Description
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!
Ingredients
Units
Scale
- 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)
Instructions
- 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!
Notes
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 20g
- Fat: 11g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2.5g
