Are you looking for a vegan and gluten free cookie recipe that can be easily made with basic ingredients? Then try this vegan and gluten free sultana cookies recipe today! These light, crunchy cookies are super easy to make and you only need 6 ingredients☺
These cookies stay crunchy in a cookie jar or an airtight container for a few day and it’s really nice to have them around in the kitchen as an anytime-munch. They are perfect for dessert or snack with a cup of coffee/tea or plant-based milk.
What do I need to make Vegan and Gluten Free Sultana Cookies?
- rice flour
- baking powder
- margarine
- caster sugar
- vanilla extract
- sultana
Yes, you indeed need only 6 ingredients. Sceptical? Don’t worry, you will have delicious vegan and gluten free cookies if you follow the instructions! I get my rice flour from a local Turkish shop and it’s only £0.89. I’m quite sure that you can find rice flour in your area without too much difficulty but if you can’t find it try online shops.
I added chopped sultana to the cookies but you can omit this or replace with chocolate chips or chopped nuts if you like.
How to make guide
- Mix the rice flour and baking powder together in a mixing bowl and set aside.
- Cream the margarine and sugar until fluffy and add in the vanilla extract, mix well.
- Add the margarine mixture into the dry mixture and stir until just combined. Mix in the sultanas. The dough should be soft and sticky but feel quite light. Let it sit in the fridge for 15 minutes.
- Preheat the oven to 190°C and line a baking tray with baking paper. Take the cookie dough out of the fridge and make 18 balls (about size of a meatball).
- Put 9 balls on the baking tray, leaving enough space to allow them to expand while baking. I’ve only got one baking tray so I baked in 2 batches for 28 cookies.
- Flatten the balls with your hand to about 8mm thickness and bake in the oven for 15 minutes. You will see the edges of the cookies are golden brown when they are done.
- They feel quite soft straight after coming out from the oven but will harden as they cool. They will have a lovely, crunchy texture!
- If you are baking in 2 batches like me, repeat the steps for baking. Let them cool down completely before storing in a cookie jar!
When you combine the margarine mixture and the dry mixture, the dough will feel very soft and sticky but after it rested in the fridge it shouldn’t be difficult to make the balls as it get firmer a little.
Please see the full instructions below if you are trying this recipe. If you like this recipe, you may want to check out Vegan and gluten free chocolate chip cookies, which is made of chickpea flour and it’s very easy to make as well☺
Vegan and Gluten Free Sultana Cookies
Ingredients
- 180 g rice flour
- 7 g baking powder about 1+1/2 tsp
- 110 g vegan margarine
- 100 g caster sugar
- 2 tsp vanilla extract
- 50 g sultanas chopped into small bits
Click below for ingredient unit conversion
Instructions
- Mix the rice flour and baking powder together well in a mixing bowl. set aside.
- Cream the margarine and sugar until fluffy and drop in the vanilla extract, mix well. Add this to the dry mixture and mix until just combined with a spoon or with your hand.
- Add in the chopped sultanas and mix well. Form a ball of dough and let it sit in the fridge for about 15 minutes. The dough should be very soft, light and quite sticky but not difficult to handle.
- Preheat the oven to 190°C (gas mark 5). Line the baking tray with baking paper. Take the dough out of the fridge.
- Pick up about 1 heap tbsp of dough (size of a meatball) and roll in your palm to make a ball. Make 18 balls. If you make smaller balls, it will make more cookies.
- I baked the cookies in two batches as all of the dough didn't fit in my baking tray. Place 9 balls on the prepared baking tray leaving 5-7cm space in between. and flatten each one to about 8mm thickness with your hand.
- Put it in the oven and bake for 15 minutes until the edges of the cookies are golden. When the cookies come out they are still soft but they will harden as they cool. They will have a crunchy texture!
- Repeat the step for the second batch. I prepared the second batch of the dough flattened on a baking paper. When the first batch came out of the oven, I waited for about 5 minutes until the baked cookies are hard enough to move onto a wire rack and transfer the prepared second batch to the same baking tray and baked for 15 minutes.
- Allow the cookies to cool down completely before storing in a cookie jar! Enjoy the cookies with a cup of coffee or tea☺