Santa's Kitchen Sink Vegan Cookies
Chock-full of dairy-free chocolate chips, hard shell candies, pretzels, chopped walnuts, potato chips ,and holiday sprinkles—everything but the kitchen sink!
Ingredients
- 1 cup vegan butter, softened
- 3/4 cup brown sugar
- 3/4 cup pure cane sugar
- 1 egg replacer (I use Bob's Red Mill)
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup dairy-free chocolate chips
- 1/4 cup pretzels (break into smaller pieces)
- 1/4 cup potato chips (break into smaller pieces)
- 1/4 cup chopped walnuts
- Yum Earth Choco Yums (vegan hard shell candy) to press into the top the cookie
- Holiday sprinkles for decoration
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tbsp of egg replacer with 2 tbsp of water (These are the direction for Bob's Red Mill- if you are using a different brand, read the directions, the ratio might be different). Stir and set aside.
- Using a stand mixer (or a mixing bowl and hand-held mixer), beat the vegan butter and both kids of sugar.
- While the mixer is running, add the egg replacer, pure vanilla extract, all-purpose flour (one cup at a time), baking soda and salt. Mix until combined (the dough will be crumbly and hold its' shape when pressed).
- Scoop approximately 2 tablespoons of dough and roll it into a ball using your hands. Flatten it slightly with the palm of your hand. Add a few more mix-ins to the top and add the holiday sprinkles. Arrange the cookies on the baking sheet leaving 2-3 inches of room between each cookie. They will spread as they cook.
- Bake for 13 minutes or until the sides are lightly browned. The cookies will firm up as they cool. Remove from heat and let them cool on the baking sheet for 5 minutes. They transfer to a wire rack and allow them to cool for an additional 15 minutes.
Tried this recipe?Let us know how it was!