No Bake Kitchen Sink Cookie Bars

Okay, if you've never heard of kitchen sink cookies, buckle up.

They are kind of like the baby of a chocolate chip cookie and a 7 layer magic bar, but saltier and gooier.

They might be one of my favorite cookies ever (besides these cookies ofc)!

Every recipe I found on the internet was for baked kitchen sink cookies or cookie bars, so I decided to switch things up and make my recipe no bake.

And let me tell you, I was shocked at how much more I liked them no bake!

(PSA they're so unbelievably perfect that you'll want to eat the whole batch in one sitting!)

Why you'll love this recipe

Easy to make: only one large mixing bowl and spatula needed. No stand mixer, hand mixer, or oven required!

No bake: aka you're making an entire pan of edible cookie dough with all the best salty mix-ins and only 30 minutes of chill time. YUM.

No heat treating the flour: the most wonderful thing, in my opinion. You're welcome!

Wholesome ingredients: you can feel good about every bite you eat!

Allergen friendly: no gluten, dairy, or refined sugar!

Easily customizable: use whatever mix ins you have on hand and make this recipe your own!

‍

Ingredients you'll need

• Vegan butter: I opt for plant based butter because it's made with heart healthy fats, but you can use any butter you like, as long as it's unsalted butter. You can even swap half the butter for creamy peanut butter if that's your jam!
• Almond milk: to replace the egg but keep the moisture content. I use unsweetened vanilla, but you can use any milk you like.
• Coconut sugar: a healthier, low glycemic alternative to light brown sugar or dark brown sugar.
• Stevia: a zero calorie, plant based swap for regular white sugar. You can use any zero calorie sweetener you like.
• Almond flour: a delicious plant based flour that keeps this recipe gluten free, which means no heat treating your flour! This means you cannot substitute all purpose flour.
• Coconut flour: another gluten free and grain free flour that soaks up lots of moisture.
• Sea salt: to balance the sweetness of the cookie dough and bring out the flavor of the salty mix ins. If you don't have fine sea salt, kosher salt will work just fine.
• Mini pretzels: to keep this a gluten free recipe, make sure to use gluten free mini pretzels.
• Kettle cooked potato chips: the superior potato chip, in my opinion. I use Cape Cod original potato chips 40% less fat for reference.
• Chocolate chips: sugar free dark chocolate chips, to be exact. But technically you can use any chocolate you like!

Note: for a full list of ingredients and measurements, see the recipe card at the bottom of the post.

‍

How to make kitchen sink cookie bars

Step 1: prep the kitchen

Line an 8x8 baking dish with parchment paper and set aside.

In a large bowl, melt the butter completely. You can do this in intervals in the microwave or over medium heat on the stove.

After the butter has melted, let cool for 5-10 minutes. It should not be warm to the touch.

Letting the butter cool is very important because if you add the coconut sugar and Stevia to warm melted butter, the sugars will seize and not mix completely.

Finally, add the pretzels and potato chips to a ziploc bag and crush into small pieces. Set aside.

Step 2: sift the dry ingredients

In a separate bowl, sift together the almond flour, coconut flour, and salt.

If you don't have a sieve, whisk very very well until there are no clumps.

Step 3: make the cookie dough

Whisk the sugars, milk, and vanilla into the cooled melted butter until thick and completely mixed.

Note: you can use a stand mixer with the paddle attachment but I developed this recipe specifically so you didn't need any big appliances!

Add the flour mixture into the wet ingredients and gently fold until well combined.

Then, gently fold in 1/2 cup of the chocolate chips and 1/3 of the crushed mix ins.

Step 4: top the cookie bars with all the goodies

In a small bowl, melt the remaining chocolate chips with the coconut oil until smooth and drippy.

Press the cookie dough firmly into the prepared pan, then drizzle the melted chocolate over the cookie dough.

Sprinkle the remaining chips and pretzels over the melted chocolate, then gently press onto the top of the cookies.

Step 5: chill and slice

Chill the cookie bars for 30 minutes to set the chocolate and the cookie dough.

Then, using a sharp knife, cut the chilled cookie dough into 16 squares. Enjoy!

Note: if you want ultra chewy cookies, freeze the cookie dough for at least 2 hours, then let thaw in the fridge overnight. These cookie bars taste even better the next day!

‍

Make this recipe your own!

If you've got extra bags of halloween candy or salty snacks lying around, you can use those too!

Here are some other sweet mix-ins and ingredients to try:

• Chopped toffee bits
• Chopped chocolate pieces
• White chocolate chips
• Milk chocolate chips
• Butterscotch chips
• Peanut butter chips
• Peanut butter cups
• Unsweetened coconut flakes
• Graham crackers
• Any flavor of M&Ms

How to store no bake cookie bars

If you keep them at room temperature, the dough will soften and lose it's shape, so store them in an airtight container for 3-5 days in the fridge.

You can also freeze them in individual cookies for up to 3 months. Thaw in the fridge overnight before eating.

‍

More cookie recipes you'll love

Gluten Free Oatmeal Cranberry Cookies

The BEST Ooey Gooey Chocolate Chip Pizookie

Salted Caramel Pretzel Chocolate Chunk Cookies

Vegan Rainbow Chocolate Chip Cookies

Double Chocolate Peanut Butter Cup Cookies

The next time you need a great recipe for a party or baking with your kids, you have to make these easy kitchen sink cookie bars! They're so fun to make and you can change the mix ins every time. PLUS you get my favorite combination of sweet and salty all wrapped into edible cookie dough!

Be sure to leave a star rating and review below if you try the recipe so other readers know how you liked it!