Allergy Friendly + Gluten Free + Vegan - Kitchen Sink Cookies

Called "Kitchen Sink" cookies for a good reason - because you can add whatever you like to them! Our favorite combination is a mixture of allergy-friendly chocolate chips, pretzels, and marshmallows. Try several batches of fixings and let us know your favorite!
 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 40 small cookies

Ingredients

3 cups Hungry Harry's All Purpose Flour Blend
2/3 cup + 2 tablespoons coconut oil, softened, not melted
1 cup sugar
6 tablespoons milk of choice
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mix-ins, combined

How-To

Preheat oven to 350°F.

Using a hand mixer, stand mixer, or mixing bowl with a wooden spoon - mix the coconut oil with the sugar until soft and fluffy, about one minute.

Add the milk and vanilla, then mix until combined.

Add the baking soda, baking powder, salt, and Hungry Harry's All-Purpose Flour Blend.

Mix until combined. Add your favorite mix-ins, and mix until distributed evenly.

Scoop dough into desired size - we like our cookies bite-sized - and place on a parchment lined sheet tray.

Bake for 8 - 10 minutes, depending on the size. Turn the tray halfway through baking.

Cool and enjoy!

Share

BACK TO THE RECIPES
Printer Friendly Version