By Grocery List Plus Editorial Staff | Published on June 9, 2026

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Gluten Free Kitchen Sink Cookies

Serves 32

204 cal · 45 min

Gluten Free Kitchen Sink Cookies

Recipe GLPReb269022638ead

4.3(1)
Dessert
45 min
204 cal
Servings: 32
Oven
SNAP eligible

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.

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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

  1. Preheat your oven to 350°F (175°C). Line a heavy baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Bake in the preheated oven for 12 to 14 minutes, until the edges are light brown and the centers are just set.

  8. 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.

Comments

Grocery List Plus Editorial Staff4.25

This cookie hits the sweet spot for a weeknight bake: all ingredients are available at Harris Teeter or Walmart in Charlotte, and at 32 servings from one batch, the cost per cookie runs roughly 50 cents, driven by chocolate chips and pecans rather than any exotic component. The stated 45 minutes is honest if you measure dry goods and cream butter-sugar ahead, though active hands-on time is closer to 20 minutes. The real caveat is that xanthan gum and potato starch live in specialty aisles, so if you're not already a gluten-free baker, that first trip takes planning—after that, they're pantry staples. These don't reheat brilliantly, so plan to eat them fresh or store airtight same-day, which suits families who finish a batch quickly.

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