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How to Make Gluten Free Vegan Cookies?

Is there anything more delicious than a warm, freshly made cookie right out of the oven? Cookies are, without a doubt, my love language. I’ve been running a baking blog for nearly ten years, and I still can’t get enough fantastic cookie recipes. I’m now baking a batch of cookies every week to feed my cravings! What’s the best part? These cookie recipes are packed with real-food nutrients, fibre, and healthy fats while devoid of refined sugar, eggs, and dairy!

I felt it was time to put together the best roundup of gluten-free baking and homemade cookies! Most of these cookies are made with gluten-free flours readily available, such as almond flour, oat flour, or coconut flour. Over 20 recipes include classic chocolate chip, snickerdoodle, and jammy thumbprint cookies. These cookies are gluten-free, but they’re also vegan, dairy-free, refined sugar-free, and paleo-friendly.

You’ll need non-dairy milk, melted vegan butter, and other essential ingredients to make a perfect recipe. We’ll cover the nutritional value of these ingredients, make a gluten-free, vegan cookie, and some great recipes. Keep reading! There’s so much to learn about gluten-free, vegan cookies! Start making your own delicious cookies today! Just read the recipe carefully to ensure that it meets your dietary requirements.

What are Different Kinds of Gluten-Free Vegan Cookies?

Sourdough Chocolate Chip Cookies Without Gluten

These Gluten-Free Sourdough Chocolate Chip Cookies will quickly become your go-to recipe for using up gluten-free sourdough scraps! These cookies are dairy-free, vegan, and some of the tastiest you’ll ever have.

Vegan Lemon Cookies Without Gluten

The fresh lemon juice and zest give these Gluten-Free Vegan Lemon Cookies a delicate, sweet, and tangy texture. These are for you if you enjoy lemon desserts.

Vegan Almond Crescent Cookies Without Gluten

These gluten-free Vegan Almond Crescent Cookies are crisp, buttery, and baked with almond flour, making them ideal for serving with coffee, tea, or hot cocoa! This healthier version of a popular crescent biscuit is sure to please.

Cookies With Vegan Chocolate Crinkles

Make two batches of these Gluten-Free Vegan Chocolate Crinkle Cookies: one for yourself and one to share! These paleo-friendly cookies are great for lunchboxes, holidays, or even a weeknight treat — and they’re easy to make!

Snowball Cookies Without Gluten

So many memories are brought back by these Gluten-Free Vegan Snowball Cookies! These cookies will wet your mouth with their crisp, buttery pecan cookie rolled in powdered sugar. These have no refined sugar and are keto-friendly!

Thumbprint Cookies Without Gluten

These Jam Thumbprint Cookies are a simple and tasty delicacy that only requires four ingredients to make! These gluten-free, vegan, and Paleo-friendly cookies are impossible to resist.

Recipe of Gluten-Free Vegan Chocolate Chip Cookies

Eggless, dairy-free, coconut oil-free, and almond flour-free! Even a regular vegan egg replacer isn’t used in these chocolate chip cookies! Even though they’re gluten-free, they’re moist, chewy, and have the right texture! Move over, Tollhouse and Chips. These cookies will even outperform your family’s secret recipe (which most likely came from that Tollhouse chocolate chip bag anyway!); forget about the bakery down the street. These are the ideal cookies:

Ingredients:

  • 1/3 cup coconut oil, solidified
  • a half-cup of coconut sugar
  • 2 tblsp vanilla extract
  • almond milk, 2 tablespoons
  • 1 tablespoon almond flour (not almond meal)
  • 1 cup oat flour (optional)
  • baking soda, 1/2 teaspoon
  • a half teaspoon of baking powder
  • 1 tablespoon salt
  • 1/2 cup chocolate chips (dark)

Directions:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Combine coconut oil and coconut sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large mixing basin using a hand mixer). After 1 minute on high, add the vanilla essence and almond milk. Add additional 30 seconds of mixing time.

Add the almond flour first while the mixer is running. The oat flour, baking soda, baking powder, and salt are added. Mix for another 20 seconds or until a dough forms. Scrape the sides and bottom of the bowl with a spatula between mixing to ensure that all ingredients are mixed. Allow for different mixing times if the dough appears dry and crumbly. If the mixture is still crumbly, add a tablespoon of milk. With a spatula, fold in the chocolate chips at the end.

Scoop out about 1 1/2 tablespoons of dough with a scooper or a spoon. Place them on a baking sheet with about 2 inches between them. Bake for 12-13 minutes, or until light golden brown around the edges. Allow at least 15 minutes for cooling before serving. As they cool, they will continue to stiffen up. Leftovers can be kept for up to 5 days in an airtight container. You can also freeze the balls before baking them and then bake them when ready to eat them.

What is the Finest Gluten-Free Cookie Flour?

The gluten-free chocolate chip cookie flour you use is crucial since it is the foundation of the entire cookie recipe. Gritty, crumbly, pale, and dry cookies are no longer an option! Great Value Gluten-Free All-Purpose Flour is the greatest flour to use! One of the best certified gluten-free flours for making cookies is Walmart’s own brand. It’s light and contains no legumes or nuts, unlike Bob’s Red Mill. Brown rice flour, sweet rice flour, tapioca starch, sorghum flour, cornstarch, potato starch, and xanthan gum make up this light rice-based flour.

There is no almond flour or coconut flour in these cookies. As a result, you won’t have to worry about nuts, grittiness, or other unpleasant flavours. You won’t have to worry about finding certified gluten-free oats because these cookies are oat-free! Thanks to this light baking flour, your gluten-free chocolate chip cookies will stay soft and chewy with a golden brown crackling surface and slightly crunchy edges.

What are the Tips and Tricks from the Pros for Perfect Chocolate Chip Cookies?

The dough can be frozen to speed up the chilling process while making it easier to scoop. Your dough will be easy to scoop after only 15-20 minutes in the freezer.

This recipe yields 12 large cookies (two tablespoons each). If you like, you can make smaller one tablespoon-sized cookies, which would give 24 cookies. For smaller cookies, reduce the baking time by 2-3 minutes.

Smash the two tablespoon scoops of cookie dough to form ideal rustic crinkly cookies. Take the same amount of dough, rip it in half, and crush the smooth sides together.

Add more chocolate chips to the freshly baked cookies to make them seem bakery-style and Instagram-worthy! After removing the cookies from the oven, leave them on the baking sheet and cover them with a few extra chocolate chips while they are still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

The cookie dough must be frozen. Because this recipe contains melted vegan butter, the cookies will spread excessively if the batter is not frozen. Allow the cookie dough to come to room temperature if it is too hard to scoop after removing it from the freezer.

Make sure your baking sheet has enough room for the cookies to spread out. I prepared two batches of six cookies each.

Unless your baking sheet has cooled to room temperature, do not reuse it for both batches. Putting a fresh batch of unbaked dough on a hot baking sheet is a no-no because it will spread too much. Place the remaining half of the cookie batter in the freezer until ready to scoop.

Use a silicone baking mat or good parchment paper when baking your chocolate chip cookies.

Avoid overbaking your cookies. The edges should just start to brown, and the tops should be golden. When you remove the cookies from the oven, they will appear slightly underbaked in the center, precisely what you want! They finish baking on the hot baking sheet and cool completely on the wire rack.

Is Chocolate a Vegetarian Food?

What about chocolate chips? Are they vegan? These are frequently asked questions, and the answer is, luckily, that chocolate is vegan.

While milk is sometimes used, vegan chocolate chips and chocolate bars are becoming more widely available, including some generic grocery store brands.

The natural food section is the best location to start looking for vegan chocolate chips in a conventional supermarket store. Natural foods should be available in most ordinary grocery stores. If you’re not sure where it is, simply ask an employee.

Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, and Kirkland semi-sweet are some of the brands to look for (Costco brand), Trader Joe’s semi-sweet, Sprouts semi-sweet, or Pascha, Guittard semi-sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking pieces, Trader Joe’s semi-sweet, or Pascha.

Most vegans still consider such items vegan, although it’s a personal choice, especially if avoiding milk is due to an allergy. At the time of publication, the Enjoy Life and Pascha brands were dairy-free, gluten-free, and soy-free.)

Can you Simply Substitute Gluten-Free Flour for All-Purpose Flour in a Standard Recipe?

Using gluten-free flour exclusively does not always work. Because gluten is a structural protein, substituting gluten-free flour for the wheat called for in a recipe can result in highly soft and crumbly results. However, you may make that simple swap in baked goods like muffins or cookies. Even with wheat flour, you don’t want to overwork the batter or dough while baking muffins or cookies since overworking causes excessive gluten production and is a problematic product. I usually use gluten-free flour for muffins and cookies and don’t use any kind of binding agent.

What Amount of Gluten-Free Flour Should I Use in Place of All-Purpose Flour?

Most gluten-free all-purpose flour blends sold in stores are roughly 1:1 for all-purpose flour. For example, if your recipe calls for 2 cups all-purpose flour, you can use 2 cups gluten-free flour instead. If the gluten-free flour you’re using doesn’t have a binder (see the ingredient list), you’ll need to add one if you’re not baking muffins, pancakes, or cookies. The weights and qualities of other flours, such as coconut flour or tapioca starch, are so diverse that it’s difficult to just substitute the amount cup for cup. You’re usually better off following a recipe created expressly for those ingredients in some circumstances.

What are the New Gluten-Free Baking Basics?

Improve your baking skills by learning these new fundamentals.

An essential kitchen timer is required; however, professional cooks may prefer this triple timer.

To fully incorporate the dry ingredients, use a wire whisk.

A sieve transforms lumpy potato starch into the fine consistency required for baking.

An extra egg or yolk might help add moisture and improve structure.

For structure and freshness, add 14 tsp of xanthan gum to each cup of gluten-free flour.

Allow up to 30 minutes for batter or dough to absorb liquid and avoid a gritty texture before baking.

Resting time aids the structure of gluten-free baked items. Allow cooling in the pan before transferring to a cooling rack to finish cooling.

The dough and dough balls freeze well; however, the cookies dry out.

Double wrap cookies before freezing to ensure optimum freshness.

Conclusion

There are several different ways to make your favourite cookie gluten-free. One great way is to use melted vegan butter instead of regular butter, and this will eliminate the need to cream dairy-free butter with sugar to make a stiff liquid. Melted vegan butter is also great for baking cookies because it will act like non-dairy milk, and it can be used in place of eggs or even in sugar. Lastly, flash freezing your batter can also be beneficial, as it will make the dough firmer and less likely to break apart.

To make your cookies look as if they were freshly baked, simply sprinkle with flaky sea salt. You can also chill your dough before baking, but make sure you allow it to cool completely before adding extra chocolate chips. These cookies are delicate at first, and you should proceed with caution – do not allow them to cool down too much before transferring them to a wire rack. Once cooled, sprinkle with flaky sea salt for a more decadent look.