The Everything You Are Craving COOKIES! These cookies are literally everything you could ever crave in one perfectly baked cookie. Think of these as a healthier kitchen sink cookie but even better.
I AM SO EXCITED GUYS! The day is finally here to share these bad boys with you!!!!
The one downside to testing recipes ahead of time, is having to keep them a secret for a bit before sharing on the blog. I get so excited when I nail a new recipe and not sharing it for a month is torture at times. But I remind myself it is for my own sanity that I prep as much content as I can ahead of time so I am not a crazy person scrambling every month. Even though I am still pretty scrambly these days 😉
These are the *ultimate* cookies to make guys. They have everything we love in a cookie. They are my Chocolate Chip Walnut Cookies with a few enhancements to make them better than any kitchen sink cookie. I add in potato chips, chocolate pretzels, marshmallows and healthier m&m’s of sorts. You get salty, sweet and the best textures. You get a little crunch on the outside and ooey gooey center when you bite into them.
I love that you can spice things up a bit too and toss in anything you want. Some peanuts, pretzels, toffee chips, literally anything.
I have a feeling you guys will LOVE these too. I can’t wait to hear what you think!
What ingredients you need to make what I think are the best cookies in the world:
- Grass-fed butter – or sub vegan butter and see comments for readers who had had success with coconut oil!
- Pasture-raised egg or flax egg
- Coconut sugar – or sub cane sugar and/or mix of both cane and brown sugars
- Vanilla extract
- Almond meal or flour
- Gluten-free oat flour – can sub spelt flour too!
- Dark chocolate chips (code RACHL for free shipping)
- M&m’s – I used these “healthier” ones
- Sea salt potato chips – crushed up
- Chocolate covered pretzels (gluten-free if needed)
- Mini marshmallows or large marshmallows cut up
How to bake these cookies:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Fully melt the stick of butter in a saucepan or in microwave
- In a large bowl, cream together the melted butter (once cooled), egg, coconut sugar and vanilla extract
- Mix in the almond meal, flour and baking powder until smooth
- Fold in potato chips, chocolate chips, m&m’s and marshmallows
- Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
- Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
- Allow the cookies to cool for a few and enjoy!
A few other favorite cookie recipes on the blog:
INSANE Gluten-free Brown Butter Chocolate Chip Cookies
Gluten-free Peanut Butter Cup Stuffed Brownie Cookies
The Most Epic Vegan Sugar Cookie Bars (gluten-free)
Epic Gluten-free Chocolate Cake Mix Cookies
The Everything You Are Craving COOKIES!
The Everything You Are Craving COOKIES! Think of these as a healthier kitchen sink cookie but even better and gluten-free.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 minutes
Yield: About 9-12 cookies 1x
Ingredients
- 1 stick grass-fed butter (or sub vegan butter and see comments for readers who had had success with coconut oil!)
- 1 pasture-raised egg or flax egg
- 1/2 teaspoon vanilla extract
- 1 cup coconut sugar (or sub cane sugar and/or mix of both cane and brown sugars)
- 1 1/4 cup almond meal or flour
- 1 cup gluten-free oat flour (can sub spelt flour too!)
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips (code RACHL for free shipping)
- 1/3 cup m&m’s (I used these “healthier” ones)
- 1/2 cup sea salt potato chips, crushed up
- 1/3 cup chocolate covered pretzels (gluten-free if needed)
- 1/3 cup or so of mini marshmallows or large marshmallows cut up
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Fully melt the stick of butter in a saucepan or in microwave
- In a large bowl, cream together the melted butter (once cooled), egg, coconut sugar and vanilla extract
- Mix in the almond meal, flour and baking powder until smooth
- Fold in potato chips, chocolate chips, m&m’s and marshmallows
- Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
- Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
- Allow the cookies to cool for a few and enjoy!
Notes
*Store in airtight container for 3 days on counter, fridge for 5 days or freezer for 2 months
Darci
★★★★★
Made these for a get together this weekend and they were such a hit! The night before I was like oh I better get my butter out. Then I thought, nah, Rachel doesn’t have time for that, I’m good! Never disappointed with your recipes, thank you!
Alicia Wren
★★★★★
Made these last week and making them again!!!! Such a crowd pleaser! Thanks again for another awesome recipe Rachel!
Rachel
yaaayy thanks Alicia!
Wendy
★★★★★
Just made these with my girls. We didn’t have any of the salty items, but the cookie itself was so good.
Rachel
yay!!! xx