Are gluten-free cookies healthier?

For example a Gluten-Free cookie is no healthier than a regular cookie and in either case they are both seen as a treat that you should enjoy on occasion. Just because something is Gluten-Free, does not mean you can go and eat a whole box of Gluten-Free cookies and then expect to lose 5 lbs.

Does vegan cookies contain sugar?

Also, you're still going to need some sort of fat (whether you opt for vegan butter, oil, or nut butter), flour, and sugar. In fact, your vegan cookies will probably be just as loaded with sugar as any other cookies.

What makes gluten-free cookies rise?

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

What are gluten-free cookies made of?

Ingredients that can replace the structural-setting functionality provided by wheat proteins in gluten-free cookies include: Rice flour (brown or white) Resistant starch. Oat flour and gluten-free oat starch.

Does eating gluten-free really make people healthier?

A gluten-free diet is essential for those with celiac disease. However, there is little evidence to support its use in people without celiac disease, and it may increase the risk of nutritional deficiencies. Gluten is a protein found in wheat, barley, and rye. This protein helps foods hold their shape.

Can a diabetic eat vegan cookies?

Not all vegan food is good for you. Ultra-processed choices like white bread, chips, and cookies can be vegan. But the refined grains, starches, and sugar in them have little to no fiber and nutrients. These kinds of foods can contribute to type 2 diabetes.

Are vegan cookies healthier for you?

Reduced Saturated Fats and Cholesterol One of the standout benefits of plant-based and vegan cookies is the significant reduction in saturated fats and cholesterol. Traditional cookie recipes often incorporate butter and eggs, which contribute to higher levels of saturated fats and cholesterol.

Are Girl Scout cookies really vegan?

Yes, some Girl Scout Cookies are made with vegan ingredients including our most popular cookie Thin Mints®. For more information, visit the Meet the Cookies page of our website. Are there Girl Scout Cookies that are certified gluten-free? Yes.

Are gluten-free baked goods healthier?

So, unless you have celiac disease or a sensitivity to gluten, gluten-free products are not inherently better for you than their originals: in fact, some gluten-free breads and other more processed products may actually contain less fiber and other essential nutrients.

What is the difference between gluten-free cookies and regular cookies?

Texture Differences Gluten-free baked goods don't have quite the same texture as wheat-based products. However, huge improvements can be made by using combinations of flours and mixing in additives. Measuring according to weight and not volume also helps.

Does gluten-free equal healthy?

Many people think following a gluten-free diet is a healthier way to eat, but that's not always true. The diet makes a tremendous difference to people whose bodies don't process gluten well, but following a gluten-free diet isn't necessarily a healthy choice for all.

Are gluten-free products less fattening?

Although a gluten-free diet is the primary treatment for celiac disease and may help to alleviate symptoms in various conditions related to gluten sensitivity, there is currently no evidence showing that a gluten-free diet is effective for weight loss or for general health benefits.

Easy Vegan Cinnamon Pecan Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free, Healthy) (2024)

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Easy Vegan Cinnamon Pecan Cookies (V, GF): an easy recipe for chewy on the outside, soft on the inside buttery gluten free pecan cookies bursting with pecan crunch and a cinnamon kick! Made with healthy ingredients. Vegan, Gluten-Free, Dairy-Free, Whole Grain, Refined Sugar-Free.

this recipe

When I was a little kid, I loved those royal blue cookie tins. Well, I loved the cookies inside. My grandmother would always have one of those tins at her house. Sometimes multiples, in case tons of us grandkids were over for a family gathering.

There was just something about holding one of those tins in your hands, running your fingers along the bumps and ridges that outlined each cookie image on the lid that felt so satisfying. And when you pried that tin open, omigosh… the smell!

Buttery cookies at its finest—at least in my 8-year-old opinion. 😉

Even though I was all about the chocolate, all day and all night, there was just something about those buttery cookies that I absolutely loved. There were usually only a few chocolate chip ones in the bunch—and those chocolate chips were pretty much just for decoration. Not much chocolate taste there.

Anyway, my absolute favorites were the ones with itty bitty pieces of pecans in them: the shortbread cookies! While it’s been on my baking bucket list (please, someone find a way to help me phrase that in a less morbid way) to sort that recipe out… I hereby take this very special December date to share an equally friggin GOOD buttery-like pecan cookie.

Gather ‘round, as I present to you my Easy Vegan Cinnamon Pecan Cookies. They’re chewy, just a bit soft on the inside, bursting with just the right amount of buttery vibes courtesy coconut oil, a delicious twist of cinnamon, and, of course, beautifully chopped pecans. <— I mean, any way you chop ‘em, they’re gonna be beauts! 😉

I absolutely love these cookies for holiday gift-giving, sharing with friends for a coffee date, a family bake day, or straight up baking them for yourself. They’re based off of my reader fave, Vegan Chocolate Chip Cookies Recipe, so rest assured they’ve been kitchen tested and totally approved… ‘round the world. Yeah!!

A couple more easy vegan cookie recipes for your holiday cookie platter: .

BAKING HINTS – COCONUT OIL & GETTING THE RIGHT TEXTURE FOR PERFECT COOKIES

See Above? The cookie on the rightis made with coconut oil that isn’t solid enough—the coconut oil might’ve been too melty and warm to start with, or just been heated up too much during the “cutting” process. The dough was very sticky and soft, almost like semi-melted cookie dough (think Salvador Dalí/Persistence of Memory-eqsue cookie dough lol.) The dough was more like very thick cake batter than cookie dough. As a result, the cookie baked up flat, pancake-life and quite soft. The cookie on the left is made with perfectly solid coconut oil. Once cut into coconut sugar, there was a sand-like texture. Once the dough came together, it was thick and firm, just like regular cookie dough. This resulted in firm, chewy and thick cookies.

A quick hint in case you have any troubles with the solid coconut oil: If you find that your coconut oil isn’t hard enough to begin with, simply place the jar of coconut oil into the freezer before you get started. If the jar is too large to freeze quickly here’s what I like to do: line a bowl with plastic wrap OR use a silicone muffin cup placed on a plate, then pour in the measured amount of coconut oil. Chill in the freezer until solid. Then use as directed.

Another hint in case your coconut oil isn’t solid by the time you cut it into the coconut sugar OR you don’t get the sand-like texture I mention in the recipe: make the cookies as directed, right up until you’re about to scoop them. Simply cover that bowl of cookie dough and chill in the freezer or fridge until it’s very firm throughout, just like normal cookie dough. Once it’s very firm, scoop and drop the cookies. Then bake as normal!

Helpful Hint: Making Cookies with Homemade Oat Flour

Lastly, remember if you’re using homemade oat flour: grind your gluten free oats untilvery finely ground–just like store-bought flour! The more coarse and grainy your flour is, the more crumbly your cookies will be. I often get emails (with photos, thank goodness!!) of crumbly cookies–this is because the flour isn’t finely ground enough. This can also affect baked goods like quick breads and muffins. If you’re using homemade oat flour for recipes like the following, make sure it’s finely ground:Healthy Gluten Free Orange Cardamom Muffins,Vegan Cinnamon Raisin Quick Bread Recipe, Vegan Gluten Free Pumpkin Muffins,Easy Gluten Free Vegan Dark Chocolate Muffins,Moist Gluten Free Chocolate Pumpkin Muffins,Best Moist Chocolate Chip Banana Bread Recipe, Vegan Cinnamon Quick Bread.

That’s all for today, folks! Since this post is a tad (okay, a lot) more lengthy than usual, I’m gonna skip the usual bulletpoints about these fabulous easy vegan cinnamon pecan cookies! So… are you ready to get your bake on? Let’s do it! It’s truly the best thing ever to share in these recipes and kitchen moments with you. Here’s to making life sweeter with the people we love. Wishing you an amazing holiday season! ‘Til next time…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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📸 Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! 📸

Vegan Gluten Free Holiday Cookies Recipes

If you enjoyed this Easy Vegan Cinnamon Pecan Cookies recipe, then you’ll just love these healthy gluten free dairy-free cookies recipes & more:

Vegan Cinnamon Cookies
Chewy Healthy Oatmeal Chocolate Chip Cookies
Ultimate Chewy Paleo Coconut Cookies
4 Ingredient Gluten Free Soft Peanut Butter Cookies
Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
and… Vegan Gluten Free Chocolate Cupcakes, just for fun!

Easy Vegan Cinnamon Pecan Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free, Healthy)

5 Stars4 Stars3 Stars2 Stars1 Star

4.8 from 13 reviews

Author: Demeter | Beaming Baker
Yield: 14-18 cookies (mine made 16 cookies) 1x

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Description

Easy Vegan Cinnamon Pecan Cookies (V, GF): an easy recipe for chewy on the outside, soft on the inside buttery gluten free pecan cookies bursting with pecan crunch and a cinnamon kick! Made with healthy ingredients. Gluten-Free, Vegan, Dairy-Free, Refined Sugar-Free, Healthy.

Ingredients

Scale

Dry Ingredients

1 1/3 cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
¾ teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients

1/4 cup + 2 tablespoons solid coconut oil*
2/3 cup coconut sugar
1 1/3 modified flax eggs (4 teaspoons ground flax + 4 Tablespoons water, whisked together, set for 15 mins)
1 teaspoon pure vanilla extract

Add-In Ingredients

½ cup + 2 tablespoons pecans, chopped

Optional Topping

2 tablespoons pecans, chopped

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Instructions

Preheat the oven to 375°F. Line a cookie sheet with parchment paper or greased foil.
In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Set aside.
Add solid coconut oil* and coconut sugar to a large mixing bowl. Using a pastry cutter or fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture is like clumpy wet sand.
Add in the remaining wet ingredients: modified flax egg and vanilla extract. Whisk until just incorporated. The mixture will be wet and chunky.
Using a hand mixer, gradually add the dry ingredients into the wet ingredients bowl. Mix until well-incorporated and a cohesive dough forms. Don’t worry about the small clumps of solid coconut oil—this is expected. Fold in chopped pecans.
If the cookie dough is sticky and wet, like thick cake batter, the coconut oil was not solid enough. This will result in soft, cakey cookies. The cookie dough texture should be firm and very thick, just like cookie dough. To fix this: cover cookie dough and chill in the freezer for 15-25 minutes, until firm throughout.
Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Optionally, press pecans into the top of cookies. Bake 10-14 minutes. Mine took 12 minutes. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.
Transfer baking sheet to a cooling rack. Allow cookies to cool on the baking sheet for 10 minutes. Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. Enjoy! Storing instructions below.
Adapted from my Vegan Chocolate Chip Cookies Recipe.
Also try my Chewy Oatmeal Raisin Cookies and my Gluten Free Gingerbread Oatmeal Breakfast Cookies.

Notes

– *Helpful hints with coconut oil: If your coconut oil is liquidy, do the following: line a small bowl with plastic wrap OR place a silicone baking cup on a plate. Pour measured amount of coconut oil into the silicone cup, or the bowl, directly over the plastic wrap—this will help you easily remove it later. Refrigerate for 15-30 minutes, or until solid. Keep a close eye on the coconut oil—you want it to be solid, but just slightly soft enough for cutting. Once it’s solid, lift the plastic wrap out of the bowl and dump the coconut oil into your mixing bowl, or pop it right out of the silicone baking cup.
– If using Homemade Oat Flour, make sure to grind it until you get a very fine (like store-bought flour) texture. The more coarse/grainy your flour is, the more crumbly the cookie will be.
– Store in an airtight container at room temperature for 1-3 weeks.

Category: Cookies, Holiday, Christmas, Dessert, Vegan, Gluten-Free, Dairy-Free, Healthy

SHOP THE RECIPE

Here are a few items I used in today’s recipe.🙂

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