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Gluten Free Vegan Cookie Recipes

by Flat Tummies |

5 Vegan, Gluten-Free Cookie Recipes


                  “A Balanced Diet is Cookie In Each Hand”

                                                                             ~Barbara Johnson



Whether you drink English Tea or have Indian Chai, you know how important cookies are. However, the cookies and biscuits that are available in the market are packed with Refined Flour and Refined Sugar, two ingredients we need to eliminate from our lifestyle.

You should not think twice to have your second cookie

Given below are 5 Cookie Recipes that are tasty, healthy, vegan, gluten-free and comes together in a snap.



Image source- Google



2 large bananas, mashed                                 

1 3/4 cup (51/4oz/160g) quick oats

Handful of Raisin


  • Preheat the oven to 350°F (180oC) and line a large cookie sheet with parchment paper.

  • Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the raisin.

  • Scoop 2 tablespoons of the oat and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.

  • Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.

  • Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an airtight container for up to 2 days. Enjoy!






 Image source- Google



  2 cups almond meal & handful of chopped almonds

 1/2 cup coconut sugar

1 ripe banana mashed

 1 Tablespoon ground flax seed

 3 Tablespoons water

 1 Tablespoon orange juice/lemon juice

 1 Tablespoon orange/ lemon zest

 1/2 cup coconut butter or nut butter

 1 teaspoon pure vanilla extract


  • Preheat the oven to 350 degrees. Make the egg replacer: combine the flax seed meal and water in a small cup and let it sit for a few minutes until it gels up.

  • Mix all ingredients together in a medium sized bowl. Drop tablespoonfuls onto a parchment lined cookie sheet. Bake at 350 degrees for 15-20 minute

  • Let cool on the baking sheet, they will firm up more as they cool down. Store in an airtight container



  Image source- Google



2 flax egg

2 Tablespoons unsweetened cocoa powder

2 Tablespoons coconut oil melted

1 Tablespoon coconut sugar

3/4 cup unsweetened coconut

10 pitted and soaked dates

 2-3 Tablespoon Pistachio Powder



·       Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Mix flax eggs, cocoa powder, coconut oil and sugar together. Add the unsweetened coconut and stir until combined. Keep Aside
  • Make a paste of pitted dates, add pistachio powder and bring it to a dough like consistency.

  • Roll cookie dough into balls and place on the cookie sheet. Press your thumb into the center of each cookie and make an indentation.

  • Fill the indentation with date dough.

  • Bake at 350 degrees for 10 minutes.

  • Allow to cool completely on the cookie sheet. Makes 12-14 cookies. Store leftover cookies in the refrigerator



 Image source- Google


¼ cup almond flour
1 Chia Egg
1 tsp Vanilla Extract
1 cup Salted Peanut Butter
3 dates pitted and soaked
2 Tablespoon unsweetened Cocoa Powder


  • Preheat the oven and prepare a baking sheet lined with parchment paper or a baking mat.
  • Mix the peanut butter, almond flour, egg, vanilla, cocoa powder, dates in a blender until well-mixed
  • Using a spoon, scoop between1-1.5 tablespoons of dough and form into a small ball.
  • Drop the cookie dough balls onto a parchment lined baking sheet.
  • Using a fork, press down on the cookie ball to flatten it. Then repeat in the opposite direction so you end up with crisscross marks. Continue till all the cookies are flattened.
  • Bake in the preheated oven for 10-14 minutes or until the edges of the cookies are browning.
  • Transfer the cookies sheet to a cooling rack and let cool before removing







Image source- Google


1/4 cup unsweetened cocoa powder
1-2 Tbsp coconut sugar
1/2 cup oat flour
3 tbsp coconut flour
1/2 teaspoon baking soda
½ cup non-dairy milk
  • In a bowl, mix together, cocoa powder, oat flour, coconut flour, coconut sugar and baking soda. Add in non-dairy milk to form dough.
  • Preheat the oven to 350F. Line a baking tray with parchment Divide dough into 6 equal balls and transfer to the baking tray. Press down to flatten them into cookies. Bake for 10 minutes.
  • Remove the pan from the oven, but keep the cookies on the pan until the cookies are cooled. If you try to remove the cookies immediately, they’ll break.


A warm cup of tea with a yummy, delicious cookie has the ability to turn your day from bad to good. However, if you are not able to take out time from your busy schedule and bake some cookies then you can try our Protein Bars and Flaxseed Cookies, they are healthy, tasty, sugar-free, gluten-free, and vegan.


If you need support, contact us

Flat Tummies offers a range of nutrient-rich snacks that offers the exact nutrition as per the recommended daily allowance. Moreover, these are sugar-free, gluten-free and source of nutrition is only from nuts, seeds, and fresh fruits. For information on nutrition or for a free consultation, email: info@flattummies.in



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