Let me tell you – These cookies are loaded! Filled with gluten free oats, chocolate chips, toffee bits, pretzels, pecans, coconut, and even coffee grounds – these cookies earned the name gluten free Kitchen Sink Cookies because they contain everything BUT the kitchen sink.
A few weeks ago, when I was in Toronto for the Cheesecake of the Year Bake-Off (which I will write about shortly), Maria, one of the other finalists, introduced me to Momofuku Milk Bar. I’d never heard of it before, but apparently it’s quite the thing. Of course, their products aren’t gluten-free, so I didn’t get too excited about it, but she bought one of their cookbooks as well as some goodies to bring back home to friends and family. One of Momofuku’s popular treats is their Compost Cookies, which include a little of everything. I took inspiration from Momofuku’s Compost Cookies to create these gluten free Kitchen Sink Cookies.
These chewy cookies, which are are slightly crisp around the edges, are great paired with a tall glass of cold milk. But, they are also the perfect cookie to pair with your favourite gluten free ice cream. Summer doesn’t have to be over yet. You can bake up a batch of these cookies – which have all the benefits of oats, and half the sugar most cookies do – and treat your family to some wonderful ice cream sandwiches. I used classic vanilla ice cream, but these cookies would pair well with nearly any flavour. You could even roll the edges of the sandwiches in mini M&M’s, sprinkles, or finely chopped nuts like I did with these Ice Cream Sandwiches.
- 1 1/2 cups Only Oats pure whole grain oat flour
- 1 cup Only Oats pure whole grain quick oat flakes (quick cook oats)
- 2/3 cup gluten free semi-sweet chocolate chips
- 1/2 cup chopped gluten free pretzels
- 1/2 cup potato starch
- 1/3 cup pecans, toasted and chopped
- 1/3 cup shredded coconut
- 1/3 cup toffee baking bits
- 1/4 cup tapioca starch
- 1 tablespoon fresh coffee grounds
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon maple extract
- Preheat oven to 350 degrees F. Line a heavy baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, oat flakes, chocolate chips, pretzels, potato starch, pecans, coconut, toffee bits, tapioca starch, coffee grounds, baking powder, xanthan gum, and baking soda. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until fluffy, about 2 minutes, scraping down the bowl at least once.
- Beat in the eggs, one at a time, as well as the vanilla and maple extract. Scrape down the sides of the bowl to make sure that the butter/egg mixture is evenly mixed.
- With the mixer on low speed, slowly add the dry ingredients. Mix just until the dough all comes together and is evenly mixed.
- Drop the dough, about the size of a walnut, onto the prepared baking sheet (about 6 cookies per sheet). Use wet hands to roll the dough into balls. I like to use my cookie scoop to ensure my cookies are the same size once baked.
- Bake in preheated oven for 12-14 minutes, or until the edges are a light brown. Let the cookies sit on the baking sheet for no more than 5 minutes before transferring them to a wire cooling rack. Cool cookies completely before storing in an air-tight container or making into ice cream sandwiches.
Items that made baking these cookies a snap:
Don’t forget to check out How to Correct Your Gluten-Free Cookie Crisis, an article written to help you bake picture perfect cookies.
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