32+ Delicious Gluten-Free Vegan Cookie Recipes You Need to Try

Are you craving something sweet but want to stay health-conscious?

Whether you’re living with dietary restrictions or simply prefer a more wholesome treat, gluten-free vegan cookies are the perfect answer!

These delicious treats not only satisfy your sweet tooth but are also kind to your body and the environment.

In this blog post, we’ll dive into the world of gluten-free and vegan baking, offering you a collection of mouthwatering cookie recipes.

From rich chocolate chips to chewy oatmeal cookies, we’ve got options that are perfect for every palate.

Let’s explore the wonderful flavors of gluten-free vegan cookies together!

32+ Delicious Gluten-Free Vegan Cookie Recipes You Need to Try

With so many irresistible options to choose from, it’s clear that gluten-free and vegan cookies aren’t just for those with dietary restrictions—they’re for anyone who enjoys a wholesome, delicious treat.

The best part?

You don’t have to compromise on taste or texture when going gluten-free and vegan.

Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit.

So, get your mixing bowls ready and start baking—your sweet tooth will thank you!

Soft and Chewy Chocolate Chip Cookies

These vegan and gluten-free chocolate chip cookies are perfect for anyone with dietary restrictions without sacrificing taste. Packed with rich chocolate chips, these cookies have a soft, chewy texture that will make you forget they are both vegan and gluten-free. The combination of almond flour and coconut oil gives these cookies a satisfying bite, while the maple syrup adds a hint of sweetness that pairs beautifully with the chocolate.

Ingredients:

• 1 ½ cups almond flour
• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a dough forms.
4. Gently fold in the dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly with your fingers.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These chocolate chip cookies are a hit with everyone, whether they are following a gluten-free or vegan lifestyle or not! The combination of almond flour and coconut flour creates a soft yet sturdy base, while the richness of the chocolate chips gives these cookies an indulgent twist. You can store them in an airtight container for up to a week, making them perfect for meal prep or an afternoon snack.

Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are chewy, hearty, and oh-so-satisfying. The combination of gluten-free oats, creamy peanut butter, and a hint of cinnamon creates a wholesome treat that’s perfect for breakfast or an afternoon snack. With only a few simple ingredients, these cookies come together quickly, making them a convenient yet delicious option for a busy day.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, peanut butter, maple syrup, cinnamon, vanilla extract, and salt.
3. Stir until the ingredients are well combined and a dough forms.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten them slightly with a fork or your fingers.
5. Bake for 8-10 minutes, or until the edges are golden.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter oatmeal cookies are the perfect blend of creamy peanut butter and chewy oats, creating a flavor-packed cookie that’s sure to satisfy. The addition of cinnamon and vanilla adds a comforting warmth to the cookies, making them even more irresistible. You can also store them in an airtight container for up to a week, or freeze them for longer-lasting treats.

Lemon Coconut Snowball Cookies

These lemon coconut snowball cookies are a fresh, zesty twist on a traditional favorite. The bright lemon flavor combined with the tropical coconut creates a delightful contrast that will transport your taste buds to a sunny beach. These cookies are light, airy, and melt-in-your-mouth, making them the perfect treat for spring or summer gatherings.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• 1/2 cup gluten-free flour blend
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, gluten-free flour blend, maple syrup, coconut oil, lemon zest, lemon juice, vanilla extract, and salt. Stir until well combined.
3. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake for 10-12 minutes, or until the cookies are lightly golden.
5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The lemon coconut snowball cookies offer a refreshing balance of tart and sweet flavors. The coconut adds a tropical flair, while the lemon zest and juice bring a refreshing burst of citrus. These cookies are delicate but flavorful, making them a perfect treat for special occasions or just when you need a little sweetness. They’re best stored in an airtight container and can be enjoyed for several days.

Cinnamon Apple Crisp Cookies

These cinnamon apple crisp cookies combine the flavors of a warm apple crisp with the bite-sized goodness of a cookie. The natural sweetness of the apples and the cozy aroma of cinnamon create a deliciously comforting treat that is both vegan and gluten-free. With oats, almond flour, and just the right amount of crunch, these cookies are perfect for an autumn snack or anytime you’re craving something sweet and wholesome.

Ingredients:

• 1 apple, peeled and finely chopped
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, sauté the chopped apple in a little coconut oil over medium heat for about 3-5 minutes, just until it softens and releases its juices.
3. In a large mixing bowl, combine the oats, almond flour, cinnamon, nutmeg, and salt. Add the maple syrup, melted coconut oil, vanilla extract, and cooked apple (including its juice). Stir well to combine.
4. Scoop tablespoon-sized portions of dough and roll into balls, then flatten them slightly on the baking sheet.
5. Bake for 12-15 minutes, or until the cookies are golden brown on the edges.
6. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The cinnamon apple crisp cookies are a perfect way to enjoy the flavors of a warm apple dessert in cookie form. These cookies are soft, with a slight crunch from the oats, and the sweetness from the apples and maple syrup balances perfectly with the aromatic spices. They’re an excellent fall treat but can be enjoyed all year round. Store them in an airtight container to keep them fresh for up to a week.

Chia Seed and Coconut Energy Bites

These chia seed and coconut energy bites are packed with protein, fiber, and healthy fats, making them the ideal snack for when you’re on the go. They’re sweetened naturally with dates and have a chewy, slightly crunchy texture thanks to the chia seeds and shredded coconut. These no-bake cookies are as nourishing as they are delicious, making them a great pick-me-up any time of day.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup dates, pitted
• 1/4 cup chia seeds
• 1/4 cup almond butter
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a food processor, pulse the dates until they form a sticky paste.
2. Add the shredded coconut, chia seeds, almond butter, maple syrup, vanilla extract, and salt to the food processor. Process until everything is well combined and a dough forms.
3. Roll the dough into small bite-sized balls (about 1 inch in diameter).
4. Place the energy bites on a tray lined with parchment paper and refrigerate for at least an hour to set.
5. Enjoy immediately or store them in an airtight container in the fridge for up to a week.

These chia seed and coconut energy bites are perfect for those who need a quick, nutrient-dense snack. The combination of dates and almond butter provides a rich, natural sweetness, while chia seeds add a boost of omega-3s and fiber. You’ll feel energized and satisfied after just one or two bites! They’re also easy to take with you for a snack on the go.

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pumpkin Spice Cookies

These pumpkin spice cookies are soft, fragrant, and full of the cozy flavors we all associate with fall. The creamy pumpkin purée pairs wonderfully with the warming spices of cinnamon, nutmeg, and ginger. These cookies are not only gluten-free and vegan but also a great way to use up any leftover pumpkin purée from your fall baking.

Ingredients:

• 1 cup pumpkin purée
• 1 ½ cups gluten-free flour blend
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the pumpkin purée, melted coconut oil, maple syrup, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour blend, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Drop spoonfuls of dough onto the prepared baking sheet, flattening them slightly with your fingers.
6. Bake for 10-12 minutes, or until the cookies are firm and slightly golden around the edges.
7. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

These pumpkin spice cookies bring the best of fall into bite-sized pieces. The rich pumpkin flavor and blend of spices make these cookies a nostalgic treat, perfect for cozying up with a cup of tea or coffee. They’re soft and cakey, with a comforting, slightly chewy texture. Store them in an airtight container for up to a week, and enjoy them on those chilly fall days.

Almond Joy Cookies

These almond joy cookies are an irresistible treat that combines the rich flavors of chocolate, coconut, and almonds. Reminiscent of the classic candy bar, these cookies are both gluten-free and vegan, making them a perfect indulgence for everyone. With a chewy coconut base and a crunchy almond on top, these cookies are a guilt-free way to satisfy your chocolate cravings.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1/4 cup dairy-free chocolate chips
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt. Mix well until the dough comes together.
3. Scoop spoonfuls of dough and form into balls, then place them on the prepared baking sheet. Gently flatten them with your fingers.
4. Press a few chopped almonds into the center of each cookie and sprinkle with a few chocolate chips.
5. Bake for 10-12 minutes, or until golden brown on the edges.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond joy cookies are a delicious, nutty alternative to a traditional candy bar. The chewy coconut base pairs beautifully with the crunch of almonds and the richness of melted chocolate. They’re perfect for satisfying your sweet tooth with wholesome ingredients. Store them in an airtight container for up to a week.

Mocha Hazelnut Cookies

For coffee and chocolate lovers, these mocha hazelnut cookies are a dream come true. The coffee adds a depth of flavor that pairs beautifully with the rich chocolate chips and the slight crunch of roasted hazelnuts. These cookies are vegan, gluten-free, and a great way to indulge without any guilt. They’re perfect for an afternoon treat with your favorite cup of coffee.

Ingredients:

• 1 cup gluten-free flour blend
• 1/4 cup almond flour
• 1 tbsp instant coffee granules
• 1/2 cup dairy-free chocolate chips
• 1/4 cup roasted hazelnuts, chopped
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, almond flour, instant coffee granules, salt, and baking soda.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until a dough forms.
4. Fold in the chocolate chips and chopped hazelnuts.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, flattening them slightly.
6. Bake for 10-12 minutes, or until the cookies are golden brown on the edges.
7. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These mocha hazelnut cookies offer the perfect balance of rich coffee flavor, creamy chocolate, and the satisfying crunch of hazelnuts. They’re perfect for coffee lovers looking for a sweet treat with a little extra flavor. Store them in an airtight container for up to a week, and they’ll still have that wonderful coffee-chocolate bite.

Blueberry Almond Cookies

These blueberry almond cookies are light, fruity, and packed with healthy fats from the almonds. The sweet burst of blueberries pairs beautifully with the nutty almond flavor, creating a perfect balance. With almond flour as the base, these cookies are soft and slightly chewy, making them an ideal gluten-free, vegan treat that you can enjoy as a snack or dessert.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 1/2 cup fresh or frozen blueberries
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, oats, salt, and baking soda.
3. Add the almond butter, maple syrup, and vanilla extract. Stir well until a dough forms.
4. Gently fold in the blueberries.
5. Scoop spoonfuls of dough onto the baking sheet, flattening them slightly with your fingers.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These blueberry almond cookies are bursting with flavor and nutrients. The combination of almond butter and almond flour creates a chewy, satisfying texture, while the blueberries add a fresh sweetness. These cookies are perfect for a quick breakfast or an afternoon snack. Store them in an airtight container for up to a week.

Pecan Maple Cookies

Pecan maple cookies are the perfect autumn-inspired treat. The rich maple syrup and roasted pecans come together to create a delightful balance of sweet and nutty flavors. These cookies have a chewy texture with a slight crunch from the pecans, making them an indulgent yet healthy gluten-free and vegan snack.

Ingredients:

• 1 cup gluten-free flour blend
• 1/2 cup ground pecans
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1/2 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, ground pecans, cinnamon, salt, and baking soda.
3. Add the maple syrup, melted coconut oil, and vanilla extract. Mix until the dough comes together.
4. Scoop tablespoon-sized portions of dough and roll them into balls, then slightly flatten each one with your fingers.
5. Bake for 10-12 minutes, or until the cookies are golden brown on the edges.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

The warm and comforting flavor of maple syrup paired with the toasted crunch of pecans makes these cookies a true delight. They’re perfect for those cozy days when you crave a treat with a little more depth of flavor. Store them in an airtight container for up to a week, and enjoy the sweet aroma each time you open the container.

Sweet Potato Pecan Cookies

These sweet potato pecan cookies are a wholesome and delicious treat that offers a perfect balance of earthy sweetness and nutty crunch. The mashed sweet potato adds moisture and natural sweetness to the cookies, while the pecans bring a satisfying crunch and depth of flavor. These cookies are vegan, gluten-free, and full of nutrients, making them a guilt-free indulgence.

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 1 cup gluten-free flour blend
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour, cinnamon, salt, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Fold in the chopped pecans.
6. Scoop tablespoon-sized portions of dough and shape them into balls, placing them on the prepared baking sheet.
7. Flatten the cookies slightly with your fingers and bake for 12-15 minutes, or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

The sweet potato adds a subtle sweetness and moisture, while the pecans give a satisfying texture and crunch. These cookies are the perfect way to incorporate more plant-based ingredients into your diet while still enjoying a delicious treat. Store them in an airtight container for up to a week.

Matcha Cashew Cookies

These matcha cashew cookies offer a delightful twist on traditional cookie flavors. The earthy, slightly bitter taste of matcha pairs wonderfully with the creamy sweetness of cashews, creating a cookie that is both flavorful and refreshing. These cookies are soft and chewy, with a hint of green tea flavor that’s perfect for matcha lovers.

Ingredients:

• 1 cup almond flour
• 1/2 cup cashew butter
• 1/4 cup maple syrup
• 1 1/2 tbsp matcha powder
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, matcha powder, salt, and baking soda.
3. Add the cashew butter, maple syrup, and vanilla extract. Stir until the dough comes together.
4. Scoop tablespoon-sized portions of dough and roll them into balls, then flatten them gently on the baking sheet.
5. Bake for 10-12 minutes, or until the edges are golden.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The matcha flavor in these cookies offers a unique and refreshing taste that’s complemented by the richness of cashew butter. They’re perfect for anyone who enjoys the taste of matcha and wants a gluten-free, vegan treat that is both indulgent and full of flavor. These cookies can be stored in an airtight container for up to a week.

Carrot Cake Cookies

These carrot cake cookies are the perfect balance of sweet, spiced, and hearty, reminiscent of the beloved carrot cake dessert. With shredded carrots, warm cinnamon, and nutmeg, these cookies have all the comforting flavors of the classic cake but in a portable, bite-sized form. Packed with fiber and healthy fats, they make for a nutritious and satisfying treat.

Ingredients:

• 1 cup gluten-free flour blend
• 1/2 cup shredded carrots
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, cinnamon, nutmeg, ginger, salt, and baking soda.
3. Add the shredded carrots, almond butter, and maple syrup to the dry ingredients. Stir until a dough forms.
4. If desired, fold in chopped walnuts for added crunch.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, flattening them slightly.
6. Bake for 10-12 minutes, or until the cookies are golden around the edges.
7. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

These carrot cake cookies have the same rich, spiced flavor as the classic cake but in a much easier-to-make format. The shredded carrots add moisture, while the cinnamon and nutmeg give them the perfect fall-inspired flavor. You can store these cookies in an airtight container for up to a week.

Chocolate Mint Cookies

These chocolate mint cookies are the perfect blend of decadent chocolate and refreshing mint. The cool mint flavor is perfectly balanced by the richness of the cocoa, making these cookies a refreshing yet indulgent treat. They are soft and chewy, with a minty aftertaste that makes them irresistible.

Ingredients:

• 1 cup gluten-free flour blend
• 1/4 cup cocoa powder
• 1/2 cup dairy-free chocolate chips
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 tsp peppermint extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, cocoa powder, salt, and baking soda.
3. Add the maple syrup, melted coconut oil, and peppermint extract. Stir until a dough forms.
4. Fold in the dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and shape them into balls, placing them on the baking sheet.
6. Bake for 10-12 minutes, or until the cookies are slightly firm to the touch.
7. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.

These chocolate mint cookies offer a perfect balance of sweet and minty with rich chocolate. They are a great treat for mint and chocolate lovers, providing a fresh twist on a classic cookie combination. Store them in an airtight container for up to a week.

Raspberry Coconut Cookies

These raspberry coconut cookies combine the sweet, tart flavor of raspberries with the chewy richness of coconut. The natural sweetness of the berries and the subtle hint of coconut make these cookies a delightful treat that’s perfect for any occasion. Gluten-free and vegan, they are a healthy indulgence with just the right balance of fruity and nutty.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup gluten-free flour blend
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup fresh or frozen raspberries
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, gluten-free flour, salt, and baking soda.
3. Add the maple syrup, melted coconut oil, and vanilla extract. Stir until the dough is formed.
4. Gently fold in the raspberries, being careful not to crush them too much.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each cookie slightly.
6. Bake for 10-12 minutes, or until golden brown around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These raspberry coconut cookies offer a burst of fruity flavor combined with the chewy, tropical richness of coconut. Perfect for breakfast, snacks, or dessert, they are naturally sweetened and packed with antioxidants. Store them in an airtight container for up to a week.

Lemon Poppy Seed Cookies

These lemon poppy seed cookies are light, zesty, and perfectly sweet. The tangy flavor of fresh lemon pairs wonderfully with the slight crunch of poppy seeds, creating a refreshing cookie with a soft, tender texture. These cookies are not only gluten-free and vegan but also a wonderful way to enjoy citrus in your baked goods.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp poppy seeds
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, poppy seeds, salt, and baking soda.
3. In another bowl, mix together the maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly with your fingers.
6. Bake for 8-10 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These lemon poppy seed cookies have a fresh, light flavor that makes them perfect for any time of day. The combination of lemon zest and poppy seeds brings a tangy, aromatic quality to the cookies, while the almond flour base ensures they stay soft and gluten-free. They can be stored in an airtight container for up to a week.

Peanut Butter Banana Cookies

Peanut butter and banana come together in these delicious, naturally sweet cookies. The banana adds moisture and a hint of natural sweetness, while the peanut butter gives these cookies a creamy texture and a rich, nutty flavor. They’re a simple yet satisfying snack, and their combination of protein and healthy fats makes them perfect for a mid-day treat.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup peanut butter (or almond butter)
• 1/4 cup maple syrup
• 1 cup gluten-free oats
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the banana until smooth. Add the peanut butter, maple syrup, and vanilla extract, and stir to combine.
3. In another bowl, combine the gluten-free oats, cinnamon, salt, and baking soda.
4. Add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each cookie slightly with a fork.
6. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
7. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

These peanut butter banana cookies are soft, chewy, and satisfyingly sweet. The banana helps keep them moist, while the peanut butter offers a rich, nutty taste. These cookies are a perfect combination of healthy ingredients, making them an ideal snack or dessert. Store them in an airtight container for up to a week.

Apple Cinnamon Oatmeal Cookies

These apple cinnamon oatmeal cookies are warm, comforting, and full of wholesome ingredients. The chewy oats and sweet apple pieces combine perfectly with cinnamon and nutmeg, giving these cookies a delightful texture and flavor. They’re an ideal treat for those who love a hearty, filling cookie that’s still light and healthy.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup apple, peeled and finely chopped
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the oats, almond flour, cinnamon, nutmeg, salt, and baking soda.
3. In another bowl, mix the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped apple.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten the cookies slightly with your fingers.
7. Bake for 10-12 minutes, or until the cookies are golden around the edges.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These apple cinnamon oatmeal cookies are the perfect fall-inspired treat, with the comforting flavors of cinnamon, nutmeg, and apple. The oats provide a satisfying texture, while the sweet apple pieces give a fresh burst of flavor. They are also nutrient-dense, making them a filling and healthy snack. Store them in an airtight container for up to a week.

S’mores Cookies

These s’mores cookies are a fun twist on the classic campfire treat. With dairy-free chocolate chips, gluten-free graham cracker crumbs, and a hint of vanilla, these cookies capture all the flavors of a s’more in a single bite. The marshmallow flavor is incorporated into the dough, making these cookies both nostalgic and vegan-friendly.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 1 cup gluten-free flour blend
• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the graham cracker crumbs, gluten-free flour, baking soda, and salt.
3. Add the coconut oil, maple syrup, and vanilla extract, mixing until a dough forms.
4. Fold in the dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, slightly flattening them.
6. Bake for 10-12 minutes or until the cookies are golden brown around the edges.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These s’mores cookies are the ultimate treat for those who love chocolate, graham crackers, and marshmallows. They’re soft, chewy, and have that signature s’mores flavor, making them a fun, nostalgic vegan and gluten-free cookie. Store them in an airtight container for up to a week.

Coconut Macaroons

These coconut macaroons are simple yet incredibly satisfying, with a crisp exterior and a chewy interior. Naturally sweetened with maple syrup and enriched with the flavor of vanilla, these cookies are perfect for coconut lovers. They’re gluten-free, vegan, and only require a few ingredients to make.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, maple syrup, melted coconut oil, vanilla extract, and salt.
3. Mix until the ingredients are fully incorporated.
4. Scoop tablespoon-sized portions of dough and shape them into small mounds. Place them on the baking sheet.
5. Bake for 12-15 minutes, or until the macaroons are golden brown on top.
6. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

These coconut macaroons are sweet, simple, and perfect for a quick gluten-free, vegan treat. They have a lovely texture and can be enjoyed as an afternoon snack or dessert. Store them in an airtight container for up to a week.

Note: More recipes are coming soon