Suzanne’s Fantastically Tasty, Gluten Free, Soy Free, Dairy Free, Egg Free, Vegan Cookies

Dry ingredients:

  • 1 and 1/2 cups oat flour
  • 1 cup coconut flour
  • 1 cup brown sugar
  • 1/4 cup arrowroot powder*
  • 1 and 1/2 teaspoons xantham gum powder*
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients:

  • 2 tablespoons vanilla extract
  • 3/4 to 1 cup applesauce (no sugar added)
  • 3/4 cup melted coconut oil (Melt on stove top over very low heat (in a metal bowl))

Other Ingredients:
One 12-ounce package dairy-free, semisweet chocolate chips


  • Preheat oven to 325 F.
  • Melt coconut oil.
  • Mix wet ingredients together in small bowl.
  • Mix dry ingredients together in large bowl.
  • Add wet mixture into dry and stir to combine.
  • Add chips.
  • Rinse hands under water to wet palms and fingertips. Rewet hands as needed, if dough begins to stick to your fingers.
  • Form dough into round, 1 and 1/2 inch cookies on ungreased cookie sheet. Thicker, smaller cookies (form a ball and flatten very slightly with fingers) work best.
  • Bake at 325 for 15 minutes.
  • Remove from cookie sheet about 1 minute after pulling from oven. Place on plate.
  • Let cool and enjoy.
  • Store in freezer. These taste even better frozen.

*If you cannot obtain arrowroot powder and xanthum gum, substitute 3 tablespoons corn starch for arrowroot powder and omit xanthum gum; this results in dryer, more cake-like cookies.


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