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These Kitchen Sink Cookies have everything you crave for in a cookie plus more!! They are eggless, soft, chewy, with hints of salt and loaded with your favorite mix ins. Bet you can't eat just one!!

We love chocolate chip cookies here and make them quite often!! Once while baking these I ran out of chocolate chips so substituted some M&M's and nuts instead. They turned out to be a huge hit with kids.

Next batch, experimented with some more mix-ins and used some left over halloween candies and marshmallows along with some dry shredded coconut and pretzels. They turned out absolutely amazing and there has been no looking back ever since!!

Didn't know at that time that these were a thing and were called Kitchen sink cookies.

What are Kitchen Sink Cookies

Kitchen sink cookies are just like regular cookies with everything but the kitchen sink. What it basically means is a combination of random mix-ins from the pantry cooked into a perfect cookie.

Mix-ins include but not limited to chocolate chips, caramel, coconut, toffee, nuts, dry fruits, pretzel, marshmallows and finished with a sprinkle of sea salt. That sweet, salty, soft and chewy combination makes this cookie totally irresistible.

I find these cookies are a great way to use up all those halloween candies and to clean out pantry.

For Today's post, I'm sharing the eggless version of the kitchen sink cookies. So if you are out of eggs or allergic or just don't eat or prefer eggs, I got you covered!! Let's see what other ingredients we will need.

Everything but the kitchen sink Cookies Ingredients

Regular cookie ingredients - all purpose flour, baking soda, salt, vanilla extract. If you bake or make cookies regularly, then these should be already available in your pantry.

Butter - Use unsalted, cool room temperature butter. Which means that the butter is still cold to touch but soft enough to make an indentation when you press with finger.

It should not be soft enough to be greasy and that your finger slides through the entire stick. That's way too soft. If that happens, just place the butter back in the fridge to get it to state we want.

Sugar - I love using a combination of brown and white sugar and prefer to add more brown sugar that white as I like the caramel flavor and chewiness the brown sugar gives to this cookie. You can switch the amounts if you like.

Egg replacement - For each egg, combine 2 tablespoons of water with 1 tablespoon vegetable oil and 2 teaspoons baking powder. Mix well and use this. This works great for cookies. Provides the leavening and moisture needed to bind the cookie that usually is done by the egg. By all means use an egg if you like.

Mix-ins - I use a total of 2 cups of mix-ins. You can use what ever you prefer and the proportion you like. There is no right or wrong here. Few ideas are

Chocolate & Candies -
- Any type of chips or chunks like chocolate, white chocolate, butterscotch, peanut butter.
- These cookies are great way to use up those halloween candies. Chop them into bite size pieces and use.
- I also like to use M&M's as they give a nice colorful look to these cookies. Had some leftover Carmel filled M&M's from the Chocolate Drizzled Popcorn so I used those as well.
- Caramel candy, toffee bits or marshmallows. These give a nice stretchy and chewiness to the cookie so highly recommend adding at-least one of these.
Nuts - walnuts, pecans, cashews, almonds, all are great choices. I've used walnuts.
Dry fruits - dried cranberry or raisin or any other of your choice.
Coconut - I've used sweetened shredded coconut but coconut chips would be nice as well.
Salty stuff - like pretzels or wafers, just crush them slightly to bite size pieces. Some Maldron sea salt to sprinkle on top.
Others - rice crispies Or oats make a great addition too.

To Make these cookies Vegan

To make these cookies vegan, replace the butter with a dairy free alternative or with coconut oil. For the mix-ins, add the real deal like oats, nuts, dry fruits, chocolate, coconut. Other ingredients can be added if they are labelled vegan.

How to make eggless Kitchen sink cookie recipe

These cookies come together fairly quickly and since there is no refrigeration or freezing needed you can bake them right away and enjoy immediately!! So let's get baking!!

Prep work:

Preheat the oven to 350F and line a cookie sheet or baking tray with parchment paper and keep aside. In a clean dry bowl, add the dry ingredients like flour, baking soda and salt. Mix and keep aside. Assemble all your mix-ins and keep them ready.

To make the cookie dough:

I'm using my kitchen aid stand mixer to make the cookie dough but this can also be done using bowl, whisk and spatula or hand mixer.

1- In the stand mixer bowl, add the brown, granulated sugar and cold room temperature butter

2- Mix until well combined and creamy.

3- Make the egg replacement by whisking together oil+water+baking powder until well combined. Add it along with vanilla to the dough

4- Mix again until combined.

5- Add the dry flour mixture to the wet mixture

6- Mix well to form a soft dough. Do not over mix.

7- Add in all the mix-ins reserving 1/4 cup or more for pressing on top of the cookie.

8- Combine into a soft dough. Do not over mix.

To Bake cookies:

9 - Using a cookie scoop, place a scoop (2 tbsp) of the dough on the parchment lined tray. Keep enough space between the two cookies to allow them to spread.

10- Flatten the dough slightly using spatula or fingers

11- Place some additional mix-in on top. Sprinkle some Maldron sea salt flakes and

12- Bake for 8 (softer)- 10 (for lil crunchier) mins.

Two tricks which are completely optional but recommended - Once the cookies are out of the oven tap (or bang) the cookie sheet three times on flat surface or countertop to help create that crinkled effect. Also this is the time while the cookie is warm to shape them using your (flat) spatula to get those perfect round cookies.

Allow the cookies to cool on baking tray for 5 mins and then transfer to cooling rack. The cookies will look golden brown from the sides and bottom but under cooked from the center. Don’t worry as they will cook further on the baking tray and as they cool. Continue making the remaining cookies in similar manner.

Storage Instructions

To store the cookies: Allow them to cool completely on the cooling rack and then store them in airtight container at room temperature. They are good for up-to a week.

To store the cookie dough: You can freeze this dough if you don’t want to bake all the cookies at once. Make balls (this way you have them portioned and ready to bake when needed) and freeze them on the baking tray. Once frozen transfer to freezer safe bags and keep until ready to use.

When you want to make cookies, thaw them or directly bake them. The baking time may vary (increase by minute or two) if you are baking with frozen dough.

Tips for best Kitchen Sink Cookies:

Make the cookie dough with cool room temperature butter. Which means that the butter is still cold to touch but soft enough to make an indentation when you press with finger.
Use combination of brown and white sugar with more brown sugar that white for that caramel flavor and chewiness in cookies.
Do not over bake. The cookies may feel undercooked and that is ok. They cook as they cool so pull them out while the centre still looks undercooked. That way you get those delicious cookies with crispy edges and soft centre.
Add a combination of mix-ins from each group to get the best flavors and texture.
Once the cookies are out of the oven tap (or bang) the cookie sheet three times on flat surface or countertop to help create that crinkled effect.
For perfect round cookies, shape them using your (flat) spatula while they are warm.

More Cookie recipes to try:

Hope you enjoy these Eggless Kitchen Sink Cookies as much as we do!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook Instagram to see what’s cooking in my kitchen!!

Happy Baking!
Shweta