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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.Print
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!
- 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)
- Preheat oven to 375˚ F.
- 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.
- 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.
- 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.
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.
Nutrition: see the information.
- Calories: 221
- Sugar: 14.8
- Sodium: 104
- Fat: 11.1
- Carbohydrates: 28.1
- Fiber: 1.3
- Protein: 2.9
- Cholesterol: 32.2
Kitchen Sink Cookies
These cookies are by nature meant to be adaptable. I don’t think I’ve made these kitchen sink cookies the same way twice as it always depends on what scraps I need to use. However, I do have a few additions not listed above:
Oatmeal: I like adding 1/4 cup of quick oats to the mix for 1/4 cup of the flour. Adds just a nice undertone of oats to the overall flavor of the cookie.
Additions: Dark chocolate, white chocolate, dried apricots, dried cherries, hazelnuts, and/or sunflower seeds (just to keep the list going from above!)
Brown Butter: Follow a similar procedure as this recipe to brown the butter first. The flavor is really good and feels just a bit indulgent.
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: