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–+ servings
everything cookie with potato chips, pretzels, and chocolate, topped with flaky sea salt.

Vegan Kitchen Sink Cookies

Angela Milnes
Chocolate chip cookie fans unite: today we’re taking my ~famous~ chocolate chip cookie recipe and leveling up to make vegan kitchen sink cookies. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sweets
Cuisine American
Servings 30 Cookies
Calories 132 kcal

Ingredients
  

Wet ingredients:

  • 1 Package Miyokos Vegan Butter plain, salted - if you can find unsalted, add an extra teaspoon of salt. Soften for at least 2-3 hours
  • 1 Cup Dark Brown Sugar
  • ½ Cup Granulated Sugar
  • 1 tablespoon Vanilla Extract
  • 6 tablespoon Aquafaba the juice that comes in a can of chickpeas or white beans

Dry Ingredients:

  • 2.5 Cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder yes they it is different than baking SODA, yes, you need both
  • 1 teaspoon Instant Coffee Granules such as Cafe Bustelo
  • ½ teaspoon Salt

Toppings:

  • 1 Cup chocolate chips or chunks I like using two good dark chocolate sea salt bars, just check the ingredients to ensure it's dairy free

Other Toppings

  • ¼ Cup Dairy Free White Chocolate Chips dairy free sweet candy
  • ¼ Cup Potato Chips
  • ¼ Cup Pecans walnuts, macadamia nuts
  • ¼ Cup Flaky Sea Salt for topping

Instructions
 

  • Iin one bowl, and stir thoroughly to distribute. 
  • 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. 
  • Add aquafaba: bean juice in increments of 2 Tbsp, mixing in between. 
  • 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. 
  • Fold in your topping using a spatula. Get ready for an arm workout, this dough is thick. 
  • 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. 
  • 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. 
  • 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. 

Nutrition

Calories: 132kcalCarbohydrates: 24gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 1017mgPotassium: 62mgFiber: 0.4gSugar: 15gVitamin A: 3IUVitamin C: 0.2mgCalcium: 32mgIron: 1mg
Keyword everything but the kitchen sink cookies, everything cookies, sweet and salty cookies, vegan everything cookies, vegan sweet and salty cookies
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