Kitchen Sink Cookies

Kitchen Sink Cookies

Prep Time: 7 minutes

Cook Time: 15 minutes

Servings: 8


  • 1 cup gluten free plain flour
  • ¼ teaspoon baking soda
  • ¼ cup  vegan butter
  • ½ cup light brown sugar
  • 1 FINE & RAW espresso chocolate bar
  • ¼ cup plant based milk
  • ¼ cup vegan chocolate chips
  • ¼ cup chopped potato chips 
  • ¼ cup chopped pecans 
  • ¼ cup peanuts
  • ¼ pretzels
  • FINE & RAW Pistachio Spread


  1. Preheat the oven to 180℃/350F and line a baking tray with parchment paper and set it aside.
  2. Make the cookie dough by creaming together the butter and sugars. Then add the milk, baking soda and flour, mix until it comes together into a dough.
  3. Add the potato chips, pecans, peanuts, pretzels, chocolate chips and chopped espresso chocolate into the cookie dough.
  4. Divide the dough into 8 cookie dough balls, and evenly space them out on the baking tray.
  5. Bake for 7-10 minutes until lightly golden brown. Allow the cookies to cool for at least 20 minutes before dipping or drizzling the cookies in the pistachio spread, and enjoy!