Kitchen Sink Cookies

Ahh, I love a recipe that has no hard-and-fast rules. As the name implies, you can throw whatever you’d like into these bad boys . . . well, anything but the kitchen sink! My favorite combo is shown here: chocolate chips, pecans, coconut flakes, and raisins. But we use whatever we have on hand. Got dried cherries? Throw ‘em in! Some leftover Paleo granola? You betcha! Anything goes with this wonderful cookie base, so get creative!

DRY INGREDIENTS

1 cup (240 ml) almond flour
3 TBSP (45 ml) coconut flour, sifted
¼ cup arrowroot starch
¼ cup tapioca starch
½ tsp baking soda
¼ tsp cinnamon
Pinch of sea salt
WET INGREDIENTS

2 eggs
2 tsp (10 ml) pure vanilla extract
¼ tsp pure almond extract
¼ cup pure maple syrup
2 TBSP (30 ml) coconut oil, melted (or 3 TBSP (45 ml) softened butter)
ADD-INS

¼ cup chocolate chips
¼ cup raw pecans, chopped
¼ cup unsweetened coconut flakes
¼ cup raisins
Makes 12 cookies

In a medium-sized bowl, stir together the almond flour, coconut flour, arrowroot starch, tapioca starch, baking soda, cinnamon, and sea salt until well combined.
Add the eggs, vanilla extract, almond extract, and maple syrup, and blend until just combined.
Add the coconut oil, and mix well.
Stir in your favorite add-ins.
Scoop the dough into 2-inch balls.
At this point, you can bake the cookies or freeze the dough for later. To freeze, place the dough balls on a wax paper-lined baking sheet, and place the sheet in the freezer. Once frozen, transfer the dough balls to a freezer-safe zip-top bag, and freeze until needed.
When you’re ready to bake the cookies, preheat your oven to 350°F (180°C).
Place the dough balls on a parchment-lined baking sheet. Leave some space between them, as the cookies will spread a little if you have used butter.
Bake for 12-13 minutes or until the edges and bottoms are golden brown.
Place the baking sheet on a cooling rack, and let the cookies cool completely.
Store the cookies in an airtight container, or freeze them until ready to eat.

More Recipes You'll Love

• Lemon Sugar Cookies
• Mexican Hot Chocolate Brownies
• Vanilla Pudding

Kitchen sink cookies are the bake-everything-in-the-jar cookies, and this grain-free version earns the name. Chocolate chips, pecans, coconut flakes, and raisins all pile into one almond flour dough that bakes up crisp at the edges and chewy in the middle. Make a double batch — the dough balls freeze like a dream.

Pro Tips

• The add-ins are a template, not a rule: keep the total to about one cup of mix-ins so the almond flour dough still holds together.
• Freeze the shaped dough balls on a wax paper-lined sheet first, then bag them. Baking from frozen adds only a minute or two to the bake time and means warm cookies on demand.
• Butter makes the cookies spread more than coconut oil does, so leave extra space between the balls if you go the butter route.
• The cookies are done when the edges and bottoms are golden, even if the centers still look soft — they firm up dramatically on the cooling rack.

Frequently Asked Questions

Can I freeze kitchen sink cookie dough?

Absolutely. Freeze the scooped dough balls on a sheet pan until solid, then transfer them to a freezer bag. They keep for three months and can go straight from freezer to oven at 350°F.

Are kitchen sink cookies paleo?

They are as long as your chocolate chips are dairy-free and you use coconut oil instead of butter. Everything else — almond flour, maple syrup, pecans, coconut — is naturally paleo-friendly.

How should I store the baked cookies?

An airtight container at room temperature keeps them soft for three to four days. For longer storage, freeze the baked cookies and thaw them on the counter for twenty minutes.

Recipe Card

Stav Kogan

Kitchen Sink Cookies

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 1 cup almond flour
• 3 TBSP coconut flour, sifted
• ¼ cup arrowroot starch
• ¼ cup tapioca starch
• ½ tsp baking soda
• ¼ tsp cinnamon
• 2 eggs
• 2 tsp pure vanilla extract
• ¼ tsp pure almond extract
• ¼ cup pure maple syrup
• 2 TBSP coconut oil, melted (or 3 TBSP softened butter)

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