Vegan & Gluten Free World Peace Cookies

{GF + Vegan} World Peace Cookies

As you can tell, my birthday came and went and I still haven’t cracked the code of the perfect gluten-free birthday cake. I hope that you will understand the need to keep experimenting like Little Red Riding Hood, until it’s “juuuust right.” Until then, no cake.
And in all honesty, cake just hasn’t seemed that important in the grand scheme of things these days.

Instead of thinking about cake, I’ve been thinking about Syria.  And a generation, myself included, that has come of age in decade of fruitless conflict. We are weary of fighting words, sweeping promises for a “safer world” and a short timeline to “victory” in the name of democracy. Our hearts are broken over a government killing its own people, but…really, another war? There must be a better way.
Give us rest.  Give us peace.
I’m praying that the war hawks do not carry the day in the upcoming weeks. Please make your voice heard if peace is on your heart, too.
{Gluten-Free & Vegan} World Peace Cookies
Yields 36
Originally from Dorie Greenspan, these cookies aren’t, on their own, going to bandage up the world’s problems. However, they’re damned delicious and you should make some. Baking is good therapy. The gluten-free adaptation of the original recipe first appeared in the now-defunct Cinnamon Quill blog. In a stroke of luck, I happened to write down the recipe just days before it disappeared forever. As you can see from the link to Dorie’s original version, the dough is meant to be rolled and sliced. I made drop cookies instead, but you can make tidy round slices if you like–just reduce the xanthan gum by 1/4 tsp.
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Prep Time
2 hr 20 min
Cook Time
15 min
Total Time
2 hr 35 min
Prep Time
2 hr 20 min
Cook Time
15 min
Total Time
2 hr 35 min
  1. 200g gluten-free flour blend (I used 60g brown rice flour, 40g sweet rice flour, 50g oat flour, and 50g potato starch, plus 1/2 tsp. xanthan gum.)
  2. 30g cocoa powder
  3. 90g brown sugar
  4. ¼ tsp. salt
  5. ½ tsp. baking soda
  6. 1 tsp. instant coffee (or incredibly finely ground coffee beans), to amp up the chocolate flavor
  7. 4 oz. (by weight) vegetable oil
  8. 1 tsp. vanilla
  9. 120g chocolate chips, divided
  10. 1-2 oz. coconut milk
  11. 50g chopped nuts (pecans or hazelnuts are ideal, IMO)
  12. Flake salt, for topping.
  1. Preheat oven to 350F and line a baking sheet with a silpat or parchment paper. Set aside.
  2. Whisk flours and xanthan gum together with cocoa powder, sugar, salt, baking soda, and coffee powder.
  3. Melt 80g chocolate chips over a double-boiler or in the microwave on 50% power. Stir in to the flour mix with vegetable oil, vanilla, and 1 oz. coconut milk (2 oz. if you plan to roll & slice the dough–the flours will absorb a fair amount of moisture during the chilling process.) Once a You have two options from here:refrigerator cookies or drop cookies. If you want refrigerator cookies, roll dough into a log and wrap in plastic wrap. Refrigerate until firm, at least two hours, and slice ¼” thick. For drop cookies, drop 1” blobs of dough onto prepared baking sheet about However you choose to shape your cookies, top with a small pinch of flake salt and bake 10-12 minutes. Allow to cool a few minutes on the pan before removing to a wire rack to cool completely.
Adapted from from Dorie Greenspan
Wooden Spoon Baking