7 Easy No-Egg Gluten-Free Vegan Cookie Recipes

Chewy Chocolate Chip Cookies

Looking for a delicious treat that’s both gluten-free and vegan? These Chewy Chocolate Chip Cookies are not only simple to make but also satisfy your sweet tooth without any animal products or gluten. Perfect for snacking or dessert, these cookies are soft, chewy, and loaded with rich chocolate chips!

Ingredients	Quantity
Almond flour	2 cups
Gluten-free oat flour	1 cup
Baking soda	1 tsp
Sea salt	½ tsp
Coconut oil (melted)	½ cup
Maple syrup	½ cup
Vanilla extract	2 tsp
Dark chocolate chips (dairy-free)	1 cup
Chopped nuts (optional)	½ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, oat flour, baking soda, and sea salt.
In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chocolate chips and nuts if using.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!

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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies are a delightful, chewy treat perfect for anyone seeking a gluten-free and vegan snack. With the rich flavor of peanut butter combined with wholesome oats, these cookies are not only satisfying but also packed with nutrients. They make for a great afternoon snack or can be enjoyed anytime you crave something sweet and indulgent!

Ingredients	Quantity
Gluten-free rolled oats	1 cup
Almond flour	1 cup
Baking powder	1 tsp
Sea salt	½ tsp
Natural peanut butter	½ cup
Maple syrup	½ cup
Vanilla extract	1 tsp
Dairy-free chocolate chips (optional)	½ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, almond flour, baking powder, and sea salt.
In another bowl, mix the peanut butter, maple syrup, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients until well combined. Fold in the chocolate chips if desired.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes, or until the edges are golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

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Almond Joy Cookies

Almond Joy Cookies are a delicious and indulgent treat that perfectly combines the rich flavors of chocolate, coconut, and almond, making them both gluten-free and vegan. These cookies capture the essence of the classic Almond Joy candy bar, achieving the perfect balance of sweetness and crunch, making them an ideal snack or dessert for any occasion.

Ingredients	Quantity
Almond flour	1 cup
Unsweetened shredded coconut	1 cup
Cocoa powder	¼ cup
Baking powder	1 tsp
Sea salt	½ tsp
Maple syrup	½ cup
Natural almond butter	½ cup
Vanilla extract	1 tsp
Dairy-free chocolate chips	½ cup
Sliced almonds	¼ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, shredded coconut, cocoa powder, baking powder, and sea salt.
In another bowl, mix the maple syrup, almond butter, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients until fully integrated. Fold in the chocolate chips and sliced almonds.
Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes, or until the cookies are firm and slightly crisp on the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

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Coconut Macaroons

Coconut macaroons are a delightful and chewy treat that captures the tropical essence of coconut in every bite. Naturally gluten-free and vegan, these macaroons are made with simple ingredients and are perfect for satisfying your sweet tooth. They’re great for special occasions or as a quick snack.

Ingredients	Quantity
Unsweetened shredded coconut	3 cups
Almond flour	½ cup
Maple syrup	½ cup
Aquafaba (chickpea brine)	¼ cup
Vanilla extract	1 tsp
Sea salt	¼ tsp
Dairy-free chocolate chips (optional)	½ cup

Cooking Steps:

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a bowl, mix together the shredded coconut, almond flour, maple syrup, aquafaba, vanilla extract, and sea salt until well combined.
If using, fold in the dairy-free chocolate chips.
Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them evenly.
Bake for 20-25 minutes or until the edges are golden brown.
Allow the macaroons to cool on the baking sheet before transferring them to a wire rack. Enjoy!

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Snickerdoodle Cookies

Snickerdoodle cookies are a classic cinnamon-sugar treat that are naturally gluten-free and vegan, making them ideal for everyone to enjoy. These cookies are soft, chewy, and packed with that signature cinnamon flavor, making them a perfect accompaniment to a cup of tea or coffee, or simply as a sweet snack throughout the day.

Ingredients	Quantity
Almond flour	2 cups
Coconut flour	½ cup
Baking soda	1 tsp
Cream of tartar	1 tsp
Sea salt	¼ tsp
Maple syrup	¾ cup
Coconut oil (melted)	¼ cup
Vanilla extract	1 tsp
Ground cinnamon	2 tbsp
Organic sugar (for coating)	¼ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, baking soda, cream of tartar, and sea salt until well mixed.
In another bowl, whisk together maple syrup, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Scoop tablespoon-sized balls of dough, roll in a mixture of coconut sugar and ground cinnamon, and place them on the baking sheet.
Bake for 10-12 minutes or until lightly golden.
Let the cookies cool for a few minutes on the sheet before transferring them to a wire rack to cool completely. Enjoy!

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Pumpkin Spice Cookies

Pumpkin spice cookies are a delightful treat that perfectly captures the essence of fall with their warm spices and the comforting flavor of pumpkin. These cookies are not only gluten-free but also vegan, making them a perfect indulgence for everyone. Enjoy these soft and chewy cookies with a cup of warm cider or your favorite beverage.

Ingredients	Quantity
Almond flour	2 cups
Pumpkin puree	1 cup
Coconut sugar	¾ cup
Coconut oil (melted)	¼ cup
Ground flaxseed	2 tbsp
Water	6 tbsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Sea salt	¼ tsp
Vanilla extract	1 tsp

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix ground flaxseed and water; set aside to thicken.
In a large bowl, combine almond flour, coconut sugar, baking soda, cinnamon, nutmeg, ginger, and sea salt.
Add pumpkin puree, melted coconut oil, thickened flax mixture, and vanilla extract to the dry ingredients; stir until well combined.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are set and lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

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Double Chocolate Quinoa Cookies

Double Chocolate Quinoa Cookies are a rich and indulgent treat that caters to both chocolate lovers and those seeking gluten-free and vegan options. Made with nutrient-dense quinoa and decadent cocoa powder, these cookies are not only delicious but also provide a satisfying crunch and chewy texture. Perfect for a sweet snack or a dessert to impress, these cookies will surely become a favorite.

Ingredients	Quantity
Cooked quinoa	1 cup
Almond flour	1 cup
Cocoa powder	½ cup
Coconut sugar	¾ cup
Baking soda	1 tsp
Sea salt	¼ tsp
Ground flaxseed	2 tbsp
Water	6 tbsp
Dairy-free chocolate chips	½ cup
Vanilla extract	1 tsp
Coconut oil (melted)	¼ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix ground flaxseed and water; allow it to thicken for about 5 minutes.
In a large bowl, combine cooked quinoa, almond flour, cocoa powder, coconut sugar, baking soda, sea salt, and melted coconut oil.
Add the thickened flax mixture and vanilla extract; mix until fully combined.
Fold in the dairy-free chocolate chips.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly.
Bake for 10-12 minutes, or until the edges are firm.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!