Tag Archive for gluten free

Life-Changing, Vegan, Gluten-Free Chocolate Chip Cookies

Ugh. Gluten-free baking.

I don’t know how you people do it! Give me vegan baking any day of the week… that stuff I get! But gluten-free? Nope. So much more complicated.

In the past, I’ve pretty much defaulted to a gluten-free flour mix, but honestly, there are very few of those out there that are any good. They all just taste like chalk to me. Maybe that’s because I’m not a celiac and I’m not gluten free, but I struggle with the dry texture of many gluten-free baked goods.

Recently, I decided I was going to conquer my fears and I was going to create a recipe for an allergen-free Chocolate Chip Cookie. That meant no: eggs, dairy, flour or nuts.

vegan gluten free chocolate chip cookies

Challenge accepted!

There’s also the issue of cost. You’d think a recipe that included “less” would also be less expensive to make, but that’s just not true. Gluten-free baking mixes are expensive, and many flour replacements, like almond meal or coconut flour, are not cheap.

So, my challenge was to come up with a recipe that was vegan, gluten free, contained no nuts, and ideally included cheaper ingredients.

It was a tall order, but if there’s one thing I’ve learned from writing a cookbook, it’s that failure isn’t the end. Failure is just a stepping stone. I’ve been working on this recipe for a couple of weeks now, adding, subtracting, tweaking, and I finally got it to where I am satisfied.

Earlier versions crumbled like dust, but adjustments to the ratios of flours and a lot of research finally brought me to this.

These are really good. I challenge you to even be able to tell if they are gluten free. They are chewy and soft and really, really delicious.

I want to shout out Enjoy Life Foods. I have been a big fan of their allergen-free, vegan chocolate chips for quite some time now, but they just released a chocolate mega chunk that rocks my world. This stuff is the bomb.


Vegan, Gluten-Free Chocolate Chip Cookies


  • 1/3 cup vegan butter or coconut oil
  • 1/4 cup brown sugar
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 3 tbsp aquafaba
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup oats
  • 1/2 cup + 2 tbsp chickpea flour
  • 1/4 cup sorghum flour
  • 1/4 cup cornstarch
  • 1/3 cup vegan chocolate chips (recommend: Enjoy Life Chocolate Mega Chunks)


  1. Place the oats in a blender and blend well until they achieve a flour-like consistency.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, place the vegan butter, brown sugar, coconut sugar, vanilla and aquafaba. Mix slowly at first, and then turn up the speed to whip it for a minute.
  3. Add the baking powder and the salt, and mix briefly.
  4. Add the rest of the dry ingredients, and mix at low speed until combined. Add in the chocolate chips and mix just to combine.
  5. Place the bowl in the fridge for 10-15 minutes to rest.
  6. Preheat your oven to 350 degrees. Scoop the cookies out and drop by tablespoons on to greased cookie sheets.
  7. Bake in a 350 degree oven for 12 minutes. Allow to cool for a few minutes on the pan, and then transfer to a wire rack to cool completely. Store in a tightly-lidded container.


Salad Rolls with Peanut Dipping Sauce [Vegan, Gluten Free]

When I’m in a hurry and I don’t really have time to eat, I tend to grab-and-go sushi. It’s filling, pretty cheap, and way healthier than some of the other “fast food” out there, especially if you choose the ones that aren’t deep fried, and incorporate lots of veggies.

salad rolls with peanut dipping sauce vegan gluten free

In a similar vein, I will often grab salad rolls at my local Asian supermarket or at Whole Foods. If you’ve never had one, they are basically like a burrito, but wrapped in rice paper instead of a tortilla. Inside? The traditional filling is lettuce, rice vermicelli noodles, and some kind of meat–a kind of mystery ham I like to avoid or a couple of prawns (my usual choice). They come with a tasty peanut dipping sauce, thick, salty and a little sweet.


I bought one recently, but as I was eating it, I felt some disappointment. I wanted more vegetables. All the rice noodles made it feel kinda starchy, and honestly, not off the charts in terms of flavor. So I started thinking about veganizing it, and using my new spiralizer to create vegetable “noodles” in the place of the rice vermicelli.

The end result? A gorgeous, colourful and really filling lunch that’s super portable. These would be great to take on a hike or picnic, or in your bag to work.

The other great thing about these is that you can stuff them with whatever you like. For me, I tried to focus on using bright colours, so I went with purple cabbage, green lettuce, cucumber and orange carrots. But you really could use any salad vegetables you have in the house, as long as you chop them finely enough.

ingredients for vegan salad rolls

Okay! Let’s get to it!

Salad Rolls with Peanut Dipping Sauce

Ingredients for the rolls:

  • rice papers (you can buy these at your Asian grocery store–look in the section with the rice noodles)
  • smoked tofu
  • lettuce or kale
  • carrots
  • cucumber
  • cabbage
  • Other options: thinly sliced red peppers, avocados


  1. First, prep all your veggies. Wash the greens, and spin them dry. Leave some large pieces of lettuce whole to help with the wrapping. Spiralize or grate the cucumber and carrots, and chop the cabbage into fine ribbons. Cut the tofu into thin slices.
  2. Get the biggest bowl you have and fill it with warm tap water. Dampen a kitchen towel or napkin and wring it out. Lay it flat on your work surface. Now take one of the rice wrappers and gently soak it in the bowl of warm water. You’ll want to leave it in there for about 20-30 seconds, until it’s soft and pliable, but not so soft that it’s ripping and falling apart. Remove it from the water and gently lay it down and spread it out on your damp towel.
  3. Now start building the roll. Begin with 2 slices of tofu, then layer your veggies on top. I sometimes like to lay a large leaf of lettuce on top of the rice wrapper to help bulk up the wrapping, which gives you 2 layers instead of one flimsy one. Pile the veggies on top of the lettuce leaf. Be careful not to fill it too full.
  4. Once you have stuffed your roll, it’s time to roll it. You do this burrito-style:
  5. Repeat until you run out of ingredients.

Ingredients for the peanut dipping sauce:

  • ¼ cup natural peanut butter
  • 3 tbsp soy sauce (or tamari if you want to keep it gluten-free)
  • 1 tbsp rice wine vinegar
  • 1 clove garlic, finely minced
  • ½ tsp ginger
  • 2 tbsp brown sugar
  • 1 teaspoon Sriracha or a few dashes of hot sauce (optional)
  • ¼ cup water, or more as needed


Place all ingredients in a small saucepan on the stove and heat gently until everything dissolves together. Add additional water if the sauce is too thick. Serve alongside the spring rolls.



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