Gluten-Free Vegan Cookie Recipes You'll Put On Repeat

Gluten-free vegan cookies are now popular in many homes and bakeries. People look for tasty snacks that are healthy and friendly to the body. Many families today want to avoid gluten because of allergies or gluten intolerance. Some people choose vegan snacks to cut out animal products for health or personal reasons.

Vegan diets exclude eggs, butter, and milk, making them more compassionate to animals and the environment. More people are choosing gluten-free and vegan diets for health, allergies, or caring for animals and the planet. About 1 in 100 people worldwide has celiac disease and must avoid gluten, while many others avoid it to feel better and stay active.

Baking gluten-free vegan cookies at home is a smart way to control what goes into your treats. Many store-bought snacks hide sugars, unhealthy fats, and additives. Making cookies yourself lets you choose healthier ingredients and avoid these extras.

A 2024 Statista report indicates that over 6% of U.S. consumers follow a gluten-free diet, and vegan snack brands continue to grow. Good homemade recipes help people enjoy tasty, healthy snacks. Just remember to check labels carefully and avoid gluten cross-contamination if needed.

Basic gluten-free flours include almond flour, oat flour, coconut flour, and chickpea flour. These flours bring a unique taste and texture. To bind the dough, some recipes use mashed bananas, flax eggs, or chia seeds mixed with water.

Good sweeteners for gluten-free, vegan cookies include coconut sugar, maple syrup, and agave syrup. For healthy fats, bakers use coconut oil or nut butters instead of butter. Add-ins like dark chocolate chips, raisins, or nuts give extra taste.

It helps to keep a baking powder that does not contain gluten. Some brands add wheat starch, so reading labels is key.

Stores like Whole Foods Market, Trader Joe’s, Sprouts Farmers Market, or local health food shops carry gluten-free and vegan baking items.

Supermarkets, such as Walmart and Costco, often have dedicated sections for organic or health foods, where you can find these ingredients as well.

Online shops like Amazon, Thrive Market, and iHerb offer a wide selection and allow people to compare prices conveniently.

Buying in bulk helps save money and makes baking easier when ingredients are readily available at home.

Some people worry about a crumbly texture in gluten-free vegan baking. One tip is to chill the dough for 30 minutes. Chilled dough sticks together better and holds shape. Always use parchment paper to stop sticking. A silicone baking mat works too and can be reused.

Check the cookies a few minutes before the time ends. Gluten-free cookies can burn more quickly due to the use of nut flours.

Store cookies in an airtight jar. They last about five days. For more extended storage, freeze them and thaw them later.

Adding nuts and seeds, such as walnuts, pecans, chia seeds, or pumpkin seeds, boosts nutrition. These add protein and healthy fats that help people feel full longer.

Using dark chocolate chips gives flavour and antioxidants. Pick dairy-free chocolate.

Maple syrup or agave is better than white sugar because they contain minerals. However, it is still advisable to use sweeteners in moderation.

Try adding spices like cinnamon, nutmeg, or ginger. These make cookies taste richer and may have health benefits.

Below are five simple recipes that many people enjoy. These can be mixed and matched to suit your taste and what's in the pantry.

Ingredients:

2 cups almond flour

1/4 cup coconut oil, melted

1/4 cup maple syrup

1/2 cup vegan dark chocolate chips

1/2 teaspoon baking powder

1 teaspoon vanilla extract

Pinch of sea salt

How to Make:

Preheat oven to 350°F (175°C).

Mix almond flour, baking powder, and salt in a bowl.

In another bowl, mix coconut oil, maple syrup, and vanilla.

Pour wet mix into dry mix. Stir until smooth.

Fold in chocolate chips.

Scoop dough onto a baking sheet lined with parchment paper.

Bake for 10–12 minutes, or until the edges turn golden.

Cool before serving.

These cookies are rich in protein from almonds. They fit well for those who want healthy dessert options and easy snack ideas at home.

Ingredients:

1 1/2 cups gluten-free rolled oats

1 cup oat flour

1/2 cup coconut sugar

1/4 cup coconut oil

1/4 cup almond milk

1/2 cup raisins

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

1 teaspoon cinnamon

1/2 teaspoon baking soda

Pinch of salt

How to Make:

Preheat oven to 350°F (175°C).

Mix the flax egg and set aside for 5 minutes.

Combine oats, oat flour, cinnamon, baking soda, and salt in a bowl.

In another bowl, mix coconut sugar, coconut oil, almond milk, and flax egg.

Combine wet and dry mixes. Fold in raisins.

Scoop the dough onto a baking sheet.

Bake for 10–12 minutes.

Let cookies cool.

Oats have fibre and can help with heart health, says Harvard T.H. Chan School of Public Health . These cookies work as a filling snack.

Ingredients:

1 cup natural peanut butter

1/2 cup shredded coconut (unsweetened)

1/4 cup coconut flour

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon baking powder

Pinch of salt

How to Make:

Preheat oven to 350°F (175°C).

In a bowl, mix peanut butter, maple syrup, and vanilla.

Add coconut flour, shredded coconut, baking powder, and salt. Stir until combined.

Scoop dough onto a baking sheet. Flatten with a fork.

Bake for 8–10 minutes.

Let cool thoroughly before moving to the plate.

Peanut butter gives protein and healthy fats. Coconut adds flavour and fibre.

Ingredients:

1 cup quinoa flour

1/4 cup coconut oil, melted

1/3 cup coconut sugar

1/4 cup maple syrup

1/4 cup almond milk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 cup vegan dark chocolate chunks

Pinch of sea salt

How to Make:

Preheat oven to 350°F (175°C).

In a bowl, mix quinoa flour, baking soda, and salt.

In another bowl, whisk coconut oil, coconut sugar, maple syrup, almond milk, and vanilla.

Combine wet and dry ingredients, stirring until a dough forms.

Fold in chocolate chunks.

Scoop dough onto a lined baking sheet.

Bake for 10–12 minutes, or until the edges are golden.

Let cool before serving.

These cookies have a light, nutty taste and are rich in protein from quinoa flour.

Ingredients:

1 1/2 cups oat flour (certified gluten-free)

1/2 cup pumpkin puree

1/4 cup coconut oil, melted

1/4 cup maple syrup

1/3 cup coconut sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/2 teaspoon baking powder

Pinch of sea salt

How to Make:

Preheat oven to 350°F (175°C).

In a bowl, combine oat flour, cinnamon, ginger, nutmeg, baking powder, and salt.

In another bowl, mix pumpkin puree, coconut oil, maple syrup, and coconut sugar.

Combine wet and dry ingredients to form a dough.

Scoop the dough onto a lined baking sheet and flatten it slightly.

Bake for 10–12 minutes.

Cool before serving.

These cookies offer warm, seasonal flavours and are perfect for a healthy, cosy treat.

Home bakers can try new flours or mix-ins. Try test quinoa flour or buckwheat flour for a fresh taste. Others add dried fruits, such as cranberries or apricots.

Trying recipes with kids can teach good baking skills. It helps families eat fewer store-bought sweets that have too much sugar.

Cookies work well as quick snacks, lunchbox treats, or simple desserts. With these recipes, people can enjoy cookies while staying gluten-free and vegan.

Sources:

Celiac Disease Foundation

Harvard T.H. Chan School of Public Health

Statista