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Tuesday, June 11, 2013


Posted by Bryna Bear aka Gluten Free Baking Bear

     These cookies are from a popular vegan restaurant in Red Bank, New Jersey called “Down to Earth”.  The restaurant closed a few years ago and then one of the original owners opened a new place called “Good Karma” that also makes these cookies.  This recipe is adapted from the “Down to Earth” cookbook written by Lacey Sher & Gail Doherty with Kit Libenschek.  I make them GF and Soy-Free.  Over the years I have also made them with butter in place of oil with great results.  
     Magic cookies have oats, coconut, carrots, pecans and chocolate chips.  The restaurant makes them very large.  I use a smaller scoop and make them the size of a typical cookie.  They are soft and chewy and very delicious but, you are duly warned, a bit addictive.  Everyone loves them.

Makes 4 dozen 2-inch cookies or 9 large cookies about 5-inches wide.


1/2 cup Sorghum Flour
1/4 cup Tapioca Flour (or Corn Starch or Arrowroot Flour)
1/4 cup Chickpea Flour
3/4 cup Carrots - Shredded
1 cup Shredded Coconut - Unsweetened
1 cup Vegan* Sugar - I use Evaporated Cane Juice Crystals
1 cup Rolled Oats - Gluten Free
1 tsp. Baking Powder
1/2 tsp. Xanthan Gum
1/4 tsp. Sea Salt
2 Tbs. Coconut Oil - Melted  (to use butter or margarine replace the coconut and canola oils with 6 Tbs. of melted butter or margarine.)
1/4 cup Canola Oil (to use butter or margarine see note above)
1/3 cup Water
2 tsp. Vanilla Extract (I used 1 tsp. vanilla and one tsp. Lorann Butter Vanilla Emulsion.)
2/3 cups Chocolate Chips - For Soy-Free I used Soy-Free “Enjoy Life” brand mini chips.
2 cups  Pecans - Chopped

  1. Preheat oven to 350 degrees.  Prepare baking sheets by lining them with parchment paper or silpat mats.
  2. In a large bowl add the flours, carrots, coconut, sugar, salt, baking powder, xanthan gum and oats.  Mix well.  Set aside.
  3. In a small bowl add the coconut and canola oils, water, vanilla, pecans and chocolate chips.  Mix well.
    Dry Ingredients on left & Wet Ingredients on right.
  4. Add the wet ingredients to the dry ingredients and mix together well.
    Dough all mixed and ready to be scooped out.
  5. For smaller cookies: With a scoop that measures 1 1/2-inches across portion out the dough onto the prepared cookie sheets.  For larger cookies:  Use a 1/4 cup scoop (about 2 - 2 1/2-inches across).  
  6. Space cookies 2-inches apart.
    Dough on cookie sheet cookies in the front are not yet flattened.
  7. Flatten out the mounds of dough with wet hands.
  8. Bake 10-12 minutes for smaller cookies and 10-15 minutes for larger ones.  The cookies will be golden brown when done.  Do not over bake.
    Baked cookies.
    The middle cookie is upside down to show the browned bottom.
  9. Cool on the baking sheet for 2 or 3 minutes before transferring cookies to a rack to cool completely.
  10. Store in an airtight container for up to 3-4 days.       


  1. I'm just starting out with GF, and I'm curious if I can use a gf flour blend? As I don't have all those separate flours easily available. Thanks in advance!

    1. I think that a GF flour blend should work with this cookie recipe with good results. If your blend has xanthan gum already it would be wise to cut in half the amount of xanthan gum called for in this recipe. I wish you success in your GF baking adventures. Let me know how this recipe turns out.

    2. Ok, thank you very much! I may give it a try. I just noticed I have walnuts instead of pecans on hand, so might be a day or two before I get those. Will let you know though. This is all so new for me (I was diagnosed the end of September with Celiacs and I feel very overwhelmed with the limited baking knowledge I have.) Thank you again!

    3. You are very welcome. Relax and know that even experienced bakers find gluten free baking a challenge. It takes time to get it right. In this recipe you could use the walnuts instead of pecans if that's what you have on hand.

  2. I was wondering if I added a little more flour to the mix, if it would hold together more, as in create more of a solid volumed cookie?

    1. I find that by pressing down the raw cookie dough with my hands while they are on the cookie sheet, that they hold together really well once they are baked. That being said, I'm sure that adding a bit more flour could help, but I've never tried it.


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