Vegan Kitchen Sink Cookies
These vegan kitchen sink cookies are loaded with chocolate and caramel sweetness with a salty crunch in every bite!
Ingredients
- 2 cups unbleached all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup vegan butter or margarine not unsalted, stick or block form
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1½ tablespoons ground flaxseeds
- 5 tablespoons warm water
- 2 teaspoons vanilla extract
- ½ cup dairy-free semisweet chocolate chips
- 10 pieces vegan soft caramel candies I used Cocomels, chopped into 2 to 3 pieces
- 1 cup mini pretzels broken or chopped
- 1 cup kettle-cooked potato chips crushed
- 2 oz vegan milk chocolate bar I used Lindt Oat Milk Chocolate Bar, cut into chunks
- Flaky sea salt for topping (optional)
Instructions
- Combine the flax seeds and water in a small bowl. Set it aside to thicken for about 10 minutes.1½ tablespoons ground flaxseeds, 5 tablespoons warm water
- Cream the vegan butter, brown sugar and granulated sugar in a large bowl with a mixer until pale in color.½ cup vegan butter or margarine, ½ cup granulated sugar, ¾ cup light brown sugar
- Mix in the vanilla and flaxseed mixture until combined, scraping the sides of the bowl if needed.2 teaspoons vanilla extract
- 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.2 cups unbleached all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- Using a silicone or rubber spatula, fold in the chocolate chips, caramel candies, pretzels, potato chips and milk chocolate bar. Cover the dough and refrigerate for 1 hour or until firm. Leave it overnight for more flavor.½ cup dairy-free semisweet chocolate chips, 10 pieces vegan soft caramel candies, 1 cup mini pretzels, 2 oz vegan milk chocolate bar, 1 cup kettle-cooked potato chips
- Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper.
- 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.
- Bake for 10 to 12 minutes or until golden brown on the edges and slightly underdone in the middle.
- Remove the cookies from the oven and top with flaky sea salt. If they become misshapen, quickly reshape them with a small knife or spatula while the caramel is still warm. Cool the cookies for 5 minutes on the tray, then transfer them to a cooling rack.Flaky sea salt
Notes
- If the vegan soft caramels are too sticky to handle, toss the pieces in cornstarch or flour after chopping.
- Kettle-cooked potato chips are sturdier and remain crunchy longer than regular chips.
- Other ingredients to add include rolled oats, raisins, nuts, and unsweetened shredded coconut.