Cookie dough cookies

I love a biscuit or a cookie, although I am not easy to please. I am not a fan of soft biscuits or ones that are hard. These hit the spot.

  • Crispy
  • Soft centre
  • Delicious
  • Moreish
  • Perfect for dunking
  • Chewy

Everyone that tasted them loved them. There are so many varieties of vegan/gluten-free biscuits but I probably have a few I really like. For me it is that dusty mouthfeel that puts me off.

These cookies taste like the real deal, bursting with healthy ingredients and not an additive in sight. Yes, they contain calories and no you should not eat a whole batch. Loaded with healthy oats, seeds and peanut butter, they make a great pre or post-exercise snack.

For me, I love to have one mid-afternoon with a cup of coffee.


Egg replacer

There are quite a few egg replacements on the market. My favourites are the flax egg or the newer kid on the block CRACKD liquid egg replacer. I try not to use this very much in baking as it it expensive compared to a flax egg. With a flax egg not only does it work so well it also contains great health benefits. If you are not vegan just use 1 egg.


If you are not gluten-free then just substitute it for regular plain flour, you could also use spelt flour.

Can you freeze them?

These can be frozen at several stages. You can freeze the cookie does, I like to roll them and then freeze them. The baked biscuits can also be frozen. Make sure they are frozen in an air-tight bag or container.


You can add what ingredients you like to add flavour. I always make a double batch because they are a family favourite now, one chocolate chip and one chopped nut. Other ingredients could be dried fruit, vegan smarties crushed or coconut.

If you wanted to make them Nut-free, then you could use seed butter instead of nuts

Cookie dough cookies

  • Preparation Time 15 Minutes
  • Cooking Time 15-18 Minutes
  • Makes 16-22 biscuits

Vegan, vegetarian and gluten-free


  • 1 flax egg (see notes) or alternative egg replacer
  • 115 g of softened dairy-free butter
  • 120 g of nut butter of your choice
  • 100 g of caster sugar
  • 1/2 tsp of salt
  • 100 g of soft brown sugar
  • 2 tsp of flaxseeds
  • 2tsp of vanilla paste
  • 135 g of gluten-free plain flour
  • 90 g of gluten-free oats
  • 1 tsp of baking powder
  • 100 g of chopped nuts, dried fruit or vegan chocolate drops


  1. Preheat the oven to 175C and line a large baking sheet with parchment paper.
  2. Combine the ground flaxseed with the hot water if you are using that as an egg replacement.
  3. Add the nut butter, butter and sugars to a stand mixers bowl or a large bowl if you are using a hand- held electric whisk. Cream together until the mixture is pale and fluffy.

4. Add your chosen egg replacer and vanilla paste and mix again.

5. To the bowl add the flour, oats, salt, whole flaxseeds and bicarbonate of soda and mix until the flour is thoroughly incorporated. Next add your chosen flavours such as nuts, chocolate or fruit and mix again.

6. Now, depending on what size you want your cookies to be, using a tablespoon to scoop some mixture and roll into balls.

Place the balls onto the baking sheet, leaving room for spreading and bake for 15-18 minutes or at least until a light golden brown and still soft in the middle. Leave them on the baking sheet for 5 minutes and then transfer to a cooling rack. If you cannot fit all of your cookies onto one baking tray then do one after the other.

7. Once they are cool, keep them in an airtight container. They will keep for up to a week like this.

If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I would love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.

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