Grain-Free Kitchen Sink Cookies

I have this fancy little doodad I like to call an Ipad and on this doodad, I have an app called Zite.

Zite is a handy dandy custom news feed app. It gives me articles about all of the things I like:  the world, celebrity gossip, nutrition, health and the Boston Bruins.

I  have sections for Lululemon, Crossfit and gluten in addition to sections for baking and dessert.

Zite is where I get my news in the morning. It’s where I torture myself with pictures of gooey chocolate sweet treats.

I was sitting in bed the other morning, doodad in my lap, reading my Zite’s top stories, when I saw this recipe for Super Charge Me Cookies from Une Vie Saine.

It was the picture that sold me. I knew I had to try this recipe.

Of course, it’s adapted in my usual style to be grain-free. It was pretty easy to do…I renamed them kitchen sink cookies, because, as you probably guessed, they had everything in them, but the kitchen sink.

Grain-free Kitchen Sink Cookies (adapted from Une Vie Saine)

(Makes 9 large cookies)


1  heaping cup unsweetened coconut flakes

2/3 cup blanched almond flour

 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup flax seeds

1/2 cup maple syrup

3 Tbsp almond butter (I used smooth, unsalted)

1 1/2 tsp vanilla

2 Tbsp coconut oil, melted

 My Kitchen Sink Ingredients:

2/3 cup dark chocolate chips or chunks

1/3 cup dried, tart cherries

1/3 cup raw pecans, coarsely chopped

(feel free to add your own kitchen sink ingredients like dried cranberries, raisins, walnuts, chia seeds, sunflower seeds, pumpkin seeds, carob chips…the possibilities are endless.)


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. In a large bowl mix coconut flakes, almond flour, cinnamon, salt and your kitchen sink ingredients.
  3. In a small bowl, mix the wet ingredients: flax seeds, almond butter, maple syrup, coconut oil and vanilla– stir until the mix is smooth and creamy.
  4. Add the wet ingredients to the dry and fold until well combined.
  5. Using a 1/4 cup, scoop the cookies onto the baking sheet and bake for exactly 13 minutes (this was in the original directions and worked PERFECTLY).
  6. Allow the cookies to cool for about one minute before moving to a wire rack.
  7. Eat ’em up!

I have to say: there were some absolutely phenomenal smells radiating from my oven while these were baking.

When I make these again, and there’s no question about that: I will be making these again, I will probably use a little less maple syrup. This batch was sweet and delicious, but with my Kitchen Sink ingredients, I don’t think I needed all of that extra sweetness. Just an FYI.

IMG_2909_1These cookies taste as good as they look…

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34 Responses to Grain-Free Kitchen Sink Cookies

  1. Jenna | The Paleo Project March 13, 2012 at 8:52 AM #

    Well one, these look phenomenal. I can’t wait to try.

    • Allison March 14, 2012 at 11:04 AM #

      Thanks, Jenna! Let me know how they turn out 😉

  2. Diana March 15, 2012 at 10:29 AM #

    What can I use in place of coconut? I’m allergic to coconut..I’d use butter instead of coconut oil.

    • Allison March 15, 2012 at 10:41 AM #

      hmm… this is a tough one, because the coconut flakes make up the base of the cookie. The original recipe uses oats–if you’re not following a Paleoish diet, I would say use some gluten-free oats. BUT if you’re grain-free, it becomes a little more difficult. I wonder if something like dried bananas would work–if you crushed them up a bit. I’m basically think of things that look like coconut flakes. OR you could use WHOLE pecans instead of chopped…

      The coconut flakes are the base of the cookie–they give it its shape. Anything that’s shaped like a coconut flake would probably work. You could also increase the almond meal a little and leave out the flake substitute completely—just add some more kitchen sink ingredients…

      I’m really curious to hear how these turn out! Let me know if you have any other questions…

      • Deb March 15, 2012 at 7:47 PM #

        Just a thought on the substitution. If you have a dehydrator what if you dehydrated shredded carrots and substituted that for the coconut?

        • Allison March 16, 2012 at 10:37 AM #

          That is a GREAT idea, Deb! Thanks so much for sharing…I think dehydrated carrot would work really well for this…it would definitely add a little something extra!

  3. Karma March 15, 2012 at 11:25 PM #

    UGH, I can smell these just sitting here at my computer! :D~~~

    • Allison March 16, 2012 at 10:23 AM #

      Ha! I will assure you that they smell Ah-MAHZ-ing when you actually bake them…my whole apartment was filled with the scent of toasted coconut and chocolate…yum!

  4. Jocelyn March 16, 2012 at 1:38 PM #

    You weren’t kidding about the smell! I just pulled mine out of the oven and I can’t believe the amazing aroma filling my house right now. They seem a little crumbley… should I wait until they are cool before I try to move them?

    • Allison March 16, 2012 at 1:41 PM #

      Hi Jocelyn! The will seem a bit crumbly when they come out of the oven– I would wait a few minutes, and then transfer the whole parchment paper sheet to the cooling rack–or if you’re not using a wire rack, just let them cool for a bit on the pan and then transfer to the counter top. I store mine in the fridge after they’re cool and that works really well to keep them in one piece.

      • Jocelyn March 16, 2012 at 1:53 PM #

        Thanks! I used a silpat, and yes, after a few minutes they firmed up quite nicely. These were a fun project for me to make with my 3 year old. Thanks so much for the recipe!

        • Jocelyn March 16, 2012 at 1:53 PM #

          PS: They taste awesome too. 🙂

          • Allison March 16, 2012 at 8:09 PM #

            Yay! I’m so glad that you like them! I love that you baked them with your little one!

  5. Joanna March 18, 2012 at 3:15 PM #

    I made these this weekend – they were AWESOME! Thanks for the recipe! I especially love that they are BOTH paleo and vegan – it’s so hard to find recipes that cater to both diets. Definitely going to take these to a future potluck. I was wondering if there’s anything that could be used in place of the almond flour though? My partner gets heartburn from almonds, so it would be great if I could find an alternative – any ideas?

    • Allison March 18, 2012 at 4:13 PM #

      Hi Joanna! I’m so glad that you like them!! You could really use any nut flour in the place of the almond flour– if you have a food processor you can make a fine meal, or flour from any nut. I would start with about 1 cup of whatever nut you want, and grind them until they’re fine, but not buttery. Hazelnut flour would probably taste delicious with the dark chocolate…I think Bob’s Red Mill has some hazelnut flour already ground and ready to go! Let me know if you have any other questions!

      • Joanna March 18, 2012 at 5:45 PM #

        That’s great, thanks. I’ll look out for the hazelnut flour, haven’t seen it around, but that might be because I wasn’t looking. Thanks!

  6. Buttoni March 23, 2012 at 7:36 PM #

    These look amazing! I love “kitchen sink” cookies! Thanks for posting this wonderful recipe. I can’t wait to make these!

    • Allison March 23, 2012 at 7:46 PM #

      You’re welcome! Let me know how they turn out!

  7. Kym Dean October 8, 2012 at 3:34 PM #

    Do you think it would work if you made them smaller? I think it would be great to use for a dessert cookie (especially with a scoop of vanilla ice cream on them! LOL), but I would like to try them a little smaller….any suggestions on cooking time if you make them say 1/2 the size?

    • Allison October 9, 2012 at 12:06 PM #

      Yes! I think it would work if you made these smaller– they might cook a little bit quicker, but they’ll still be just as delish!

      • Debbie Moerke November 11, 2012 at 1:42 AM #

        Are the coconut flakes the big ones I’ve seen in other recipes?

  8. Debbie Moerke November 21, 2012 at 11:04 PM #

    Very Good kind of chewy toffee like!!!

  9. allisonrosedetemple December 23, 2012 at 11:45 AM #

    I’m on a blood thinner…it there anything I can substitute for flax seed?

    • Allison December 24, 2012 at 10:28 AM #

      Hi Allison– You can leave out the flax seeds if you like–they are totally optional and leaving them out won’t change the taste of the cookies at all. Let me know how it goes!

  10. elisamar6Elisa January 4, 2013 at 9:10 PM #

    Hi, i just made a batch and mine didnt flatten out at all like the ones in your picture. How many come out from the recipe?

    • Allison January 4, 2013 at 9:23 PM #

      This recipe makes 9 fairly large cookies. They only flatten out a little in the oven– the come out looking pretty much like they did when you put them in. You could try flattening them with your hand or the back of a spoon. Hope
      This helps!

      • elisamar6Elisa January 4, 2013 at 9:52 PM #

        Ok, i’ll try that next time. Either way, they are delicious! Do you by any chance have the nutrition information for these cookies? Thx again.

  11. Carla February 6, 2013 at 2:58 PM #

    These were really good. My batch stuck to the paper but finally got most off and ate all the cookies in two days. 🙂

    Two questions…. I am gluten free for my son, so I can’t eat my normal oatmeal lactation cookies…. Would I be able to add brewers yeast to this recipe, if so any recommendation on how much or other changes I would need? Second, my daughter’s school is nut free, I would love to send her with these as a snack, could I use margarine instead of a nut butter? TIA

    • Allison February 7, 2013 at 10:44 AM #

      Hi Carla! I’m glad that you liked the recipe! You could definitely add brewer’s yeast– it would change the flavor… I would take away the flax seed, add 1 Tbsp of brewer’s yeast and then taste test– you might need to add a bit more honey.

      As your daughter is nut-free, you’ll have to replace both the almond flour and the almond butter. You could replace the almond flour with another gluten-free flour, like spelt, or brown rice flour (if you’re okay with the cookies not being “paleo” anymore). If your daughter can have sunflower seeds, you could replace the almond butter with sunbutter (ground up sunflower seeds) or possibly coconut butter (coconut manna). If you decide to use coconut butter, I would gently heat it up (it’s solid at room temperature) and add it just like you would add the almond butter.

      Hope this helps! Let me know if you have any other questions!

  12. Emily April 4, 2013 at 7:42 PM #

    Can I omit the flax seed? My fiancé is allergic… We found out the hard way… Or is there a substitution?

    • Allison April 4, 2013 at 8:04 PM #

      Hi Emily! You can definitely omit the flax seeds. You can increase one of your “kitchen sink” ingredients to make up for the volume. Or you could do chia seeds or maybe pumpkin seeds! Let me know how it goes!

  13. Ellen April 12, 2013 at 9:12 PM #

    These turned out FANTASTIC! I used pepitas, dried cranberries, and cocoa nibs in mine. Yum!


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