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5.0 from 3 votes

Get the Recipe: Gluten Free Kitchen Sink Cookies

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 cookies
Calories: 284 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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.
  3. Then, add in the egg, egg yolk, and vanilla. Beat until mixed.
  4. Sift in the flour and baking soda. Stir until a cookie dough forms.
  5. Then, add in the rice cereal, mini marshmallows, Oreos, corn flakes, chocolate chips, and granola. Stir together. The dough will be very thick.
  6. 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.
  7. Bake for 9 to 11 minutes, until the edges are lightly golden brown.
  8. 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

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

% 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.