Gluten Free Kitchen Sink Cookies
Recipe GLPReb269022638ead
Delightful gluten-free cookies loaded with a delicious mix of oats, chocolate chips, toffee bits, toasted pecans, shredded coconut, gluten-free pretzels, and a hint of coffee and maple. These chewy, crispy-edged cookies are perfect on their own or as ice cream sandwiches. With a naturally sweet and slightly nutty flavor profile, they're ideal for any occasion.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
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 1/2 cups gluten-free oat flour
1 cup quick-cook gluten-free oat flakes
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon fresh coffee grounds
2/3 cup gluten-free semi-sweet chocolate chips
1/3 cup toffee baking bits
1/3 cup pecans, toasted and chopped
1/3 cup shredded coconut
1/2 cup chopped gluten-free pretzels
Directions
Preheat your oven to 350°F (175°C). Line a heavy baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, oat flakes, potato starch, tapioca starch, xanthan gum, baking powder, and baking soda. Stir in the fresh coffee grounds, chocolate chips, toffee bits, toasted pecans, shredded coconut, and chopped pretzels until evenly distributed. Set the dry mixture aside.
In the bowl of a stand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl at least once.
Add the eggs to the butter mixture one at a time, beating well after each addition. Pour in the vanilla extract and maple extract, then scrape down the sides of the bowl again to ensure the mixture is evenly combined.
Reduce the mixer speed to low and slowly add the dry ingredients to the wet mixture. Mix just until the dough comes together evenly, being careful not to overmix.
Drop rounded portions of dough, about the size of a walnut, onto the prepared baking sheet, spacing them about 2 inches apart. Wet your hands slightly and gently roll each portion into a ball for uniform cookies. Alternatively, use a cookie scoop to portion the dough evenly.
Bake in the preheated oven for 12 to 14 minutes, until the edges are light brown and the centers are just set.
Remove the cookies from the oven and let them cool on the baking sheet for no more than 5 minutes. Transfer the warm cookies to a wire cooling rack and let them cool completely. Store in an airtight container, or use them to make delicious ice cream sandwiches.
