Desserts

May 9, 2019

Vegan Kitchen Sink Cookies

Filled with 'everything but the kitchen sink' these Vegan Kitchen Sink Cookies are a delicious way to use up leftover ingredients you may have lying around your kitchen. Easily customizable!

Last week I finished my third year at IU. Now I only have one more semester left. I can't believe I'm only one semester away from being in the 'real world'. Crazy!!

During finals week, I was busy studying and packing up my apartment. As I was going through my kitchen I realized I had a lot of random baking ingredients that were mostly used. I didn't want to throw them away but I also didn't want to take mostly empty containers home. So I decided to make some cookies.

I wasn't expecting a whole lot. In fact, I wasn't even planning to share them with you guys. I figured they would probably turn out pretty bad or just tolerable enough to eat. But I was wrong!

You can definitely tell that these Vegan Kitchen Sink cookies are indeed kitchen sink cookies. But honestly, they taste pretty good. (Especially if you top them with a bit of date syrup or molasses -- YUM.)

So what's in these thrown-together Vegan Kitchen Sink Cookies? I'm glad you asked.

Vegan Kitchen Sink Cookies

Ingredients

The dry ingredients are: almond flour, sorghum flour, puffed amaranth, date sugar, and ground flaxseeds. And the only wet ingredient is unsweetened applesauce. I had some raisins and coconut so I threw those in too!

You might be reading that list thinking "I don't have one of those ingredients". That's completely fine! The point of kitchen sink cookies is that you use the things you have. For example you can sub oat flour for the almond or sorghum flour, use rolled oats instead of amaranth, replace the flaxseeds with chia seeds, sub banana in for applesauce, or add chocolate chips instead of raisins. The possibilities are endless!

That's the fun of these cookies. You get to use up some ingredients you had lying around while whipping up some delicious creations.

How to make Vegan Kitchen Sink Cookies

To make these Vegan Kitchen Sink Cookies mix the dry ingredients together, then add in the applesauce (or whatever you using). Stir in your mix-ins (coconut + chocolate sounds amazing). Then bake. Enjoy!

Recipe Prayer

Jesus, thank you for giving us creativity. Thank you for helping us making delicious creations out of unexpected ingredients. Amen.

Vegan Kitchen Sink Cookies

Filled with 'everything but the kitchen sink' these Vegan Kitchen Sink Cookies are a delicious way to use up leftover ingredients you may have lying around your kitchen. Easily customizable!

Author:

Elizabeth

Serves:

16

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 1/2 Cup Almond Flour
  • 1/2 Cup Sorghum Flour
  • 1 Cup Puffed Amaranth
  • 1/2 Cup Date Sugar
  • 1 Tablespoon Ground Flaxseeds
  • 1/2 Cup Unsweetened Applesauce
  • 2 Tablespoons Shredded Coconut
  • 2 Tablespoons Raisins

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the almond flour, sorghum flour, puffed amaranth, date sugar, and ground flaxseeds. Add in the applesauce and stir until combined. Stir in the coconut and raisins.
  3. Scoop into tablespoon-sized balls and arrange on the lined baking sheet. Flatten the cookies, if desired. Bake for 12-15 minutes until the cookies are slightly brown on the bottom. Enjoy!

Recipe Notes

Feel free to make substitutions in this recipe based on what you have available in your kitchen, just be aware that this may change the baking time or texture of the cookies. Example substitutions include: sub oat flour for the almond or sorghum flour, use rolled oats instead of amaranth, replace the flaxseeds with chia seeds, sub banana in for applesauce, add chocolate chips instead of raisins.

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography