Gluten Free Vegan Flourless Coconut Cashew Cookies Recipes

4 INGREDIENT PALEO VEGAN CASHEW BUTTER COOKIES RECIPE (FLOURLESS, GLUTEN-FREE)

4 Ingredient Paleo Vegan Cashew Butter Cookies Recipe (Flourless, Gluten-Free) image

Vegan Cashew Butter Cookies Recipe: just 4 ingredients for super soft, buttery, melt-in-your-mouth flourless, paleo cashew butter Cookies! Quick & easy, made from healthy ingredients. GF, Paleo, Vegan, Grain-Free, Dairy-Free.

Provided by Demeter | Beaming Baker

Time 32m

Number Of Ingredients 6

Ingredients

1 cup unsalted, creamy natural cashew butter
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
¼ cup + 2 tablespoons coconut sugar
¾ teaspoon baking soda
½ teaspoon pure vanilla extract (optional)
¼ teaspoon salt (optional)

Steps:

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a medium bowl, add all ingredients. Using a rubber spatula, stir and fold until thoroughly mixed.
Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, press down on cookies to flatten. Repeat in the opposite direction, creating crisscross marks. Cookies will spread a bit.
Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes-do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to cool completely. After cooling, cookies will be firm, but still fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Four-Ingredient Gluten-Free Italian Coconut Cookies image

These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.

Provided by Buckwheat Queen

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 46m

Yield 24

Number Of Ingredients 4

Ingredients

3 egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

Steps:

Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

Vegan Gluten-Free Chocolate Chip Cookies image

Delicious, melt-in-your-mouth chocolate chip cookies.

Provided by sunmn

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 40m

Yield 20

Number Of Ingredients 9

Ingredients

½ cup coconut oil
½ cup brown sugar
⅓ cup white sugar
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 ¼ cups gluten-free all-purpose baking flour (such as Pillsbury®)
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips (such as Enjoy Life®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 18.3 g, Fat 7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 5.5 g, Sodium 123.2 mg, Sugar 11.9 g