Cookies are a great thing to bake with kids and with the UK currently in lockdown I decided to try to create a new recipe that I could bake with the boys but which would also fit in with what I’m eating during Veganuary. They have been taste tasted and approved by the boys and their dad and I’ve already been asked “Mummy! When can we make those new cookies again?!”
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The Best Gluten Free Vegan Cookie Recipe
Over the past year or so we have tried many different gluten free and vegan cookie recipes. This recipe combines all of our favourite parts into one great recipe for everyone to enjoy. I hope you like them as much as we do.
I’ve added in cacao powder for amazing chocolate taste as well as lifting mood and providing minerals such as iron and calcium. Adding in oats and ground almonds provides fibre and protein. Cashew butter gives protein, taste and helps the cookies stick together well and not be too crumbly.
Let’s get baking!Jump to Recipe
This recipe makes 10-12 cookies
50g jumbo oats (I use gluten-free)
50g oat flour
1tsp baking powder
50g ground almonds
2 tbsp cacao powder
50g coconut sugar
2 tbsp cashew butter
3 tbsp maple syrup
2 tbsp almond milk
2 tbsp coconut oil (melted)
65g dark chocolate (broken into small chunks or chips) You could use raisins or chopped nuts if you prefer.
Pinch of salt
Pre-heat the oven to 190 degrees C (180 fan)
Melt the coconut oil in a small saucepan.
Combine all the ingredients in a mixing bowl.
Roll the mixture into small balls using the palms of your hands and flatten down slightly onto a lined baking tray.
Bake on the middle shelf of the oven for 10 minutes.
Allow to cool and then enjoy!
Store in an airtight container or cake tin for up to five days if they last that long!
Equipment you might need:
Chocolate Oat Cookies
- Mixing Bowl
- Large Baking Tray
- 50 g Jumbo Oats I use gluten free
- 50 g Oat Flour
- 50 g Ground Almonds
- 1 tsp Baking Powder
- 2 tbsp Cacao Powder
- 50 g Coconut Sugar
- 3 tbsp Maple Syrup
- 2 tbsp Cashew Butter or other nut butter
- 2 tbsp Coconut Oil melted
- 2 tbsp Almond Milk
- 50-75 g Dark chocolate chunks or chips or chopped nuts
- 1 pinch Salt
- Pre-heat the oven to 190 degrees C (180 fan)
- Melt the coconut oil in a small saucepan.
- Combine all the ingredients in a mixing bowl.
- Roll the mixture into small balls using the palms of your hands and flatten down slightly onto a lined baking tray.
- Bake on the middle shelf of the oven for 10 minutes.
- Allow to cool and then enjoy!
- Store in an airtight container or cake tin for up to five days.