The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Gluten & Dairy Free Chocolate Cookies

with 9 comments

gluten free vegan cookies

Dear Feedbag Readers,

I’m sorry I’ve been neglecting you. The past couple of months have been so busy it’s not even funny. I’ve stayed true to my new way of eating since my spring cleanse. I’m primarily dairy free (other than organic yogurt), gluten free, sugar free, and off the coffee. I think it’s kind of a miracle considering I’ve been working at a restaurant and going to grad school. I’m super excited about being a in a grad program – but when I get home from school and a restaurant shift the last thing I feel like doing is cooking.

These cookies have saved me on mornings where I don’t have time to make a healthy breakfast. I’ve had more than one morning when I wake up from only having a few hours of sleep after reading or working on a project all night. I grab a cookie and make a quick cup of green tea (maté is my favorite thing in the world right now) and head out to school. Initially, Matty put this recipe together as a hybrid of a recipe he found online and adapted. The original recipe is here.

I’m not such a fan of stevia and so instead we used bananas and a little honey as sweetener. Also, we added a few other ingredients, like raisins and shredded coconut which helped with the texture.

– 1 cup of brown rice flour
– 1 cup of garbanzo bean flour
– 1/2 cup of dutch cocoa powder
– 1 teaspoon of baking soda
– 3/4 teaspoon of salt
– 3/4 cup of coconut milk
– 1/2 cup of almond butter
– 1/4 teaspoon of vanilla extract
– 1/4 cup of cashews
– 1/2 cup of raisins
– 2 bananas, mashed
– 5 teaspoons of honey
– 1/4 cup of shredded coconut


– Pre-heat the oven to 350 degrees

– In a standing mixer, mix the dry ingredients, and then add the wet ingredients – saving the almond butter for last (as it’s the stickiest)

– Using two spoons, dish out cookies about two inches in diameter about an inch apart on a parchment paper lined cookie sheet.

– Bake for 10 – 15 minutes (you can check the doneness by using the old tried and true toothpick method – also your house will start to smell awesome!)

– Let these babies cool off a bit and eat warm or store in an airtight container for a quick treat on the go.

Serving Suggestion: For a totally decadent dessert serve with a scoop of Coconut Bliss Ice Cream and a homemade cup of chai!

Makes about 2 dozen radtastic cookies!!!

Written by Patrice Helmar

July 19, 2011 at 8:33 pm

9 Responses

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  1. These sound great! Is the almond butter in liquid form or is it more solid?


    July 19, 2011 at 10:34 pm

    • The almond butter can be chunky/liquidy either way works fine:)

      Patrice Helmar

      July 20, 2011 at 12:57 pm

  2. These look good. I have saved this to my “recipes to try” folder. I’ll let you know once I’ve made them.


    July 20, 2011 at 1:41 am

    • Yay – I had some this morning for breakfast they were delicious:) Let me know what you think.

      Patrice Helmar

      July 20, 2011 at 12:57 pm

  3. I think I’ll try these! Do you think the gluten-free/dairy-free/coffee-free change has made a difference? I went off coffee last semester sometime (what a fine week that was) and have been feeling better ever since. I’ve thought about going off dairy and maybe trying gluten-free, too, but I need to make a plan first. Thanks for sharing!


    August 30, 2011 at 11:55 am

    • I really love these!! Yes, I think the gluten free/coffee free change has serious made a big difference for me in energy, mood, and metabolic ways too.:)

      Patrice Helmar

      September 27, 2011 at 7:41 pm

  4. i’m so gonna eat the shit outta this recipe. gluten and dairy free? talk to me, feedbag.

    missing you…



    November 8, 2011 at 8:39 pm

    • hahaha!

      Yes – I hope you like these bad boys!!


      Patrice Helmar

      January 15, 2012 at 5:28 pm

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