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GLUTEN-FREE AND OIL-FREE VEGAN COOKIES

05.06.2018 / By Sonia Raga / Published in SWEET TREATS

 

Vegan cookies that are gluten-free, oil-free and 100% delicious? I´m sold! This chocolate cookies are a tiny bit crispy on the outside and soft and slightly crumbly on the inside. And the best part? This cookie recipe is super versatile. Read the rest of the post to find out how to achieve different flavors with just one recipe!

 

gluten-free, oil-free vegan cookies

 

A few people asked for more cookie recipes so here we go! If you haven´t check my other cookies recipes you should because they are delicious! (Gluten-Free Tigernut Cookies & Best Soft Vegan Chocolate Chip Cookies)

Today I´m sharing with you these gluten-free and oil-free vegan cookies but I should have actually named them any-flavor-you-want cookies. Yeah, that´s right! The flavor is up to you 👈🏻! Here you have a few examples:

  • For a basic cookie (neutral flavor): use cashew butter (this is the recipe by default). You could use almond butter too. (These might be “basic” but the flavor is bomb.com)
  • For chocolate cookies: add 3 tablespoons of cacao powder (or two for a more subtle chocolate flavor).
  • For peanut butter cookies: substitute the cashew butter for peanut butter.
  • For cinnamon cookies: add 1/2 teaspoon of cinnamon.
  • For chocolate chip cookies:  add 3 tablespoons of chocolate chips.
  • For lemon cookies: add 1 tablespoon of lemon zest.

There you have it. A gluten-free, oil-free and vegan cookie recipe that is kind of a blank canvas, waiting for you to create a master piece.

 

gluten-free, oil-free, vegan chocolate cookies

 

I first decided to go for chocolate cookies because you know, CHOCOLATE. And I really wanted a very intense chocolate flavor (yes, I´m a fan of VERY dark chocolate) so I added 3 whole tablespoons of defatted cacao powder to the mix. And oh my…this cookies are tasty guys. Like seriously tasty. The kind of tasty that makes youlook at your calendar to check if you have any upcoming events just so you have an excuse to bake a double batch.

 

gluten-free, oil-free vegan cookie dough in a food processor

 

Then I tried making peanut butter cookies and… same same but different. Meaning, still awesome PLUS they now taste like peanut butter heaven 🙌🏻 .

 

gluten-free, oil-free vegan cookies on a baking tray

I´ve tried all the flavors I mentioned above and they were all delicious. Which combination is the best? well…the very basic cookies (neutral/just 3 ingredients) where incredibly delicious and I actually recommend you starting with those. You can make it either with cashew butter or almond butter, the flavor will still pretty similar. I´m a fan of chocolate and peanut butter cookies so I loved those very much as well 👌🏻. And if I have to name a winner…I can´t sorry. I loved those three just as much!

 

gluten-free and oil-free cookies in a baking tray

 

One more thing I love about these vegan cookies is that they are super filling and satisfying. I remember eating store-bought cookies and always having a hard time deciding when to stop. Store-bought cookies are usually a mixture of white flour, white sugar, butter and/or margarine and/or oil. Yes, a very addictive bomb. Eating just one is kind of impossible and you usually end up eating way too many. That doesn´t happen with these cookies because they are full of fiber and nutrients, so one to these gluten-free and oil-free vegancookies will totally satisfy you!

gluten-free, oil-free vegan cookies

 

GLUTEN-FREE AND OIL-FREE VEGAN COOKIES

Prep

Cook

Total

Yield 12 cookies

Vegan cookies that are gluten-free, oil-free and delicious! These cookies are a tiny bit crispy on the outside and soft and slightly crumbly on the inside. And you can add any flavor you want!

Ingredients

  • 190g buckwheat flour (or 1 cup of buckwheat ground into a flour)
  • 6 tablespoons maple syrup or agave syrup
  • 3 tablespoons cashew butter or almond butter

Instructions

  1. Preheat oven to 180ºC.
  2. Add all the ingredients to the food processor and pulse until a very stick dough forms.
  3. Scoop out tablespoon amounts of the dough, roll them into balls, slightly flatten them up and place them on a baking sheet (I recommend using baking paper or a silicon mat to avoid the cookies from sticking to the baking tray). You could also use an ice cream scoop like a did. It´s much easier! Place the balls on the baking mat and then flatten them up with your fingers.
  4. Bake at 180ºC for 10 minutes or until slightly golden on the edges.
  5. Remove from the oven and let cool on the pan for 10-15 minutes. Then transfer to a cooling rack and wait 15 minutes before serving.

Notes

  • For chocolate cookies: add 3 tablespoons of cacao powder (or two for a more subtle chocolate flavor).
  • For peanut butter cookies: substitute the cashew butter for peanut butter.
  • For cinnamon cookies: add 1/2 teaspoon of cinnamon.
  • For chocolate chip cookies:  add 3 tablespoons of chocolate chips.
  • For lemon cookies: add 1 tablespoon of lemon zest.

Courses Sweet Treats

Cuisine oil-free, soy-free, gluten-free

There are 5 comments

  • 15.06.2018
    Miruna says:

    Do you think replacing maple syrup with liquid stevia would be ok? I can’t have any kind of sugar

    • 27.06.2018
      Sonia Raga says:

      I don´t think it would work since the syrup helps with the texture and moisture. Liquid stevia is much thinner and also very concentrated, so you can´t substitute in a 1:1 ratio. I´m sorry!

  • 13.08.2018
    Elizabeth M says:

    Cookies did not come together, had to add 6 T water. I noticed that 190 g of buckwheat flour is approx. 2 cups. Maybe the flour should be 95 g?
    End result was very disappointing, didn’t look anything like picture and consistency was dense.

    • 21.08.2018
      Sonia Raga says:

      Hi Elizabeth, I´m sorry to hear that. I can´t find my handwritten notes anymore so I will repeat the recipe this week to make sure I wrote it down properly. I´ll let you know if there´s any mistake on the recipe! Sorry for the inconvenience and for the delayed answer. I was on vacation until yesterday. Sonia

    • 25.08.2018
      Sonia Raga says:

      Hi Elizabeth! I made the cookies again and the recipe is correct. I used one cup of buckwheat, then I ground it into a flour, weighed it and it was 190g. The cookies came out perfect. The dough is supposed to be VERY dense and sticky.

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