Everything but the kitchen sink cookies are soft, chewy, and packed with a mix of sweet and salty add-ins — think pretzels, sprinkles, vegan chocolate, and even potato chips — for a truly indulgent treat.
Why You’ll Love This Kitchen Sink Cookies Recipe
These “everything but the kitchen sink” cookies — sometimes nicknamed compost or dump cookies — are basically vanilla cookie dough loaded with every favorite add-in you can think of. The playful name comes from the idea that you can toss in almost anything: chips, candy, nuts, cereal, salty snacks, dried fruit, and more.
The beauty of this recipe is its flexibility. Make it fully vegan and egg-free with a simple flax or chia “egg” and use dairy-free butter; the result stays tender and chewy. Use two cups of mix-ins and customize the balance of sweet and salty to suit your taste. It’s an easy, budget-friendly homemade alternative to store-bought bakery versions and perfect for sharing with family and guests.
If you enjoy crowd-pleasing vegan cookies, try other ideas such as lemon blueberry cookies, raspberry jam thumbprints, or chocolate crinkle cookies — each offers a different flavor profile while keeping the same approachable technique.
The Ingredients and Substitutes
- Vegan butter: Use a high-quality dairy-free butter at room temperature; different brands can slightly affect how much the cookies spread.
- Sugar: A mix of brown and granulated sugar gives toffee-like flavor and helps create a chewy texture.
- Egg alternative: This recipe is easily made eggless with a flax egg or chia egg (1 tablespoon flax meal + 3 tablespoons water). Other options include 1/4 cup applesauce or mashed banana, though results may vary.
- Vanilla extract: Adds warmth and depth — use pure vanilla if possible.
- Baking soda: Provides lift and helps the cookies spread; make sure it’s fresh for best results.
- Flour: All-purpose flour works well. You can substitute spelt or replace up to 50% with whole wheat if desired.
- Salt: Enhances and balances the sweet flavors; flaky sea salt is nice sprinkled on top.
Gluten-free option: Substitute a gluten-free all-purpose flour blend and use only gluten-free add-ins to make these cookies gluten-free.
The Best Kitchen Sink Cookie Mix-Ins
Use any two cups of mix-ins — aim for a mix of sweet and salty elements for contrast. Below are suggestions to inspire your combinations.
Sweet
- Vegan chocolate chips or chunks (white, milk-style, or dark)
- Dried fruit like raisins, cranberries, or chopped dates
- Coconut (unsweetened shredded, in small amounts)
- Cereal bits (puffed rice, flakes, or crushed cornflakes)
- Mini vegan marshmallows for pockets of goo
- Vegan toffee or fudge pieces
- Chopped vegan candy (peanut butter cups, bars, etc.)
To make a chocolate version, replace about 1/3 cup of the flour with unsweetened cocoa powder.
Salty / Savory
- Chopped nuts or seeds (walnuts, pecans, almonds, sunflower seeds)
- Rolled oats (a few tablespoons for chew)
- Crushed pretzels
- Lightly salted potato chips (use sturdier chips so they don’t turn to dust)
- Crushed graham crackers
- Flaky sea salt for finishing
How To Make Everything But The Kitchen Sink Cookies
Step 1: Prepare your flax or chia egg (1 tablespoon flax meal + 3 tablespoons water) and set aside. In a large bowl or stand mixer, combine vegan butter with brown and granulated sugar.
Step 2: Cream the butter and sugars together until light and fluffy, about 2 minutes by hand or with a mixer.
Step 3: Mix in the vanilla, the flax mixture, baking soda, flour, and salt until just combined. Fold in your chosen mix-ins so they are evenly distributed without overworking the dough.
Step 4: Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about an inch apart. Gently flatten each cookie so it bakes to an even thickness.
Step 5: Bake at 375°F (190°C) for 10–12 minutes, until the edges are golden and the centers are set but still soft. Remove to a wire rack to cool slightly before serving — they firm up while cooling but stay chewy inside.
FAQs
Yes — use a flax or chia egg for a plant-based version. Some bakers use applesauce or mashed banana, but results can be slightly different in texture and flavor.
Yes. Refrigerate shaped dough for up to 3 days, or freeze scooped dough balls (flash freeze on a tray, then store in a sealed bag) for up to 3 months. Increase baking time slightly from frozen.
Some versions do and some do not — this recipe is flexible, so add nuts if you like them in your cookies.
Toni’s Recipe Tips
- Measure flour correctly: Too much flour makes cookies dense. Fluff the flour, spoon into the cup, and level with a knife.
- Don’t over-mix: Mix until combined to avoid developing excess gluten and keep cookies tender.
- For prettier cookies: Press extra mix-ins onto the tops before baking.
- Adjust texture: Bake a minute less for a softer, chewier cookie; bake longer for a crispier result.
Storage Instructions
Store these cookies in an airtight container at room temperature for 3–4 days, or refrigerate for up to one week. Warm briefly in the microwave for a softer texture. To freeze, arrange cookies on a tray to flash-freeze, then transfer to a sealed bag for up to 3 months; thaw at room temperature.
More Vegan Cookie Recipes
Vegan Desserts
Lemon Blueberry Cookies
Vegan Desserts
Apple Pie Cookies
Vegan Desserts
Vegan Chocolate Crinkle Cookies
Vegan Desserts
Cinnamon Chocolate Chip Cookies
If you try this kitchen sink cookies recipe, please leave a star rating and share your experience in the comments. I’d love to hear how you customized your mix-ins!
Kitchen Sink Cookies Recipe
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons water
- 1 cup vegan butter (room temperature)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups of your favorite mix-ins (chopped nuts, vegan chocolate chips, raisins, seeds, coconut shreds, pretzels, chips, etc.)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with a silicone mat or parchment paper.
- Whisk together the flax meal and water in a small bowl and set aside for 5 minutes to thicken.
- In a large bowl, beat together the brown and granulated sugars with the vegan butter until light and fluffy.
- Mix in the vanilla and flax mixture, then add the baking soda, flour, and salt. Stir until just combined, then fold in the mix-ins.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly with a spatula.
- Bake for about 10–12 minutes, until edges are golden and centers are set. Cool on a wire rack and enjoy.
Notes
- Measure flour properly: Spoon and level for best texture.
- Avoid over-mixing: Mix until ingredients are just combined.
- Top the cookies: Press extra mix-ins onto the tops before baking for a better appearance.
- Texture tweaks: Reduce bake time for chewier cookies, increase for crispier cookies.
Nutrition
Carbohydrates: 31 g • Protein: 2 g • Fat: 12 g