Gluten Free Everything Cookies

Get ready to elevate your cookie game with these incredible Gluten-Free Kitchen Sink Cookies! They’re absolutely bursting with a delightful array of sweet and salty treats, truly embodying the spirit of “everything but the kitchen sink.” This recipe isn’t just about baking; it’s an invitation to unleash your creativity, allowing you to mix and match your favorite ingredients to craft your ultimate dream cookie. Whether you’re a seasoned baker or just starting your gluten-free journey, these cookies promise a fun, flavorful, and unforgettable experience.

While the name “Kitchen Sink Cookies” might sound a bit unconventional, rest assured, these aren’t literally made with dishwashing tools! The whimsical name actually refers to the popular idiom “everything but the kitchen sink,” signifying that these cookies are generously loaded with an astonishing variety of delicious mix-ins. They start with a perfectly balanced, classic cookie dough base, which then serves as a canvas for a vibrant medley of sweet and salty additions. This unique combination transforms a simple cookie into an extraordinary treat, making it far superior to your average chocolate chip or oatmeal cookie.

What truly distinguishes these gluten-free delights is their incredible versatility. You can personalize every batch to your exact cravings. I often find myself combining classic favorites like chocolate chips with unexpected, yet delightful, additions such as crunchy pretzels. Over the past few months, we’ve experimented with at least half a dozen different combinations, and each one has been met with rave reviews. The secret lies in harmonizing complementary tastes and textures, creating a symphony of flavors in every bite.

Imagine biting into a cookie that offers the rich chewiness of chocolate, the satisfying crunch of pretzels, and a hint of sweet caramel all at once. That’s the magic of a Kitchen Sink Cookie! This guide will walk you through everything you need to know to create your own masterpieces, from selecting the finest gluten-free ingredients for the base to choosing the most exciting mix-ins. Get ready to bake a cookie that’s truly one-of-a-kind!

Simple Ingredients For Our Gluten-Free Kitchen Sink Cookie Base

Crafting the perfect gluten-free kitchen sink cookie begins with a reliable and delicious base. Each ingredient plays a crucial role in achieving that coveted chewy center and subtly crisp edge. Here’s a closer look at what you’ll need for our foundational cookie dough:

• Butter: We use softened butter for optimal creaming with the sugars. This creates a light and fluffy base, incorporating air for a tender cookie. To test if your butter is perfectly softened, simply press it with your finger – it should leave a slight indentation. Both salted and unsalted butter work well; just adjust the added salt accordingly.
• White Sugar & Brown Sugar: This dynamic duo is essential for both flavor and texture. Granulated white sugar contributes to a delicate crispness on the exterior, while light brown sugar ensures a wonderfully soft, chewy, and moist interior, along with a rich, caramel-like flavor. The balance between the two is key to our cookie’s irresistible texture.
• Eggs: For the smoothest possible batter, it’s vital to use room temperature eggs. Cold eggs can cause the softened butter to seize and become lumpy, impacting the final texture. If you’re short on time, don’t worry – there’s a quick and easy trick to bring your eggs to room temperature in minutes!
• Vanilla Extract: A generous amount of pure vanilla extract is an absolute must for this cookie base. It enhances all the other flavors, adding warmth, depth, and that unmistakable classic cookie aroma. Don’t skimp on the vanilla!
• Gluten-Free Flour Blend: To keep things simple and ensure consistent results, we recommend a 1:1 gluten-free flour blend. Our top recommendation is King Arthur Measure-for-Measure Gluten-Free Flour. If you choose another brand, make sure it explicitly states that it contains xanthan gum. Xanthan gum is a crucial ingredient in gluten-free baking, providing elasticity and structure that gluten would normally offer, preventing your cookies from being crumbly. Always measure your flour carefully, ideally by weight for the most accurate results.
• Baking Soda & Baking Powder: These two leavening agents work in harmony to give the cookies their perfect rise and a slight puff, preventing them from spreading too thinly while ensuring a tender crumb.
• Kosher Salt: A touch of kosher salt is vital for balancing the sweetness of the sugars and chocolates, enhancing all the flavors in the cookie. If you’re using fine table salt, you’ll need to reduce the quantity as it’s saltier by volume.
• PLENTY of Mix-Ins: Now for the most exciting part – adding “everything but the kitchen sink”! You’ll need approximately 3 cups of your chosen mix-ins for the dough itself, plus extra for topping. We’ve compiled a comprehensive list of ideas below to inspire your perfect combination!

How To Make These Gluten-Free Kitchen Sink Cookies, Step By Step:

Follow these detailed steps to bake perfect gluten-free kitchen sink cookies that are packed with flavor and delightful textures.

1. Combine Dry Ingredients: In a medium-sized bowl, measure out your gluten-free flour, salt, baking soda, and baking powder. Use a whisk to thoroughly combine these ingredients, ensuring even distribution of the leavening agents and salt. This step prevents pockets of unmixed ingredients in your final dough. Set this bowl aside for later.
2. Cream Butter & Sugars: In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, combine your softened butter with both granulated white sugar and light brown sugar. Beat these ingredients together on medium speed for 2-3 minutes. You’re looking for a mixture that is smooth, noticeably lighter in color, and fluffy. This creaming process incorporates air, which is crucial for a tender cookie texture.
3. Finish Wet Ingredients: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well-incorporated. Add the eggs one at a time, beating well after each addition until fully combined. This staggered approach helps maintain the emulsified butter-sugar mixture. Finally, mix in the vanilla extract until just blended. Avoid overmixing once the eggs are in.
4. Add Dry Ingredients: Scrape down the bowl once more. Gradually add the prepared dry ingredients from step 1 into the wet mixture. Mix on low speed until the ingredients are almost fully combined. It’s okay if a few powdery patches remain at this stage; overmixing the flour can lead to tough cookies.
5. Add Mix-Ins: Now for the fun part! Gently fold in your 3 cups of chosen mix-ins and any optional sprinkles. Mix on low speed, or by hand with a spatula, just until the mix-ins are evenly distributed throughout the dough. Be careful not to crush delicate additions like pretzels too much.
6. Chill Dough & Preheat Oven: Transfer the cookie dough to the refrigerator to chill for 30 minutes. This chilling period helps prevent the cookies from spreading too much in the oven, ensuring a thicker, chewier result. While the dough chills, preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper; this further aids in controlling spread and makes cleanup a breeze.
7. Scoop & Roll: Use a large cookie scoop (approximately 3 Tablespoons capacity) to portion out uniform balls of cookie dough. For the best shape and texture, gently roll each scoop between your palms to smooth it out. Place about 6 cookie dough balls on each prepared baking sheet, ensuring enough space between them for spreading. Keep any remaining dough refrigerated while you bake in batches.
8. Bake The Cookies: Place one baking sheet into the preheated oven. Bake for 9-11 minutes, or until the edges of the cookies are set and lightly golden brown. The centers may still look slightly soft, but they will continue to set as they cool. Avoid over-baking, as this can lead to dry, crumbly cookies.
9. Immediately Finish The Cookies While Warm: As soon as you remove the cookies from the oven, while they are still warm and pliable, immediately press a gluten-free pretzel and a few extra mix-ins onto the top of each cookie. This enhances their visual appeal and highlights the delicious ingredients within. If some cookies have spread into irregular shapes, you can use a large round cookie cutter or the back of a spatula to gently push their edges inward, shaping them into perfect circles. This is a common trick used by professional bakers!
10. Cool Completely & Repeat: Allow the freshly baked cookies to cool on the baking sheet for 1-2 minutes before carefully transferring them to a wire cooling rack to cool completely. This brief rest on the hot sheet allows them to firm up without breaking. Repeat the baking process with the remaining dough, alternating baking sheets between batches. Always place cool dough on a cool baking sheet to prevent immediate excessive spreading.
11. Serve & Store: Your delicious Gluten-Free Kitchen Sink Cookies are now ready to be enjoyed! They are best savored fresh. For storage, place cooled cookies in an airtight container at room temperature for 1-2 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature when ready to enjoy.

Kitchen Sink Cookie Mix-Ins And Toppings To Try

The true joy of making Kitchen Sink Cookies lies in the freedom to customize. These cookies are inherently designed to be extraordinary, and the mix-ins are where the magic truly happens. The goal is to create a symphony of flavors and textures in every bite, blending sweet, salty, crunchy, and chewy elements. Here’s an extensive list of ideas to inspire your perfect combination:

• Chocolate Chips: A classic for a reason! Opt for semi-sweet or dark chocolate chips for a rich, deep cocoa flavor that complements almost any other addition. For a gourmet touch, use chopped chocolate bars.
• Gluten-Free Pretzels: A fantastic source of salty crunch. Be sure to roughly break them up into smaller pieces, but don’t crush them entirely, as you want distinct textural elements.
• Toffee Bits: Add a buttery, caramel-like sweetness and a delightful chew. Brands like Heath Bits ‘O’ Brickle are perfect for this. Their slight crispness adds another layer of texture.
• Wavy Potato Chips: For an unexpected salty, crispy, and savory note. Wavy varieties like Wavy Lays hold their texture better in the dough and offer a more substantial crunch.
• Chopped Toasted Nuts: Whether you prefer toasted pecans, peanuts, or hazelnuts, nuts add a wonderful earthy flavor and satisfying crunch. Toasting them beforehand enhances their flavor significantly.
• Mini M&Ms: These colorful candies bring a fun pop of color, a delightful candy shell crunch, and a burst of chocolate. Mini M&Ms are often preferred over full-sized ones as they distribute more evenly throughout the cookie.
• White Chocolate Chips: For a creamy, sweet contrast to darker chocolates. A blend of dark and white chocolate chips creates a beautiful visual and flavor dynamic.
• Chocolate Chunks: Larger pieces of chocolate create pockets of gooey, melted goodness in every bite, offering a more intense chocolate experience than chips.
• Butterscotch Chips: Introduce a rich, buttery, and caramel-like flavor that pairs wonderfully with both sweet and salty elements.
• Peanut Butter Chips: For the peanut butter lovers! These offer a creamy, nutty flavor and soft texture that works perfectly with chocolate and pretzels.
• Caramel Chips: These provide a sweet, chewy burst of caramel. Unlike actual soft caramels, which can spread too much and create sticky messes, caramel chips tend to hold their shape better during baking.
• Chopped Mini Reese’s Peanut Butter Cups: A fantastic way to add a beloved chocolate and peanut butter combination, offering both creamy and slightly firm textures.
• Reese’s Pieces Candies: Similar to M&M’s, these add a vibrant color and the distinct flavor of peanut butter candy.
• Raisins or Dried Cranberries: For a chewy, fruity sweetness that adds a subtle tang and moisture to the cookies.
• Shredded Coconut: Sweetened shredded coconut adds a tropical note and a unique chewy texture. Toast it lightly for an even richer flavor.
• Gluten-Free Rolled Oats: Use old-fashioned rolled oats (ensure they are certified gluten-free) for a chewy texture and a wholesome, nutty flavor, similar to an oatmeal cookie. Avoid steel-cut or quick oats.
• Jimmies Sprinkles: Just 2-3 tablespoons folded into the dough can add a festive touch of color and a slight crunch, especially fun for celebrations.
• Roughly Chopped Gluten-Free Oreo Cookies: For a delightful cookies-and-cream twist, adding a familiar crunch and cocoa flavor.

For the cookies pictured in this article, I personally combined rich semi-sweet chocolate chips, the satisfying crunch of gluten-free pretzels, the savory crispness of wavy potato chips, and the delightful chewiness of toffee bits. This combination strikes a wonderful balance between sweet and salty, chewy and crunchy. However, don’t feel limited! Let your imagination guide you and use your absolute favorite mix-ins to craft your own unique and perfect gluten-free kitchen sink cookie. The possibilities are endless!

FAQ + Tips And Tricks For The Best Gluten-Free Kitchen Sink Cookies:

Making the perfect batch of gluten-free kitchen sink cookies is an art form. Here are some frequently asked questions and invaluable tips to ensure your cookies are a resounding success every time.

Focus On Mixing Textures AND Flavors: The true essence of a “kitchen sink” cookie lies in its complex profile, far beyond a simple chocolate chip cookie. It’s about a dynamic interplay of textures – think chewy, gooey, creamy, crunchy, and crispy – alongside a captivating range of flavors, including sweet, salty, bitter, and savory. When selecting your mix-ins, aim for diversity. For instance, combine the satisfying crunch of salty pretzels with the gooey sweetness of semi-sweet chocolate chips, and the rich chew of toffee bits, or the vibrant color and subtle crunch of M&Ms. This thoughtful combination is what makes these cookies truly unforgettable.

A Trick For Achieving Picture-Perfect Cookies: For cookies that look as amazing as they taste, employ a simple baker’s secret: immediately after removing the hot cookies from the oven, gently press a few extra mix-ins onto their tops. This not only makes them visually appealing but also gives a clear hint of the delicious surprises nestled within. Another professional tip: if your cookies spread unevenly due to various mix-ins, use a large round cookie cutter (slightly larger than your cookies) or the back of a spatula to gently reshape them into perfect circles while they are still warm and malleable on the baking sheet. Bloggers and bakeries use this trick constantly!

Understanding How Different Mix-Ins Affect Spread: It’s important to know that the type of mix-ins you choose can influence how your cookies spread during baking. For example, ingredients like toffee and caramel tend to melt and spread more than denser items like nuts (which barely spread at all). Don’t panic if some of your cookies come out with slightly irregular shapes; this is completely normal for kitchen sink cookies. As mentioned above, a quick reshape with a cookie cutter or spatula right out of the oven will fix them beautifully.

Can I Make These Cookies Dairy-Free? Absolutely! To make these gluten-free kitchen sink cookies dairy-free, simply substitute the butter with a high-quality dairy-free butter alternative (like Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance Vegan Butter Sticks). Ensure your chocolate chips and other mix-ins are also certified dairy-free. The rest of the recipe should work perfectly.

How Long Do Gluten-Free Kitchen Sink Cookies Last? These cookies are best enjoyed within 1-2 days at room temperature when stored in an airtight container. For longer freshness, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature or gently warm them in the microwave for a few seconds for that freshly baked feel.

What’s in the Panera Kitchen Sink Cookies? If you’re looking to recreate the beloved Panera Bread Kitchen Sink Cookie, you’ll want to focus on a specific combination of flavors. Their version typically includes a mix of semi-sweet chocolate chips, milk chocolate, soft caramel pieces (Kraft caramel baking bits are a great gluten-free option!), pretzels for crunch, and a sprinkle of flaky sea salt to enhance all the flavors. This blend offers a fantastic balance of sweet, salty, and chewy elements.

More Gluten-Free Cookies To Try

If you’ve fallen in love with these customizable kitchen sink cookies, you’re likely eager to explore more delicious gluten-free baking adventures. Our collection of gluten-free cookie recipes offers a wide variety of flavors and textures to satisfy every craving. Each recipe is carefully developed to ensure fantastic results without compromising on taste or quality. Expand your baking repertoire with some of our other popular gluten-free cookie creations:

• Gluten-Free Levain Chocolate Chip Cookies: Indulge in these thick, chewy, and gloriously oversized chocolate chip cookies, inspired by the famous New York bakery.
• Gluten-Free Oatmeal Scotchies (Butterscotch Oatmeal Cookies): A cozy classic reimagined, these tender oatmeal cookies are studded with sweet, creamy butterscotch chips.
• Gluten-Free Iced Oatmeal Cookies: Enjoy the wholesome flavor of oatmeal cookies elevated with a delicate, sweet glaze, perfect for a nostalgic treat.
• Gluten-Free Nutella Stuffed Chocolate Chip Cookies: Prepare for an irresistible surprise! These decadent chocolate chip cookies conceal a molten, creamy Nutella center.
• Gluten-Free Red Velvet Crinkle Cookies: Beautiful to look at and delightful to eat, these soft, rich red velvet cookies feature a delicate powdered sugar crinkle finish.

Each of these recipes has been tested to ensure they deliver the best possible gluten-free cookie experience, proving that dietary restrictions don’t mean sacrificing flavor or texture. Happy baking!

🌟 Don’t forget to leave a star rating below when you try our Gluten-Free Kitchen Sink Cookie recipe! We can’t wait to hear what you think of your custom creations!

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Gluten-Free Kitchen Sink Cookies

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• Author: Emily Dixon, Sweets & Thank You
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  Total Time: 1 hour 5 minutes
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  Yield: 24-26 Cookies
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  Diet: Gluten Free

Print Recipe

Description

These Gluten-Free Kitchen Sink Cookies let you mix & match your way to your dream cookie. They basically have everything but the kitchen sink!

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Ingredients

For The Cookies:

• 3 cups gluten-free measure-for-measure flour* (360 grams)
• 1 teaspoon salt (I use kosher salt)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter (2 sticks/8 ounces), softened
• 1 cup granulated sugar (200 grams)
• 1 cup light brown sugar (200 grams)
• 2 large eggs, room temperature
• 1 Tablespoon vanilla extract

For The Mix-Ins*:

• 1 cup dark or semi-sweet chocolate chips
• 2/3 cup gluten-free pretzels, roughly broken up (not crushed!)
• 2/3 cup lightly crushed ruffle potato chips (like Wavy Lays)
• 2/3 cup toffee bits (like Heath Bits ‘O’ Brickle)

To Top The Cookies:

• 1 gluten-free pretzel per cookie (about 25 pretzels)
• About 1/2 cup extra mix-ins to garnish the cookies.
• Optional: flaky sea salt (like Maldon)

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Instructions

1. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, salt, baking soda, and baking powder. Whisk to combine well. Set the bowl aside.
2. Cream Butter & Sugars. In a stand mixer or large mixing bowl, combine softened butter, sugar, and brown sugar. Beat with paddle attachment (or a hand mixer) 2-3 minutes on medium speed to cream the butter and sugar together until smooth, light, and fluffy.
3. Finish Wet Ingredients. Scrape down the sides of the bowl and mix in the eggs one at a time, fully incorporating each egg before adding the next egg. Then mix in the vanilla.
4. Add Dry Ingredients. Scrape down the sides of the bowl again, and add the prepared dry ingredients. Mix until almost fully combined, with just a few powdery patches remaining.
5. Add Mix-Ins. Then, add 3 cups of mix-ins, and the sprinkles. Mix gently to evenly distribute the mix-ins throughout the dough.
6. Chill 30 Minutes & Preheat The Oven. Add the dough to the refrigerator for 30 minutes, while you preheat the oven to 375 degrees. Line two cookie sheets with parchment paper. (This will help control the spread of the cookies.)
7. Scoop & Roll. Use a large cookie scoop to form 3 Tablespoon balls of cookie dough. Roll each ball smooth between your palms, and place 6 cookies on one of the prepared baking sheets. (Return the rest of the dough to the fridge in between batches)
8. Bake The Cookies. Place the pan in the oven and bake 9-11 minutes, or until the edges are set and the cookies are just starting to turn golden. (Try not to over-bake. They’ll continue to set as they cool.)
9. Immediately Finish The Cookies While Warm. Right after removing the cookies from the oven, top each cookie with a pretzel and a few extra mix-ins. If desired, use a large round cookie cutter or a spatula to gently shape the cookies into perfect circles. (Some mix-ins can cause slightly wonky spread.)
10. Cool Completely & Repeat. Allow the cookies to cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Repeat this process until all the cookies are baked, alternating baking sheets with each batch so you don’t put cool dough on a hot baking sheet.
11. Serve & Store. Enjoy the cookies right away or store for later. Store cookies in an airtight container 1-2 days at room temperature, or freeze up to 2 months.

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for its consistent results. If you opt for another blend (such as Bob’s Red Mill 1:1 flour), ensure it explicitly contains xanthan gum, which is crucial for the structure and texture of gluten-free baked goods. Accurate measurement is key: for best results, weigh your flour. If you don’t have a scale, use the scoop and level method to avoid over-packing the measuring cup, which can lead to dry cookies.

More Mix-Ins to Try.

These cookies are all about customization! You can absolutely experiment with different combinations of mix-ins. Just remember to aim for approximately 3 cups total for the dough, plus an additional 1/2 cup for garnishing the tops of the cookies immediately after baking. Here are some more inspiring ideas:

• Chopped Toasted Pecans, walnuts, or almonds for an earthy crunch.
• Mini M&Ms for a delightful pop of color and chocolate.
• White Chocolate Chips, or a creative blend of dark chocolate and white chocolate for varied sweetness.
• Butterscotch Chips, Peanut Butter Chips, or Caramel Chips to add rich, distinct flavors and chewiness.
• Chopped Mini Reese’s Peanut Butter Cups or small pieces of your favorite candy bars.
• Juicy Raisins or Dried Cranberries for a sweet, tart, and chewy element.
• Sweetened Shredded Coconut for a tropical twist and unique texture.
• Crushed Gluten-Free Candy Canes during the holidays for a minty crunch.
• A sprinkle of sea salt flakes on top just after baking to enhance all the flavors.

The beauty of Kitchen Sink Cookies is that you can adapt them to whatever you have on hand or whatever your taste buds desire. Have fun experimenting!

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  Prep Time: 25 minutes
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  Cook Time: 40 minutes
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  Category: Dessert
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  Method: Oven
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  Cuisine: American