These vegan kitchen sink cookies are loaded with chocolate and caramel sweetness with a salty crunch in every bite! They are a fun and creative way to turn extra goodies in your pantry into delicious treats.

close up of baked vegan kitchen sink cookies.

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Why You’ll Love This Recipe

As good as the cookies you can buy at Panera Bread, but dairy-free and eggless!
This one-bowl cookie recipe can be made ahead of time. Perfect for bake sales, potlucks, afternoon tea, or dessert.
The combination of sweet, salty and crunchy makes them so irresistibly delicious.
These cookies are as flavorful and chewy as my vegan chocolate chip cookies, with that extra crunch from the added ingredients.
Coined from the phrase “use everything but the kitchen sink”, this recipe is super versatile. You can swap the mix-ins with what you have at the moment. Rolled oats, raisins, nuts, and unsweetened shredded coconut are also great for this recipe.

Key Ingredient Notes

Unbleached all-purpose flour – makes cookies soft and chewy as the dough tends to spread less.
Vegan butter or margarine – use a stick or block form because they are better when creamed with sugar, and they do not add too much moisture to the dough.
Ground flaxseeds – when added to water, they will thicken and form into a gelatinous mixture that works well as a substitute for eggs in baking. You can also use chia seeds (also mixed in water) or aquafaba (chickpea water).
Semisweet chocolate chips – you can also use dark chocolate chips or a combination of both. Ensure that they are dairy-free.
Vegan milk chocolate bar– I used Lindt Oat Milk Chocolate Bar cut into chunks.
Vegan caramel candies – I used Cocomels in this recipe but feel free to use other vegan brands. If they are too sticky to handle, toss the pieces in cornstarch or flour after chopping.
Mini pretzels – the perfect treat to balance the sweetness! If you cannot find mini pretzels, you can use regular ones. Just break them into smaller pieces. Most brands of plain pretzels are vegan, but check the label to be sure.
Potato chips – I like using kettle-cooked potato chips because they are sturdier and remain crunchy longer than regular chips. Most brands of plain potato chips are vegan, but check the label to be sure.
Flaky sea salt – this is optional but great for those who prefer an extra salty flavor.

How To Make Vegan Kitchen Sink Cookies

Make the flax egg mixture. Combine the flax seeds and water in a small bowl. Set it aside to thicken for about 10 minutes.
Cream the vegan butter. Mix the vegan butter, brown sugar, and granulated sugar in a large bowl with a mixer until pale in color and all the sugars are fully dissolved.
Add the wet ingredients. Mix in the vanilla and flaxseed mixture until combined, scraping the sides of the bowl if needed.
Mix in the dry ingredients. Sift in the flour, baking soda, and baking powder. Mix until most of the flour is moistened, scraping the bowl as needed. Do not over-mix.

cookie dough with various mix-ins in a bowl.

Add the mix-ins. Using a silicone or rubber spatula, fold in the chocolate chips, vegan caramel candies, pretzels, potato chips, and vegan milk chocolate bar.
Chill the dough. Cover the dough and refrigerate for 1 hour or until firm. This will make it less sticky and less likely to spread during baking. Leave it overnight for more flavor.
Prepare for baking. Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper.

Scoop the dough. Using a #24 cookie scoop (50g or 3 tbsp dough), make equal portions of cookie dough and place them 2 inches apart on the prepared tray. Add more mix-ins on top of the cookie balls as desired.

Bake for 10 to 12 minutes or until golden brown on the edges and slightly underdone in the middle. Quickly reshape any cookie with a small knife or spatula while the caramel is still warm.
Top, cool, and serve. Remove the cookies from the oven and top with flaky sea salt. Cool them for 5 minutes on the tray, then transfer to a cooling rack.

Storage Tips

Store the cookies in an airtight jar at room temperature for up to 4 days. Make sure to place the jar in a cool, dry area to keep the chocolate and caramel from melting. For more storage tips, check out how to keep cookies fresh.

You can store the cookies in the fridge for up to a week for longer storage. Both the dough and the baked cookies can be kept frozen for a month or two.

More Cookie Recipes with Mix-ins

Jhanelle Golding