These Gluten Free Kitchen Sink Cookies are a great dessert to satisfy you cravings no matter what your diet is. Soft, chewy and full of flavor, it’s hard to believe that these cookies are loaded with semisweet and dark chocolate chips, caramel chips and pretzels but are still safe for a gluten-free diet! It’s like a chocolate chip cookie with super powers!
Finding a New Gluten-Free Dessert
One of the hardest parts about practicing a gluten-free diet is finding a great dessert recipes. Luckily, I feel that over the years, food producers have really stepped up the game of providing gluten-free options for lots of ingredients that are useful when making desserts for special diets. Now we have gluten-free flour products and gluten-free bread products. These ingredients can be used for a wide variety of goals, from a gluten-free diet to Keto and Whole30 diets. A couple of months ago, I made these Gluten-Free Red Velvet Cupcakes and they turned out fantastic! But, I’ve got a soft spot for a good cookie, so I thought it was time to share a gluten-free cookie recipe.
What Are Kitchen Sink Cookies?
These cookies are also commonly referred to as “Everything” But the Kitchen Sink Cookies. This, obviously, means that can be made from just about anything you want them to. These are a great recipe idea if you’ve got a ton of stuff in your pantry or cabinet you’re looking to get rid of. If you are like me, you may have 1/4 of a bag of chocolate chips or some white chocolate chips or a half a bag of pretzels laying around. Basically, any combination of sweet and salty can be thrown into these cookies as an ingredient.
Gluten Free Kitchen Sink Cookies Ingredients
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started!
- unsalted butter, softened to room temperature
- brown sugar
- sugar
- vanilla extract
- egg
- gluten free baking flour
- cornstarch
- baking soda
- salt
- semi-sweet chocolate chips (or milk chocolate chips)
- dark chocolate chips
- caramel chips
- chopped gluten free pretzels
- sea salt
What Other Ingredients Can You Put In Kitchen Sink Cookies?
We really only touched on the tip of the iceberg for yummies that you can put in these cookies. Here are some other ideas (both gluten-free and regular ingredients):
- Shredded Coconut
- Walnuts
- Pecans
- Sunflower Seeds
- Coffee Grounds
- Dried Cherries
- Dried Apricots
- Rolled Oats
- Toffee Bits
- Butterscotch Chips
- Crushed Potato Chips
- White Chocolate Chips
- Maple Syrup
Feel free to experiment with any of these ingredients to find your own custom Kitchen Sink Cookie recipe.
Also, these cookies make GREAT ice cream sandwiches. Just soften up some vanilla ice cream and sandwich it between two of these cookies and put them back in the freezer for an hour. Yum!
Storage, leftovers and Freezing
Store cookies in an airtight container at room temperature. They should be good for about 5 days.
You can freeze these cookies. Just allow them to cool on wire racks, and put them in a freezer safe container or a freezer bag separated by parchment paper. They will be good in your freezer for about 4 months. Allow to thaw at room temperature.
You can also freeze the cookie dough before they baked. Simply mix the ingredients up to Step #5 and place the cookie dough balls on a cookie sheet. Flash freeze until frozen. Then put the cookie dough into a freezer safe container or freezer bag.
Tools To Help With This Recipe
I hope you enjoy this recipe. I’d love to know if you try any variations on it. Enjoy!
Gluten Free Kitchen Sink Cookies
Ingredients
- 1 cup butter two sticks, softened
- 1 cup brown sugar packed
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 ¼ cup gluten free baking flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- ¾ cup dark chocolate chips
- ½ cup caramel chips
- 1 cup chopped gluten free pretzels
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add butter, brown sugar, and sugar to a large bowl. Beat until smooth and creamy.
- Add vanilla and egg and beat to combine.
- In a separate bowl, whisk together the gluten free baking flower, cornstarch, baking soda, and salt. Add the flour mixture to the sugar mixture and mix until combined.
- Drop dough by ¼ cupfuls onto the prepared baking sheet. Flatten the cookies slightly and top
- with a sprinkling of sea salt.
- Bake for 14 to 16 minutes, until edges are golden brown but centers are still soft.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool
- completely.
Nutrition
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