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Gluten Free & Vegan Hearty Cookie Recipe – NO Oats!

  • Author: A Little Insanity - Erika
  • 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)


  1. Line Cookie Sheets with Parchment Paper or Non-Stick Mat.
  2. Preheat Oven to 350 degrees F.
  3. In Small Bowl, whisk together Dry Ingredients & Set-Aside.
  4. In bowl of Stand Mixer, beat Butter Alternative & Sugars until creamy.
  5. Add in Applesauce (or eggs if using), and Vanilla.  Beat well.
  6. Add in your combined Dry Ingredients & Beat Well.
  7. Mix in your Optional Add-In Ingredients.
  8. 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).
  9. Bake 10 to 15 minutes or until cookies are a light golden brown.
  10. 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