Jumbo Vegan Gluten-Free Cookies with oats, chocolate, and coconut — this may be my favourite cookie recipe yet.
I have been so busy (I think every blog post I write has this sentence). But, I needed to take some time to myself and get a blog post up. So last night, at 10pm, I decided to back a batch of these Jumbo Vegan Gluten-Free Cookies, photograph them, and get this post all set up!
These cookies are based off a Mondragon recipe that floats around in the Winnipeg vegan community. For those who do not know, Mondragon was a wonderful vegan co-op restaurant and shop that sold books and some grocery items. My tofu strip recipe was also inspired by their famous Southern Fried Tofu. I miss Mondragon often. I miss the food, of course, but I also miss the people and the community. I was young when I went vegan and Mondragon was a space where I went to learn — and learn I did! I still cherish some of the books I purchased in their shop and am still in touch with some of the lovely people I connected with in that space.
These Jumbo Vegan Gluten-Free Cookies are my take on Mondragon’s beloved cookies, and I hope I did them justice! I’ve changed up some of the ingredients (and their amounts) so that they work as a gluten-free cookie. I also added a few things, like aquafaba, that help with the transition to being celiac friendly!
These Jumbo Vegan Gluten-Free Cookies are:
I haven’t played around with the add-ins of this recipe too much because I adore the combo of oats, chocolate, coconut, and hemp hearts. But, I’m sure you could play around with different things! I wouldn’t skip the oats, but you could try adding sunflower seeds, flaxseeds, raisins… the possibilities are endless! They’re also simple with just vanilla, but I’m sure some cinnamon would be nice.. especially if you add raisins!
Some Baking Tips:
These cookies, from my experience, taste great thick or thin! For both, start by using a 1/4 cup measuring cup. Lightly pack the dough into the measuring cup. If you want a thicker cookie (see photo below) then don’t press down the dough. If you want a thinner cookie (see above) press the dough down a bit. They will take the same time to bake! If you have a ‘normal’ measuring cup (aka, not some weird shape!) then this should work just fine. This will help keep your cookies a uniform size, too!
You could definitely make these smaller, too. Bake them at the same temperature. I would check them at the 10 minute mark, but they could take the full 12 minutes. I did some that were about 3 tbsp instead of 1/4 cup of dough and they took 12 minutes.
Want more vegan and gluten-free cookie recipes?
- Double Chocolate Cookies
- Chocolate Crinkle Cookies
- Loaded Peanut Butter Cookies
- Crispy Maple Oatmeal Cookies
- Peanut Butter Cookies
- Chickpea Flour Chocolate Chip Cookies
- Biscotti, three ways
I hope you enjoy! Scroll down to find a pin-able image to save for later, and let me know in the comments if you try them!
These Jumbo Vegan Gluten-Free Cookies are packed with oats, chocolate, and coocnut! They are the perfect bakery style cookie!
- 1/2 cup vegan butter, room temperature
- 1/2 cup vegetable oil
- 1 cup Brown sugar, loosely packed
- 3/4 cup white sugar
- 1 tbsp molasses
- 1/3 cup aquafaba
- 2 tbsp ground flaxseed
- 1.5 tsp vanilla
- 2 cup Bob's Red Mill 1 to 1 Gluten-Free Flour (the blue bag!)
- 1/2 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups gluten-free oats
- 1/2 cup chocolate chips
- 1/2 cup unsweetened shredded coconut
- 2 tbsp hemp hearts
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
In a small bowl, mix together the aquafaba and ground flaxseed. Set aside for a couple of minutes.
In a large bowl, cream together the butter, oil, sugars, and molasses. Once mixed well, add the vanilla and flax aquafaba mixture.
In a medium sized bowl, sift together the flour, tapioca starch, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until mixed.
Fold in the oats, chocolate chips, coconut, and hemp hearts.
Use a 1/4 cup measuring cup to scoop out the cookie dough. If you prefer thinner cookies, pat the dough down. If you like thicker cookies, you can leave them as is.
Leave a decent amount of room between the cookies - baking only 6 to 8 at a time. I have a small oven so I did 6, a regular sized oven baking sheet could do 8.
Bake for 12 minutes.
Let the cookies cool on the baking sheet for a couple of minutes before moving to a cooling wrack. Once the cookies are completely cool, store in a cookie tin!