Recipe Vegan Gluten Free Cookies That Everyone Will Love

Looking for a delightful treat that fits perfectly into your vegan and gluten-free lifestyle? These vegan gluten-free cookies are an absolute game-changer.

Whether you’re avoiding gluten due to allergies or simply embracing a plant-powered diet, this recipe delivers cookies that are chewy, flavorful, and utterly satisfying. No compromise on taste or texture here—just wholesome ingredients coming together in a simple, fuss-free way.

Perfect for dessert lovers and snack enthusiasts alike, these cookies bring the best of both worlds: indulgence and health-consciousness. Get ready to enjoy a batch that everyone can appreciate, from family gatherings to cozy afternoons with your favorite cup of tea.

In this post, we’ll walk you through every step of making these scrumptious cookies, share tips for customizing them, and offer serving ideas to elevate your cookie experience. Plus, you’ll find nutritional insights so you can indulge mindfully.

Let’s dive into this delicious journey!

Why You’ll Love This Recipe

These vegan gluten-free cookies are crafted for maximum enjoyment without any of the usual allergens or animal products. They boast a soft yet slightly crisp texture that melts in your mouth.

Made with natural sweeteners and wholesome flours, they satisfy your sweet tooth without guilt.

Another reason to love this recipe is its versatility. You can easily swap in different mix-ins like nuts, dried fruit, or vegan chocolate chips to suit your mood.

Plus, the recipe is straightforward enough for beginners but delicious enough for seasoned bakers.

Whether you’re prepping snacks for the week or baking for a special occasion, these cookies hold up beautifully in storage and freeze well too. This recipe is a staple you’ll come back to time and again.

Ingredients

• 1 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum)
• ½ cup almond flour (for extra moisture and flavor)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup coconut oil, melted
• ½ cup coconut sugar or brown sugar alternative
• ¼ cup maple syrup or agave nectar
• ¼ cup unsweetened almond milk (or other plant milk)
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips or chopped vegan dark chocolate
• Optional: ¼ cup chopped walnuts or pecans

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Hand mixer or whisk
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Spoon or cookie scoop

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt until evenly combined.
3. In a separate medium bowl, mix the melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract. Use a whisk or hand mixer to blend well until smooth and slightly creamy.
4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until a sticky dough forms. Be careful not to overmix.
5. Fold in the vegan chocolate chips and nuts if using. Make sure they are evenly distributed throughout the dough.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden but the centers remain soft.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. Enjoy warm or store them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Tips & Variations

“Use room temperature ingredients for easier mixing and better texture.”

For a nuttier flavor, toast the almond flour lightly before mixing. You can also substitute sunflower seed butter or tahini for coconut oil to add richness and a different flavor profile.

Try adding a teaspoon of cinnamon or pumpkin pie spice for a cozy seasonal twist. For a bit of chewiness, toss in ¼ cup of chopped dried cranberries or raisins.

To make these cookies nut-free, swap almond flour with additional gluten-free flour blend and use coconut oil or vegan butter.

Want a crispier cookie? Bake an additional 2-3 minutes, but watch closely to avoid burning.

Nutrition Facts

Serving Suggestions

These cookies are incredibly versatile. Serve them warm with a glass of almond milk or your favorite plant-based coffee creamer for a cozy morning treat.

They also pair wonderfully with a scoop of vegan ice cream for an indulgent dessert. Crumble over dairy-free yogurt topped with fresh berries for a delightful parfait.

For gifting, package them in a decorative box with colorful parchment paper—perfect for holidays, birthdays, or as a thoughtful surprise for friends and family.

Conclusion

These vegan gluten-free cookies prove that dietary restrictions don’t have to limit your enjoyment of delicious baked goods. They’re simple to make, satisfying, and adaptable to your preferred flavors and textures.

Whether you’re new to vegan gluten-free baking or a seasoned pro, this recipe will quickly become a favorite in your repertoire.

By using wholesome ingredients and smart substitutions, you can indulge guilt-free and share a treat everyone can enjoy. Don’t forget to experiment with mix-ins and spices to make this recipe truly your own.

For more inspiring plant-based recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy baking and enjoy every bite!

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