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Gluten Free Compost Cookies
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Compost Cookies

These cookies, based on a cookie by Christina Tosi of Momofuku Milk Bar, are chock-full of interesting goodies. The combination of salty and sweet is wonderful. And though the ingredient list is somewhat odd, I promise it all works well together. 
Prep Time15 mins
Cook Time15 mins
Freeze30 mins
Course: Dessert
Cuisine: American
Keyword: Compost Cookies
Servings: 24
Calories: 120kcal
Author: Alison Needham, A Girl Defloured


  • 1/2 cup butter softened (1 stick)
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon pure GF vanilla extract
  • 1 1/4 cups gluten-free flour blend
  • 1 teaspoon ground coffee
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup chocolate chips
  • 1/4 cup Hershey’s Brand Butterscotch Chips or other gluten-free brand
  • 1/4 cup crushed potato chips
  • 1/4 cup crushed gluten-free pretzel sticks
  • 1/4 cup certified gluten-free oats


  • Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
  • Beat the butter with the sugar until fluffy in the bowl of your stand mixer (fitted with the paddle attachment). Add the egg and vanilla and beat until smooth.
  • Add the flour, coffee, xanthan, baking soda, and sea salt and beat until combined. Add the chocolate chips, butterscotch chips, potato chips, pretzel sticks and oats and stir until evenly mixed.
  • Using a small scoop (I like 1 ouncor large spoon, scoop dough onto the parchment-lined cookie sheets, placing about 2 inches apart. Bake immediately, or for a fluffier texture, freeze for about 30 minutes until dough is firm.
  • Bake for 15 minutes, or until lightly golden brown. Remove to a rack to cool completely.


Store in an airtight container for up to 5 days, if there are any left!


Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 134mg | Potassium: 29mg | Fiber: 1g | Sugar: 11g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg