Gluten Free Kitchen Sink Cookies Recipe Copycat
I just love the combination of salty and sweet snacks, like chocolate covered pretzels. I think that’s why the Kitchen Sink cookies at Panera are so popular. But since those yummy cookies are packed with gluten, I can’t enjoy them! Until now!! This simple kitchen sink cookies recipe is made with gluten free flour and gluten free pretzels. And they’re amazing gluten free cookies!
This post contains affiliate links, which means I may earn a commission if you purchase something from my link (at no additional cost to you). Thanks for your support!
If you’re searching for a replacement to your favorite cookies from Panera, look no further! This Panera kitchen sink cookie recipe copycat is the perfect mix of salty and sweet. And the best part is that they’re totally gluten free! I think these are my new favorite gluten free Christmas cookies!
But what I really love about these delicious cookies is that they don’t taste gluten free. I even fooled my kids with this one — they thought they were chocolate chip cookies made with regular flour!
Gluten Free Kitchen Sink Cookies Recipe
To make this easy recipe for gluten free kitchen sink cookies, you’ll only need a few simple ingredients:
- Butter
- Brown sugar
- Sugar
- Egg
- Gluten free baking flour
- Cornstarch
- Vanilla
- Salt
- Baking soda
- Chocolate chips (both semi-sweet and dark)
- Caramel chips
- Gluten free pretzels
After reading that list of ingredients, I bet you’re ready to whip up these salty sweet cookies so you can enjoy them yourself, right? The first step toward making your own kitchen sink cookies is to beat the butter and sugars together until they’re well combined. The mixture will be light in color and fluffy when it’s ready.
After the sugar and butter are mixed well, beat in the egg and vanilla extract until well combined.
Then, add your gluten free baking flour, cornstarch, baking soda, and salt. That’s right — this is a one-bowl recipe! And you thought you couldn’t love these kitchen sink cookies any more.
When the dough is mixed well, fold in the semisweet chocolate chips, dark chocolate chips, caramel chips, and gluten free pretzels. The dough will be very thick at this point, so just do your best to get all the ingredients mixed into the dough.
Use a 1/4-cup measuring cup to scoop out the dough. Form a ball with the dough, place it on lined cookie sheet, then press the dough balls down slightly. Make sure to give your cookies plenty of room to spread as they cook — leave at least two inches between each cookie. These are some monster cookies when they’re finished baking!
Bake the cookies for 14 to 16 minutes. Mine were done at the 14-minute mark — the edges were nice and brown but the centers were still a little bit soft. When you’re satisfied with the way your cookies look, remove them from the oven and let them cool on the warm baking sheet for around five minutes. This will give the center of the cookies time to firm up a bit before you transfer them.
Move the cooled cookies to a wire cooling rack to cool completely before enjoying them if you can. But if not, I totally understand!
Questions About Panera Kitchen Sink Cookies Recipe Copycat
This easy recipe for gluten free kitchen sink cookies is delicious and simple! But if you have questions as you’re baking, I probably have the answer!
What is the best gluten free flour to use?
I’ve tried a variety of gluten free flours when baking and I have found the best one is Bob’s Red Mill 1-to-1 Baking Flour by far!
How do I know when to take the gluten free cookies out of the oven?
If you want a nice, chewy chocolate chip cookie, remove the cookies from the oven when the centers are still soft. Then, let the cookies rest on the pan to continue cooking. When the center is firm, you can remove them from the pan and place them on a wire rake to finish cooling.
Should I flatten the cookies before baking?
These cookies spread a ton on their own, but I would still suggest flattening the cookies slightly before you bake them. Just press your fingers into the tops of the dough balls slightly to create a thick disk. You don’t have to fully flatten the cookies before you put them in the oven.
Can I add other ingredients to the cookies?
Yes!! Add to your heart’s desire. The next time I make these, I’m going to experiment with some different add-ins to see how they taste. Here are a few ideas I might try next time:
- Potato chips
- Toffee bits
- White chocolate chips
- Mint chips
- Mini M&Ms
- Chopped chocolate covered pretzels
- Peanut butter chips
Gluten Free Kitchen Sink Cookies
Packed with pretzels, caramel, and chocolate chips, these gluten free kitchen sink cookies are filled with everything but the kitchen sink.
Ingredients
- 2 sticks (one cup) butter, softened
- 1 cup brown sugar, packed
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 ¼ cup gluten free baking flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- ¾ cup dark chocolate chips
- ½ cup caramel chips
- 1 cup chopped gluten free pretzels
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add butter, brown sugar, and sugar to a large bowl. Beat until smooth and creamy.
- Add vanilla and egg and beat to combine.
- In a separate bowl, whisk together the gluten free baking flower, cornstarch, baking soda, and salt. Add the flour mixture to the sugar mixture and mix until combined.
- Fold in the chocolate chips, caramel chips, and pretzels.
- Drop dough by ¼ cupfuls onto the prepared baking sheet. Flatten the cookies slightly and top with a sprinkling of sea salt.
- Bake for 14 to 16 minutes, until the edges are golden brown but centers are still soft.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Nutrition Information:
Yield: 16 Serving Size: 1 cookieAmount Per Serving: Calories: 228Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 304mgCarbohydrates: 43gFiber: 1gSugar: 32gProtein: 2g
If you like this post, you’ll probably like these:
Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
Cookies with potato chips!!! I can’t wait to try some of your recommendations. I love salty and sweet that this is going to be a fun baking project. Thanks for sharing.
Um…those do not look like gluten-free cookies. YUM! I’m saving this recipe and making it tomorrow!
These are so fun! I love the bits of crunchy pretzels! I’m definitely saving this to make soon!
YUM! I LOVE kitchen sink cookies, and these look amazing. I have a few friends who only eat a gluten-free diet, so I am definitely keeping this recipe in my back pocket. 🙂
These look really yummy!