Kitchen Sink Cookies Recipe
Everything but the kitchen sink cookies are soft, chewy, and loaded with your favorite sweet and salty mix-ins (like pretzels, vegan chocolate, & potato chips) for an indulgent treat.
Servings: 24 cookies
Calories: 235kcal
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons water
- 1 cup of vegan butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 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, vegan 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 small bowl, whisk together the flax meal and water. Set aside for 5 minutes.
- In a large bowl, beat together both sugars and the vegan butter.
- Mix in the vanilla, flax mixture, 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
- Measure the flour properly: Too much leads to dense/ cakey cookies. For the best results, fluff it in its bag with a fork, use a spoon to scoop it into a measuring cup, then level that with the back of a knife.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which will affect the cookies’ texture and spread.
- For better-looking cookies: Press/roll the dough in extra toppings pre-baking.
- Adjust the texture: Reduce the baking time by a minute or two for a softer, chewy cookie. Increase it for a crunchier cookie.
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 155mg | Potassium: 29mg | Fiber: 1g | Sugar: 20g | Vitamin C: 0.002mg | Calcium: 30mg | Iron: 2mg
