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Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free
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5 from 5 votes

Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free

These vegan and gluten-free peanut butter kitchen sink cookies are brimming with all sorts of deliciousness. A soft and tender peanut butter cookie base is stuffed with heaps of chocolate chunks, chopped white chocolate, nuts, oats, and chewy dates to create a cookie that offers a little bit of everything (except the kitchen sink, of course)!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies, Dessert
Cuisine: Gluten-Free, Vegan
Servings: 30 cookies

Ingredients

  • 1 1/3 cups coconut sugar
  • 1 1/3 cups unsweetened natural peanut butter (stirred well before measuring)*
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups oat flour
  • 1/3 cup rolled oats
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 cup plus 2 tablespoons unsweetened almond milk*
  • 3/4 cup vegan chocolate chunks
  • 3/4 cup chopped vegan white chocolate**
  • 1/2 cup walnuts or pecans, chopped*
  • 1/4 cup pitted and packed Medjool dates, chopped

Instructions

  • Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
  • In a large mixing bowl, cream together the coconut sugar, peanut butter, and vanilla on medium-high for 1 minute using a stand mixer with paddle attachment.
  • Meanwhile, in a small mixing bowl, whisk together the oat flour, rolled oats, baking soda, and sea salt. Place the bowl next to the mixer.
  • With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until just incorporated. The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together until large moist mounds within the mixing bowl.
  • Stir in the chocolate chunks, white chocolate, nuts, and dates.
  • Use a cookie scoop or small ice cream scoop to scoop out 1 1/2 tablespoon mounds of dough. Drop onto the lined pans, keeping about 1 1/2 inches between rows. You should have about 30 cookies. (Note: Depending on the size of your baking trays you may need to bake in batches. That said, these cookies don't spread much while baking, so it's entirely possible to fit 15 to a pan if your cookie sheets are large enough. Alternatively, you can chill any unbaked dough and enjoy it by the spoonful for a sweet cookie dough treat.)
  • Bake the cookies for 8 to 10 minutes, or until just barely turning golden brown (these cookies don't spread much during baking so rely on time and color rather than overall look/shape). If your oven bakes unevenly between racks, you may need to rotate the pans at the halfway point. 
  • Allow the cookies to cool completely on the pan before moving or enjoying. (If you attempt to move them before they're completely cool, they'll crumble or break apart.)
  • Store the cookies at room temperature in an airtight container for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 1 month. I prefer these cookies chilled, so I store them in the refrigerator.

Notes

*No nuts? No Problem. To make these cookies nut-free, substitute sunflower butter for the peanut butter, nut-free plant-based milk for the almond milk (e.g., soy milk, rice milk, oat milk), and sunflower seeds for the walnuts or pecans.
** I make a double-batch of this recipe. If you use this particular homemade white chocolate recipe, just keep in mind that the white chocolate will run/ooze a bit while baking, because it's very soft. This doesn't bother me one bit, but if you're particular about cookie aesthetics, then you may want to stick to store-bought vegan white chocolate. That said, many store-bought vegan white chocolates contain hydrogenated oils (which I do my best to avoid), so keep that in mind while shopping.