Vegan Kitchen Sink Cookies
Vegan kitchen sink cookies are fully loaded with chocolate chips, potato chips, salted pretzels, and butterscotch chips! The quick and easy recipe is dairy-free, eggless, and gluten-free friendly. It uses a simple no chill cookie dough and it’s made in one bowl. As the name suggests, these sweet and salty cookies contain nearly everything but the kitchen sink!
What are kitchen sink cookies made of?
Kitchen sink cookies are a classic chocolate chip cookie base with lots of sweet and salty mix-ins added. The funky name comes from the idea that they contain “everything but the kitchen sink” inside!
In other words, you can add pretty much anything you have in your pantry to the cookie dough. Typically, you’ll want to add at least one sweet, one salty, and one chocolate ingredient. In my opinion, the best kitchen sink cookies contain various textures and flavors.
Why you’ll love these sweet and salty cookies
If you enjoy both sweet treats and salty snacks, I bet these will be one of your favorite cookies yet. We’re taking my most popular Vegan Chocolate Chip Cookies recipe, but elevating the overall flavor and texture. They are sweet, salty, crispy, and crunchy all at once.
These Vegan Kitchen Sink Cookies have a soft and gooey center with a crispy, light golden brown exterior. The recipe uses an easy no chill cookie dough and it’s made in just one bowl. From start to finish, you can prepare them in 30 minutes or less.
One thing you’re guaranteed to LOVE about this dessert is the uniqueness of it. Since they’re loaded with rich chocolate chips, sweet butterscotch chips, salty potato chips, and crunchy pretzels, it’s certainly much different from your average cookie!
These kitchen sink cookies are:
- Vegan, dairy-free, egg-free, and gluten-free friendly
- Super thick, chewy, and soft-baked
- Crispy, crunchy, sweet and salty
- Bakery style cookies
- An easy one bowl cookie recipe // no chilling required
- Great for parties or gifting to friends and family
Ingredients in everything but the kitchen sink cookies
- Flour: All-purpose flour, otherwise known as plain flour, is a main ingredient. If you follow a gluten-free diet, use gluten-free baking flour instead. I recommend the Bob’s Red Mill brand.
- Vegan butter: Dairy-free butter spread produces better results than stick butter. I recommend using the Earth Balance brand.
- Sugar: A combination of brown sugar and granulated sugar creates the perfect sweetness.
- Non-dairy milk: Since the cookies are dairy-free, we’ll use plant-based milk. I use almond milk, but other options will work as well (like oat milk).
- Chocolate chips: Use your favorite milk or dark chocolate chips. Be sure they are dairy-free if needed.
- Butterscotch chips: You can use dairy-free butterscotch chips, caramel chips, or peanut butter chips. Alternatively, chop vegan caramel squares into small bits and pieces.
- Potato chips: You don’t need a special potato chip brand for this recipe. In fact, the original Ruffles or Lay’s potato chips work great. Be sure to crush them a bit before adding them to the cookie dough.
- Pretzels: Any kind of salted pretzels will work for these cookies. Again, crush them a bit before adding them to the cookie dough.
- Baking soda and powder: These leavening agents help the cookie dough rise and spread while baking.
- Vanilla extract: A generous dash of vanilla extract creates a sweet flavor and aroma.
- Salt: Add a pinch of salt to enhance the sweet ingredients.
How to make vegan kitchen sink cookies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
What to put in kitchen sink cookies
As mentioned earlier, the best kitchen sink cookies contain one sweet, one salty, and one chocolate ingredient. I’ve listed several delicious mix-in ideas below. Choose from the following options, or feel free to get creative with your own!
- Sweet: caramel chips, butterscotch chips, peanut butter chips, caramel squares, toffee bits, dried mini marshmallows, golden Oreo cookies
- Salty: potato chips, pretzels, peanuts, pecans, macadamia nuts, salted popcorn
- Chocolate: milk chocolate chips, dark chocolate chips, white chocolate chips, m&m style candy, chopped peanut butter cups, candy-coated rainbow chips
Frequently asked questions (FAQ)
Yes, I used the King David Vegan Butterscotch Chips brand for these cookies.
Dairy-free caramel chips can be tough to find. I like using the King David Vegan Caramel Chips.
Absolutely! Butterscotch chips and caramel chips can be tough to find, especially when you need a dairy-free version. Since dairy-free white chocolate is more readily available, feel free to use that instead.
Yes. Simply swap the all-purpose flour for a gluten-free all-purpose baking flour. You’ll get the best results using the Bob’s Red Mill 1:1 kind.
How to store vegan kitchen sink cookies
Store cookies inside a sealed container at room temperature. Enjoy within 2-3 days for the best flavor and texture.
If you would like to store them longterm, freeze the baked cookies inside a sealed ziplock bag for up to 3 months. Let thaw before consuming. I do not recommend freezing the unbaked cookie dough, as pretzels and potato chips don’t freeze well.
If you try these Vegan Kitchen Sink Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan kitchen sink cookies are loaded with chocolate chips, potato chips, pretzels, and butterscotch chips! These sweet and salty cookies are dairy-free, eggless, and gluten-free friendly. The easy recipe uses a no chill cookie dough and it’s made in one bowl. Everyone loves this salty sweet dessert. You can also use caramel chips or peanut butter chips!
- 1/2 cup vegan butter, slightly softened (112g)
- 3/4 cup light brown sugar, packed (160g)
- 1/4 cup granulated sugar (48g)
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 1 and 3/4 cups all-purpose flour (238g) (or gluten-free baking flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vegan chocolate chips
- 3/4 cup crushed potato chips
- 1/2 cup vegan butterscotch chips, caramel chips, or peanut butter chips
- 1/2 cup crushed pretzels
- Flaky sea salt, for topping (optional)
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, add vegan butter, light brown sugar, and granulated sugar. Using an electric handheld mixer or a stand mixer, cream the ingredients together (about 1-2 minutes). Add the almond milk and vanilla extract. Cream together once more to combine.
- Add the all-purpose flour, baking soda, baking powder, and salt to the bowl. Gently fold the ingredients together. Then, add the chocolate chips, crushed potato chips, butterscotch chips, and crushed pretzels. Mix together until evenly combined.
- Scoop the cookie dough into balls. Transfer to the baking sheet. If desired, press a few extra mix-ins into the cookies to make them extra pretty and professional looking.
- Bake cookies for 12 minutes on the middle rack in your oven. Remove them from the oven while the center still appears underbaked. Let the cookies rest on the baking sheet for 5 minutes. They will continue to cook and firm up while cooling. If desired, sprinkle flaky sea salt on top. Enjoy!
- How to store: Store inside a sealed container at room temperature for 2-3 days. If you would like to store them longterm, freeze the baked cookies inside a sealed ziplock bag for up to 3 months.
- Measure the flour correctly. Do not scoop and pack flour into the measuring cup. Instead, gently spoon flour into the cup and scrape off any excess with a flat surface (like the back of a knife). I recommend using a food scale for the most accurate results. This recipe calls for 238 grams of flour.
- Bake cookies on the middle rack in your oven. For evenly baked cookies with a soft and chewy texture, bake them one tray at a time on the middle rack in your oven.
- Underbake the cookies. You should remove the cookies from the oven while the edges start to firm up but the center still looks underbaked. The cookies will continue to cook and firm up while cooling on the baking sheet.
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 20g
- Fat: 11g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2.5g
Keywords: vegan kitchen sink cookies, kitchen sink cookies recipe
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!