’s just that sometimes I just used what I have, and they turned out slightly different every time, which makes new experiences and surprises.
This is a perfect base recipe for you if you are not familiar with baking and making cookies. I hope you will love these cookies as much as I do!