These gluten free kitchen sink cookies are ultra thick, soft, gooey, and flavorful! They include so many delicious mix ins. These cookies are totally customizable and can be made to your liking. They are made in one mixing bowl and take only 20 minutes in total!

The best part? You can add whatever you like to them! Nuts, chocolate chips, dried fruit – anything goes! So grab your oven, your favorite goodies, and get ready to bake some gluten-free magic!

Gluten free kitchen sink cookies.

Why You’ll Love This Recipe

  • Simple ingredients and straightforward instructions make these gluten free kitchen sink cookies perfect for beginner bakers.
  • Feel free to throw in whatever mix-ins your heart desires!
  • The base dough has a delightful chew that complements the various textures of your chosen add-ins.
  • This recipe is ideal for potlucks, bake sales, or treating your loved ones.
  • They are gluten free but do not taste like it!
  • This recipe is made in one mixing bowl.
  • Everything comes together in only 20 minutes.
  • Check out these Peanut Butter Oreo Cookies for another loaded dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for these gluten free kitchen sink cookies. Scroll down to the recipe card for the full ingredients list and instructions.

Use room temperature unsalted butter. Place it on the countertop about an hour or two before baking. This allows the butter to slowly thaw out.

Both white sugar and light brown sugar sweeten these cookies. I have not tried this recipe using coconut sugar, but it should work well.

Use one whole egg and one egg yolk. I have not tried making this recipe egg free. If you are egg free, try these Eggless Cookies or these Vegan Chocolate Chip Cookies!

Pure vanilla extract adds a delicious homemade taste.

For the flour, use gluten free flour. I love King Arthur Flour and Bob’s Red Mill.

Baking soda helps these cookies remain tall and fluffy.

Use gluten free rice cereal and gluten free corn flakes. If you do not have access to these, feel free to use another gluten free cereal.

Mini marshmallows add a fun flavor!

Crumble some gluten free Oreos for added flavor. I also love the new gluten free mint Oreo cookies!

Dark chocolate chips add an intense and delicious flavor. Feel free to use semisweet or milk chocolate if desired.

Lastly, add in some gluten free granola to add crunch to these gluten free kitchen sink cookies.

Ingredients for gluten free kitchen sink cookies.

Taste & Texture

These cookies have a soft and chewy dough that melts in your mouth, serving as the blank canvas for a variety of textures and flavors.

Each bite brings a delightful surprise, from the richness of chocolate chips to the satisfying crunch of granola and the pops of sweetness from the marshmallows.

They are ultra thick, gooey, and soft!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl or the bowl of a stand mixer, add the unsalted butter, sugar, and brown sugar.  Beat until creamy and no clumps of butter remain.

Beaten sugar and butter.

Step 3

Then, add in the egg, egg yolk, and vanilla.  Beat until mixed.

Creamy butter mixture in bowl.

Step 4

Sift in the flour and baking soda.  Stir until a cookie dough forms.

Light cookie dough in bowl.

Step 5

Then, add in the rice cereal, mini marshmallows, Oreos, corn flakes, chocolate chips, and granola.  Stir together.  The dough will be very thick.

Dough with mix ins.

Step 6

Use an ice cream scoop to scoop out balls of dough.  Use your hands to roll into tight balls.  This is important to keep the cookies held together.  Place at least 3 inches apart on the pan.

Step 7

Bake for 9 to 11 minutes, until the edges are lightly golden brown.

Step 8

Finally, remove the gluten free kitchen sink cookies from the oven.  Cool on the pan for 10 minutes before carefully transferring to a cooling rack.

Baked kitchen sink cookies.

Expert Tips for Success

Check out these expert tips and tricks to make the best gluten free kitchen sink cookies.

For optimal texture, use a high-quality gluten free flour blend like King Arthur Flour or Bob’s Red Mill.

Overmixing leads to tough cookies. Mix until just combined, then gently fold in your mix-ins.

There is no need to chill the cookie dough.

A cookie scoop helps ensure your cookies bake evenly and are all the same size.

Do not bake too long. These cookies may still look a little soft. They will become set as they cool.

Flavor Variations & Add-Ins

The beauty of these gluten free Kitchen Sink Cookies is their endless customization possibilities! Here are some ideas.

Classic Combos: Chocolate chips, chopped nuts (pecans, walnuts), dried fruit (raisins, cranberries, cherries), shredded coconut

Salty & Sweet: Peanut butter chips, gluten free pretzels, potato chips, toffee bits

Fruity Fiesta: White chocolate chips, chopped dried mango, chopped dried pineapple, chopped apricots

Spicy Twist: Cinnamon chips, chopped ginger, chopped almonds

Feel free to experiment and invent your own unique flavor combinations!

Close up of loaded cookies.

How to Serve & Store

These gluten free kitchen sink cookies are best enjoyed fresh out of the oven when the chocolate chips are melty and the cookies are warm and soft!

Let them cool on a wire rack for a few minutes before indulging.

They pair well with a glass of milk, chocolate smoothie, and coffee. I also love these cookies with a big scoop of ice cream or high protein ice cream!

Store leftover cookies in an airtight container at room temperature for up to 4 days. Alternatively, freeze them for longer storage. Simply thaw them at room temperature before enjoying.

Frequently Asked Questions (FAQs)

Can I use regular all-purpose flour if I’m not gluten-sensitive?

Yes, the recipe can be made with regular flour if you are not gluten free.

My cookies turned out dry. What went wrong?

There are two possible culprits: overbaking or dry dough. Keep an eye on your cookies and take them out when the edges are lightly golden brown but the centers are soft.

What is a kitchen sink cookie made of?

Kitchen sink cookies contain a lot of mix ins! They are made with traditional cookie ingredients like sugar, flour (regular or gluten free), butter, and eggs. Then, add in your favorite chocolate chips, nuts, cereal, and more.

What other add ins can I include?

Feel free to add in some gluten free pretzels, dried fruit, white chocolate chips, potato chips, and anything else you have on hand!

Thick loaded dessert.

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

USA Pan 3 Piece Cookie Sheet Set: I love these metal pans for these gluten free kitchen sink cookies.

KitchenAid Stand Mixer: I always use this stand mixer for baking cookies!

Hand Mixer: If you do not have a stand mixer, use this hand mixer.

Check out all of my kitchen favorites!

You May Also Enjoy

If you make these gluten free kitchen sink cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes and these Gluten Free Dessert Recipes!

Gluten free kitchen sink cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Get the Recipe: Gluten Free Kitchen Sink Cookies

These Gluten Free Kitchen Sink Cookies are easy to make and have every delicious mix in! Add your favorite treats – chocolate chips, nuts, anything. They are chewy, crunchy, and totally delicious – perfect for any occasion!
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Ingredients

12 cookies

Instructions 

  • First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a large mixing bowl or the bowl of a stand mixer, add the unsalted butter, sugar, and brown sugar. Beat until creamy and no clumps of butter remain.
  • Then, add in the egg, egg yolk, and vanilla. Beat until mixed.
  • Sift in the flour and baking soda. Stir until a cookie dough forms.
  • Then, add in the rice cereal, mini marshmallows, Oreos, corn flakes, chocolate chips, and granola. Stir together. The dough will be very thick.
  • Use an ice cream scoop to scoop out balls of dough. Use your hands to roll into tight balls. This is important to keep the cookies held together. Place at least 3 inches apart on the pan.
  • Bake for 9 to 11 minutes, until the edges are lightly golden brown.
  • Finally, remove from the oven. Cool on the pan for 10 minutes before carefully transferring to a cooling rack.

Notes

  • Use room temperature butter.  Do not use melted butter.
  • If you only have salted butter, that is fine too.
  • Be sure to use 1 whole egg and 1 egg yolk.
  • Kellogg rice krispie cereal is NOT gluten free.  I used The Real Cereal Company rice cereal.
  • The dough will be very thick.  Be sure to use your hands to roll into a tight ball to prevent leakage.
  • Do not bake too long.  They should be soft and gooey in the center!
  • Store in an airtight container for up to 4 days at room temperature.
  • Check out all of my kitchen favorites!
Calories: 284kcal, Carbohydrates: 45g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 47mg, Sodium: 117mg, Potassium: 34mg, Fiber: 3g, Sugar: 25g, Vitamin A: 389IU, Vitamin C: 0.3mg, Calcium: 34mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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