Easy Vegan Kitchen Sink Cookies You Can’t Resist
If you’re dreaming of cookies packed with everything you love — gooey caramel, crispy pretzels, rich vegan chocolate — this Vegan Kitchen Sink Cookies recipe is your new best friend. Inspired by the classic ‘everything but the kitchen sink’ mix of textures and flavors, these cookies deliver chewy, chocolatey bites bursting with sweet meets salty goodness.
Whether you’re vegan or just looking for a fun twist on traditional cookies, you’ll love how flexible and delicious this recipe is. Ready to raid your pantry and make some magic?
Let’s bake!
Recommended Equipment for Perfect Cookies
Before starting your baking adventure, gather the right tools to ensure flawless kitchen sink cookies. You’ll need a stand mixer with a paddle attachment or a handheld mixer, mixing bowls, measuring cups and spoons, a silicone spatula, parchment paper for lining baking sheets, and a wire rack for cooling.
Having these on hand helps smooth your process and achieve the best chewy texture.
Ingredients for Vegan Kitchen Sink Cookies
This recipe uses common pantry staples with vegan swaps to make a chewy, sweet-and-salty cookie you won’t want to share. Here’s what you need for the dough and those fun mix-ins:
- Vegan butter (I recommend Miyoko’s for creaminess)
- Light brown sugar for that rich molasses flavor
- Soy milk or other plant-based milk like oat or almond
- Pure vanilla extract
- All-purpose flour (gluten-free blends work too)
- Cornstarch to boost chewiness (tapioca or arrowroot as alternatives)
- Baking soda and salt for leavening and balance
- Chopped vegan dark chocolate or chocolate chips
- Vegan caramel pieces (like chopped Cocomel caramels)
- Salted pretzels for crunch and saltiness
- Flaky sea salt for finishing touch on top
Substitutions are flexible here: coconut sugar can replace brown sugar, different vegan milks work well, and you can customize your mix-ins with nuts, dried fruits, or vegan marshmallows.
The key is combining sweet and salty to get that irresistible flavor.
How to Make Vegan Kitchen Sink Cookies Step-by-Step
- Cream the vegan butter and brown sugar in a large bowl using a stand mixer with paddle attachment until light and fluffy—this usually takes about 2-3 minutes.
- Add the soy milk and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, mixing on low speed until the dough just comes together—avoid overmixing.
- Fold in the chopped vegan chocolate, caramel pieces, and crushed pretzels gently with a spatula to distribute evenly.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This step firms the dough and prevents excessive spreading during baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and roll dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheet.
- Bake for 9–12 minutes, until edges are golden but centers still look soft.
- Sprinkle with flaky sea salt immediately after removing from the oven.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely for chewy perfection.
Why This Recipe Works So Well
This vegan kitchen sink cookie recipe balances texture and flavor to satisfy every craving. The cornstarch adds chewiness and softness by retaining moisture, while the chilling step, which baking experts confirm is crucial, prevents the cookies from spreading too much and becoming thin.
Using the right vegan butter gives the dough a rich mouthfeel similar to dairy, and combining sweet caramel with salty pretzels creates a delightful contrast that makes these cookies addictive. Plus, the final sprinkle of flaky sea salt on warm cookies intensifies the flavors for a gourmet touch.
These thoughtful choices ensure the cookies bake up with perfect chewy centers and slightly crisp edges every single time.
Troubleshooting Common Cookie Problems
Even with the best recipe, sometimes baking doesn’t go as planned. Here’s how to fix common issues:
- Cookies spread too much: Butter may be too soft or the dough is not chilled long enough. Try chilling dough for at least 30 minutes and use firm vegan butter.
- Cookies come out dry or crumbly: Don’t overbake; remove cookies when edges start to turn golden but centers remain soft. Also, make sure to measure flour accurately—too much flour dries out the dough.
- Cookies fall apart when cooled: Allow them to cool completely; warm cookies are softer and hold less together.
- Caramel melts too much causing spreading: Chop caramels into small pieces and chill dough well; consider reducing caramel pieces slightly if needed.
By adjusting these variables, you’ll consistently get the perfect chewy, flavorful cookies.
Creative Mix-In Ideas to Make It Your Own
Part of the fun of kitchen sink cookies is customizing the mix-ins! Besides the classic chocolate, caramel, and pretzels, try these delicious additions:
- Potato chips for an unexpected salty crunch
- Chopped nuts like pecans or walnuts for texture and flavor
- Vegan white chocolate chunks for a sweeter contrast
- Dried cranberries or raisins for tangy bursts
- Vegan mini marshmallows for gooey pockets
- Rice cereal or crushed graham crackers for crunch
- Sprinkles for a fun colorful twist
Mix and match based on what you have in your pantry, or gift cookies with personalized flavors. Just remember the goal: balance sweet and salty, chewy and crunchy!
FAQ About Vegan Kitchen Sink Cookies
Do I have to chill the dough? Yes!
Chilling solidifies the vegan butter and helps prevent spreading, making chewier cookies. Are these cookies nut-free?
Yes, unless you add nuts yourself. The base recipe is naturally nut-free.
Can I use a different plant milk? Absolutely.
Soy, oat, almond, or cashew milk all work well. What if I don’t have vegan caramels?
You can substitute with vegan toffee bits or swirl in vegan caramel sauce sparingly. Can I freeze dough or baked cookies?
Yes! Dough balls freeze well and bake straight from frozen with a few extra minutes.
Baked cookies freeze for 1-2 months and taste best after resting at room temperature. Why do my cookies spread too flat?
Make sure butter isn’t too warm and the dough is chilled. Also, avoid overmixing after adding flour.
If you have any other questions, feel free to ask!
How to Store and Freeze for Freshness
To keep your vegan kitchen sink cookies at peak freshness, store them in an airtight container at room temperature for 2-3 days. To extend shelf life, keep them refrigerated for up to 1 week.
For longer storage, freeze baked cookies tightly wrapped or in freezer bags for 1-2 months. Thaw frozen cookies at room temperature before serving to let caramel soften for optimal chewiness.
If freezing raw dough, roll into balls and freeze on a baking sheet. Transfer frozen dough balls to an airtight container or zip-top bag and bake from frozen; just add an extra 2-3 minutes to baking time.
More Chewy Vegan Cookie Recipes to Try
If you loved these kitchen sink cookies, here are some other vegan cookie recipes guaranteed to satisfy your sweet tooth:
- Easy Vegan Pumpkin Spice Latte Cake
- Baked Vegan Cinnamon Sugar Donuts
- Vegan Chocolate Marshmallow Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Ginger Cookies
Explore these recipes for different flavors and textures but with the same easy, approachable vegan baking methods. Happy baking!
Conclusion
These vegan kitchen sink cookies are a perfect treat for anyone craving a fun, chewy dessert loaded with sweet and salty surprises. With flexible mix-ins, simple ingredient swaps, and helpful baking tips, this recipe empowers you to create irresistible cookies for any occasion.
Whether you’re baking for yourself or sharing with friends, these cookies deliver comfort, flavor, and that nostalgic homemade feeling. Grab your mixing bowl, chill the dough, and enjoy every chewy, chocolatey bite!