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Gluten Free Oatmeal Cookies

I almost passed up this recipe because it did not include chocolate chips!!  But I figured I needed to grow up and realize that not EVERY cookie needed chocolate chips — raisins and nuts are good!  All kidding aside, having healthy ingredients is far more important than chocolate (oh, no, I can’t believe I said that!) and this recipe has lots of good nutritious stuff in it!!

Julie Ann Schwarz posted this recipe on The Conscious Kitchen blog.  Make sure to read her bio as it is very interesting and enlightening!

Photo courtesy of The Conscious Kitchen

Gluten Free Oatmeal Cookies

Recipe Type: Cookies, Dessert
Author: Julie Ann Schwarz, The Conscious Kitchen
Serves: Makes 24 – 2″ Cookies
  • 1/3 cup almond, soy, or rice milk
  • 1/3 cup maple syrup
  • 4 teaspoons cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free oat flour (original recipe calls for barley flour)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon aluminum free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup raisins, coarsely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 2 teaspoons coconut oil or vegetable oil spray to grease the pan
  1. Preheat the oven to 350 F.
  2. In a small bowl or measuring cup, mix the plant-based milk of your choice, syrup, vinegar, and vanilla.
  3. In a large bowl, mix the oats, oat flour, cinnamon, baking powder, baking soda, and salt. Add the chopped raisins and walnuts and stir to combine.
  4. Add the liquid ingredients to the dry and mix completely.
  5. Use a pastry brush to lightly coat a baking sheet with the coconut oil or use vegetable spray.
  6. Use a 1 1/4 inch ice cream scoop with a spring release to scoop the batter onto the prepared baking sheet. Use the back of a spoon to gently press the cookies down into rounds. They will not spread at all during baking.
  7. Bake for 15-20 minutes until the bottoms of the cookies are beginning to brown. Remove from the oven and cool.
  8. The cookies are best within the first couple of days while they are crispy, but will keep for about a week at room temperature.

Oatmeal based cookies are one of my favorites.  Not just because gluten free oats are so good for you, but because you can add some many extras in oatmeal cookies, such as:

  • Raisins & nuts (like this recipe)
  • Chocolate chips, chunks or M & Ms (well, at least I added this second rather than first!)
  • Dried cranberries, apricots or other dried fruits
  • Pumpkin, sesame, chia, or other seeds
  • Apple or fruit sauces

What do you add to your oatmeal cookies?


Oatmeal Bars

Oats are such a versatile grain — there is so much you can do and make with oats and oatmeal.  Oatmeal bars can be made in so many different ways.  One of the best things about Oatmeal Bar Recipes is that substituting the oatmeal for Gluten Free Oatmeal is fairly simple.

The following recipe does not use flour, but rather uses garbanzo beans (or chickpeas).  So many good ingredients listed.  I have included the entire recipe on this page, but make sure to read the original article for the story behind the recipe!

Warm Cinnamon Oat Bars
Makes 9 large or 12 medium barsOatmeal Bars

Oat bars
1 can of chickpeas (garbanzo beans)
1/2 cup quick oats (certified gluten-free)
1/2 cup granulated sugar
2 tablespoons applesauce
1 1/2 tablespoons canola or vegetable oil
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon

Oat Topping
1/4 cup + 2 tablespoons quick oats
2 tablespoons brown sugar
1/4 cup walnuts (or pecans), chopped
1 tablespoon honey (maple syrup can work too)
1 tablespoon canola or vegetable oil
1/2 teaspoon cinnamon


  1. Preheat oven to 350°F. Lightly oil an 8 x 8 baking dish, set aside.
  2. In a small bowl, combine all the ingredients for the oat topping, set aside.
  3. In a food processor (or using a large bowl & immersion blender, like I did), blend all of the ingredients for the bars (except the topping) until smooth, about 2 to 3 minutes.
  4. Pour the mixture into prepared dish. Sprinkle with oat topping. Bake for 35 minutes or until lightly browned. Let cool completely. Cut into bars into desired size. Store leftovers in the fridge in an airtight container for up to three days.


If you are having trouble finding good Gluten Free Oatmeal, click on the link below:


Shortbread Cookies

Most Shortbread Cookies are off limits to Gluten Free Vegans, but this author spent all day trying her best to duplicate the Trefoil Girl Scout Cookies — right down to the cookie cutter!  Here is her Gluten Free Vegan version of the Trefoil Girl Scout Cookie

Trefoil Girl Scout Cookies Recipe

Shortbread Cookies


  • 1 stick vegan butter (8 Tbs), chilled and cubed
  • 1/2 c. powdered sugar
  • 1/2 c. sugar
  • 3/4 c. brown rice flour
  • 1/2 c. sorghum flour
  • 1/4 c. arrowroot powder
  • 1/4 c. potato starch
  • big pinch of salt
  • 1/4 tsp xanthan gum


These would taste great with a mug of Vegan hot chocolate!  Thanks Cara for your persistence in creating these delicious little Shortbread Cookies!


Gluten Free Chocolate Chip Cookies

If you have been following me or my blog for any length of time, you will already know that I am a chocoholic — and that I LOVE Gluten Free Chocolate Chip Cookies and am always on the look out for the next new Gluten Free Chocolate Chip Cookie recipe!  Well, I found another one and would like to share it with you.

Recipe is adapted from Jennifer Katzinger’s cookbook, Flying Apron’s Gluten-Free & Vegan Baking Book

Gluten Free, Vegan Chocolate Chip Cookies

IngredientGluten Free Chocolate Chip Cookiess

2 3/4 cup brown rice flour
1 1/2 cup chickpea flour (This time I used a chickpea/fava bean blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cup canola oil
1/2 cup almond butter
1 cup sugar
1 teaspoon vanilla extract
1 cup almond milk
1 cup dairy-free chocolate chips
3/4 cup chopped pecans


Just as a side note, I would NEVER use canola oil in my food (sorry Jennifer!).  Grapeseed oil or Coconut oil is my oil of choice — much better for you than just about any other cooking oil out there.

By the way, if you are interested in more of Jennifer Katzinger recipes from her cookbook:



Chocolate Chip Cookies and Vanilla Brownies

I am always delighted when I can find ANY chocolate chip recipes that are both gluten free and vegan!! Chocolate Chip Cookies and Vanilla Brownies is a versatile recipe that can be make into either cookies or blond brownies.  Yum!!  How can you beat that!!

And then there are chocolate chip cookies (that are egg-free and dairy-free- earning them treasured vegan status). They also happen to be gluten-free, wheat-free, bean-free, soy-free and nut-free. Perfect for all those cute-as-a-button multi-allergic tykes out there. Not to mention, gluten-free vegan goddesses.

Chocolate Chip Cookies and Vanilla Brownies

3/4 cup GF buckwheat flour- or fine brown rice flour
1/2 cup sorghum flour– or fine brown rice flour
1/2 cup potato starch
1/4 cup tapioca or corn starch
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
1/4 teaspoon butter flavor extract- may omit**
2 tablespoons raw agave nectar or honey
5-6 tablespoons vanilla rice or hemp milk- as needed
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
1 10-oz bag of dairy-free chocolate chips

Chocolate Chip Cookies and Vanilla Brownies

I think when I make this recipe I will use coconut oil rather than the Spectrum Organic Shortening.   One way or another, this is a great recipe for all you chocoholics like me!!






Gluten Free Vegan Cookie Filling

Cookies seem to be the hot topic on this blog …. so in keeping with the most read posts, I am adding Gluten Free Vegan Cookie Filling.  The recipe below included six different variations on the original gluten free vegan cooking filling.  Now, just add your favorite cookie recipe and you are ready for a fun dessert!

Love sandwich cookies? This recipe for vanilla crème filling is gluten-free and vegan — and oh so versatile. With a few ingredient switcheroos, you can make.

Vanilla Crème Filling for Cookies

2 tablespoons boiling water
2 tablespoons organic palm oil shortening
2 cups powdered sugar
1 drop vanilla extract

Gluten Free Vegan Cookie Filling


I bet this filling would taste wonderful between the cookies in this Gluten Free Chocolate Chip Cookie recipe.



White Chocolate Crispy Bars

Rice Crispy Bars have always been one of my favorite desserts. Here is a recipe that takes this simple treat to a new level using some healthy ingredients: Coconut Oil!

White Chocolate Crispy BarsDairy-free, soy-free, glutenfree, vegan, White Chocolate Crispy Bars with my own unique twist. Ever since food-grade cocoa butter started hitting store shelves, I’ve been having a ball making my own chocolates at home. Cocoa butter is such a wonderful

Easy Homemade White Chocolate Crispy Bars

Summary: Recipe adapted from Go Dairy Free: The Guide and Cookbook.

1 Ounce (scant 1/4 cup) Raw, Unsalted Cashews
1/4 Cup Powdered Sugar (organic if possible)
Pinch Salt
2 Ounces Cocoa Butter (food grade, sold online and in natural food stores) or Coconut Oil, melted (about 1/3 cup when melted)
2 to 3 Teaspoons Honey, Agave Nectar, or Maple Syrup (for strictly vegan, use agave or maple syrup)
1/2 Teaspoon Pure Vanilla Extract or Paste (preferably alcohol-free)
3 Tablespoons Erewhon Organic Rice Cereal (see instructions to decide on the amount)


Recipe gives instruction on how to make this into a beautiful Valentines dessert.  What a great idea!!

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