Easy peasy gluten-free, nut-free and vegan cookies with the delicious flavors of vanilla and cinnamon. Check out what flour I used for preparing these cookies and how I made it.
Food Allergies:
Before getting into the recipe, let’s talk about food allergies. We hear the word food allergy frequently these days. So what is a food allergy? When our body, to be precise, our immune system reacts differently in an unusual way to certain foods; then we are allergic to that particular food. The reactions are different for every individual. Some might have rashes; some might get a stomach ache and list the goes on.
Lactose intolerance, nut allergies, and gluten intolerance are quite common these days. While food allergies are prevalent among kids, adults can get food allergies too. It’s all dependent on our immune system. When you feel sick after eating a food and if that pattern continues, consult with your doctor right away.
Gluten Intolerance:
When you have a gluten intolerance, your body reacts adversely to the gluten found in wheat and other products. The reactions could be bloated feeling, stomach pain, dysentery, and skin issues. Your food choice is limited when you have gluten-sensitivity, and when wheat is your staple food. (PS: I have quite a few gluten-free recipes on my blog. Please check it out)
Metta Atta:
While there are a lot of gluten-free flours out in the market, today I am going to share about a special gluten-free flour called, Metta Atta. Metta means loving-kindness in Pali language, and atta means flour. Wondering who created this flour?
A MOM. Necessity is the mother of invention. How true it is. A mom created this Metta atta for her son, who has gluten-sensitivity. She made sure the flour is not only gluten-free but also has excellent taste and texture. When she contacted me to try the product and shared her story, I was amazed, and I couldn’t say no.
I received a 2lb pack in a neat package. As I saw roti and puri recipe on her blog, I decided to try some cookies with it. I liked the texture of the flour, and for the first time, I was able to identify all the ingredients in the ingredient list. The only additive that you can see in the ingredient list is xanthan gum. Xanthan gum is commonly used in gluten-free flours to help with binding. We need that binding agent, especially in most gluten-free cooking and baking.
Now if you have any questions about the flour, please click here to find all the answers. And if you are looking for some Indian flat-bread recipes and non-Indian recipes using Metta atta like pancakes, pizza crust, and more, then click here.
I will be sharing some Indian recipes as well with Metta atta but before that let’s see how to make these delicious eggless cookies.
Disclosure: I received this product for review from Metta Atta, but the recipes, opinions, and thoughts expressed here are my own.
These allergy-friendly cookies are,
✓ soft and moist.
✓ Easy to make. You don’t need an electric whisk or any other machines.
✓ gluten-free, nut-free and egg-free and of course vegan
✓ easy customizable
Coating with Sugar and Cinnamon:
Usually, for cookies like snickerdoodle, we coat the scooped out cookie dough in the sugar-cinnamon mix and then place them on the baking tray. But for this vegan cookie, I covered the baked cookie with the sugar-cinnamon mix. My son loves to sprinkle some colored sugar on his cookie, so instead of plain sugar, I mixed it with cinnamon. This part is entirely optional.
How I made these gluten-free, nut-free and vegan cookies with Metta atta.
- Preheat the oven to 350 deg F. Also line the baking tray with a parchment paper or aluminum foil. If using aluminum foil, add a tsp of oil and coat it evenly on the foil.
- In a mixing bowl, combine the wet ingredients – oil, unsweetened apple sauce, and vanilla essence.
- Using a hand whisk or even a spoon, mix it thoroughly.
- Now add the sugar.
- Combine the sugar into the wet ingredients.
- Now add the Metta flour, salt, and baking powder.
- Gently combine the dry and wet ingredients.
- Now scoop about 1 to 1.5 tbsp of cookie dough and place it on the baking tray like below.
- Spread some oil on the backside of the cookie scoop like below. This prevents the cookie dough from sticking to the cookie scoop.
- Gently press the cookie, as shown below. The gluten-free flour doesn’t expand/spread, so we are pressing like this.
- Now, bake this for 12 minutes in the preheated oven at 350 deg F.
- After baking, let the cookies cool for 10 minutes.
- Meanwhile, take 1 tsp of cinnamon with 2 to 2.5 tbsps of raw sugar in a bowl.
- Mix them thoroughly.
- Now place the baked cookie in the cinnamon-sugar bowl and coat them with sugar mixture evenly.
- And that’s it. The vegan cookies are ready. Enjoy.
Recipe Notes-
- Coating the cookies with cinnamon sugar is entirely optional.
- You can roll the scooped out cookie dough in the cinnamon-sugar mixture too. Or you can add some sprinkles.
- I did not add any chocolate chips, nuts, or dry fruits. But you can add 1 tbsp of nuts or dry fruits or mini chocolate chips for this measure.
- So far, I have tried this cookie with orange flavor and almond flavor. If you are planning to add cinnamon-sugar mix, I would recommend vanilla flavor then.
- The measure that I used yields seven cookies, but you can double the ratio and bake up to 15 cookies.
📖 Recipe
Gluten-Free | Nut-Free and Vegan Cookies
Ingredients
- 2 tbsp unsweetened apple sauce
- 2 tbsp neutral oil
- ½ tsp vanilla essence
- ½ cup Metta Atta
- ½ tsp baking powder
- ⅛ tsp salt a pinch
- ¼ cup raw sugar
For Sugar-Cinnamon Mix
- 2 tbsp raw sugar you can add up to 2.5 tbsp of sugar
- ¾ tsp cinnamon
Instructions
- Preheat the oven to 350 deg Also line the baking tray with a parchment paper or aluminum foil. If using aluminum foil, add a tsp of oil and coat it evenly on the foil.
- In a mixing bowl, combine the wet ingredients - oil, unsweetened apple sauce, and vanilla essence. Using a hand whisk or even a spoon, mix it thoroughly.
- Now add the sugar. Combine the sugar into the wet ingredients.
- At the stage, add the Metta flour, salt, and baking powder. Gently combine the dry and wet ingredients.
- Now scoop about 1 to 1.5 tbsp of cookie dough and place it on the baking tray like below.
- Spread some oil on the backside of the cookie scooper like below. This prevents the cookie dough from sticking to the cookie scooper.
- Gently press the cookie, as shown below. The gluten-free flour doesn't expand/spread, so we are pressing like this.
- Now, bake this for 12 minutes in the preheated oven at 350 deg F.
- After baking, let the cookies cool for 10 minutes.
- Meanwhile, take ¾ tsp of cinnamon with 2 to 2.5 tbsps of raw sugar in a bowl. Mix them thoroughly.
- Now place the baked cookie in the cinnamon-sugar bowl and coat them with sugar mixture evenly. And that's it. The vegan cookies are ready. Enjoy.
Notes
- Coating the cookies with cinnamon sugar is entirely optional.
- You can roll the scooped out cookie dough in the cinnamon-sugar mixture too. Or you can add some sprinkles.
- I did not add any chocolate chips, nuts, or dry fruits. But you can add 1 tbsp of nuts or dry fruits or mini chocolate chips for this measure.
- So far, I have tried this cookie with orange flavor and almond flavor. If you are planning to add cinnamon-sugar mix, I would recommend vanilla flavor then.
- The measure that I used yields seven cookies, but you can double the ratio and bake up to 15 cookies.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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