What are kitchen sink cookies, anyway?
Throw in everything but the kitchen sink for these soft and chewy cookies! I used my favorite mix-ins – oats, M&M’s, salty pretzels, and semisweet chocolate chips for this recipe and they were perfectly sweet with a salty crunch. My favorite thing (besides their amazingness) is their actually good for you!
With no refined sugars and an almond flour and oatmeal base, these are the best cookies to make when you’re craving something sweet but want wholesome ingredients. With no hand mixer needed, these are easy to make with a super short bake time. Make your cookies uniquely yours or follow my mix-in ingredient list, either way, you’ll love them.
Why you’ll love this recipe:
- These kitchen sink cookies have a perfect balance of sweet and salty.
- Fun way to clean your pantry by adding your favorite mix-ins.
- Only 123 calories per cookie.
- No refined sugar and made with oats, protein powder and almond flour – perfect cookie when you’re craving a healthy sweet treat.
- Use specific colored M&M’s to create different holiday treats!
How to make gluten and dairy-free
This kitchen sink cookie recipe is gluten-free if your oats, protein powder, and mix-ins are gluten-free. It’s dairy-free as long as your protein powder and mix-ins are dairy-free. Most pretzels contain gluten and M&M’s and many chocolate chips contain both gluten and dairy, so be sure to check.
Benefits of almond flour
Almond flour is gluten-free, low-carb, and high-protein. It has a nutty flavor (hello, almonds) and a soft flour-like texture that makes baked goods moist, which was why I chose it for the kitchen sink cookies. The result is a soft cookie with a chewy center but crunchy outside.
Mix in ideas for these cookies
The fun part of these cookies is throwing in whatever you have…..besides the kitchen sink! Add whatever you have on hand that sounds yummy. Potato chips, butterscotch chips, peanut butter chips, toffee bits or caramel bits would be so good. Go to your pantry, see what you have, and toss it in! If you need a little more salt to balance out too much sweetness, add a touch of flaky sea salt before you bake your cookies.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these kitchen sink cookies:
This recipe makes 21 cookies using a 1.5 Tbsp. cookie scoop. You can also make them into smaller or thicker cookies, depending on preference. Adjust the baking time accordingly.
Old Fashioned Oats
Almond Flour: can be substituted with all-purpose flour at 1:1 ratio.
Vanilla Protein Powder: I love using PEScience Gourmet Vanilla.
Honey: or maple syrup
Semi-Sweet Chocolate Chips
M&M’s: approximately 2 individual fun-sized bags.
Salty Pretzel Pieces
How to make these kitchen sink cookies
Step 1: preheat and prep
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
Step 2: mix dry ingredients
In a large mixing bowl, combine all the dry ingredients, ensuring they’re well-mixed.
Step 3: mix wet ingredients
In a separate bowl, whisk together all the wet ingredients until well combined.
Step 4: mix dry and wet ingredients and fold in toppings
Pour the wet ingredients into the dry and stir until just combined. Gently fold in the chocolate chips, M&Ms and pretzel pieces until just combined.
Step 5: bake
Using a cookie scoop or your hands, scoop dough into balls and place them on the baking sheet, flattening slightly. Optional: add additional M&Ms on top of each cookie before baking. Bake cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown. Keep in mind they will continue to set as they cool.
Step 6: cool and enjoy!
Allow baked cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
How to store your cookies
Store your cookies in an airtight container for 3-4 days.
If you like this recipe be sure to check out some of our other sweet treats!
- Pumpkin Chocolate Chip Muffins
- Cherry Brownies
- Crunchy Mint Chocolate Brownies
- Baked Oatmeal For One
Kitchen Sink Cookies
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Kitchen Sink Cookies
- 1/4 cup coconut oil melted, 48g
- 1 egg
- 1/4 cup unsweetened applesauce 60g
- 1/4 cup honey 80g
- 1 tsp. vanilla extract
- 1/4 cup semi-sweet chocolate chips 48g
- 1 oz. m&m's approx. 2 individual fun sized bags
- 1 oz. pretzel pieces
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine all the dry ingredients, ensuring they're well-mixed.
- In a separate bowl, whisk together all the wet ingredients until well combined.
- Pour the wet ingredients into the dry and stir until just combined.
- Gently fold in the chocolate chips, M&Ms and pretzel pieces until just combined.
- Using a cookie scoop or your hands, scoop dough into balls and place them on the baking sheet, flattening slightly.
- Optional: add additional M&Ms on top of each cookie before baking.
- Bake cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown. Keep in mind they will continue to set as they cool.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Nutritional information is an estimate and will vary with substitutions.
- This recipe has only been tested with PeScience whey-casein blend protein powder. Substitutions may result in different textures and tastes.
Photos by Marie-Catherine Dube