Introduction
Looking for the perfect cookie to bring to your holiday cookie swap? These Christmas Kitchen Sink Cookies are the ultimate festive treat that combines everything you love about loaded cookies into one irresistible bite. Packed with wholesome oats, dark chocolate, nuts, and dried fruit, these cookies deliver both nutrition and indulgence in every mouthful.
The beauty of kitchen sink cookies is that they're incredibly versatile and forgiving. You can customize them with your favorite mix-ins while still maintaining a delicious, chewy texture. This recipe focuses on nutrient-dense ingredients that provide sustained energy during the busy holiday season, making them perfect for Christmas baking marathons or as a wholesome treat for Santa on Christmas Eve.
Whether you're an experienced baker or just starting your holiday baking journey, these loaded cookies are surprisingly easy to make and guaranteed to impress at any festive gathering.
Why You'll Love This Recipe
These Christmas cookies stand out from traditional holiday treats because they offer both incredible flavor and nutritional benefits. The combination of whole grains, healthy fats from nuts, and antioxidant-rich dark chocolate creates a cookie that satisfies your sweet tooth while providing real nourishment.
The texture is absolutely perfect with crispy edges and a soft, chewy center that stays fresh for days. The variety of mix-ins ensures every bite is different, keeping your taste buds engaged from first to last cookie. Plus, the festive red and green additions from dried cranberries and pistachios make these cookies visually stunning on any holiday cookie platter.
Kitchen sink cookies are also incredibly practical for busy holiday schedules. You can prepare the dough ahead of time, freeze it, and bake fresh cookies whenever you need them. This makes them ideal for unexpected guests or last-minute cookie exchanges.
Ingredient Notes
Old-Fashioned Rolled Oats: These provide fiber, protein, and a hearty texture. Avoid instant oats as they'll make the cookies mushy. The oats also help keep you fuller longer compared to cookies made with only refined flour.
Whole Wheat Flour: Using at least partial whole wheat flour adds nutrients and a subtle nutty flavor. You can substitute with all-purpose flour if preferred, but whole wheat boosts the fiber content significantly.
Coconut Oil: This healthy fat alternative provides moisture and a subtle flavor. Use refined coconut oil if you prefer no coconut taste, or virgin coconut oil for added tropical notes.
Pure Maple Syrup and Coconut Sugar: This combination reduces refined sugar while adding complex sweetness. Maple syrup also contains beneficial minerals like manganese and zinc.
Dark Chocolate Chips: Choose 70% cacao or higher for maximum antioxidants and less sugar. Dark chocolate provides flavonoids that support heart health.
Raw Nuts: Pecans, walnuts, or almonds add healthy omega-3 fatty acids, protein, and satisfying crunch. Toasting them briefly enhances their flavor.
Dried Cranberries: These festive additions provide vitamin C and natural sweetness. Look for varieties sweetened with apple juice rather than refined sugar.
Unsweetened Coconut Flakes: These add tropical flavor and healthy fats. Choose larger flakes for better texture.
Pumpkin Seeds or Pistachios: Both options add protein, minerals, and beautiful green color for Christmas appeal.
Kitchen Sink Cookies Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Ingredients
Dry Ingredients:
- 1 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Mix-Ins:
- 3/4 cup dark chocolate chips (70% cacao)
- 1/2 cup chopped pecans or walnuts
- 1/2 cup dried cranberries
- 1/3 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds or chopped pistachios
- 2 tablespoons ground flaxseed (optional, for extra nutrition)
Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
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Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
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Combine Wet Ingredients: In a separate medium bowl, whisk together the melted coconut oil, coconut sugar, and maple syrup until smooth. Add the eggs and vanilla extract, whisking until fully incorporated and slightly frothy.
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Create the Dough: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Don't overmix.
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Add Mix-Ins: Fold in the chocolate chips, nuts, dried cranberries, coconut flakes, pumpkin seeds, and flaxseed if using. The dough will be thick and packed with goodies.
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Shape Cookies: Using a cookie scoop or spoon, portion out about 2 tablespoons of dough per cookie. Roll into balls and place on prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your palm.
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Bake: Bake for 11-13 minutes, until the edges are golden brown but the centers still look slightly underbaked. They'll continue cooking on the hot pan.
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Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Per cookie (approximate):
- Calories: 165
- Protein: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Fat: 9g
- Sugar: 10g
These loaded cookies provide a balanced mix of macronutrients compared to traditional Christmas cookies. The combination of protein from nuts and eggs, healthy fats from coconut oil and nuts, and complex carbohydrates from oats and whole wheat flour creates a more satisfying treat that won't spike your blood sugar as dramatically as conventional cookies.
The fiber content helps with digestion and promotes feelings of fullness, while the antioxidants from dark chocolate and cranberries support overall health during the indulgent holiday season.
Variations and Substitutions
Nut-Free Version: Replace nuts with additional pumpkin seeds, sunflower seeds, or more oats. This makes them safe for cookie swaps where allergies may be a concern.
Vegan Option: Substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). Ensure your chocolate chips are dairy-free.
Gluten-Free: Use certified gluten-free oats and replace the whole wheat flour with a 1:1 gluten-free baking blend.
Different Mix-Ins: Try dried cherries, chopped dates, cacao nibs, hemp seeds, chia seeds, or chopped dried apricots. The possibilities are truly endless with kitchen sink cookies.
Spice Variations: Add 1/4 teaspoon ground ginger or cardamom for extra holiday warmth.
Chocolate Lovers: Increase chocolate chips to 1 cup and add 2 tablespoons cacao powder to the dry ingredients.
Serving Suggestions
These Christmas kitchen sink cookies are incredibly versatile and can be enjoyed in numerous ways throughout the holiday season. Serve them warm from the oven with a glass of cold almond milk or your favorite plant-based milk alternative for the ultimate cozy treat.
Create a stunning holiday cookie platter by arranging these loaded cookies alongside other festive favorites. Their rustic, chunky appearance and colorful mix-ins make them a beautiful centerpiece that's sure to disappear quickly.
For a special breakfast treat, crumble a cookie over Greek yogurt with fresh berries and a drizzle of honey. The cookie adds wonderful texture and sweetness to transform plain yogurt into a festive morning parfait.
Pack these cookies in decorative tins or cellophane bags tied with ribbon for thoughtful homemade gifts. They travel well and maintain their texture, making them perfect for shipping to distant friends and family.
Pair with hot herbal tea, coffee, or warm spiced apple cider for an afternoon pick-me-up during busy holiday preparations. The complex flavors complement both hot and cold beverages beautifully.
Storage Tips
Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerator: For longer freshness, refrigerate in an airtight container for up to 2 weeks. Let them come to room temperature before serving, or warm briefly in the microwave for 10-15 seconds.
Freezer: These cookies freeze exceptionally well. Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags or containers. Freeze for up to 3 months. Thaw at room temperature or warm from frozen in a 300°F oven for 5 minutes.
Freezing Dough: You can also freeze the unbaked cookie dough. Scoop into balls, freeze on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 2-3 extra minutes to the baking time.
Tips for Perfect Kitchen Sink Cookies
Don't Overbake: The key to chewy cookies is removing them when they still look slightly underdone in the center. They'll firm up as they cool.
Room Temperature Eggs: This helps create a smoother batter and better texture. Simply place eggs in warm water for 5 minutes if you forgot to take them out earlier.
Customize Wisely: While you can swap mix-ins freely, maintain the same total volume to ensure proper cookie structure.
Chill the Dough: If your kitchen is warm or the dough seems too soft, refrigerate for 30 minutes before baking. This prevents excessive spreading.
Use a Cookie Scoop: This ensures uniform size so all cookies bake evenly. A 2-tablespoon scoop works perfectly for this recipe.
Rotate Pans: If baking two sheets at once, rotate them halfway through baking for even browning.
Why These Are Perfect for Holiday Baking
Christmas kitchen sink cookies solve the eternal holiday baking dilemma of choosing between different cookie varieties. Why make three separate batches when you can have chocolate chip, oatmeal, and fruit-nut cookies all in one? This efficiency is invaluable during the hectic holiday season.
They're also incredibly forgiving, making them perfect for baking with children. Little hands can help measure mix-ins, stir the dough, and shape cookies without worrying about precise technique.
For cookie swaps, these loaded cookies always stand out. While others bring traditional sugar cookies or gingerbread, your nutrient-dense, uniquely textured kitchen sink cookies will be the talk of the exchange. Plus, they appeal to various dietary preferences and can be easily modified for different needs.
The wholesome ingredients mean you can feel good about enjoying these treats throughout the season. They provide actual nourishment rather than empty calories, helping you maintain energy for all your holiday activities.
Final Thoughts
These Christmas Kitchen Sink Cookies prove that holiday baking can be both delicious and nutritious. By incorporating whole grains, nuts, seeds, and dark chocolate, you're creating a treat that satisfies cravings while providing real nutritional benefits.
The beauty of this recipe lies in its flexibility. Once you master the basic dough, you can customize it endlessly based on your preferences, dietary needs, or whatever ingredients you have on hand. That's the true spirit of kitchen sink cookies – using what you love and what you have available.
Whether you're baking for a cookie exchange, preparing treats for holiday guests, or simply wanting something special to enjoy with your morning coffee, these loaded cookies deliver on all fronts. They're proof that healthy holiday baking doesn't mean sacrificing flavor or festive fun.
Make a double batch and keep some dough in the freezer so you're always ready with fresh-baked cookies whenever the mood strikes. Your future self will thank you when unexpected guests arrive or when you need a quick homemade gift. Happy holiday baking!
Christmas Kitchen Sink Cookies Recipe
Loaded cookies packed with sweet and crunchy mix-ins for the ultimate festive treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- 1/2 cup toffee bits
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 cup holiday M&Ms
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix until combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in chocolate chips, white chocolate chips, crushed pretzels, toffee bits, chopped pecans, dried cranberries, and M&Ms until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown but centers are still slightly soft.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups and spoons
- Wire cooling rack
- Whisk
- Spatula
Notes
- Feel free to customize the mix-ins based on your preferences or what you have on hand.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for up to 3 months.
- For chewier cookies, slightly underbake them.
- Let dough chill in the refrigerator for 30 minutes before baking for thicker cookies.