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Home » Cookies » Kitchen Sink Cookies (Eggless)

Kitchen Sink Cookies (Eggless)

Published: Jun 13, 2020 · Modified: Jun 28, 2020 by Shweta Arora · This post may contain affiliate links

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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!!

stack of Eggless Kitchen Sink Cookies loaded with choc chips, M&M's walnuts, raisins.

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

All the mix-ins for the cookies - regular and white chocolate chips, M&M's, walnuts, raisins, marshmallows and chopped halloween candies

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. 

Heaped tower of Eggless Kitchen Sink Cookies on board with a bottle of milk in background

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:First step for making eggless kitchen sink cookies is to cream butter sugar and then add the egg replacement

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.

 

Next add the flour followed by the mixin and mix until combined into a dough.

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 ¼ cup or more for pressing on top of the cookie.

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

To Bake cookies: Make small balls of the cookie dough and flatten them. Add some more mixin and bake

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. 

Cookies lined on a cooling rack

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.

Close up shot of Eggless Kitchen Sink Cookies tower

More Cookie recipes to try: 

  • Shortbread Cookies Recipe
  • Chocolate Chip Cookies
  • Eggless Coconut Cashew Cookies
  • Oatmeal Raisin Walnut Cookies
  • Peanut Butter Chocolate Chip Cookies
  • Eggless Banana Chocolate Chip Oatmeal Cookies

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!!

Tried this recipe?Please rate the recipe by clicking the stars below
Eggless Kitchen Sink Cookies

Kitchen Sink Cookies (Eggless)

Shweta Arora
These Kitchen sink cookies have everything you crave for in a cookie plus more!! They are soft, chewy, sweet, salty and loaded with your favorite mix ins like chocolate chips, M&M’s, nuts, raisins, coconut, marshmallows and more! Bonus they are eggless! Bet you can’t eat just one!!
5 from 2 votes
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 25 cookies
Prevent your screen from going dark

Ingredients
  

  • 1 ½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter 4oz or 8tbsp of butter, cool room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulate sugar
  • 1 teaspoon vanilla extract
  • 2 cups of mix-ins like chocolate chips reg and white or butterscotch, kit kat, m&m’s, pretzel, raisins, walnuts, sweetened shredded coconut, marshmallow

For 1 large egg replacement

  • 2 tablespoon water
  • 1 tablespoon vegetable oil
  • 2 teaspoon baking powder

Instructions
 

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:

  • In the stand mixer bowl, add the brown, granulated sugar and cold room temperature butter and whisk until well combined and creamy.
  • Make the egg replacement by whisking together oil+water+baking powder until well combined. Add it along with vanilla to the dough and mix until combined.
  • Now add the dry flour mixture to the wet mixture and mix well to form a soft dough.
  • Stir in all the mix-ins reserving ¼ cup or more for pressing on top of the cookie.

To bake the cookies:

  • 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.
  • Flatten the dough slightly using spatula or fingers and place some additional mix-in on top.
  • Sprinkle some Maldron sea salt flakes and 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.

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 round balls (this way you already 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.

Notes

Mix-ins options: 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. Halloween candies chopped into bite size pieces, M&M's, caramel candy, toffee bits or marshmallows. 
  • Nuts – walnuts, pecans, cashews, almonds 
  • 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.
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.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.

zoomed in view of Eggless Kitchen Sink Cookies showing chocolate chips, walnuts and M&M's

Happy Baking!
Shweta

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Comments

  1. Laura

    September 25, 2020 at 10:38 am

    5 stars
    Delicious cookies! Thanks for an amazing eggless recipe.

    Reply
    • Shweta Arora

      September 25, 2020 at 7:47 pm

      Thanks Laura, glad you liked it!!

      Reply

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