Pretty sure this whole ‘giant cookie kick’ that I’m on is never going to stop and I’m not one bit mad about it!
I remade my Giant Chocolate Chip Cookie recipe (ironically I have yet to write the blog post for that one yet 😅) but swapped out a few ingredients to make this cookie unique and delicious enough for it’s own post!
For this recipe you’ll only need a handful of ingredients and honestly, the add-ins are endless. I love a recipe that leaves room for a little creativity!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #thekellykathleen @thekellykathleen. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Giant Kitchen Sink Cookie
This GIANT cookie has it ALL going on!! Throw whatever you have on hand into the batter before baking and you'll have one tasty cookie. I used oats, chocolate and pretzels but shredded coconut, nuts and/or white chocolate chips would be delicious too!
- 1 whole egg
- 2 tbsp cashew butter I like Georgia Grinders (code: kellyk)
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 scoop vanilla collagen
- 3/4 cup almond flour
- 1/4 cup gluten-free oats
- 2 tbsp sugar optional – use only if you like things sweet!
- 1/2 cup chocolate I used hukitchen gems (code: kellyk) and mini chocolate chips
- 1/4 cup gluten-free pretzels
- flakey sea salt optional
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine all the ingredients except for the pretzels and flakey sea salt.
Using your hands, mold the batter into a cookie shape. The batter will be sticky!! Wet your hands with a little water or cooking spray before molding.
Place the cookie on your baking sheet and top with the preztels and sea salt.
Bake for 17 minutes.
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