Kitchen Sink Cookies (Gluten-Free, Vegan, Nut-Free) (Edit recipe)

The epitome of sweet and salty, these deliciously textured, allergy-friendly cookies stay fresh for weeks at room temperature stored in an airtight container - but they'll disappear long before that, they're just so good! The delicious taste & texture remains the same, even 3 weeks later, so they're perfect to make anytime to have on hand when a salty-sweet craving hits, or to make-ahead as an edible holiday gift.

15 minutes

12 minutes to 14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	529
Fat:	26 g
Carbohydrates:	65 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	522 mg
Fiber:	4 g
Sugars:	16 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 24

Ingredients

0.5 cup Plant Based Butter, 1 stick, softened at room temperature
0.75 cup Cane Sugar, organic
0.25 cup Light Brown Sugar, organic
1 tsp Pure Vanilla Extract
1 tsp Apple Cider Vinegar
0.5 cup unsweetened Apple Butter, or sweetened works too
2 cups Old Fashioned Oats, gluten-free
45 Potato Chips, gluten-free, salted (use potato chips or crisps that are all the same size); divided use
1.5 cups Salted Mini Pretzels, gluten-free pretzel sticks; divided use
1 Tbsp Baking Powder
1 tsp Sea Salt, fine sea salt, divided use
0.5 cup Organic Dried Cranberries
1.25 cups Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, divided use
0.5 tsp Coconut Oil

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Process

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

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper; set aside.
In large bowl, stir to combine plant butter, sugars, vanilla, vinegar, and apple butter until smooth.
Place oats in food processor; pulse 'chop' until oats resemble a slightly course flour. Place oat flour in medium bowl.
Place 30 potato chips in food processor; pulse 'chop' to turn into crumbs. Add to bowl with oat flour.
Place 1 cup pretzels in food processor; pulse 'chop' until the mixture is a combination of small crumbs and pretzel powder. Add to bowl with oat flour.
To bowl with oat flour mixture, whisk in baking powder and 1/2 tsp salt until combined.
Add oat flour mixture to bowl with plant butter mixture; stir well to combine.
Stir in cranberries and 3/4 cup chocolate chips.
Break up remaining 15 potato chips into smaller pieces and add to bowl with cookie dough mixture, followed by remaining 1/2 cup of pretzels broken into 1/2-inch pieces. Stir gently to combine.
Using a #24 cookie scoop, scoop and space cookie dough at least 2-inches apart on prepared cookie sheets.
Bake on middle rack of oven for 12-14 minutes, or until golden. Cool 5 minutes before transferring to wire rack to cool completely.
Place remaining 1/2 cup chocolate chips and coconut oil in a small, microwave-safe bowl. Heat in microwave for 30 seconds; stir. Continue heating in microwave in 15 second intervals, stirring afterwards, until just melted and smooth.
Use spoon or fork to drizzle melted chocolate over cookie tops. Use remaining 1/2 tsp salt to sprinkle over cookie tops before chocolate sets. Makes 24 cookies.

Notes

A #24 cookie scoop holds 2.67 tablespoons of cookie dough. If you don't already own one, it is a terrific baking tool to own. The all-metal ones with a spring-loaded handle are the best ones to buy, and can be purchased for around $10-$15. Allow chocolate to set completely before storing cookies in a single layer in an airtight container at room temperature for up to 3 weeks.