Gluten Free Kitchen Sink Cookies
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.
Serves: 32 cookies (16 sandwiches)
  • 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
  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.
Recipe by Faithfully Gluten Free at