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Gluten-free Kitchen Sink Cookies

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Course: Dessert , Snacks

Ingredients

  • 3/4 cup unsalted butter (or coconut oil)
  • 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

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Beat the butter (or coconut oil) and sweetener until light and fluffy using a stand or hand mixer.
  3. Add the egg and vanilla to the mixture.
  4. Combine the dry ingredients in a medium bowl and stir to combine.
  5. Add the wet ingredients to the flour mixture and stir well to combine.
  6. Add the mix-ins and stir gently to distribute evenly.
  7. Drop the cookie dough into small balls onto cookie sheet or baking stone.
  8. 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.
  9. 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.