Kitchen Sink Cookies
Baking cookies from scratch can be intimidating, we get it. It’s so much easier to just grab a package of pre-prepared cookie mix from the store and skip a few steps while following beginner foolproof instructions, but the amazing and rewarding feeling of having made something entirely from scratch is hard to top. These Kitchen Sink Cookies are one of those “anyone can do it” recipes and we are so here for it!
We know that baking is not necessarily the most improvising-friendly activity out there, quite the opposite, you often hear how you cannot skip a step or how precise you have to be with the measurements. But this amazing and fun Kitchen Sink Cookies recipe escapes the rule ever so slightly.
What are Kitchen Sink Cookies?
Or more like, why are these cookies called Kitchen Sink Cookies? Don’t be shocked just yet, because we won’t be making these on the kitchen sink or getting any ingredients from that area of the kitchen. These cookies receive this name because they use “anything you can find in your kitchen except for your kitchen sink”, which makes sense, right?
This is one of the many reasons why we love these cookies. We are all for using up everything that's been left behind in your pantry or refrigerator, so a recipe that promises to help us out in that department will automatically become a favorite. This doesn’t mean you can just throw things into a bowl without measurements or consideration for taste, but we promise you, you will get to be creative.
How to Make Kitchen Sink Cookies?
Using the basic cookie ingredients as a base, vegan butter, sugar, flour, baking soda, and adding others like store-bought vegan egg substitute and all your favorite mix-ins, we can prepare the yummiest cookies. You start by beating both the brown and white sugar with the vegan butter, which will become a creamy (and delicious!) mix, then adding the rest of the ingredients leaving the mix-ins as the last step.
After you have your dough, you’ll have to scoop them to a greased baking sheet and bake them for 10 minutes at 375 degrees F (190 degrees C). It is that easy! Once you make these plant-based Kitchen Sink Cookies they will become a regular craving solver in your household.
How to Store Vegan Cookies?
There are several ways you can store plant-based cookies:
- You can make the dough ahead of time (maybe when you have some extra time before the weekend and you want to prepare ahead for the treats you’ll be enjoying with the family) and refrigerate it for up to 4 days. Or, if you want to be even more ahead of the game, you can freeze it for 1 or 2 months and bake them whenever you want.
- Once you have baked them, feel free to store them in an airtight container for up to 5 days, or pack them individually and freeze them in an airtight container in your freezer to eat much later.
What Are Good Plant-Based Egg Replacers?
We are very thrilled to inform you that there are so many amazing plant-based egg replacers out there. For this particular recipe, we used a store-bought one (the brand is Neat) but you can choose any that you have on hand or that you find at your local store. For other egg-based recipes, we can use many other natural ingredients that can replace egg beautifully, like mashed banana, apple puree, grounded chia seeds, or flax seeds mixed with water and nut butters. Make sure you check out our vegan egg replacers guide!
Can I Add Extra Ingredients to a Cookie Recipe?
These Kitchen Sink Cookies (or everything but the sink as they can also be called) are proof that you can add or replace ingredients in any seemingly inflexible cookie recipe. Even if the main ones (like flour, butter, and rising agents) should remain fixed, you can always try and add a personal touch to them. Adding some chocolate chips, chopped walnuts, raisins, coconut shreds or a different variety of seeds can completely change a suspiciously boring standard cookie recipe as it can also add some nutritional value.
So remember to not throw away those small amounts of walnuts, almonds, or coconut that didn’t fit in your glass jar, keep them to make these amazingly delicious cookies!
Can I Make These Cookies Gluten-Free?
Absolutely! You can experiment with different flours but recommend using a gluten-free flour mix like Bob Red Mill’s to avoid any unpleasant surprises.
Best Vegan Butters
If you’re feeling a bit lost when it comes to finding the best vegan butter to bake these cookies with, then do not fret because there are lots of options to choose from out there. Brands like Flora Plant Butter, Miyoko’s, Earth Balance or Melt organics have great products for you to try.
We hope you feel inspired to play around with these foolproof Kitchen Sinks Cookies! Make them once and love them forever!
Please take the time to rate this recipe and leave a comment! Don’t forget to tag us (@plantbasedonabudget) on your photo on Instagram! We’d love to connect with you!
More Plant-Based Cookie Recipes?
- Raspberry Jam Thumbprint Cookies
- Soft Chocolate Chip Cookies
- Triple Ginger Cookies
- Soft Pumpkin Molasses Cookies
- Banana Zucchini Cookies
- Peppermint Bark Cookies
Photos by Alfonso Revilla
Kitchen Sink Cookies
Ingredients
- 1 cup of vegan butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 Neat Egg
- 1 ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 cups of your favorite mix-ins chopped walnuts, chocolate chips, raisins, seeds, coconut shreds, etc.
Instructions
- Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, beat together both sugars and the vegan butter.
- Prepare the Neat Egg according to package instructions. Set aside.
- Mix in the vanilla, Neat Egg, baking soda, flour, and salt. Stir in your preferred mix-ins.
- Scoop dough onto a lightly oiled baking sheet by the tablespoon. Flatten each ball very slightly with the top of your spatula.
- Bake for 10 minutes and allow to cool before eating.
Notes
Nutrition
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Shirley says
Could i use flax egg instead of Neat Egg? Thanks
Andrea White says
The texture may come out a bit differently! Let us know how it turns out 🙂