Vegan Kitchen Sink Cookies

Vegan Kitchen Sink Cookies

There are many versions of Kitchen Sink Cookies. Essentially you add anything and everything you love in cookies. This is my version of that and thank you to my mother for helping perfect this recipe. Feel free to replace different add in’s with whatever you like.


First we start with the flax seeds. Like many traditional cookie recipes, a binder is added to the ingredients to blend and hold all ingredients together. This is traditionally an egg. In my recipe I use a simple substitution of freshly ground flax seed and water. This mixture takes a few minutes to thicken up and will have the same consistency as an egg.  I store my whole flax seeds in the freezer and grind them up in a coffee grinder when I need them.

Then make the wet ingredients of shortening, sugars, flax mixture, and vanilla. This is the base to add our dry ingredients to.


The dry ingredients consist of both baking soda and baking powder with flour and salt. I always whisk my dry ingredients, this creates a lighter batter. Its the same as if you sifted them. Do whatever method you like.


Now comes the fun part. You’ll want to fold in the “add in’s” as I call them, because the batter will be chunky and thick. My add in’s include, dried cranberries, sunflower seeds, oatmeal, pistachios, and granola. Many times I made homemade granola but when I don’t have time, I buy Purely Elizabeth Cranberry Pecan Ancient Grain Granola. Im obsessed with this granola. I top it on my oatmeal, parfaits, eat it as regular cereal, and now cookies. Its vegan and gluten free.

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Feel free to omit and replace any of my add in’s to what you prefer. I know a lot of people who love and hate nuts so make them yours.

These cookies are not meant to look perfect either. You want to organically scoop about 2 Tbsp. of batter and place on the cookie sheet. I take 2 Tbsp. of batter and roll together but then break it apart in half and mash together again. This makes for a homemade look. You can also just scoop with a spoon, you just don’t want to have a smooth ball.

Bake for 10-12 minutes, mine are usually done at 10 minutes with a light browned edge. Let them cool a bit before taking off the sheet and onto a cookie rack. Enjoy!


I find these cookies to be a bit healthier without the butter and sugary add in’s. I love that I can add healthy bits of fruits, nuts, and grains.

They make for a fun gift for the holidays and will be a great addition to any dessert table, especially if your catering to vegans.


I’d love to hear from you. Let me know what add in’s you’d like to try!

Spread kindness with each & every chance you get. ♡

Print Recipe
Kitchen Sink Cookies
A great seasonal cookie.
Prep Time 20 Minutes
Cook Time 10-12 Minutes
Prep Time 20 Minutes
Cook Time 10-12 Minutes
Recipe Notes

Pre-heat oven to 350 and fit parchment paper to baking sheet.

Whisk flax seed and water together and let sit for 5 minutes.

In a large bowl or stand mixer with paddle attachment, mix shortening, sugars, flax mixture, and vanilla together until smooth.

Whisk flour, baking soda, baking powder, and salt together and incorporate into wet ingredients.

Fold in cranberries, sunflowers seeds, pistachios, oatmeal, and granola. The mixture will be

Place 2 Tbsp size dollops, 2 inches apart on baking sheet and bake for 10-12 minutes.

Allow to cool before removing from baking sheet.

Store cookies in an airtight container at room temperate.


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