Grain-Free Kitchen Sink Cookies
Grain-Free, Gluten-Free, Nut-Free, Egg-Free option
Have you ever heard of "everything but the kitchen sink"? That's the essence of these cookies! You basically put together whatever sweet and salty goodies you have in your pantry, crush them up and add them to your dough to make a wildly delicious cookie. Don't feel limited by the suggestions here. Have potato chips or candy-coated chocolates? Throw those in too! You still get the indulge in all that salty & sweet deliciousness, and then you get to indulge in a stomachache-free night afterwards. Let's bake!
Yield: 18-20 cookies
Ingredients
- 1 bag Otto’s Naturals Grain-Free Ultimate Cookie Mix
- ½ cup butter
- 1 egg (or flax egg)
- 1 teaspoon vanilla extract
- 1 cup Theo Salted Toffee Dark Chocolate bar, chunked
- ¾ cup FitJoy Grain-Free Pretzels, broken into pieces
- ½ cup chocolate chunks or chocolate chips
- 1 bag (1.6 oz each)Â Smart Sweets Caramels
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Prepare the Grain-Free Cookie Mix as directed on the bag using the ½ cup of butter, 1 egg (or flax egg), and vanilla extract.
- Stir until the cookie dough is smooth. Fold in the toffee chocolate, pretzel pieces, and chocolate chunks or chips.
- Use a Tablespoon to scoop the dough, and roll them into even balls.
- Place each cookie dough ball evenly spaced on the cookie sheet. Do not crowd the cookies. To ensure the cookies don’t spread together, only place 6 cookie dough balls per 9x13-inch baking sheet.
- Bake the cookies for 10-12 minutes. While the cookies are baking, unwrap the caramels and cut each caramel into 3-4 pieces. As soon as the cookies come out of the oven, press 2-3 caramel pieces into each cookie.
- Let them cool on the cookie sheet for 3-5 minutes before transferring to a cooling rack. Let cool completely before storing.
