Finely dice cabbage into small pieces and add to a mixing bowl. Sprinkle in the salt and use your hands to massage the salt into the cabbage to ensure it's covered. Let the cabbage sit for about 10 minutes, while you prep the other ingredients. The cabbage will soften and release some of its moisture.
Finely dice your shiitake mushrooms and thinly slice your green onions. Add it to a mixing bowl with grated garlic, grated ginger, corn and seasonings. Add your vegan meat and using your hands or a spatula, mix to evenly combine.
Use your hands to squeeze the cabbage to remove excess moisture and toss it into the mixing bowl with the vegan meat. Mix again to incorporate the cabbage into the mixture.
Prepare a small bowl of warm water, your dumpling skins and a tray to hold your prepared dumplings.
Grab a dumpling skin, add about a tablespoon of filling into the center, dip your finger into water and rim the edges of the skin to moisten and then fold in half (without fully sealing the two halves). Start making pleats towards the center of the dumpling, about 4 on the right side followed by 4 on the left. Tightly press with your fingers to seal and set aside. Repeat with remaining filling.
To cook the dumplings, simply heat 2 tsp netural oil in a pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes, then add a splash of water and cover to let steam for 3 minutes. Remove the lid and let the steam evaporate and you're ready to serve.
To create a dumpling skirt, add 2 tsp neutral oil to the pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes and then mix together cornstarch and warm water and add it to the pan. Cover with a lid and let steam for 5-10 minutes, then remove the lid and let cook, uncovered for about 5-8 minutes, or until the mixture completely crisps up. Don't be afraid if it looks wet/gooey, the starch will cook off. You can also increase the heat to help it along, or add additional netural oil to the pan. Once the edges are golden brown, run a spatula around the edges of the pan, then flip over onto a plate and enjoy.
This roundup features 15 gluten free vegan cookie recipes that are easy to make using simple ingredients. There’s truly something for everyone on this list, from oatmeal cookies to chocolate chip, tahini cookies, copycat recipes, and more!
What Makes This Recipe Great
This list includes an amazing array of Gluten Free Vegan Cookie Recipes that are near and dear to my heart (and kitchen!). Since eating vegan and gluten-free, I found tons of tips and tricks to make these dairy-free and gluten-free cookie versions just as tasty as the classics, using completely vegan ingredients!
From sugar cookies to the best vegan chocolate chip cookies, holiday cookie recipes, and more– these 15+ recipes will make vegan baking a cinch! Make a double batch to freeze, and enjoy these delicious cookies!
Before we get started, let’s get our pantry in order! Many of these recipes require pantry staples and simple ingredients you may already have on hand. If you’re itching to make cookies regularly, I recommend keeping the following ingredients and equipment on hand. You can source most of these basic ingredients at the grocery store or a specialty store like Whole Foods.
Ingredients
Vegan Butter: I recommend using vegan butter sticks. Butter freezes well so stick it in the freezer for longer storage.
Gluten-Free FlourBlend: I recommend having an all-purpose flour blend on hand that contains xanthan gum. Bob’s Red Mill is an excellent option. Flours like almond flour, quinoa flour, and oat flour are also good to have on hand if you plan to bake often.
Flax Meal: Many of these recipes call for an egg replacement like a flax egg. Using flax meal and water is an easy way to achieve this replacement. Other egg replacer options like chia eggs or aquafaba are also used at times.
Baking Powder
Baking soda
Coconut sugar: I use coconut sugar as an alternative to brown sugar, though sometimes organic cane sugar or white sugar is also used.
Vanilla extract
Maple syrup: This is my go-to natural sweetener of choice.
Tahini: Tahini paste is a great option to have on hand to add flavor and texture to cookie recipes.
Neutral oil: Coconut oil, avocado oil, and olive oil are always staples that I have on hand.
Mixins: Dairy free chocolate chips, chopped nuts, and more.
Arrowroot Starch or Tapioca Flour: Excellent thickeners that are used throughout vegan cooking and baking.
Non-Dairy Milk: Oat milk, almond milk, canned coconut milk, and more.
Nut butter: Peanut butter, almond butter, and cashew butter are used throughout many of these recipes.
Equipment
Baking Sheet: I recommend having a cookie sheet or baking tray on hand.
Silicone Baking mat: These are great to bake with– they’re nonstick and reusable, eliminating waste and getting the best bake possible.
Parchment Paper: If you don’t have baking mats, use parchment paper as an alternative.
Electric Mixer: A stand mixer or hand mixer is great to have on hand.
Spatula
Large Mixing Bowl
Whisk
High Powdered Blender/Food Processor
Wire rack: For cooling.
Airtight Container: For storage. Most vegan cookies can be stored at room temperature for a couple of days, then frozen for longer storage.
15+ Gluten Free Vegan Cookie Recipes
Without further ado, let’s get to our amazing vegan and gluten-free cookies! Happy Baking!
Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)
5 from 38 votes
These really are the best healthy chocolate chip cookies you’ll try. They’re perfectly soft andchewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously!
Flourless “Nutella” Chocolate Hazelnut Cookies Recipe
5 from 1 vote
Flourless "Nutella" Chocolate Hazelnut Cookies that are so delicious you won't believe they're healthy! A dreamy, chewy chocolate cookie chock full of hazelnuts and chocolate chips.
Delicious peanut butter cornmeal cookies with some extra crunch and texture. A perfect way to use up your leftover cornmeal and make healthy, vegan, gluten-free, and simple cookies! Perfect for the holiday season and beyond.
These festive hedgehog cookies are perfect for parties, kids, and cookie swaps. A healthier cookie made vegan, gluten-free, oil-free, and refined sugar-free.
Easy and delicious Nutter Butter Cookies. These crunchy cookie sandwiches feature a creamy peanut butter filling sweetened with maple syrup and gluten-free cookie dough. The ultimate treat for kids and adults—and much healthier!
These vegan chocolate cookies are perfect for holiday baking, mildly sweet, and packed with healthy fats. Vegan, gluten-free, oil-free, and refined sugar-free.
Flourless chocolate chip avocado cookies, a mouthful to say and a mouthful to eat! These cookies are perfect for chocolate lovers and have the ultimate fudgy texture. Vegan, gluten-free, oil-free, refined sugar-free, and paleo!
Salted Caramel Cookies Recipe (Vegan and Gluten Free)
5 from 1 vote
Beautiful salted caramel cookies made with rich salted caramel date paste sandwiched between buttery shortbread cookies. You will love the crunch of the cookie with the chewy texture of the caramel– the perfect balance that makes the best cookies!
These Vegan Oatmeal Raisin Cookies are the perfect dessert. A warm, chewy cookie made with 10 simple ingredients without any added oils or junk! With the perfect texture and delicious flavor, this is the ultimate cookie lover’s cookie!
A vegan and gluten-free take on a classic NYC cookie–this Levain Cookie Recipe will knock your socks off! A deliciously crisp exterior with an ooey-gooey middle. The ultimate cookie experience made right at home!
A delicious swirl of strawberry, matcha, and vanilla sugar cookie all in one! These vegan and gluten free sugar cookies are easy to make, beautiful, and delicious!
These vegan and gluten-free raspberry lemon cookies are soft, chewy, and full of zesty, bright flavour from fresh lemon juice and sweetness from frozen berries. An easy, delicious cookie recipe with no dairy, gluten, or eggs!
A vegan version of Taylor Swift's chai cookies. With a few simple swaps, you can enjoy Taylor’s favorite Fall cookie without dairy or eggs. These chai sugar cookies are deliciously spiced with a soft chewy middle and perfectly crisp edges. Just as delicious as the original! Gluten-free option included.
These delicious, bright green Matcha Cookies are beautiful, delicious, and so festive! Made completely vegan and gluten-free, these crinkle cookies are perfect for holiday swaps or to celebrate any occasion with a matcha lover!
A traditional Dutch and Belgian holiday cookie–Kruidnoten! Made vegan, gluten-free, refined sugar-free, and oil-free. Made with simple ingredients and ready in under 30 minutes, these perfectly spiced cookies will be on your holiday baking list for years to come!
These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust.
Passion Fruit vs. Lilikoi
Passion fruit and lilikoi are actually the same fruit! This juicy, seedy tropical fruit is known around the world as “Passion Fruit”, but it gets the name “Lilikoi” from Hawaii! These terms can be used interchangeably as they refer to the same tangy, sweet, delicious fruit.
What Makes This Recipe Great
Today we’re making Passion Fruit Bars, or Lilikoi Bars with a vegan and gluten-free shortbread crust that is buttery, crunchy, and divine. The combination of the passion fruit curd with the buttery crust makes a delicious cookie-like bar similar to classic lemon bars!
This dessert really hits the spot as a fresh and fruity tropical summer treat– with the perfect amount of sweetness and tartness. You’ll love the flavor, the texture, and how easy they are to make! There are only 9 simple ingredients for both the crust and the curd, and I can’t wait for you to try these amazing tropical morsels! Happy Baking!
Ingredient Notes
Vegan & Gluten-Free Shortbread Crust
vegan butter, melted
organic cane sugar
gluten free all-purpose flour
salt
Passionfruit Curd
passion fruit juice or passion fruit puree: You can make a puree with passion fruit found in the freezer section where other frozen fruit is. The juice can be found easily in grocery stores as well.
fresh passion fruit pulp: These can be harder to source. I recommend checking Farmer’s Markets and specialty markets if you can’t find them at your local grocery store. You can buy the fresh fruit, then cut and scoop out the pulp.
organic cane sugar
full-fat coconut milk: Canned, unsweetened.
cornstarch: You can also use tapioca starch or arrowroot if desired.
Step-by-Step Instructions
Preheat your oven temperature to 350F and line a baking dish with parchment paper.
In a large bowl, combine melted butter, sugar, flour, and salt with a rubber spatula until a dough forms.
Transfer the dough to the lined baking dish and press down using your hands or a spatula to create an even layer of crust. Bake crust for 18 minutes, or until the edges are golden brown. Remove from the oven and let cool on a wire rack.
In a saucepan over medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch, and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so make sure the top is smooth. Let the passion fruit bars cool to room temperature, then transfer the baking pan to set in the fridge for at least 2 hours.
When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
Expert Tips
Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October. You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets.
Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.
Recipe FAQs
What are the ingredients in Lilikoi bars?
There are two parts to this recipe, the gluten free shortbread crust (4 ingredients: vegan butter, cane sugar, gluten-free flour, and salt) and the passion fruit curd (5 ingredients: passion fruit juice, fresh passion fruit, cane sugar, canned coconut milk, and cornstarch).
Which part of passion fruit is edible?
The edible part of a passionfruit is the inner pulp, which surrounds the seeds. The pulp is typically juicy with a sweet-tart flavor. The seeds are also edible and add a pleasant crunch to the overall texture. The outer skin of the passionfruit is not eaten due to its tough and bitter taste.
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Passion Fruit Bars with Gluten Free Shortbread Crust (Lilikoi Bars)
These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust.
Course Dessert
Method Baking
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Chilling Time 2 hourshours
Servings 16servings
Equipment
9×9 baking sheet
parchment paper
small saucepan
Ingredients
Vegan Shortbread Crust
3/4cupvegan butter, melted
6tbsporganic cane sugar
1 1/2cupsgluten free all-purpose flour
1/4tspsaltkosher
Passionfruit Curd
1/2cuppassionfruit juice or purée
2fresh passion fruitsoptional
1cuporganic cane sugar
1 1/4cupfull fat coconut milk
6tbspcornstarch
Instructions
Preheat your oven to 350F and line a baking dish with parchment paper.
In a mixing bowl, combine melted butter, sugar, flour and salt with a spatula until a dough forms.
Transfer the dough into the lined baking dish and press down using your hands or a spatula to create an even crust. Bake for 18 minutes, or until edges are golden brown. Remove from the oven and let cool.
In a saucepan over a medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so do make sure the top is smooth. Let the passionfruit bars cool to room temperature, then transfer to set in the fridge for at least 2 hours.
When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October. You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets.
Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.
