Indulge in these delicious chewy gluten-free kitchen sink cookies! They're made with a gluten-free flour blend and they're packed with your favourite mix-ins like chocolate chips, nuts, raisins, dried cranberries, or "everything but the kitchen sink." These easy-to-make cookies are perfect for satisfying your sweet tooth cravings.
Jump to:
❤️ Why you'll love this recipe
- When it's January and your pantry is full of bits of baking supplies that you didn't use during the holidays, make Kitchen Sink Cookies! Load them up with everything except the kitchen sink!
- And make things super easy by using a gluten-free flour blend to make Gluten-Free Kitchen Sink Cookies!
- This recipe makes a big batch of cookies, about 4 dozen. While it's simple to cut the recipe in half, you can always freeze what you don't need fresh. They'll last in the freezer for 3 months or so.
- These Kitchen Sink Cookies have crisp edges and soft centers. They're made with your choice of lower-glycemic coconut sugar or brown sugar.
This recipe is an adaptation of my popular Chewy Gluten-free Chocolate Chip Cookie recipe. I also adjusted that reliable recipe to make these Chewy Gluten-free Coffee Cookies - my personal fave!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe for these delicious loaded cookies, here are a few notes about the ingredients.
- gluten-free flour blend: I have tested this recipe with both Cup4Cup Gluten-Free Flour Blend and Bob's Red Mill Gluten-free 1 - 1 Flour Blend.
- sugar: Using a combination of granulated sugar and brown sugar (or coconut sugar) makes the best chocolate chip cookies. I like to use coconut sugar whenever I can as it has a lower glycemic index than brown sugar or granulated sugar, but these cookies are also delicious with brown sugar. I've made them both ways.
- butter: make sure your butter is at room temperature so it will cream properly with the sugar.
- eggs: Eggs also need to be at room temperature for best results.
- add-ins: your choice: chocolate chips, chopped salted peanuts, chopped walnuts or pecans, unsweetened coconut, dried cranberries, raisins, or other dried fruit. Finely chopped dried apricots are delicious in cookies.
🔪 Instructions
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
You'll need an electric mixer to thoroughly combine the ingredients for these kitchen sink cookies.
- Start by creaming the softened butter and both types of sugar until the dough is fluffy about 2 to 3 minutes.
- Next, add the eggs and vanilla and beat well.
- Whisk the gluten-free flour, baking soda and salt together. Add the whisked dry ingredients gradually until no traces of flour are visible, then stir the extra ingredients you've chosen. Let the dough rest at room temperature for about 30 minutes.
- Using a cookie scoop works best to make the cookies all the same size so they bake at the same rate. You can also drop the dough by tablespoonfuls onto prepared baking sheets.
- Here's the secret to chewy cookies: Bake for 10 minutes. The cookies will have puffy domes at this point. Remove from the oven, bang the baking sheet on your countertop 2 or 3 times to flatten the cookies slightly, then return them to the oven to bake for another 3 minutes or so. Bake just until golden brown.
🔁 Possible Variations
Make salted kitchen sink cookies! Sprinkle the cookies with a pinch of flaky sea salt as soon as they come out of the oven.
👍🏼 Helpful Tips
Don't add more than 2 cups of optional mix-ins. Too many will prevent the cookies from spreading properly.
Avoid overbaking! The cookies should be slightly soft in the center when you remove them from the oven. They'll continue to bake a little on the cookie sheet.
❓Reader's Questions
Gluten-free cookies will stay fresh for 3 to 5 days at room temperature. It's better to refrigerate or freeze them for longer storage.
It's best to let the dough rest for about 30 minutes so the gluten-free flour can absorb the moisture in the batter. Resting the dough can be the key to gluten-free cookies that don't taste gritty.
⏰ Storage Instructions
To store: Store cookies in a covered container at room temperature for 4 - 5 days. After that, I like to store them in the fridge or freeze them.
To freeze: Freeze in an airtight container for up to 3 months.
🗒 More recipes for gluten-free cookies
When you make this recipe for gluten-free kitchen sink cookies, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
📖 Recipe
Gluten-free Kitchen Sink Cookies
Equipment
Ingredients
- 3 cups gluten-free flour blend*
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt or sea salt
- 1 cup butter, softened
- 2 cups coconut sugar (or brown sugar)
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips
- ¼ cup salted peanuts, coarsely chopped
- ¼ cup dried cranberries
- ¼ cup raisins
- ¼ cup coconut (optional)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- Using a stand mixer or a hand electric mixer, cream the butter and both types of sugar until fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until well combined.
- In a separate bowl, whisk the gluten-free flour blend, baking soda and salt.
- Add the dry ingredients to the mixer bowl one cup at a time and blend. Stir in the chocolate chips and optional add-ins (nuts, raisins, dried cranberries, etc.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- Let the dough rest at room temperature for about 30 minutes. Resting time is the key to achieving gluten-free cookies without a gritty texture.
- Use a cookie scoop or drop the cookie dough by rounded tablespoons on the cookie sheets, spacing them 2 inches apart.
- Bake for 10 minutes. Remove the cookie sheet from the oven, bang it 2 or 3 times on the counter so the cookies flatten, then return to the oven for 2-4 minutes or until the cookies are golden brown.
- Cool on the baking sheet for 5 minutes, then remove to a wire cooling rack.
Marnie
Such a great idea to use up all those "bits." Made these yesterday and we all loved them! I didn't use the coconut.
Elaine
Thanks Marnie! Happy to hear they were a hit with your family. Thanks for taking the time to comment.
Petra
These turned out beautifully - and didn't last long in our house! What a great cookie to make for kids' lunches.
Elaine
Happy to hear that! Thanks so much for taking the time to let me know.