Enjoy this gluten-free cookie recipe below!
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!
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
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
- Preheat oven to 350 degrees
- Combine first 6 ingredients in a bowl. Whisk together the oil, coconut/rice milk, and vanilla in a separate bowl.
- Add wet mixture to dry ingredients. Stir to combine.
- Fold in banana pieces, chocolate chips, and nuts.
- Put dough in fridge for 30 minutes
- Line a baking sheet with parchment paper.
- Scoop dough onto pan with a medium spoon.
- Bake 16-18 minutes or until golden brown.
- Let cool on a wire rack
Makes 12 cookies.
For more gluten-free and vegan recipes, check out Dr. Ellie’s other easy to make recipes! Found HERE.
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Tagged In: celiac, cookies, easy baking, food allergies, gluten-free, gluten-free baking, gluten-free recipes, nutrition, vegan recipes
Dr. Ellie Heintze, ND, LAc
- Master’s Degree in Acupuncture
- Doctorate in Naturopathic Medicine
- Master’s Degree in Chemistry
Northern Arizona University
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