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Chewy Gluten-free Vegan Cookies

The best chewy gluten-free vegan cookies! These are incredibly soft and practically melt in your mouth, as well as easy to make and great for a simple sweet treat.
Course Dessert, Snack
Cuisine Vegan
Keyword brown rice flour, Buckwheat flour, chocolate, cookies, Dessert, Snack
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8 large cookies
Calories 323kcal
Author Maria Gureeva

Equipment

  • Conventional oven
  • Mixing bowl x 2
  • Baking tray
  • Parchment paper

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1 flax egg 1 tbsp flax seeds + 2 tbsp water, set aside left 10 minutes
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut oil melted
  • 1/4 cup plant based milk
  • 8 large vegan chocolate buttons or 1/3 cup vegan chocolate chips

Instructions

  • Preheat the oven to 180 degrees C/350 F.
  • Combine the dry ingredients in a large mixing bowl: brown rice flour, buckwheat flour, coconut sugar, baking powder and baking soda.
  • In a separate mixing bowl, combine the wet ingredients: apple cider vinegar, flax egg, vanilla extract and coconut oil. 
  • Add the wet ingredients to the dry and mix together until a crumbly mixture forms. Then, add the plant based milk and continue mixing to form a dough, using your hands if necessary. 
  • Using around 2 tbsp dough per cookie, roll the dough into balls and press them down slightly on a baking tray lined with parchment paper. If you want to, you can add chocolate chips to the dough, but I added a large chocolate button in the middle of each cookie.
  • Bake in the oven for 10-12 minutes until golden brown, and leave to cool for around 5-10 minutes before eating.

Nutrition

Calories: 323kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Sodium: 121mg | Potassium: 142mg | Fiber: 2g | Sugar: 17g | Calcium: 40mg | Iron: 1mg