Gluten Free Vegan Cookies
Everyone needs a good chocolate chip cookie recipe, these gluten free vegan cookies are free from the top 8 most common allergens. Wheat/Gluten, Egg, Dairy, Peanut, Tree Nuts, Soy, Fish and Seafood (although here's hoping most cookie recipes are free from the last two!
Why This Recipe Works
- Delicious!
- Easy to make
- Useful for multiple allergies (Free From Gluten, Dairy, Eggs, Soy, Nuts)
Ingredients you will need
To make my gluten-free vegan cookies you will need, coconut oil, coconut condensed milk and brown sugar. You will need a free from gluten flour, read below for a few more details about what I used. Baking powder, vanilla, a little salt and dark chocolate chips.
Substitutes
- Dark choc chips: Ensure the brand you use are dairy-free and soy-free if this is required, alternatively you can skip the chocolate, raisins are also nice in this cookie.
- Brown sugar: any granulated sugar will work.
- Free-from gluten flour: I use the free-from gluten plain flour from Countdown Supermarkets (Woolworths in Australia) This flour is made from a mix of Maize, Tapioca, Rice starches and flours, it also contains xanthan gum. For this recipe to be a success you will need to use a similar gluten-free flour. If the one you are using does not include xanthan gum (Thickener 415) then you will need to add 1 teaspoon of xanthan gum to the recipe
Step by step instructions
Below are illustrated step-by-step instructions to make my Gluten-Free Vegan Cookies, if you prefer just the written instructions then head straight to the printable recipe card below.
Preheat your oven to 160 degrees Celcius which is approximately 320 Fahrenheit
Step one: Soften your coconut oil, you want it to be a spreadable consistency like soft butter (not melted, but not rock hard) I pop mine in the microwave on low power for a little bit to achieve the right consistency
Step two: In a medium bowl place the softened coconut oil, sugar, coconut condensed milk, vanilla and salt.
Step three: Cream until well blended and smooth, I use my cake mixer, but an electric beater or a wooden spoon and some elbow grease will work just fine.
Step four: Add the flour and baking powder, (I don’t sift but I do attempt to sprinkle the baking powder into the mixture relatively evenly). Mix at a low speed.
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Step five: Add the chocolate, and mix until it is relatively evenly distributed, You can use your mixer on low speed. The cookie dough will look a little crumbly, but will easily roll into balls.
Step six: Take heaped tablespoons of the dough and roll into balls you should end up with approximately 16 balls.
Step seven: Place the balls on a baking paper-lined baking tray
Step eight: Take a fork and gently press each ball (kids love this task)
Step nine: Bake at 160 degrees Celsius, which is approximately 320 Fahrenheit, for 15 -20 minutes
Cool, then eat.
Top Tips
Here is how you can make this gluten free vegan cookie recipe perfectly every time!
- To get the perfect soft on the inside slightly crunchy on the outside the ratios of sugar to flour to coconut oil is important. In this recipe, I use more sugar in this gluten-free recipe than my traditional condensed milk cookie recipe, as the extra sugar actually contributes to a softer texture. You can reduce the sugar to ¼ of a cup, the cookies will have a nice flavour, but once cooled they will be quite hard. I have provided weights for these ingredients so that the ratios are accurate.
- One of my favourite tips is to freeze the vegan gluten cookie dough balls, I freeze them in an airtight container, then it is an absolute cinch to pull them out and pop them in the oven, fresh made choc chip cookies in a flash!
FAQs
If this is the case, in this recipe it means you have too much fat to flour, ie too much coconut oil to free from gluten flour, the ratio I found to work best was 125g coconut oil to 185g free-from gluten flour.
I find xanthan gum helps improve the texture in glute free baked goods. If the gluten free flour or baking mix you are using does not have xanthan gum (Thickener 415) I suggest adding 1 teaspoon of xanthan gum to your recipe.
I know finding good gluten-free recipes can be hard, particularly if you need them to be dairy-free as well. My gluten-free peanut butter cookies are a no-fail recipe but do contain eggs and nuts. Using gluten-free cookies to make gluten-free ice cream sandwiches can be a great alternative to serving ice cream in a cone. Popcorn Bars and Homemade Energy Bars can be a delicious gluten-free addition to a lunch box, and my gluten-free sugar cookie recipe will be up on the blog soon (perfect for making iced cookies, and using cookie cutters to make shapes).
Gluten Free Vegan Cookies
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Ingredients
- 125 g coconut oil
- 85 g soft brown sugar ½ cup
- 3 tablespoon coconut condensed milk
- 1 teaspoon vanilla essence
- ¼ t salt
- 185 g gluten-free flour 1 ½ cups
- 1 teaspoon baking powder
- ½ cup dark chocolate chips ensure they are dairy free.
Instructions
- Preheat your oven to 160 degrees Celcius which is approximately 320 Fahrenheit
- Soften your coconut oil, you want it to be a spreadable consistency like soft butter (not melted, but not rock hard) I pop mine in the microwave on low power for a little bit to achieve the right consistency
- In a medium bowl place the softened coconut oil, sugar, coconut condensed milk, vanilla and salt.
- Cream until well blended and smooth, I use my cake mixer, but an electric beater or a wooden spoon and some elbow grease will work just fine.
- Add the flour and baking powder, (I don’t sift but I do attempt to sprinkle the baking powder into the mixture relatively evenly). Mix at a low speed.
- Add the chocolate, and mix until it is relatively evenly distributed, You can use your mixer on low speed. The cookie dough will look a little crumbly, but will easily roll into balls.
- Take heaped tablespoons of the dough and roll into balls (you should end up with approximately 16 balls. Place the balls on a baking paper-lined baking tray
- Take a fork and gently press each ball (kids love this task)
- 160 degrees Celcius which is approximately 320 Fahrenheit, for 15 -20 minutes
- Cool
- Eat
Notes
Tips
- To get the perfect soft on the inside slightly crunchy on the outside the ratios of sugar to flour to coconut oil is important. In this recipe, I use more sugar in this gluten-free recipe than my traditional condensed milk cookie recipe, as the extra sugar actually contributes to a softer texture. You can reduce the sugar to ¼ of a cup, the cookies will have a nice flavour, but once cooled they will be quite hard. I have provided weights for these ingredients so that the ratios are accurate.
- One of my favourite tips is to freeze the vegan gluten cookie dough balls, I freeze them in an airtight container, then it is an absolute cinch to pull them out and pop them in the oven, fresh-made choc chip cookies in a flash!
Ingredient Substitutions
- Dark choc chips: Ensure the brand you use are dairy-free and soy-free, alternatively you can skip the chocolate, raisins are also nice in this cookie.
- Brown sugar: any granulated sugar will work.
- Free-from gluten flour: I use the free-from gluten plain flour from Countdown Supermarkets (Woolworths in Australia) This flour is made from a mix of Maize, Tapioca, Rice starches and flours, it also contains xanthan gum. For this recipe to be a success you will need to use a similar gluten-free flour. If the one you are using does not include xanthan gum (Thickener 415) then you will need to add 1 teaspoon of xanthan gum to the recipe
Nutrition
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Yum so tasty but mine went super flat! Any chance you know why? I used normal flour not GF but other than that all the same!
This recipe was tested with gluten free flour, which behaves differently with the flour, I would look maybe at my non gluten free version (condensed milk cookies) on my site, where the ratios are a little different.