Vegan Dessert Recipes
ByLouisa
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These Everything Free Cookies are for absolutely everyone. Dairy-free, Gluten-free, Egg-free, Nut-free. You simply can’t go wrong with this delicious recipe because the one thing they’re not free of is FLAVOR!
I was first inspired to make the Friendship Cookies from the Homemade with Love Cookbook. The author’s daughter needed to bring egg-free cookies for her classmates.
But you know, I thought a little bit about this recipe, and I wanted to extend it to ALL my friends! Those who require recipes that are nut-free, dairy-free, gluten-free, egg-free, or sugar-free.
And so I came up with this cookie recipe. The ultimate “everything free cookies”. These cookies are everything-freecookies, and they are for everyone!
Can A Cookie Be Both Delicious and Allergy-Friendly?
So if these cookies are free from everything, what do they taste like? Where is the flavor?
Well, I shared these with my family. Some of them require dietary restrictions, and some do not. I just knew they were going to love them because again, they are for everyone.
The cookies disappeared in less than a day!
My family can’t stop raving over how flavorful and delicious they are. That’s right! And yours will love these cookies too.
Why You’ll Love This Cookie Recipe
An Allergen-Friendly Cookie Recipe – Traditional cookies are not going to work if you or your loved ones have a gluten, wheat, egg, or nut allergy, but these do! I’ve chosen the ingredients carefully to make the tastiest cookies that can be enjoyed by the most people.
Refined Sugar Free – Instead of refined sugar, this recipe is sweetened with coconut sugar and brown rice syrup.
They’re Satisfying and Delicious! For a low-fat cookie with all natural ingredients, these cookies are really, really good. If you’ve been avoiding cookies for whatever dietary reason, I hope that this recipe can be life-changing for you!
Ingredients and Substitutions
Oats – Instead of buying oat flour, I buy old-fashioned rolled oats and turn them into flour in my food processor. I like the texture of this homemade oat flour the best. To ensure that the cookies are gluten-free, be sure to use gluten-free oats!
Baking Soda and Salt – To give the cookies some rise, and enhance the flavor of the chocolate.
Unsweetened Applesauce – There is no butter or oil in this recipe, so I rely on applesauce to add the needed moisture to the cookie dough.
Brown Rice Syrup – You can replace this with any liquid sweetener, such as honey, pure maple syrup, or agave nectar.
Coconut Sugar – I love baking with this! You can use any kind of granulated sweetener though.
Dairy Free Dark Chocolate Chips – My favorite are from Enjoy Life.
Dried Fruit – Use what you like – raisins, cherries, blueberries, or cranberries all are delicious here.
I have more cookie recipes for you! There are my plant-based chocolate chip cookies, my no bake chocolate orange cookies (that I’m obsessed with), or those super yummy Vegan Carrot Cake Cookies.
Cindy’s Insider Pro Tips for Everything Free Cookies
- Make your own oat flour – Simply put the oats in your food processor or a high-powered blender and pulse until the oats look like flour! This method will give you more control over the oats used, and the texture of the cookies.
- Try other mix-ins – You can use just chocolate chips or just fruit in these cookies. If nuts are ok, chopped walnuts or pecans could be tasty too.
- Avoid overbaking – To keep the cookies tender, bake just until they start to brown. Overbaking will make them dry.
More Desserts to Try
- Healthy flourless cookies are super chocolatey and easy to throw together.
- Peppermint Chia Cookies are another favorite, especially for the holidays.
- These Paleo Chocolate Cupcakes are gluten-free, grain-free, and dairy-free, so they’d be a total win as well!
- Vegan Dark Chocolate Gingerbread Thumbprints
- Gooey Vegan Brownies
- Vegan Marshmallows
- Lemon Blueberry Pound Cake
- Gluten Free Apple Cake
- Easy Vegan Hot Chocolate
- Vegan Marshmallows
FAQ
Look for oats that are certified as gluten-free. Oats themselves are free from gluten, but they are typically cross-contaminated due to the way they are grown and harvested. Certified GF oats have stricter protocols to adhere to.
If you aren’t concerned with making this recipe gluten-free or wheat free, feel free to try it with regular all-purpose flour.
Yes! For the right texture, I suggest using both a granulated and a liquid sugar in the cookie dough though.
Keep the cookies in an airtight container at room temperature. They will stay fresh for up to a week, but are best enjoyed within 1 or 2 days.
Everything-Free Cookies
These Everything-Free Cookies are for absolutely everyone. Dairy-free, Gluten-free, Egg-free, Nut-free. You simply can't go wrong with this delicious recipe because the one thing they're not free of is FLAVOR!
Holly Waterfall
Prep Time 20 minutes minutes
Cook Time 12 minutes minutes
Total Time 32 minutes minutes
Equipment
Mixing Bowl
Baking Sheets
Ingredients
- 3 cups oat flour (old-fashioned oats blended to a flour – use gluten free oats if you’re needing to make this GF)
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup coconut sugar (or other granulated sweetener of your choice)
- 1/4 cup brown rice syrup (can replace with honey, pure maple syrup, or agave)
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate chips (I love Enjoy Life Brand)
- 1/2 cup dried fruit (dried cherries, raisins, blueberries, etc)
Instructions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
Add the oat flour, baking soda, and salt to a medium-sized bowl and whisk to combine.
Add the applesauce and coconut sugar to a larger bowl and beat on high with a mixer until light and creamy, 3-5 minutes.
Add the brown rice syrup and vanilla extract. Beat on medium high speed until thoroughly mixed, 1-2 minutes.
With the mixer on low speed, slowly pour in the dry ingredients, mixing until the dough is just combined. Refrigerate dough for 10 minutes before placing on cookie sheets.
Scrape the sides of the bowl with a rubber spatula. Stir in the dairy-free chocolate chips and dried berries.
Drop the dough by tablespoonfuls onto the prepared baking sheets. You can leave them as they are or flatten them slightly, just note that they will not spread while baking, so they will stay in the shape you leave them. Bake until the edges are golden, 11-13 minutes.
Remove the trays from the oven and let the cookies cool on the trays for 2 minutes. Using a spatula, transfer the cookies to a wire rack to finish cooling completely.
Notes
- Make your own oat flour – Simply put the oats in your food processor or a high-powdered blender and pulse until the oats look like flour! This method will give you more control over the oats used, and the texture of the cookies.
- Try other mix-ins – You can use just chocolate chips or just fruit in these cookies. If nuts are ok, chopped walnuts or pecans could be tasty too.
- Avoid overbaking – To keep the cookies tender, bake just until they start to brown. Overbaking will make them dry.
We Updated the Photos!
Here’s a look at the first go-round with these everything-free cookies. The recipe has stayed exactly the same, we just learned how to take better pictures!
