Gluten-Free Kitchen Sink Cookies

Kristina’s Gluten-Free Kitchen Sink Cookies (makes about 2 dozen)

  • 6 tbsp coconut oil (or butter)
  • 1 egg
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 tbsp peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 2/3 cup oat flour
  • 1/4 cup quinoa flour
  • 1/3 cup coconut
  • 3/4 cup oatmeal
  • 1/2 chocolate chips, or more or less depending on how much you like

Preheat oven to 350 degrees.

If using coconut oil, melt on stovetop over low heat.

In a stand mixer using a paddle attachment, beat the coconut oil (or butter) and both sugars until smooth, on medium. Add in the peanut butter, vanilla and cinnamon; beat until combined on medium. Turn to low and add the baking soda and baking powder. Slowly add in the quinoa flour and oat flour and mix until well mixed. Remove the bowl from the mixer and add the oats, chocolate chips and coconut, stirring with a wooden spoon until combined.

Drop dough onto an ungreased cookie sheet, roughly about 1 tbsp each. Bake for about 15 minutes until lightly browned. When done, let cool slightly on cookie sheet, then transfer to a cooking rack.


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