Post sponsored by Bob's Red Mill. See below for more details.

I occasionally get a craving for a solid chocolate chip cookie. It's definitely not my go-to dessert but every so often, a soft cookie hits the spot. The problem, however, is that I buy a bag of chocolate chips and end up snacking on the bag before I actually get around to making the cookies which is where these kitchen sink cookies come in handy. I usually make a batch of these cookies when I have random almost-gone bags of nuts, seeds, and chocolate chips. You can throw really anything you have around but the items listed in the recipe are my go-to ingredients.

Kitchen Sink Cookies (gluten-free)

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Gluten-free cookies that use whatever types of nuts, seeds, chocolate chips, and/or dried fruit you might have on hand. Perfect for using the last little bits in your pantry!

• Author: Erin Alderson
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 dozen cookies 1x
• Category: Dessert

Ingredients

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• 6 tablespoons unsalted butter (softened)
• 1/2 cup packed muscovado sugar (48 g)
• 3 tablespoons natural cane sugar (36 g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour (185 g)
• 1 1/4 cup chocolate chips (pecans, walnuts, pepitas, hemp seeds, dried cranberries, coconut flakes)

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Instructions

1. Preheat oven to 375˚ F.
2. In a mixing bowl with paddle attachment, beat together butter with sugars until sugar is blended and mixture is fluffy. Add vanilla, baking powder, salt, baking soda, then add the egg-continue to beat until everything is well incorporated. Finally, measure in the flour and mix until dough comes together and everything is well incorporated. Add in 1 cup of the chocolate chips, nuts, seeds, and dried fruit as desired.
3. Measure dough into roughly 2 tablespoon balls. Flatten ball with the palm of your hand then sprinkle a few extra pieces of the chocolate chip mixture on top, pressing down into the cookie.
4. Bake for about 12 to 14 minutes or until edges are lightly brown. Bottoms of the cookies should be golden and the tops of the cookies should be set. Remove from oven and let cool, cookies will continue to set as they cool.

Notes

Tips & Tricks: I've found the best combination for these cookies is a mix of 1/2 chocolate chips, 1/4 cup pecans, 1/4 cup dried cranberries, and 1/4 cup dried coconut flakes.

Stock up: get the pantry ingredients you will need: Bob's Red Mill Gluten Free 1-to-1 Baking Flour, chocolate chips, sweeteners

Nutrition: see the information.

Nutrition

• Calories: 221
• Sugar: 14.8
• Sodium: 104
• Fat: 11.1
• Carbohydrates: 28.1
• Fiber: 1.3
• Protein: 2.9
• Cholesterol: 32.2

Explore Bob's Red Mill Gluten-Free 1 to 1 Flour

As much as I like to grind my own flours and play around with different gluten-free mixes, it's also really handy to keep a solid mix on hand (and is usually cheaper than buying the individual flours/grains). Plus, if you are familiar with gluten-free mixes, you know how easily they can disappoint. So far everything I've tried has been a great (and easy) success. A few other recipes to try with this flour include:

Ricotta Cake with Mixed Berries
Chai Cupcakes
Pumpkin Bread with Oats

Disclosure: This recipe was created in partnership with Bob's Red Mill. All thoughts and opinions are my own. It's content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |