Oatmeal Cookies are SO good, but for many people with allergies or special diets, eating oats is off limits. Two of my kiddos are very sensitive to grains & can’t eat oats… So, I modified my favorite Gluten Free & Vegan Oatmeal Cookie Recipe (over here) to come up with a Cookie Recipe that was still Hearty & Filling, but totally Oat-Free.
This Gluten Free & Vegan Hearty Non-Oatmeal Cookie Recipe is delicious & easy to make. It’s a perfect solution to satisfy your cookie craving & need for a hearty snack. You can customize the optional extra ingredients to your liking or dietary needs.
The Tools & Ingredients Used in this Recipe:Print
Gluten Free & Vegan Hearty Cookie Recipe – NO Oats!
- Prep Time: 5 min
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 3-4 Dozen 1x
- Category: Baked Goods
- Cuisine: Gluten Free
This Gluten Free & Vegan Hearty Cookie Recipe is just like eating an Oatmeal Cookie, but without the Oats. Perfect for snacking, dessert, or a post workout pick-me-up!
- 2 1/4 Cups Erika’s Gluten Free Flour Mix
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder (if using Applesauce in place of Eggs)
- 1/2 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 2 Cups Shredded Coconut – Unsweetened
- 1 Cup (2 Sticks) Butter Alternative (I like the sticks by Melt)
- 1 Cup Brown Sugar (packed)
- 1/2 Cup Sugar
- 1/2 Cup Applesauce (or 2 Eggs)
- 1 1/2 Teaspoon Vanilla
- 1 Cup Raisins or Dried Cranberries
- 1 Cup Chopped Walnuts (or other nuts)
- 3/4 Cup Chocolate Chips (I like the Enjoy Life Mini Chips)
- Line Cookie Sheets with Parchment Paper or Non-Stick Mat.
- Preheat Oven to 350 degrees F.
- In Small Bowl, whisk together Dry Ingredients & Set-Aside.
- In bowl of Stand Mixer, beat Butter Alternative & Sugars until creamy.
- Add in Applesauce (or eggs if using), and Vanilla. Beat well.
- Add in your combined Dry Ingredients & Beat Well.
- Mix in your Optional Add-In Ingredients.
- Scoop cookie dough onto prepared cookie sheets spaced a minimum of 1″ apart. I can usually get 12 onto one cookie sheet at a time. My favorite Cookie Scoop is a Size #40 (like this one).
- Bake 10 to 15 minutes or until cookies are a light golden brown.
- Remove from oven & let cookies rest for 1 minute before transferring them to cool on a wire rack.
Store cookies in an airtight container or zip bag. You can also keep them in the fridge or freezer to even last longer.
- Serving Size: 1 cookie
- Calories: 120
My I had to substitute some Hemp Seeds for the coconut and my kids are allergic to cane sugar so I had to use coconut sugar and erythritol for the sugars. They came out pretty good.
This cookie looks divine. I will make it exactly according to your recipe. Your flour blend is wonderful. I have used it many times with excellent results. Love your website.
This has become our family’s new favorite cookie! Thank you for posting recipes for all of us who can’t have the traditional ‘stuff’.
Erika, I would die (figure of speech) for a grain free version.
We made these for the third time tonight and I think it’s officially our family’s favorite! They are so good!! Thanks for all of your amazing recipes.
Hi, UK reader here, thank you for what looks like a great recipe! Do you think these would also whizz up to make a cheesecake base? My son can’t have gluten or oats and I am looking for an alternative to digestive biscuits which all seem to contain oats. Many thanks!