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Kimberly Snyder's Gluten-Free Vegan Coconut 'Wow' Cookies

Chewy, sweet, nutritious, and wow.
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Gluten-Free Vegan Coconut 'Wow' Cookies

@ Kimberly Synder

Eat more nutrient-packed cookies while letting go of self-judgment is just one of the themes from Kimberly Synder’s new book Recipes for your Perfectly Imperfect Life. The plant-based celebrity nutritionist invites us to ditch perfectionism, embrace life’s messiness, and feel good even on our off days. 

@ Kimberly Synder

@ Kimberly Synder

Guilt be gone. Along with the endless comparisons to other people’s seemingly perfect lives. This book provides just the right portion of life coaching and plant-based recipes to create an unbreakable positive mind-body connection. Synder wants us to "yes" to the mess and be happy, not perfect! And, of course, to enjoy delicious plant-based cookies.

@ Kimberly Synder

@ Kimberly Synder

Coconut Wow Cookies are packed with health benefits from organic coconut oil that studies show help increase your metabolism and sustain energy. All that and a chewy coconut crunch!

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Gluten Free Cookies Recipe with Quinoa, Cranberry and Stevia

  • Duration
  • Cook Time
  • Prep Time
  • 16 cookiesServings


  • 2 cups KS Gluten-Free Flour Mix 

    1⁄2 teaspoon baking soda

    1⁄2 teaspoon guar gum

    1⁄2 cup coconut sugar

    1⁄4 teaspoon sea salt

    1⁄4 cup coconut oil, melted (see Note)

    1⁄4 cup coconut nectar
    1 teaspoon vanilla extract
    1⁄3 cup almond milk
    1 cup coconut flakes 

KS Gluten-Free Flour Mix

  • 1 cup tapioca flour

  • 1/4 cup brown rice flour

  • 3/4 cup garbanzo (chickpea) flour

  • 1/4 cup teff flour

  • 3/4 cup sorghum flour


1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set to the side.

2. In a large bowl, whisk together the flour mix, baking soda, guar gum, coconut sugar, and sea salt. Make a well in the middle.

3. In a separate bowl, combine the melted coconut oil, coconut nectar, vanilla, and almond milk, and stir well. Pour the liquid into the well in the flour mixture. Stir in the coconut flakes.

4. Shape about 1 tablespoon of the mixture into a ball and place it on the parchment-lined baking sheet. Gently flatten it with the palm of your hand so it pushes outward into a cookie shape. Continue until all the dough is formed into cookies, being sure to place them a few inches apart.

5. Bake the cookies for 13 to 14 minutes, until they are golden brown. Transfer them from the baking sheet to a wire rack and let cool for at least 15 minutes before serving. 

KS Gluten-Free Flour Mix

Place all the ingredients in a gallon-size ziplock bag, seal it, and toss it around to thoroughly combine everything. You can store the flour mix in the refrigerator for up to 6 months. Or in the freezer for up to 1 year. 

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