Soft and chewy almond and spelt flour kitchen sink cookies, studded with cranberries, raisins, walnuts and loads of chocolate. These cookies are exactly what you need to bake when your sweet tooth strikes!
Perfect Flavor & Perfect Texture!
The texture of these vegan kitchen sink cookies are so soft, they practically melt in your mouth. The caramel like flavor of the dough goes perfectly with the slightly tart cranberries, sweet raisins and melty chocolate.
If you’re looking for an indulgent tasting cookie that is also healthy, look no further! I can guarantee that you will be OBSESSED with these kitchen sink cookies. Don’t blame me if you find yourself making these every week!
What are Kitchen Sink Cookies?
To be as succinct as possible, kitchen sink cookies are essentially cookies with a ton of mix-ins. Meaning you can put almost any mix-ins you like in them – sky’s the limit!
Most people and food blogger classify Kitchen sink cookies as basically everything BUT the kitchen sink. Raid your pantry for whatever delicious mix-ins you can find or what and dump them in. There are no rules.
Since kitchen sink cookies are meant to be loaded with all the mix-ins, you are more than welcome to completely change the mix-ins to suit what you like or have available in your pantry!
How to Make Vegan Kitchen Sink Cookies
- Begin by making the chia egg. Simply combine 1 tbsp ground chia seeds with 3 tbsp of water. Mix well. Since the chia seeds are ground, there is no need to let the chia egg sit to gelatinize, it will instantly become gel-like.
- Into the chia egg, pour in the remaining water, coconut oil, honey (or date syrup), almond butter and vanilla extract. Mix the batter well. It should resemble the same thickness as a runny nut butter or tahini.
- Sprinkle in the baking powder, baking soda and salt. The great thing about this recipe is that it’s one bowl. Pre-mixing the leavening agents into the wet mixture instead of adding them into the dry ingredients ensures that the leavening is evenly distributed into the cookie dough.
- Once the baking powder, baking soda and salt is evenly mixed in, add in the almond flour and spelt flour. Gently fold in the flour, until there are just a few spots of unincorporated flour.
- Pour in the cranberries, raisins, chocolate and chopped walnuts. Gently fold in. The reason for undermining the flour, is because the dough will get mixed even more once you add in your mix-ins. And the key to any good cookie is not over-mixing the dough.
- Spoon about 2 large heaping tablespoons worth of dough into your and hand and gently roll into ball. Place on a prepared cookie sheet lined with parchment and gently press the cookie ball down. The cookies will not spread when they bake, so you will need to flatten them to the thickness and size you like. I recommend 1/4″ thickness and about 3 inches in diameter. No need to get out a ruler (hehe), but just approximate the size!
- Bake the cookies for 8-10 minutes, until puffy and just turning golden. Let them cool on the tray for 10 minutes before enjoying!
What other Mix-Ins can I use?
My favorite mix-ins are the ones in this recipe, but I’ll leave a few other mix-ins combinations that work so well with this cookie dough.
- Salted Pretzels
- Chocolate chips
- Any nuts, but pecans and almonds are the best
- Potato chips, just make sure to crush them up
- Sprinkles
- Shredded coconut or coconut flakes
- Chopped dried apricots
- Chopped dates
- Rice crispy cereal
- Crispy protein bar, chopped into small pieces
Snap a Picture!
If you make this recipe be sure to leave a rating and comment below. It helps out the MWM team and community so much, we really appreciate it! Be sure to snap a picture and tag me on Instagram @munchingwithmariyah, I love seeing your photos!
Want more Sweet Recipes?
PrintKitchen Sink Cookies
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 5 cookies 1x
- Category: Dessert
- Cuisine: American
Description
Soft and chewy almond and spelt flour kitchen sink cookies, studded with cranberries, raisins, walnuts and loads of chocolate. Exactly what you need to bake when your sweet tooth strikes!
Ingredients
- 1 tbsp Chia seeds, ground into a flour
- 6 tbsp Water
- 3 tbsp Honey ((can use date syrup or maple syrup))
- 1 tbsp Coconut oil
- ¼ cup Almond butter ((use any nut butter you like) )
- ½ tsp Vanilla extract
- 1 tsp Kosher Salt
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ cup Almond flour
- ½ cup Spelt flour
- ⅓ cup each chopped walnuts, chopped bittersweet chocolate, chopped unsweetened cranberries and raisins
Instructions
- Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Begin by making the chia egg. Simply combine 1 tbsp ground chia seeds with 3 tbsp of water. Mix well. Since the chia seeds are ground, there is no need to let the chia egg sit to gelatinize, it will instantly become gel-like.
- Into the chia egg, pour in the remaining water, coconut oil, honey (or date syrup), almond butter and vanilla extract. Mix the batter well. It should resemble the same thickness as a runny nut butter or tahini.
- Sprinkle in the baking powder, baking soda and salt. Once the baking powder, baking soda and salt is evenly mixed in, add in the almond flour and spelt flour. Gently fold in the flour, until there are just a few spots of un-incorporated flour.
- Pour in the cranberries, raisins, chocolate and chopped walnuts. Gently fold in. The reason for under-mixing the flour, is because the dough will get mixed even more once you add in your mix-ins.
- Spoon about 2 large heaping tablespoons worth of dough into your and hand and gently roll into ball. Place on a prepared cookie sheet lined with parchment and gently press the cookie ball down. The cookies will not spread when they bake, so you will need to flatten them to the thickness and size you like. I recommend 1/4" thickness and about 3 inches in diameter.
- Bake the cookies for 8-10 minutes, until puffy and just turning golden. Let them cool on the tray for 10 minutes before enjoying!
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