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everything cookie with potato chips, pretzels, and chocolate, topped with flaky sea salt

Vegan Kitchen Sink Cookies

  • Author: The Hangry Chickpea
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 30 cookies 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Chocolate chip cookie fans unite: today we’re taking my ~famous~ chocolate chip cookie recipe and leveling up to make vegan kitchen sink cookies. 


Units Scale

Wet ingredients:

  • 1 package softened Miyokos Vegan Butter (plain, salted - if you can find unsalted, add an extra tsp of salt. Soften for at least 2-3 hours)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp good vanilla extract
  • 6 Tbsp aquafaba (the juice that comes in a can of chickpeas or white beans)

Dry ingredients: 

  • 2 and 1/2 cups all purpose flour
  • 1 tsp baking SODA
  • 1 tsp baking POWDER (yes they it is different than baking SODA, yes, you need both)
  • 1 tsp instant coffee granules (such as Cafe Bustelo)
  • 1/2 tsp salt


  • 1 cups chocolate chips or chunks (I like using two good dark chocolate sea salt bars, just check the ingredients to ensure it's dairy free)
  • 1-2 cups other toppings
    • Sweet: dairy free white chocolate chips, dairy free sweet candy
    • Salty: potato chips, pretzels
    • Nuts: pecans, walnuts, macadamia nuts
  • Flaky sea salt for topping


  1. Combine dry ingredients in one bowl, and stir thoroughly to distribute. 
  2. Combine wet ingredients in bowl of stand mixer (or mixing bowl) - softened butter, sugars, and vanilla. Once mixture if homogenous, take note of the color and mix until 2-3 shades lighter, stopping occasionally to scrape down sides of the bowl. 
  3. Add aquafaba/bean juice in increments of 2 Tbsp, mixing in between. 
  4. Add dry ingredients to the wet ingredients in 3 parts. Start your mixer on lowest power first to keep from making a mess. Once combined, add the next third, scraping down sides between sets. 
  5. Fold in your toppings using a spatula. Get ready for an arm workout, this dough is thick. 
  6. Scoop dough into balls using an ice cream scoop, and place onto a baking sheet lined with parchment paper. Cover, and refrigerate for at least 12 hours. 
  7. To bake, preheat oven to 350 F. Cut dough ball in half, and place onto sheet (mine fits 6 half dough balls at a time). Bake for 10-13 mins, or until edges are slightly brown. Don't bake too long - vegan butter doesn't brown as thoroughly as regular butter. 
  8. Let cookies rest on sheet for 5 minutes before transferring to cooling rack. Once on rack, add a small pinch of flaky sea salt. For best results, let cool for an additional 10-20 minutes. They'll still be warm, but the flavors will meld a bit more. 

Keywords: vegan everything cookies, everything but the kitchen sink cookies, everything cookies, vegan sweet and salty cookies, sweet and salty cookies