Do you have a sweet tooth? Fortunately, healthy eating is still an option! I originally found this recipe for gluten free and vegan cookies when I made them for a client, and (surprisingly) I found them to be very addicting. Whether or not you have dietary restrictions, this is one recipe you’ll want to try. So pull out the coconut and cashews and get ready to make some homemade cookies!

Gluten Free & Vegan Cookies Recipe

Pull out the coconut and cashews and get ready to make some homemade cookies!

Pull out the coconut and cashews and get ready to make some homemade cookies!

This recipe originally came from The Whole Life Nutrition Cookbook. I’ve added a few of my own notes at the bottom for you as well.

Ingredients:

  • 1/3 cup softened virgin coconut oil
  • 1/4 cup maple syrup or agave nectar
  • 2 Tablespoons whole cane sugar
  • 1/4 teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/2 to 1 cup shredded organic coconut
  • 1/2 cup raw cashews, ground
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • Organic chocolate chips, optional

Directions:

Preheat the oven to 350 degrees.

Place coconut oil, maple syrup, sugar, sea salt and vanilla into a medium bowl and blend on high with electric beaters for about 2 minutes.

Place cashews into a coffee grinder and grind until finely ground.

In a separate bowl, mix together the brown rice flour, tapioca flour, coconut, ground cashews, baking powder and xanthan gum. Pour the wet ingredients into the dry and mix together with an electric mixer until well combined. Add water, one tablespoon at a time, if mixture seems too dry. Fold in chocolate chips if desired.

Grease a cookie sheet with coconut oil. Form dough into balls, then gently flatten between the palms of your hands. Place on the cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack. Cookies will be somewhat crumbly when hot and will harden as they cool.

Makes 1 dozen gluten free & vegan cookies

Chef’s notes:

  1. I think the cookies are much better if they are made smaller as they have a much more intense flavor; remember, a little bit can go a long way. I recommend using a small ice-cream scooper to portion out the dough, so instead of 12 larger cookies you’ll have 25 two-bite cookies.
  2. When I made these cookies I used ground almonds in place of the ground cashews. I’ve actually made them both ways and each is equally delicious. You can purchase both ground almonds and ground cashews at Trader Joe’s.
  3. If you are vegan or avoiding dairy, you can add vegan chocolate chips to the dough. I’ve purchased these chips at Whole Foods & they are also available online.

Download and print the recipe here.

Have you found a recipe for gluten free and/or vegan cookies that you like? I’d love to hear about it! Share it via Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.