Sugar-Free, Gluten-Free, Dairy-Free, Vegan-Friendly
If you’ve ever stood in front of your pantry and thought, “Let’s throw it all in and see what happens,” then these cookies are for you.
Introducing: my Everything But the Kitchen Sink Keto Cookies—the ultimate low-carb, sugar-free treat packed with salty, sweet, gooey, and crunchy goodness in every bite.
This recipe is a fun and flavorful spin-off of my Vegan Keto Chocolate Chip Cookies, which have been a go-to in my kitchen for years. But this time, I kicked things up a notch by loading in a few new ingredients I couldn’t wait to experiment with—including banana nut walnuts I found at my local farmers market, mini sugar-free marshmallows from ChocZero, and a sprinkle of coarse sea salt for that irresistible sweet-n-salty finish.
They’re still low-carb. Still sugar-free. Still dairy- and egg-free. But with a flavor combo so satisfying, you won’t believe these are keto cookies.
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Why “Everything But the Kitchen Sink”?
The beauty of this recipe is that it’s flexible. You start with a solid keto cookie dough base and then toss in a few “extras” you’ve been wanting to try—like:
- Sugar-free nuts or spiced nuts
- Marshmallow pieces
- Dark chocolate chunks
- Coconut flakes
- Sea salt sprinkles
- Crushed pretzels (keto-friendly ones if you have them!)
This is the cookie version of a snack board. It’s playful, pantry-friendly, and endlessly customizable.
But let’s talk about the real star players in my version…
Ingredient Spotlight: Banana Nut Walnuts from Zero Sugar Foods
I stumbled across these zero-sugar banana nut walnuts from zerosugarfoods.com at a local farmers market and immediately bought several bags. They’re candied just enough to give that nostalgic banana bread taste without the carbs or sugar spike.
These walnuts add a slight crunch and warm banana flavor that pairs surprisingly well with chocolate chips and marshmallows. Bonus? They’re keto-friendly and make a great topping for yogurt or low-carb banana bread too.
Gooey Goodness: ChocZero’s Mini Sugar-Free Marshmallows
If you’ve never tried ChocZero’s mini marshmallows, let this recipe be your excuse.
These little pillows of joy add the perfect chewy texture to your cookies without adding sugar. They hold their shape surprisingly well in the oven, and when they slightly caramelize around the edges? Game over.
You can find them online at ChocZero’s website, or in some specialty keto-friendly stores.
Pro Tip: Don’t Skip the Sea Salt
Trust me on this one—sprinkling just a pinch of coarse sea salt on the tops of your cookies before they cool makes a huge difference.
That hit of salt balances out the sweetness and makes each bite more complex. It’s like the keto version of a salted caramel dessert: rich, satisfying, and layered.
🍪 My Cookie-Shaping Hack: Pint Glass Perfection
Here’s my absolute favorite cookie hack—and it’s gone viral in a few of my baking videos.
Right when your cookies come out of the oven, take a round pint glass and place it over the cookie (while it’s still soft). Gently shake the glass in a circular motion to swirl the edges in and make that cookie perfectly round and uniform.
It works like a charm, gives your cookies that “bakery-perfect” look, and helps condense the ingredients slightly for an even better texture.
I filmed a quick video showing exactly how to do it, so check that out if you’re a visual learner. Once you do it once, you’ll want to do it for every cookie batch going forward.
🥣 Everything But the Kitchen Sink Cookie Recipe (Keto + Vegan)
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil or vegan butter, melted
- ⅓ cup allulose or monk fruit sweetener
- 4 tbsp applesauce
- 1 tsp vanilla extract
- ¼ cup ChocZero sugar-free mini marshmallows
- ⅓ cup sugar-free chocolate chips (Lily’s or ChocZero)
- ¼ cup Zero Sugar Foods banana nut walnuts, chopped
- Coarse sea salt, for topping
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted coconut oil (or vegan butter), sweetener, vanilla extract, and flax egg mixture until smooth.
- Add the almond flour, coconut flour, baking soda, and salt. Mix until a thick dough forms.
- Fold in your mix-ins: chocolate chips, marshmallows, and banana nut walnuts.
- Scoop out tablespoon-sized balls and place them on the baking sheet. Gently flatten them with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden.
- Immediately after baking, place a pint glass over each cookie and swirl it gently in circles to shape them into perfect rounds.
- While cookies are still warm, sprinkle with a pinch of coarse sea salt.
- Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack.
Everything But The Kitchen Sink Cookies
This recipe is a fun and flavorful spin-off of my Vegan Keto Chocolate Chip Cookies, which have been a go-to in my kitchen for years. But this time, I kicked things up a notch by loading in a few new ingredients I couldn’t wait to experiment with—including banana nut walnuts I found at my local farmers market, mini sugar-free marshmallows from ChocZero, and a sprinkle of coarse sea salt for that irresistible sweet-n-salty finish.
They’re still low-carb. Still sugar-free. Still dairy- and egg-free. But with a flavor combo so satisfying, you won’t believe these are keto cookies.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil or vegan butter, melted
- ⅓ cup allulose or monk fruit sweetener
- 4 tbsp applesauce
- 1 tsp vanilla extract
- ¼ cup ChocZero sugar-free mini marshmallows
- ⅓ cup sugar-free chocolate chips (Lily’s or ChocZero)
- ¼ cup Zero Sugar Foods banana nut walnuts, chopped
- Coarse sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together melted coconut oil (or vegan butter), sweetener, vanilla extract, and flax egg mixture until smooth.
- Add the almond flour, coconut flour, baking soda, and salt. Mix until a thick dough forms.
- Fold in your mix-ins: chocolate chips, marshmallows, and banana nut walnuts.
- Scoop out tablespoon-sized balls and place them on the baking sheet. Gently flatten them with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden.
- Immediately after baking, place a pint glass over each cookie and swirl it gently in circles to shape them into perfect rounds.
- While cookies are still warm, sprinkle with a pinch of coarse sea salt.
- Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack.
Tips & Swaps
- No banana walnuts? Sub in chopped pecans, keto granola, or even sunflower seeds.
- Want extra gooey? Add a few more marshmallows on top before baking.
- Not vegan? You can sub the flax egg with 1 real egg if you tolerate it.
- Want to freeze? These freeze beautifully! Just store in a freezer-safe bag and reheat in the microwave for 10 seconds when ready to enjoy.
Watch It in Action
I made a quick video showing the before and after of using my pint glass cookie hack—and let me tell you, it’s incredibly satisfying to watch. I’ll link it below and post it on my TikTok and Instagram too!
Tag me if you try the hack—I love seeing your cookie glow-ups!
Why I Love This Recipe
As someone managing multiple food allergies, autoimmune flare-ups, and a busy life, I need recipes that work—not just taste-wise, but lifestyle-wise.
These cookies are:
- Low-carb & keto-friendly
- Egg-free and dairy-free
- Packed with flavor and texture
- Fast to make
- Freezer-friendly
- Toddler-approved (mine kept sneaking bites!)
Whether you’ve got dietary restrictions or just want to cut back on sugar, these cookies are the perfect compromise between indulgence and intention.
Final Thoughts
This recipe is a great reminder that keto and allergy-friendly living doesn’t mean boring. It means getting creative.
So next time you’re craving something a little indulgent, or looking to use up your keto snack drawer—try these “everything but the kitchen sink” cookies. You might just find your new favorite combo.
And don’t forget: if you’re new to this lifestyle, be sure to check out my 7-day allergy-friendly keto meal plan for more easy, satisfying recipes that actually fit your life.
Until next time—happy baking, and don’t forget the sea salt 💕
