Wednesday, October 05, 2016


Still searching for a good SOFT COOKIE which is VEGAN + GLUTEN FREE? I found it!

So cookies are my weakness. Before I found out about my food allergies the M&S white chocolate chip cookies where my jam! Just thinking about them makes me drool haha. Every time I get a cookie which is vegan and gluten free I always find it is either really hard or just does not taste as good as what I hope it would live up to. 

So I went on a mission to bake my own! I searched youtube, google, pinterest and more and I found the recipe which I share below. Honestly it took me a couple of tries to get it right but now that I have nailed it and sweet jesus I am obsessed. Oh yeah and did I mention they are GUILT FREE?! No refined sugars so great to indulge in or give to your kids! 


1) I substituted the Baking Soda for Baking Powder and my advice is if you do the same double your measurements using Baking Powder. 
2) They do not spread out as much compared to the original recipe. So I like to flatten my balls a little before I put them into the oven. If anything they rise more than they spread out.
3) I eye ball the amount of chocolate I use I think it is personal preference what you add. 
4) Be careful with the coconut oil. Make sure it is not hot otherwise it melts the chocolate when mixing the ingredients. 
5) Be patient and let the cookies cool! The longer you leave it the cookies get the right consistency. I like to store my cookies in the fridge because I love them when the outer part is crunchy and the centre is soft. Yum!

What You Will Need

For the wet ingredients:
1/2 cup (120 g) natural smooth almond butter (no subs)*
1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
3 tablespoons (45 mL) virgin coconut oil, softened but not hot**
1/2 teaspoon pure vanilla extract

For the dry ingredients:

1/2 cup (50 g) gluten-free rolled oats
1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
1/4 cup (33 g) arrowroot flour/starch
1/4 cup (25 g) almond flour
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
(150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***


1) Preheat oven to 350°F (180°) and line a tray with parchment paper.
2) Mix all of the wet ingredients together in a bowl.
3) Add all dry ingredients to the mixture (except the chocolate) 
4) Crush up your chocolate into chocolate chips and add half the amount to the mixture. 
5) Scoop 2 Teaspoons of the mixture into balls and place onto your tray (Make sure there is room for the cookies to expand)
6) Take the rest of the chocolate and add into each ball on top.
7) Pop into the oven for 8 - 12 minutes. The more time the harder the cookie. 
8) Remove from the oven (they will be VERY soft so do not touch them! This is normal) Leave them to cool (they will start to harden). Remove from tray and place on a wire rack or plate to cool completely. 

I really hope you try these cookies for yourself and let me know how you get on! Thank you to Oh She Glows for the recipe! 

Ivy xo


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