Kitchen Sink Cookies (Edit recipe)

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These kitchen sink cookies are the perfect treat to whip up. They call for any toppings you have in your pantry and I promise you, they will turn out delicious. These are gluten free and can easily be made dairy free depending on your toppings. They call for minimal ingredients and are extra tasty. I hope you enjoy!

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PREP TIME

10 minutes

COOK TIME

12 minutes to 15 minutes

INGREDIENTS

Serves: 10-12

Ingredients

1 cup Almond Flour
.25 cup Tapioca Starch
.75 cup Cane Sugar
1 cup Creamy Peanut Butter
1 whole Egg
2 Tbsp Almond Milk
1 tsp Baking Powder
0.5 cup Milk Chocolate (Plain) M&M's
.5 cup Baking Chocolate Chips
.5 cup Carnival Sprinkles (India Tree brand)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
2. In a mixing bowl, add your egg, cane sugar, almond milk and peanut butte. Whisk together with a fork.
3. Add the almond flour, tapioca flour and baking powder. Mix together.
4. Fold in all the toppings.
5. Roll cookie dough into balls and place on baking pan. Place pan in oven and bake for 12-15 minutes. Cool and enjoy!

Notes

In this cookie recipe, the Trader Joe’s m&ms and sprinkles are what were used to eliminate red dye. These can be made dairy free using dairy free candy and chocolate chips. You can swap out peanut butter with almond butter or any nut butter of choice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	21 g
Carbohydrates:	33 g
Protein:	8 g
Cholesterol:	2 g
Sodium:	130 mg
Fiber:	4 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated for total recipe.