When you can’t decide what type of cookies to make, make everything but the kitchen sink. These Kitchen Sink Cookies have my favorite Autumn ingredients including oats, cranberries, coconut, chocolate chips and pecans, and the texture is lightened up a bit with rice crispy cereal. The chew of the nuts and cranberries with the crunchy bits of the cereal is delightful and if you don’t like super-sweet cookies, these cookies are for you! Delicious, hearty, a great dessert dunked in tea!
The true idea behind Kitchen Sink Cookies is that you throw everything but the kitchen sink in them, or in other words, anything you have on hand. The mix-ins are flexible. You can sub other nuts, seeds, dried fruits, or chips for any listed here. Use ingredients based on what you have on hand. Walnuts, chopped almonds can be used instead of pecans. Try raisins instead of cranberries, or throw in some vegan white chocolate chips or coated candies, if desired. You can also use peanut butter instead of the almond butter. I definitely recommend the crispy rice cereal, however, because it's surprising crispy texture is one of the most appealing aspects of these vegan, gluten-free Kitchen Sink Cookies.
This cookie has a chewy center, with crisp edges. Santa would love to enjoy these with a glass of cold oat milk, and so will you! Perfect for holidays, but also perfect for summertime, or any time you just want a hearty, delicious cookie to use up some random ingredents. Plus, these Kitchin Sink Cookies are vegan, gluten-free and one cookie is low-FODMAP.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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