Everything but the Kitchen Sink Cookies (vegan)

We may earn money or products from the companies mentioned in this post.

Sharing is caring!

(Last Updated On: June 15, 2022)

Everything but the Kitchen Sink Cookies

These Everything but the Kitchen Sink Cookies are the perfect combination of sweet and salty!

 

Made with a delicious chewy chocolate chip cookie base, with added pretzel pieces and granola.

 

These cookies are ready in under 30 minutes and have the best textures and flavors.

 

They’re also vegan, dairy free and eggless – perfect for serving any crowd!

 

Cookies stacked on serving plate.

What are Kitchen Sink Cookies?

Kitchen sink cookies are essentially the perfect sweet and salty treat!

 

You can basically search through your pantry and select whatever ingredients you’d like, break them up a bit and toss them into your chocolate chip cookie dough!

 

You can be as wild about this as you’d like, adding your favorite chips, cereals, sweets and more.

 

They are very popular at Panera Bread and seem to have really gained popularity in recent years – and they are super delicious!

 

Baked cookie in hand.

These kitchen sink cookies are made with Bakery on Main’s Extreme Fruit & Nut Granola – if you haven’t tried adding granola to this recipe you’re seriously missing out!

 

They effortlessly add so many different textures and flavors to these cookies and the crunch is irresistible. 

 

This granola has 9 different seeds and nuts, raisins, cranberries, and multigrain and bean crisps! 

 

They’re also Certified Gluten-Free, Kosher Parve and Non-GMO Project Verified.

 

Stacked cookies with granola bag.

INGREDIENTS

  • All-Purpose Flour – You can also use a 1:1 gluten-free flour blend.
  • Leaveners – A mixture of baking soda and baking powder to help the cookies rise!
  • Salt – Just a pinch to bring out all the sweet and salty flavors.
  • Vegan Butter Sticks – Use a brand that tastes good like Country Crock Plant Butter, or your favorite vegan butter sticks!
  • Sugars – A mixture of brown and white sugars adds flavor and the perfect amount of sweetness.
  • Flax Egg – Ground flax or chia seeds mixed with water act as an egg replacement for helping to bind ingredients and also add moisture!
  • Vanilla – To add even more flavor.
  • Vegan Chocolate Chips – Most stores have dark chocolate chips that are accidentally vegan.
  • Bakery on Main Extreme Nut & Fruit Granola – Adds delicious crunch, texture and saltiness!
  • Pretzel – Adds a nice salty flavor to the cookies.

How to Make Kitchen Sink Cookies Recipe

Making the Cookie Dough

To make these tasty cookies, start by preheating your oven and preparing a baking tray by covering it with parchment paper, or a silicone baking mat.

 

Then, mix your dry ingredients in one bowl.

 

In another bowl, cream the butter and sugar with a hand mixer or whisk, and add the rest of the wet ingredients and mix again.

 

Add the dry into the wet and mix until evenly incorporated.

 

Finally, fold in the chocolate chips, granola and pretzel pieces until evenly distributed!

 

Baking Kitchen Sink Cookies

Take two tablespoon amounts of dough and roll into balls – place two inches apart on prepared baking tray.

 

Add more toppings to the cookies and gently press them in.

 

Bake for 10 minutes, or until the edges are just slightly golden, they will finish baking on the tray.

 

Cool for 10 minutes and then transfer to a cooling rack!

 

Cookie dough before baking.

STORING

These cookies can be stored in an airtight container for 4-5 days.

 

They can also be frozen for about three months or so – just let them thaw on the counter and enjoy!

 

Cookies on white plate.

Vegan Panera Copycat Cookies

The Panera Bread kitchen sink cookie is iconic, and for good reason!

 

It’s all about how sometimes more is better, and that you don’t have to just pick one or two ingredients when baking, it’s okay to add as many as you’d like and experiment with sweet and salty flavors!

 

I now love adding pretzels, granola and more to basic chocolate chip cookies to give them a little extra something – I also love adding vegan caramel, flaky sea salt, cereal, nuts and more.

 

Close up of stacked cookies.

This recipe is:

  • Sweet
  • Salty
  • Delicious
  • Chewy
  • Crunchy
  • Vegan
  • Dairy Free
  • Eggless
  • Full of Flavor & Texture

 

Try these other irresistible chocolaty vegan cookie recipes!

Vegan S’Mores Cookies

Vegan Peppermint Mocha Cookies

Vegan Chocolate Chip Cookie Cake

Vegan Double Chocolate Chewy Cookies

Vegan Chocolate Chip Oatmeal Cookies

Vegan Pumpkin Oat Chocolate Chip Cookies

 

Cookies with granola bag.

Cookies stacked on serving plate.

Everything but the Kitchen Sink Cookies (vegan)

Yield: About 24 Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These Panera copycat Everything but the Kitchen Sink Cookies are made with chocolate chips, pretzels and granola. Dairy free and Vegan too!

Ingredients

  • 2 1/4 Cups All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Cup Vegan Butter Sticks, softened
  • 3/4 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Flax Egg*
  • 2 Tsp Vanilla
  • 1 1/4 Cups Vegan Chocolate Chips + more to top
  • 2/3 Cup Bakery on Main Extreme Nut & Fruit Granola + more to top
  • 2/3 Cup Pretzel Pieces + more to top

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, mix together the flour, baking soda, baking powder and salt, set aside.
  3. In another bowl, cream together the vegan butter, brown sugar and white sugar until creamy. Add the flax egg and vanilla and mix again.
  4. Add the dry ingredients into the wet and mix until combined and a dough is formed.
  5. Add the chocolate chips, granola and pretzel pieces and fold in.
  6. Take 2 tablespoon amounts of dough and roll into balls. Place 2 inches apart on a baking tray covered in parchment paper.
  7. Add more chocolate chips, granola and pretzel pieces to the tops and gently press down.
  8. Bake for about 10 minutes, or until edges are lightly golden brown. They will finish baking on the tray.
  9. Cool on the tray for 10 minutes and then transfer to a cooling rack, enjoy!

Notes

*1 Tbsp ground flax or chia seeds mixed with 3 tbsp water, let sit 5 minutes until thickened.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 8mgSodium: 161mgCarbohydrates: 29gFiber: 2gSugar: 16gProtein: 4g

Sharing is caring!

10 thoughts on “Everything but the Kitchen Sink Cookies (vegan)”

  1. What a fun recipe and cookie name! Giving these a try this evening as love how anything can go in, but I do have a box of granola that needs using so will chuck some of that in… thanks for the inspiration ๐Ÿ™‚

    Reply
  2. Yummmm!! The pretzels were the very best part – I had never tossed those in cookies before and loved the salty crunch. Great idea!

    Reply
  3. I have never tried these cookies before. I like the sound of these cookies cause you can dump everything into the dough. I’ll try and bake these for my kids cause they love all sorts of cookies.

    Reply

Leave a Comment

Skip to Recipe