Vegan + Gluten-free Compost Cookies

Allergy-friendly Compost Cookies


These cookies are like taking everyone’s favorite snacks and packaging them in a simple, compact, magical treat. Chocolate Peppermint treats, white chocolate chips, SunButter, oats and marshmallows. Completely vegan & gluten-free



  • 2 cups Gluten-free Flour (Bob’s 1-to-1 GF Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 sticks vegan butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated cane sugar
  • 1/4 cup SunButter (or nut butter of choice)
  • 2 egg replacers (we used Neat Egg)
  • 2 teaspoon vanilla extract
  • 1 cup GF oats
  • 1 cup Free2B Peppermint Snack Break   (chopped)
  • 1 cup vegan white chocolate chips 
  • 1 cup vegan marshmallows
  • 1/2 cup brown rice krispie cereal


  1. Preheat oven to 350°.  Line baking sheet with parchment.
  2. Combine butter and sugars in bowl with stand mixer.  Using the paddle attachment, cream on medium high for a minute then add in egg replacer and vanilla.  Add in SunButter then beat 7 minutes (YES, 7 MINUTES)
  3. Meanwhile, Combine flour, baking soda, & baking powder in a medium bowl. 
  4. Slowly add in flour mixture while on low speed JUST until combined. Scrape down sides if needed.
  5. Stir in the oats, chocolate peppermint pieces, white chocolate chips & rice krispie cereal.  If using marshmallows, add these last and try to keep these on the top of the cookie dough ball, so they don’t melt into the cookie. Refrigerate 1 hour or more. 
  6. Drop 1/4 cup sized dough onto prepared baking sheets, 3 inches apart.  Bake in batches 10-15 minutes. Cookies should be browned on the edges and golden in the middle. 
  7. Cool on sheet pan before transferring to a plate to serve. 

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