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Healthy Gluten-free Kitchen Sink Cookies - vegan & keto options
Servings: 16 cookies
Calories: 184kcal
Ever go to make Chocolate Chip Cookies & find someone ate your chips? This recipe for Healthy Gluten-free Kitchen Sink Cookies is the perfect solution.
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Ingredients
- 1 1/2 cups gluten-free flour blend
- 1/2 cup quinoa flakes
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 cup coconut sugar
- 1/2 cup butter (about 1 stick; melted; you can substitute coconut oil)
- 1/4 cup oil (use a light type)
- 2 eggs (or egg substitute equivalent such as this Powdered Egg Substitute)
- 1 teaspoon vanilla
- 2 cups mix ins (see Recipe Notes for options)
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, add all of your dry ingredients (except the mix ins.) Whisk to blend.
- In a smaller bowl, mix all of the wet ingredients.
- Blend the wet ingredients into the dry ingredients and mix together.
- Add in the mix ins, breaking apart any ingredients that are too large (ie: pretzels)
- Chill dough for 30 minutes in the refrigerator.
- Put on a greased cookie sheet.
- Bake for 8-10 minutes, until done.
Notes
If you choose to use gelatin as a thickener, make sure you let it "bloom" or soften in the wet part of the recipe prior to blending. Otherwise it won't do its work.
Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 207IU | Calcium: 12mg | Iron: 1mg | Net Carbs: 21g