Everything Packed into one Cookie

Any type of cookie during the holiday season is a must. Especially these Christmas kitchen sink cookies. If you’ve never heard of kitchen sink cookies, it is basically just adding a ton of add-ins into the dough. Some of my favorites include: Oreos, sprinkles, chocolate chips, pretzels, and potato chips. The sweet and salty combination is so delicious.

If theres one recipe you try this holiday season, let it be these cookies. They are always a crowd pleaser and no one can ever tell they are vegan. Not to mention, everything comes together super quickly and doesn’t require a ton of clean up or extra steps.

Ideas for combinations of kitchen sink cookies:

Oreos, sprinkles, chocolate chips

M&M’s, chocolate chips, pretzels

Potato chips, dark chocolate chips, white chocolate chips

Chocolate chips, pretzels, vanilla frosting

I’d love to hear any of the combinations you come up with! Please DM, tag me on Instagram, or email me pictures of your cookies!

This recipe is insanely easy, and you don’t have to worry about chilling the dough. The cookies take less than 10 minutes to bake. This recipe can also be made into sugar cookie bars by adding the dough to a baking pan.

Sugar: any granulated sugar will work. Be sure it is granulated and not a liquid sweetener such as maple syrup.

Vegan butter: any vegan butter will work. You can also substitute for oil. If you aren’t vegan normal butter works too.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.

Vanilla extract: if you don’t have this you can omit. Almond extract can also be used.

All-purpose flour: I haven’t tested any other flours. The closest option would be a 1:1 gluten-free flour.

Oreos:you can use any sandwich cookie of your choice. I used the red and green Christmas edition Oreos for this recipe.

Chocolate chips:any chocolate chips will work. You can do a combination of white and dark chocolate.

Ingredients:

• Sugar

• Vegan butter

• Nondairy milk

• Vanilla extract

• Baking powder

• All-purpose flour

• Oreos

• Sprinkles

• Chocolate chips

Recipe:

Makes about 8 cookies (depending on the size you make them)

• 1/3 cup sugar

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• 2/3 cup PLUS 3-4 tablespoons all-purpose flour

• 1/3 cup chopped Oreos (can do more or less)

• 1/2 cup sprinkles (can do more or less)

• 1/2 cup chocolate chips (can do more or less)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.

2.     In a bowl melt the butter. Add in the sugar, nondairy milk, and vanilla extract. Stir to combine.

3.    Add in the flour and baking powder. stir until a dough is formed. Fold in the chopped Oreos, sprinkles, and chocolate chips.

4.    Use a cookie scoop to scoop all the dough and place on cookie sheet. Roll the dough into balls and press flat.

5.    Bake for 7-9 minutes. Allow to completely cool before adding frosting or any toppings.

Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!