The Best Gluten-free and Vegan Cookie Recipe:

Let’s face it, it is really hard to make good gluten-free and vegan cookies. Getting the egg substitute to work (this recipe used ripe banana) is sometimes a challenge. What is unique about these cookies is using coconut oil and putting the cookies in the fridge for 30 min before scooping onto baking sheet. This will ensure they are formed and bake evenly.

These gluten-free and vegan cookies are really easy to make and you only need 11 ingredients! Even though they are “free” of everything…they are surprisingly delicious and quite addicting!

Enjoy these gluten/egg/dairy-free cookies!

Ingredients for this delicious gluten-free and vegan recipe

Ingredients:

1 cup gluten-free flour (used Bob Red Mill’s GF baking flour)

3/4 cup old-fashioned rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup RAW sugar

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Liquid ingredients:

1/3 cup melted coconut oil

1/3 cup plain coconut or rice milk

1/2 tsp vanilla extract

—–

1/2 ripe banana cut into small pieces

2/3 cup semisweet vegan chocolate chips

optional: 1/4 cup chopped walnuts

Gluten-free and vegan cookies dough should be slightly moist, non-crumbly. Place in fridge for 30 minutes before rolling to balls on the baking sheet.

Directions:

1. Preheat oven to 350 degrees
2. Combine first 6 ingredients in a bowl. Whisk together the oil, coconut/rice milk, and vanilla in a separate bowl.
3. Add wet mixture to dry ingredients. Stir to combine.
4. Fold in banana pieces, chocolate chips, and nuts.
5. Put dough in fridge for 30 minutes
6. Line a baking sheet with parchment paper.
7. Scoop dough onto pan with a medium spoon.
8. Bake 16-18 minutes or until golden brown.
9. Let cool on a wire rack
10. Enjoy!

Makes 12 cookies.

Let cool on wire rack for 10-15 minutes then enjoy!

For more gluten-free and vegan recipes, check out Dr. Ellie’s other easy to make recipes! Found HERE.