Get the Recipe: 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.
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
Equipment
- Conventional oven
- Mixing bowl x 2
- Baking tray
- Parchment paper
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.
Calories: 323kcal, Carbohydrates: 42g, Protein: 3g, Fat: 17g, Saturated Fat: 13g, Sodium: 121mg, Potassium: 142mg, Fiber: 2g, Sugar: 17g, Calcium: 40mg, Iron: 1mg