Gluten Free Kitchen Sink Cookies (make great ice cream sandwiches)

Let me tell you – These cookies are loaded! Filled with gluten free oats, chocolate chips, toffee bits, pretzels, pecans, coconut, and even coffee grounds – these cookies earned the name gluten free Kitchen Sink Cookies because they contain everything BUT the kitchen sink.

 

Gluten Free Kitchen Sink Cookies (make great Ice Cream Sandwiches) from The Baking BeautiesThis is a Sponsored Post
A few weeks ago, when I was in Toronto for the Cheesecake of the Year Bake-Off (which I will write about shortly), Maria, one of the other finalists, introduced me to Momofuku Milk Bar. I’d never heard of it before, but apparently it’s quite the thing. Of course, their products aren’t gluten-free, so I didn’t get too excited about it, but she bought one of their cookbooks as well as some goodies to bring back home to friends and family. One of Momofuku’s popular treats is their Compost Cookies, which include a little of everything. I took inspiration from Momofuku’s Compost Cookies to create these gluten free Kitchen Sink Cookies.

 

Gluten Free Kitchen Sink Cookies (make great Ice Cream Sandwiches) from The Baking Beauties

 

These chewy cookies, which are  are slightly crisp around the edges, are great paired with a tall glass of cold milk. But, they are also the perfect cookie to pair with your favourite gluten free ice cream. Summer doesn’t have to be over yet. You can bake up a batch of these cookies – which have all the benefits of oats, and half the sugar most cookies do – and treat your family to some wonderful ice cream sandwiches. I used classic vanilla ice cream, but these cookies would pair well with nearly any flavour. You could even roll the edges of the sandwiches in mini M&M’s, sprinkles, or finely chopped nuts like I did with these Ice Cream Sandwiches.

 

Gluten Free Kitchen Sink Cookies
Author: 
Serves: 32 cookies (16 sandwiches)
 
Great to eat as plain cookies, these Kitchen Sink Cookies also make fantastic ice cream sandwiches. Pair up similar sized cookies, place a scoop of softened ice cream in the center of one cookie, and flatten with the other cookie. Wrap in plastic wrap, and store in the freezer to enjoy later.
Ingredients
  • 1 1/2 cups Only Oats pure whole grain oat flour
  • 1 cup Only Oats pure whole grain quick oat flakes (quick cook oats)
  • 2/3 cup gluten free semi-sweet chocolate chips
  • 1/2 cup chopped gluten free pretzels
  • 1/2 cup potato starch
  • 1/3 cup pecans, toasted and chopped
  • 1/3 cup shredded coconut
  • 1/3 cup toffee baking bits
  • 1/4 cup tapioca starch
  • 1 tablespoon fresh coffee grounds
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon maple extract
Instructions
  1. Preheat oven to 350 degrees F. Line a heavy baking sheet with parchment paper.
  2. In a large bowl, whisk together the oat flour, oat flakes, chocolate chips, pretzels, potato starch, pecans, coconut, toffee bits, tapioca starch, coffee grounds, baking powder, xanthan gum, and baking soda. Set aside.
  3. In the bowl of a stand mixer, beat the butter and sugar together until fluffy, about 2 minutes, scraping down the bowl at least once.
  4. Beat in the eggs, one at a time, as well as the vanilla and maple extract. Scrape down the sides of the bowl to make sure that the butter/egg mixture is evenly mixed.
  5. With the mixer on low speed, slowly add the dry ingredients. Mix just until the dough all comes together and is evenly mixed.
  6. Drop the dough, about the size of a walnut, onto the prepared baking sheet (about 6 cookies per sheet). Use wet hands to roll the dough into balls. I like to use my cookie scoop to ensure my cookies are the same size once baked.
  7. Bake in preheated oven for 12-14 minutes, or until the edges are a light brown. Let the cookies sit on the baking sheet for no more than 5 minutes before transferring them to a wire cooling rack. Cool cookies completely before storing in an air-tight container or making into ice cream sandwiches.

Items that made baking these cookies a snap:

 

Don’t forget to check out How to Correct Your Gluten-Free Cookie Crisis, an article written to help you bake picture perfect cookies.

 

This recipe is linked to Gluten Free Wednesdays and Gluten Free Fridays.

 

Disclosure: I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own. This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

Comments

  1. Laurel says

    These look like so much fun, not to mention yummy. I used to make a cookie like that with chips, raisins, coconut and nuts. My husband thought I was out of my gourd when he saw what I was doing but I sent them over to his Dad’s who was in 7th heaven. Oh, and my sweetie did not turn down his share either as it turned out. haha
    Now, alas and alack, oats and quinoa are on the cross reactivity no no list so eat a few for me, okay?

  2. Lori Vickery says

    Ok dumb question here, ive never used coffee when baking, you say coffee grounds, as in after brewing? Or just the coffee granules before brewing?

    • says

      Not a stupid question at all, Lori! Use coffee grounds that haven’t been used, so straight from the container. Not instant either, but actual coffee grounds. (and ouch! A 2 star rating when asking a question – why is that? That gives the impression to others that these cookies aren’t good when they quickly browse the recipe)

  3. says

    These sound delicious! I just happen to have some dairy-free, gluten-free coffee ice creamin the freezer that would make a perfect ice cream sandwich paired with these! I’m wondering if I’ll be able to find toffee baking bits though.

  4. says

    Gorgeous! You always make me hungry! You must have the happiest kids and hubby in town. Do all the neighbors come over looking for cookies too? :)

    • says

      Haha, thanks, Ali! I think the neighbors might have been wondering what I was doing sitting on my butt on the deck while taking pics of a plate of cookies. Maybe they’re used to it already. 😉

  5. Betty says

    I love Kitchen Sink Cookies..I use that as a good excuse to use up ‘this and thats’ from my pantry!
    Your cookies look amazing Jeanine!
    Oh shoot, I missed your radio interviews today..I’m sure you did well and they will have loved the cake!

  6. Linda says

    Are there any soy free toffee bits available anywhere. I also have a soy allergy, and all I can find are the Heath toffee bits? Has anyone tried substituting chocolate bits for the toffee?

  7. Shirley says

    Wow, these cookies are awesome. I made a batch today, but I didn’t have the coffee grounds so I left them out, and I used quinoa flakes instead of oat flakes…..turned out really good!! Thank you so much for sharing all these wonderful recipes.

    • says

      Very true, Barb! The weight of the oat flour is 180 g, the quick cook oats is 90 g, 85 g potato starch, 31 g tapioca starch. Hope this helps!

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