Posts Tagged ‘Vegan Gluten Free’

chocolate cookies Ingredients: 1  tablespoon ground flax mixed with 3 tablespoons water 1/4 cup virgin coconut oil (do not melt) 1/4 cup organic peanut butter 1/3 cup brown sugar 1/3 cup natural cane sugar 1  teaspoon vanilla extract 1/2  teaspoon baking soda 1/2  teaspoon baking powder 1/2  teaspoon fine grain sea salt 3 1/2  tablespoons cocoa powder 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour) 2-4 teaspoons coconut milk (only if needed to moisten batter) ¾ cup vegan chocolate chips


Preheat oven to 350F and spray cookie sheets with cooking spray. In a large mixing bowl, mix together the flax and water and set aside for a few minutes to thicken – creating the flax egg. Combine flax egg, coconut oil, organic peanut butter, and vanilla. Add brown and cane sugars. With an electric mixer, beat the ingredients to combine and smooth. Combine the dry ingredients, Baking soda, baking powder, Salt, cocoa, processed oats. Add to the wet ingredients.  If dough is dry, add a teaspoon (or two) of coconut milk and beat the mixture again. Fold the chocolate chips in. take a tablespoon of dough, and place on the baking sheet 2-3 inches apart. Gently press down on each ball with a fork to flatten. Bake for about 12 minutes. Cool cookies on the baking sheet then transfer to a cooling rack.

Enjoy these Vegan gluten free cookies. We often have these available for our guests at snack time, a.k.a. tea time.

This recipe was modified from the One Bowl Double Chocolate Chunk Cookie recipe from Oh She Glows Website.


Related articles Gluten-Free Vegan Breakfast Cookie

3 large ripe bananas 1/2 cup creamy organic peanut butter 1 tablespoon coconut oil 2 tablespoons dark maple syrup 1 teaspoon vanilla extract 2 1/2 cups gluten-free oats 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon sea salt 1/2 cup vegan chocolate chips  & 1/4 cup dried blueberries


1. Preheat oven to 350 degrees F. Prepare cookies sheets with cooking spray.

2. Mix bananas, peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth, if you are using a mixer, make sure it does not run too long, ingredients can heat up an become too runny.

3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips and dried blueberries.

4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 15 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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