I’ve found some pretty darn good vegan cookies. And I’ve encountered some delicious gluten-free cookies. But finding both? That has been a challenge. And trying to find either that is made without the use of refined sugar has proven disappointing–unless you are ok with your cookies being hard and crunchy…which I am not.
Let’s be clear, I am not a baker by trade. Exact measurements? No thanks. I much prefer a little of this and a little of that.
But I wanted cookies!! And I was determined to crack the code to create a cookie that a nutritionist could be proud of. So I bought every kind of gluten-free flour I could find and did some experimenting. Lucky for me…beginners luck was on my side and I managed to get a soft cookie texture without butter. It was a Christmas miracle.
No gluten. No dairy. No eggs. No refined sugar. No soy. Still delish. Big thanks to the coconut and all its glory and many parts that helped make this cookie what it is today.
- 1 cup coconut sugar
- 1/3 cup coconut oil (at least somewhat firm)
- 1/2 Banana (mashed)
- 3 tbsp Maple syrup
- 1/2 tbsp vanilla extract
- 1/2 cup pumpkin puree
- 3/4 cup coconut flour
- 1/2 cup oat flour
- 1/4 cup brown rice flour
- 2 tsp arrowroot powder
- 2 tbsp round chia seeds (buy whole and grind yourself for most nutrition)
- 1 tbsp ground flax seeds (buy whole and grind yourself for most nutrition)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 tbsp cinnamon
- 1/2 tsp allspice
- vegan chocolate chips (optional--depending on brand, may have sugar/soy)
- Preheat oven to 350
- Add coconut sugar and maple syrup to a large bowl.
- Mash up banana and add to the bowl.
- Make sure coconut oil is in a somewhat solid state (put in fridge if needed) and add to the bowl.
- Mix ingredients together with fork or whisk until well blended.
- Add pumpkin puree and mix well.
- In a separate bowl, add all dry ingredients and mix until thoroughly blended - coconut flour, oat flour, arrowroot powder, ground chia seeds, ground flax seeds, baking soda, sea salt, cinnamon and allspice.
- Once combined, slowly add the dry ingredients to the wet ingredient bowl (about 1/3 cup at a time) and blend in using a whisk or hand mixer.
- At some point the mixture will become dough-like and you will have to knead it with your hands. Don't be afraid to get in there!
- Once it's all mixed, knead in the chocolate chips if you prefer.
- Make golf-ball sized balls with and then flatten out to a cookie shape and place on an un-greased non-stick cookie sheet. Place cookies about 1 inch apart.
- Note: cookies will stay about the same shape/size after they are cooked, no need to worry about them running together.
- Let cool for at least 15 minutes and enjoy!
- If letting sit for more than a day or two, may be a good idea to put in the fridge.