Gluten Free Vegan Snack Cookies Recipe

Name: Gluten Free Vegan Snack Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground); 1 cup brown rice flour or 1 cup sorghum flour; ¼ cup tapioca flour; 1 teaspoon cinnamon; 1 teaspoon baking powder (I used our corn-free baking powder); ½ teaspoon guar gum or ½ teaspoon xanthan gum; ¼ teaspoon sea salt; ⅓ cup grapeseed oil or ⅓ cup melted coconut oil; ⅓ cup grade b maple syrup; 2 tablespoons applesauce; 1 teaspoon vanilla; 14-½ cup chopped raisins

Servings: persons

1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground)
1 cup brown rice flour or 1 cup sorghum flour
¼ cup tapioca flour
1 teaspoon cinnamon
1 teaspoon baking powder (I used our corn-free baking powder)
½ teaspoon guar gum or ½ teaspoon xanthan gum
¼ teaspoon sea salt
⅓ cup grapeseed oil or ⅓ cup melted coconut oil
⅓ cup grade b maple syrup
2 tablespoons applesauce
1 teaspoon vanilla
14-½ cup chopped raisins

1
Preheat oven to 350 degrees F.
2
Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use).
3
Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt.
4
Whisk together well.
5
In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).
6
Add the wet ingredients to the dry.
7
Add the chopped raisins.
8
Whisk together.
9
Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.
10
Roll dough into 1-inch balls and place onto a greased cookie sheet.
11
Gently flatten each ball with the bottom of an oiled glass.
12
Bake for about 15 minutes.
13
The cookies won't brown on top but will on the bottom.
14
Cool on a wire rack.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup raw sunflower seeds, finely ground (equals about 1 1/4 cups ground), 1 cup brown rice flour or 1 cup sorghum flour, ¼ cup tapioca flour, 1 teaspoon cinnamon, and more.

Yes, Gluten Free Vegan Snack Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Vegan Snack Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions