Last Updated on September 22, 2026 by The Allergy Chef
If you manage Celiac Disease, food allergies, or other dietary restrictions, you’re in for a real treat today. I’m sharing a delicious vegan gluten free cookies recipe that’s also top 9 free.
If that’s not enough, if you follow low histamine and gluten free and vegan diets, man oh man are you in the best place. Today’s cookies have a soft center, slightly crisp edges, and get their lovely colour from roasted beets (don’t worry, you don’t really taste them).
Whilst these aren’t traditional cookies, I have it on good authority that soon, they may be your new favorite cookie recipe. Now, grab your ingredients, fire up your oven, and let’s get baking.
Allergy Status (Includes Pascha White Chocolate Chips)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Coconut, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tomato, Yeast
Friendly To: EOE, Low Histamine, Vegan
Low Histamine Reminder: If vanilla extract is not tolerated, use 2 – 3 teaspoons of ground vanilla in place of the extract. In case you’re curious about the white chocolate, cocoa butter is generally well tolerated by low histamine folks, it’s cocoa (brown chocolate products) that need to be avoided for sure.
Pascha White Chocolate Chip Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Organic Tapioca Starch, Organic Rice Syrup Solids, Organic Rice Maltodextrin, Organic Vanilla, Salt.
Tools to Make This Vegan Gluten Free Cookie Recipe
- Kitchen Scale (this is the one that I love)
- Small Bowl
- Blender
- Stand Mixer with Paddle Attachment OR Electric Hand Mixer + Large Mixing Bowl
- Baking Tray
- Parchment Paper
- Spatula (this is the one that I really like)
- Cookie Scoop
Vegan Gluten Free Cookies Recipe Ingredients
Flax Gel/Bind
This is sometimes called a flax egg, but I avoid the term since there are so many different measurements to choose from.
- 5 TBSP Golden Flax Meal (for best results, use this brand)
- 10 TBSP Water
Part 1 Ingredients
- 225g Dairy Free Butter (8 ounces), on the firm side
- 200g Caster Sugar
- 100g Organic Dark Brown Sugar
Part 2 Ingredients (Blender Ingredients)
- 65g Organic Oven Roasted Beets (2 ounces)
- 140mL Milk of Choice (5 ounces)
Part 3 Ingredients (Dry Ingredients)
- 160g Brown Rice Flour, superfine
- 140g Sorghum Flour, superfine
- 100g Organic Gluten Free Purity Protocol Oat Flour OR Organic Tiger Nut Flour (tuber, not a tree nut)
- 40g Arrowroot Starch (also called arrowroot flour)
- 4 tsp Baking Powder
Part 4 Ingredients
- 4 tsp Organic Vanilla Extract
- 1 tsp Sea Salt
- 120g Organic White Chocolate Chips (this is the brand that I use)
Ingredient Notes
Flax Gel
If you can have eggs and would like to use them, use 2 large beaten eggs or 3 small/medium beaten eggs to replace the flax + water. You’ll add them where I say add the flax gel.
Dairy Free/Vegan Butter
This is a fat that’s solid at room temperature. For best results, don’t swap it for an oil that’s liquid at room temperature such as olive oil since the ratios aren’t designed for that. You can use coconut oil, but know that you need to LOVE coconut oil to make that swap. For best results, stick to any of the major dairy free/vegan butter options sold in most grocery stores these days.
Caster Sugar
This is a granulated sweetener, and is a fine version of white sugar. Whilst you could swap this for maple sugar, coconut sugar, date sugar, light brown sugar, or organic white sugar, I don’t suggest making the swap unless you have to due to dietary restrictions. A sugar swap in these vegan gluten free cookies is going to absolutely alter the final taste of your cookies, and I can’t vouch for said swap.
If you want the perfect cookie, do not swap this granulated sweetener for a liquid sweetener such as maple syrup or agave.
Beets
The beets give the cookies their vibrant colour. The amount isn’t so high that these scream I am beets, hear me roar. If you were to add more, you’d get that for sure, but that’s not what we’re going for. You can experiment with golden beets, but I’ve found that red beets simply taste better.
Also, when I make recipes like these, I’ll roast a tonne of beets and serve them as part of dinner, as part of a ragu, and then have some for cookies or waffles just ready to go. Whilst you could only roast what you need for these tasty cookies, your time is better spent having extras.
Milk of Choice
You can use any mammal milk such as cow’s milk or sheep’s milk, or any plant based milk alternative including almond milk, rice milk, oat milk, and so on.
Gluten Free Flour
As always, I create a custom blend of different flours to make sure we have the best cookies in the end. If you don’t need gluten free flour, replace my dry ingredients (except for the baking powder) with 440g of your flour.
An all purpose flour will be your best bet, but know that you’re swapping at your own risk, so manage your expectations. You can use a wheat based white flour/AP flour, or a gluten free all purpose flour. More than anything, just be sure to match my weight.
White Chocolate Chips
Since this is a low histamine cookie recipe, I opted for white chocolate. Plus, beets and white chocolate feel so classic somehow. However, if there are different chocolate chips you’d like to use, give it a try. I suggest testing it on a few tablespoons of dough first, test bake, sample, then go all in if you’re a fan.
If you manage a lot of food allergies, Pascha offers a wide range of vegan chocolate chips, including a new vegan salted caramel chip.
More Tasty Gluten Free Vegan Cookie Recipes
Here are just a few cookie recipes to get you started. Each one is gluten free, vegan, and super allergy friendly. You can pick a copy of my Gluten Free & Allergy Friendly Cookies & Desserts Cookbook if you’d like to really get busy baking with me, and be wowed by gluten-free cookies.
You can also check out the Advanced Recipe Search on RAISE if you need more allergy free cookie recipes. Tick all of the boxes that apply, then scroll down and select Cookie Collection and your results will be limited to just cookie recipes.
- Gluten Free Vegan Danish Butter Cookies Recipe (these have amazing crispy edges)
- Gluten Free Vegan Gingerbread Cookies Recipe (these have perfectly soft middles)
- Vegan Peanut Butter Cookie Recipe (you can also make these as “peanut butter” cookies with a seed butter)
- Cakey Sugar Cookies Recipe
- Vegan Chocolate Chip Cookie Recipe (I’m told these are the best vegan chocolate chip cookies, and the recipe s from my award winning free-from bakery)
- Chewy Oatmeal Cookies (might be the best gluten free + top 9 free oatmeal cookie recipe floating around)
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Directions for This Vegan Gluten Free Cookies Recipe (with pictures)
- Bake Temperature & Bake Time: 350f/175c | 12 – 15 Minutes
- Cool on Tray Time: 15 Minutes
To prepare the beets, peel, cube, and oven roast them. Roast on a parchment-lined baking sheet and skip adding oil, as to not throw off the cookies. Your beets are ready when they’re easy to pierce with a fork. You can prepare the beets in advance if that makes your life easier, and store them in the fridge. I roast more than needed to use in other recipes/dinners.
Combine your flax and water in a small bowl and set aside. For this recipe, I’ll be using a stand mixer with the paddle attachment. This is a good time to preheat your oven to 350f/175c.
Place your blender container on your kitchen scale and tare. Add the beets, tare to zero, then add the milk (Part 2 Ingredients). Blend until smooth and set aside.
Put your stand mixer bowl or large bowl on your kitchen scale and tare. Place the Part 1 Ingredients into your bowl. Cream (mix) the butter and sugar together. Turn the mixer off and add the contents of the blender directly into the mixing bowl. Scrape down the edges of your bowl, and mix again on low speed.
When the beets have been incorporated, turn the mixer off and place it back on your scale. Don’t forget to tare. Add the Part 3 Ingredients (dry ingredients) to the bowl, and tare to zero between ingredients. Return the bowl to your stand and mix again. Start by pulsing to avoid having a flour explosion.
When the flour has been well incorporated, turn the mixer off and add the flax gel.
Finally, add in the Part 4 Ingredients. Feel free to use more or less of the chocolate chips. Mix one last time until a nice cookie dough forms.
Line a baking tray with parchment paper. Using a cookie dough scoop (I like to use a medium scoop), place 9 – 12 scoops on your tray, evenly spread apart. You will not be flattening the cookie dough balls, and there will be spread, so keep that in mind as you place cookie dough on your tray.
Also, big tip, try to have a “perfect” scoop each time. If you over fill each one, the cookies will run into each other.
Once your dough is nicely placed, bake your gluten free vegan cookies at 350/175c for 16 – 18 minutes. Once you remove them from the oven, allow the cookies to cool on the tray for at least 15 minutes before moving.
How to Store Your Vegan Gluten Free Cookies
After you’ve made one of the best vegan gluten free cookies, it’s time to store them. You can store your cooled cookies on the countertop at room temperature for 4 days (covered), or you can freeze them for many months.
One of the best things about this recipe is that your cookies are freezer friendly. To freeze your cookies, place them on a single layer on your large baking tray. It’s OK if the sides are touching. If you need a second layer, place a piece of parchment paper over the first layer of gluten free cookies first. The pieces of parchment paper between the layers will prevent the cookies from freezing together and clumping or being hard to separate.
Place the entire baking tray into your freezer. Once your top 9 free vegan cookies are frozen solid, transfer them to an airtight container or freezer bag. Be sure to label your freezer-safe container with the flavour and date.
These cookies can be frozen for 4 – 6 months before you start to see a decline in the texture. To thaw, leave some cookies out on the counter, at room temperature for 45 – 60 minutes. Once thawed, you’ve got the perfect little treat
Learn More About Vegan Foods
If you’re new to following a vegan diet, no matter the reason, there are all sorts of things you’ll want to learn to ensure you have a good experience (and balanced nutrition). The great news is that whilst things will be a little different, pizzas, curry, cake, epic desserts, warming chili, and so much more is still on your menu. There’s this weird misconception that plant foods can’t shine, and that couldn’t be further from the truth.
Also remember, a vegetarian diet isn’t the same thing as a vegan diet, even through they sound similar. Vegetarians consume animal products that don’t require the animal to die (eggs, milk, honey, etc.).
Below are some food lists to get you started, but I’m only scratching the surface of a well rounded plant-based diet. Be sure to pick some cookbooks, and follow fun/positive vegan chefs online.
Foods to Avoid
Overall, when following a plant-based diet, you’ll want to avoid ALL animal products and insect products. This also includes by-products. Examples include:
- Bone Char (this is commonly used to make sugar, so always look for vegan sugar)
- Eggs
- Dairy Products
- Gelatine
- Red Meat
- Poultry
- Animal Fats (Lard, Tallow, etc.)
Note, be sure to purchase vegan beers and alcohol if you opt to drink, as many traditional beers etc. contain animal products.
Foods to Enjoy
As you go about putting together delicious vegan meals, focus on flavor. Anytime you have some kind of dietary restriction, it’s easy to find fault in your meals, or have your eyes on someone else’s plate. But! If you flavor bomb yourself and have textures that make your tastebuds sing, guess what happens? You love your food and it’s MUCH easier to get on board with the changes.
Starches & Carbs
- Dry Cereals (most are naturally vegan)
- Legumes Beans Pulses Pea Lentils
- Whole Grains wheat is vegan and contains gluten. To learn all about gluten free grains, check out this article on gluten free carbohydrates.
Healthy Fats
- Avocados
- Nuts & Seeds (almonds, Brazil nuts, cashews, hazelnuts, pistachios, walnuts, pumpkin seeds, hemp seeds, chia seeds, etc.)
Fresh Fruit & Frozen Fruits
- Apples
- Bananas
- Berries (blueberries, blackberries, strawberries, raspberries, etc.)
- Cantaloupe & Melon in Genera
- Dragon Fruit
- Grapes
- Peaches & Nectarines
- Pineapple
You can also incorporate pure fruit juices into your diet (they’re great for smoothies and homemade ice cream). Also!! Hit up your local farmer’s market. You will find some of the most amazing fresh produce, but also really cool varieties not sold in grocery stores.
Fresh Vegetables & Frozen Vegetables
- Acorn Squash
- Asparagus
- Broccoli
- Butternut Squash
- Eggplant/Aubergine
- Mushrooms
- Potatoes (check out this handy article)
- Sweet Potatoes
- Zucchini/Courgette
Remember, I’m only scratching the surface, so shop till you drop.
Dairy Free Products (Alternatives)
In our modern times, there are elevendybajillion dairy free products to choose from. This handy article outlines all of your options. Generally, at grocery stores, you can purchase:
- Dairy Free Butter
- Dairy Free Milk
- Dairy Free Cream Cheese
- Dairy Free Ice Cream
- Dairy Free Sour Cream
- Dairy Free Yogurt
- Vegan Cheese
Natural Sources of Vegan Protein
It’s a giant misconception that vegans don’t get enough protein. The great news is that there are a lot of natural protein options. However, it’s important to note that animal protein and vegan protein aren’t the same. For some people, eating vegan protein only isn’t an option where others need to eat protein from animal sources to feel their best. Always listen to your body and do what’s right for you. In the meantime, here are some natural vegan proteins to consider:
- Beans & Pulses
- Portabello Mushrooms
- Tofu (soy product)
- Tree Nuts
- Seaweed
- Seeds
- Soy Free Tofu (yup, that’s a thing)
- Sun Dried Tomatoes
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Vegan Meat: Yay or Nay?
When it comes to eating vegan meat products, you’re going to have to do some research and figure out what you’re comfortable with. First, tehre are the major allergens. Most vegan meat products will contain wheat, gluten, soy, tree nuts, and more. There are only a few brands that offer a gluten free + top 9 free option.
Next, there’s the science experiment element to vegan meats. If you’re starting a vegan diet because you want to eat foods closer to their original format/source, vegan meats won’t excite you. They’re highly processed foods.
What you can look for in the freezer section is legit veggie burgers. There are a couple of outstanding brands that make vegan burgers from beans, vegetables, and very few highly processed ingredients.
Ultimately, choose vegan meat alternatives that make you feel good and nourished when you eat them.
Supplements: Yay or Nay?
Whilst you may not need a fiber supplement when going fully plant-based, you’ll need to make sure you serve up a wide range of ingredients to ensure you’re getting the nutrients you need. Take a little time to look up foods that are naturally rich in vitamins and minerals including zinc, copper, Vitamin D, Vitamin C, and the list goes on.
Note that vitamin B12 is the one vitamin that as a vegan, you will need to supplement.
It’s so, so, so important to stay on top of your health long-term when following a 100% plant based diet. If you follow the diet by choice, know when to fold, as not everyone does well with this way of living. There are a lot of people who do things “the right way” but it tanks their health long-term because it simply doesn’t meet their individualized needs. On the flip side, some live a perfectly healthy life for 30 years or longer eating only plant foods. Just remember, no two people are the same, and you need to do what’s best for you.
Personally, I’ve seen a lot of unnecessary cruelty online from hardcore vegans going after people who have to pivot. Remember, they don’t pay your medical bills, so do what’s right for you, no matter what the internet tells you.
Also, check out this Vegan Mushroom Jerky (this is the one brand that uses the best ingredients and makes for a wonderful snack).
Related Vegan Diet Resources
- Vegan Foods Aren’t Always Dairy Free
- Vegan Ice Cream Brands (and a tasty recipe)
- Gluten Free + Vegan Pasta Brands
- Vegan Candy Options
- Vegan Sources of Omega-3
- Vegan Sources of Calcium
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Answering Your Questions About This Vegan Gluten Free Cookies Recipe
Should I cool these vegan cookies on a wire rack?
No, you don’t need to cool these gluten free vegan cookies on a wire rack. Just allow them to cool on the baking tray for 10 to 15 minutes after they come out of the oven as directed, and you’ll be good to go. Happy baking!
Can I replace the gluten free flour with almond flour?
I’m so glad you asked, because no. When you go to make these delicious cookies, and all of my other free-from recipes, it’s important to use gluten free flour blends, rather than single flours. When we combine their power, we get awesome results. If you were to use almond flour only, it wouldn’t be enough flour and the texture would be wrong. On the flip side, if you were to use something like coconut flour only, not only would it be too much flour, but man would your cookies be ruined. Like, uber ruined.
Some gluten free flours are super special (almond flour aka almond meal, and coconut are two of a few special ones) and they have to be used in recipes that are designed from the ground up to feature them. Unfortunately, this isn’t one of those recipes.
If you need to use almond flour for dietary reasons, I’d suggest looking online for something like “gluten free vegan almond flour cookies recipe” and see what comes up. In your case, to get even better results, search grain free, rather than gluten free.
Also, if you want to learn more about gluten free flours, check out this article.
Could I use Bob’s Red Mill all purpose gluten-free flour in place of your flour?
Generally, you can swap my gluten-free flour blend for something like Bob’s Red Mill All Purpose Gluten-Free Flour (or King Arthur Measure for Measure Gluten Free Flour). However, there will be some differences since it is a different blend and usually contains extra ingredients like xanthan gum.
If you opt to swap, just make sure you manage your expectations and go into it eyes wide open because not all GF flours are created equally, and I make a custom free-from blend for each recipe that I develop.
Is non-dairy milk the same thing as dairy free milk?
Non-dairy (also written as nondairy) used to imply that there could be a very small amount of cow’s milk dairy in a product. Dairy free on the other hand means zero dairy. Period.
Whilst the regulation has changed over the years, the US FDA generally has the viewpoint that “non dairy” could contain up to 0.5% of dairy milk derivatives such as caseinate. Dairy free always meant zero milk or milk derivatives.
At the time of publishing in 2026, what I can tell you is this: many brands are using the terms as if they’re interchangeable. This can be confusing to a lot of people because you’re not sure what they’re referring to.
When in doubt, anyone with a milk allergy should always contact a company to better understand their ingredients and manufacturing process.
