Gluten-free Kitchen Sink Cookies
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Gluten-free Kitchen Sink Cookies
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3/4 cup butter or coconut oil, unsalted
- 1 cup low-carb sweetener or alternative sweetener
- 2 1/2 cups gluten-free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 large egg (or egg substitute like this powdered egg substitute)
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum optional
- 2 1/2 - 3 cups favorite mix-ins
Instructions
- Preheat oven to 350 degrees.
- Beat the butter (or coconut oil) and sweetener until light and fluffy using a stand or hand mixer.
- Add the egg and vanilla to the mixture.
- Combine the dry ingredients in a medium bowl and stir to combine.
- Add the wet ingredients to the flour mixture and stir well to combine.
- Add the mix-ins and stir gently to distribute evenly.
- Drop the cookie dough into small balls onto cookie sheet or baking stone.
- Bake at 350 degrees for 12 - 15 minutes or until golden brown. Let cool on wire rack to room temperature. Chill in fridge for extra firmness.
- Store in an air-tight container for up to a week (if they last that long!)
Notes
- Sweetener Alternatives: Other sweeteners can be used in place of the low-carb sweetener. Coconut sugar is a great healthier option if you don't want to use a low-carb sweetener. Honey or pure maple syrup can also be used but you'll want to follow the instructions in this post about baking with liquid sweeteners.
- Special Diet Substitutions- The cookies are naturally gluten-free, but I've successfully made them dairy-free and egg-free and sugar-free too. Any way you make them, they're sweet and salty delicious.
- Keto / Low-Carb Option: These cookies can also be made into low-carb / keto kitchen sink cookies, but you'll have to adjust the recipe. Substituting almond flour for the flour, halving the fat, and increasing the leavening by 1/2 typically works.
- You'll need to use keto pretzels and low-carb / keto ingredients for the rest of the mix-ins as well.
- Sweetener Alternatives: Other sweeteners can be used in place of the low-carb sweetener. Coconut sugar is a great healthier option if you don't want to use a low-carb sweetener. Honey or pure maple syrup can also be used but you'll want to follow the instructions in this post about baking with liquid sweeteners.
- Vegan: These cookies work well vegan too. I've made them with grass-fed butter and this powdered egg-replacer, but they'll work with coconut oil too.
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