Cookies! Soy free and Gluten free. (Chocolate, Peanut etc…)


Prep Time: 10 min
Cook Time: 10 – 15 Min
Total Time: 20 – 25 min
Serves: Approximately 12 to 18
(depending on how you like them Plump or Thin)

Gooey…   Satisfying…   Guiltless… 


2 cups – Vegan gluten free blended plain flour

2 teaspoons – Baking powder

1/2 teaspoon – Salt

2 teaspoons – Vegan Cocoa Powder

1 ½ teaspoon – Cinnamon (optional)

1 cup – Raw sugar

1/2 cup – Vegan margarine or Vegetable oil (depending on your preference)

1 teaspoon – Vanilla extract

1/2 cup – Almond milk, or water (depending on your preference)


¾ cup – Vegan chocolate chips or slightly crushed nuts.

Baking time: 10-15 minutes; will vary depending on your oven. My oven takes 12 minutes to bake these cookies.

-lightly grease the baking sheet. There is enough oil in the batter so don’t over do it.

-Ingredients work better at room temperature for mixing, it makes the margarine easier to work with.


Step 1:       Mix the Dry ingredients

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius or gas mark 4.

Mix the following ingredients in a large bowl.

2 cups – Vegan gluten free blended plain flour

2 teaspoons – Baking powder

1/2 teaspoon – Salt

2 teaspoon – Cocoa

1 teaspoon – Cinnamon

Note :if you are making chocolate chip or nut cookies add them to the dry mix.

Make a hole in the center of the dry ingredients and set the bowl aside

(the hole is for you to put in the wet ingredients. It makes it a bit easier).

Step 2:       Mix the following in a medium bowl.

1 cup – Raw sugar

1/2 cup – Vegan margarine or Vegetable oil (depending on your preference))

1 teaspoon – Vanilla extract

1/2 cup – Almond milk, or water (depending on your preference)

Step 3:       Pour the wet ingredients into the hole in the dry ingredient’s bowl.

Mix all ingredients, but don’t overwork the mixture.

Step 4:       Measure out the cookies

Using a teaspoon take a heaped measure of the mixture and put it on a baking tray, platen it out with the back of the spoon to your preferred thickness. (we like them thin so we can dip them in our coffee) you may want to sprinkle some flour on the top of the cookie so the spoon doesn’t stick to it while flattening it out.

Step 5:         Put cookie sheets in the oven.

After baking for 5 minutes, rotate the baking sheets 180 degrees so that they cook evenly.

Let them bake for another 5 minutes.

If they look done, take them out.

If they do not look done, check the cookies every 3 minutes. When they look good, take them out.

Cooking times vary due to ingredients, and individual ovens. Not all ovens cook at the same temperature.

When the cookies are a little soft they are done. They will harden considerably more when they cool down.

When the cookies are ready, take out the baking sheets, using your oven mitts.

With a spatula transfer the cookies to a wire cooling rack. If you don’t have a cooling rack you can place them on a wooden cutting board.

If they start to crumble while transferring them let them cool a little maybe 2 or 3 minutes longer and then transfer them.

Note:   If you make them thicker they will be more cake like.




For more information about ingredients, click the Gallery Pictures below.

Useful Links: USA

Useful Links: UK

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