Looking for a simple and easy gluten free, dairy free, egg free, nut free and vegan master cookie dough recipe? Look no further! This dough is very versatile. It makes a great sugar cookie or simply add in your favorite ingredients to create your own masterpiece. I made chocolate chip, soft ginger and also chocolate hazelnut (for those that can have nuts) cookies. This recipe made 18 medium cookies. As I continue to experiment with this recipe, I will update my post with other suggestions. Baking is fun and I hope you enjoy the freedom that this recipe brings. Get creative and please let me know what you come up with by leaving a comment below.

Happy baking!

Versatile gluten free, vegan cookie dough recipe.

Gluten free & Vegan soft ginger, chocolate hazelnut and chocolate chip cookies.

Basic Cookie Dough-
1 Tbsp. ground flax meal + 2 Tbsp. hot water (combine and set aside to gel for 5 min.)
1/3 c. applesauce
3/4 c. sugar
1 tsp. gf vanilla
1/4 c. melted coconut oil

Dry ingredients:
1 c. brown rice flour
1/2 c. sorghum flour
1/4 c. millet flour
1/4 c. tapioca starch
1 tsp. baking soda
1/2 tsp. salt

Chocolate chip – Stir in 1 1/2 c. chocolate chips (Enjoy Life Foods brand are free from the top 8 allergens)
Soft Ginger – Stir in 1 Tbsp. molasses, 1-2 tsp. fresh grated ginger and 1/4 c. chopped candied ginger.
Chocolate Hazelnut- (If no nut allergy) 1/4 c. cocoa powder and 1 c. chopped hazelnuts

Preheat oven to 350 F.
Combine flax meal and hot water. Set aside to gel for 5 minutes. In a large bowl combine applesauce, sugar, vanilla, melted coconut oil and flax meal gel. Stir in dry ingredients. Mix well. Using medium scoop drop cookies onto parchment paper lined baking tray. Flatten by using the bottom of a glass dipped in sugar. Bake 8-10 minutes or until golden brown. Cool for 1 minute and remove cookies to a cooling rack. Enjoy with a Pumpkin Spice Latte Please leave a comment below telling me your favorite combination.

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