Get the Recipe: Gluten Free Kitchen Sink Cookies
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3 reviews
Excellent
Get the Recipe: Gluten Free Kitchen Sink Cookies
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These Gluten Free Kitchen Sink Cookies are easy to make and have every delicious mix in! Add your favorite treats - chocolate chips, nuts, anything. They are chewy, crunchy, and totally delicious - perfect for any occasion!
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Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar tightly packed
- 1 large egg
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 cups gluten free flour
- 1 tsp baking soda
- ¼ cup rice cereal
- ¼ cup mini marshmallows
- ¼ cup gluten free Oreos crumbled
- ¼ cup gluten free corn flakes
- ¼ cup dark chocolate chips
- ¼ cup Gluten free Granola
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, add the unsalted butter, sugar, and brown sugar. Beat until creamy and no clumps of butter remain.
- Then, add in the egg, egg yolk, and vanilla. Beat until mixed.
- Sift in the flour and baking soda. Stir until a cookie dough forms.
- Then, add in the rice cereal, mini marshmallows, Oreos, corn flakes, chocolate chips, and granola. Stir together. The dough will be very thick.
- Use an ice cream scoop to scoop out balls of dough. Use your hands to roll into tight balls. This is important to keep the cookies held together. Place at least 3 inches apart on the pan.
- Bake for 9 to 11 minutes, until the edges are lightly golden brown.
- Finally, remove from the oven. Cool on the pan for 10 minutes before carefully transferring to a cooling rack.
Notes
- Use room temperature butter. Do not use melted butter.
- If you only have salted butter, that is fine too.
- Be sure to use 1 whole egg and 1 egg yolk.
- Kellogg rice krispie cereal is NOT gluten free. I used The Real Cereal Company rice cereal.
- The dough will be very thick. Be sure to use your hands to roll into a tight ball to prevent leakage.
- Do not bake too long. They should be soft and gooey in the center!
- Store in an airtight container for up to 4 days at room temperature.
- kitchen favorites
- Use room temperature butter. Do not use melted butter.
- If you only have salted butter, that is fine too.
- Be sure to use 1 whole egg and 1 egg yolk.
- Kellogg rice krispie cereal is NOT gluten free. I used The Real Cereal Company rice cereal.
- The dough will be very thick. Be sure to use your hands to roll into a tight ball to prevent leakage.
- Do not bake too long. They should be soft and gooey in the center!
- Store in an airtight container for up to 4 days at room temperature.
- Check out all of my kitchen favorites!
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
47mg
(16%)
Sodium
117mg
(5%)
Potassium
34mg
(1%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
389IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 117mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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