Vegan Gluten Free Sugar Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Treat yourself to my soft and chewy vegan gluten free sugar cookies – easy to make and ready in under one hour! With only 8 simple ingredients, these cookies have the classic sugar cookie taste while making some healthier swaps that accommodate more dietary needs. Perfect for cut-out holiday cookies, or anytime you are craving something sweet.
I refuse to let any dietary restrictions keep my loved ones from enjoying holiday traditions like decorating sugar cookies! However, it can be pretty tricky to makes vegan and gluten free cut out cookies that don’t spread.
After some trial and error I came up with the perfect cookie dough that rolls out easily and holds its shape while baking. And all of the logistics aside, these cookies are SO delicious!
Much like my vegan gluten free peanut butter cookies, the flavor of these sugar cookies are spot on and I don’t miss the traditional version at all.
This recipe has become my go-to for parties and special occasions, since I can customize them to each event. Plus, I know that most people can enjoy them since I have swapped regular flour for an almond and oat flour blend and use vegan butter.
If you are looking for more delicious desserts like these cookies, be sure to give my vegan oatmeal chocolate chip cookies a try! Or check out my list of 50 vegan and gluten free dessert recipes to expand your baking repertoire even more!
🌟 Why I Absolutely Love This Recipe
These gluten free dairy free sugar cookies are baked to perfection with minimal effort! That alone is a huge win as a busy mom. Let’s face it, sugar cookies are fun but can require a lot of work when making from scratch!
But I genuinely find that this dough comes together SO easily – making it possible for me to create special moments with my kiddos while avoiding the not-so-healthy store bought cookies.
I love to have extra dough on hand so that I can toss some in the oven and have cookies ready in 10 minutes! I bake these on parchment paper to give the most amazing crisp to the outer edges, while keeping them soft and chewy on the inside. A warm, comforting aroma fills the house as they bake!
They have a sweet vanilla flavor that is enhanced with just a touch of sea salt. The almond flour also provides some nuttiness that I just love! Then I coat them in a generous topping of lucious vegan icing for the ultimate dessert experience.
These are the best cookies to use for decorating, and their purpose goes well beyond traditional Christmas cookies.
We have used this recipe to make cookies for all holidays, birthdays, and even random nights where I’m in the mood for freshly baked cookies. I even switch up the flavors from time to time (see more ideas in my variations section below)!
🥘 Ingredients
The best gluten free vegan sugar cookie recipe uses a magical blend of plant based ingredients to create the perfect flavor and texture without dairy or eggs, or even an egg replacer! Here is what I use:
Gluten-Free Flours: I use both oat flour and super-fine almond flour in this vegan sugar cookies recipe instead of all purpose flour. Both are naturally gluten free, but look for gluten free certified if needed. I like the combination of oat and almond flour, but you could certainly try any other gluten-free flour blends in this recipe or a gluten-free all purpose baking flour, just keep in mind the texture of the cookies may change.
Tapioca Starch: I find this to be a staple for a gluten-free kitchen! The tapioca starch adds the chewy texture you love in classic cookie recipes.
Baking Powder: Baking powder helps to make sure the cookies don’t spread too much. I do not recommend swapping for baking soda, as it won’t work as well.
Salt & Vanilla: Sea salt and pure vanilla extract help to round out all of the other flavors in this easy gluten free sugar cookie recipe.
Sugar: While many of my vegan cookie recipes are made without refined sugar, this isn’t one of them! After all, these are sugar cookies!
Butter: To make these cookies vegan, I use a vegan butter (I like Miyokos brand), but coconut oil may also work as a substitute. If you only need the cookies to be gluten free, regular butter can also be used in this recipe.
For The Vegan Frosting: I used powdered sugar, water (to adjust the thickness of the icing), pure maple syrup, vanilla extract for flavor, and salt.
Follow along with my steps to master this easy gluten free sugar cookie recipe! I will help you become a master of sugar cookies in no time!
Preheat Oven & Combine Dry Ingredients: As with any baking recipe, I start by preheating my oven to 350 degrees Fahrenheit / 175 degrees Celsius. Then, I put flours/starch, baking powder, and salt in a large mixing bowl, whisking well to remove clumps and combine.
Mix Wet Ingredients: In another bowl, I add sugar, softened butter and vanilla. I beat with a hand or stand mixer (using the whisk attachment) until fluffy.
Combine Wet & Dry Ingredients: Next, I add in the flour mixture little by little and continue to mix until it is combined well. (Switch to a paddle attachment if using a stand mixer.)
Knead & Chill: Now, I knead the dough with my hands until I get a ball, then I wrap in plastic and chill for about 15-20 minutes. (I tested working with it right away and it actually worked well, too. It was a little fragile so I made sure I only rolled the dough out to no less than ¼ inch.)
Roll Out Dough: Once chilled, I put the dough on a piece of parchment paper, then place another piece on top. Using a rolling pin,I roll out the dough. (Ideally you want it to be no less than ¼ inch thick or the shapes will get pretty delicate and hard to move to the cookie sheet.)
Cut Out Cookies: Next, I use cookie cutters to cut out these vegan gf sugar cookies. I place my cookies on a parchment lined baking sheet. I continue this process by carefully peeling away the scraps and using them to form another ball, rolling it out, and cutting out shapes, until I am left with very little to no dough.
Bake: I bake the cookies for 10-11 minutes until golden at the edges. Mine took 10 minutes. Allow to cool completely on the baking sheet before removing or they will break.
Prepare Icing: Once my cookies are completely cool, I whisk together my icing ingredients in a mixing bowl.
Decorate Cookies: To ice the cookies, I found it easiest to dip the tops (flat side down) into the bowl very carefully so you just get icing on the tops, then put them on a plate, rack or back on the cooled baking sheet to harden. Allow the icing to drip off the tops before turning them back up or it could run off the sides. You may need to keep whisking the icing as it will form a crust on the top depending on how fast you work.
Serve and enjoy!
💭 Expert Tips
My #1 Secret Tip for this easy vegan sugar cookie recipe is to allow the cookies to cool completely before decorating.
I know it is challenging to have patience when icing cookies, since it is so much fun! However, these sugar cookies need to cool completely on a wire rack before adding the icing. Icing tends to be pretty delicate so when applied to even a slightly warm cookie it can melt, become runny, and change consistency.
Other Tips To Keep In Mind:
- Measure Carefully: For the best texture you need accuracy with the flours which is why I include precise weights. If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Use Parchment Paper: I suggest baking these on a parchment lined cookie sheet. Parchment helps crisp the cookie for that perfect outer texture.
- Crumbly Dough Is Ok: The dough may seem to crumble as you take off the scraps but it easily forms back into a ball and rolls out well.
- Use Cold Butter: Make sure to only let the butter soften, not melt. I use cold butter in this recipe to help the gluten free vegan sugar cookies keep their shape.
- Firm Up The Dough: If the dough softens too much (it can happen if you are working in a warm area), then I place the parchment with cookies in the fridge to harden a bit so I can peel them off the parchment without them breaking. You can also place a hand under the parchment paper and lift the cookie that way.
- White Icing Tips: I recommend using clear vanilla extract or skipping the vanilla altogether to avoid discoloration if you are going after a pure white icing. Vanilla will create a warmer hue.
- Decorating Tips: The icing can be placed in a piping bag and you can decorate that way to have more control over your design. When we use sprinkles, I make sure to put them on top while the icing is wet and not hardened so they stick.
📖 Variations
My vegan gluten free sugar cookies recipe is amazing in its simplest form, but I also love transforming the cookies with new flavors and textures to accommodate various events, seasons, and holidays. Check out some of my favorites:
Pumpkin Spice Cookies: For the fall season, I love to add some warm spices to the mix. I usually just use about 2 teaspoons of pumpkin spice seasoning, but feel free to use individual spices like cinnamon, nutmeg, and a touch of ginger powder.
Other Mix-Ins: I prefer this gluten free sugar cookie recipe without any mix-ins if I plan to ice them. However, if I am skipping the icing, some extra additions can be fun! I’ve tried some shredded coconut, raisins, mini chocolate chips, toasted sesame seeds, and chopped nuts.
Icing Flavors: My sweet vanilla icing is so tasty just as it is, but it can be fun to switch the flavor up. I’ve added a touch of lemon zest for spring and summer, cinnamon for fall, peppermint extract for winter!
Add Colors: When my family is decorating these cookies for holidays like Valentine’s Day or Christmas, we love to make different colors of icing. Add a few drops depending on the depth of color you desire, stir it thoroughly into the icing, and get decorating! We also top with sprinkles.
🍽 Serving Suggestions
I can easily gobble these gf vegan sugar cookies up all on their own – they are perfectly sweet and tasty! However, it is super fun to enjoy them alongside other sweets and drinks. Here are a few of my go-to pairings:
Drinks: Cookies and a tall glass of milk is always a classic choice! But I love to jazz things up a bit by serving the cookies with a glass of lavender milk tea for myself and oat milk hot chocolate for my kids.
Desserts & Toppings: Sometimes I skip the icing and pair these oat flour sugar cookies with a big scoop of chocolate banana ice cream or vegan green tea ice cream. My kids love to add chocolate to anything so they go for a topping of vegan nutella!
Christmas Pairings: I love making vegan Christmas cookies with my kids during the holiday season and really all of winter! Whenever we have holiday events, I make a spread of desserts that include these cookies, Christmas rice krispie treats, snowman cupcakes, and my UK style vegan fruit cake.
🧊 Storing And ♨️ Reheating
Prep Ahead: When I make these dairy free gluten free sugar cookies in advance, I measure out the flours, tapioca starch, baking powder, and salt and store in an airtight container until I am ready to use. Alternatively, I have also completely prepared the dough, storing in an airtight container in the refrigerator until I am ready to roll it out, cut, and bake.
Room Temperature: These cookies can be stored in an airtight container or securely covered with plastic wrap and kept on the counter for a few days. Avoid direct sunlight.
Reheating: For gluten free decorated sugar cookies avoid reheating as the icing will melt. For plain sugar cookies, I do love to warm them up a bit! I place them on a microwave safe plate and heat for about 10-20 seconds.
❓Recipe FAQs
WHY DID MY SUGAR COOKIES SPREAD SO MUCH?
It is very important to use the correct ingredients at the right temperatures to ensure the cookies hold their shape while baking. Two main reasons why these cookies might spread is either not using cold butter or using expired baking powder/ using baking soda instead of baking powder. I have found that these cookies come out best when I stick to using cold butter and fresh baking powder.
WHY ARE MY COOKIES FALLING APART?
While it is normal for this dough to be a bit crumbly before rolling out and cutting, they should not be falling apart after baking! If they are, it could be that they simply need to cool longer. The cookies will cook a little longer ater they come out of the oven, firming up and solidifying as they cool. Alternatively, if the dough is really crumbly and difficult to work with I recommend adding a little bit more butter to bind the ingredients and add moisture.
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Vegan Gluten Free Sugar Cookies
Treat yourself to my soft and chewy vegan gluten free sugar cookies – easy to make and ready in under one hour! With only 8 simple ingredients, these cookies have the classic sugar cookie taste while making some healthier swaps that accommodate more dietary needs. Perfect for cut-out holiday cookies, or anytime you are craving something sweet.
Servings: 36
Calories: 83kcal
Ingredients
For The Cookies
- 1 cup oat flour gluten free if needed
- 1 ¼ cup almond flour make sure it’s the super fine kind
- ¼ cup tapioca starch
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup cane sugar
- ½ cup butter dairy free if needed, softened but not melted
- 2 teaspoons vanilla extract
Optional Icing
- 2 cups powdered sugar
- 4 tablespoons water adjust for the thickness you want
- 2 teaspoons maple syrup this helps the icing stick better to the cookies
- pinch salt
- ½ teaspoon vanilla extract don’t use if you want pure white icing
- gel food coloring and sprinkles to decorate optional
Equipment
- Stand Mixer or hand mixer
Instructions
- Preheat oven to 350 degrees F / 175 C.
- Put flours/starch, baking powder, and salt in a bowl. Whisk well to remove clumps and combine.
- In another bowl, add sugar, softened butter and vanilla. Beat with a hand or stand mixer (using the whisk attachment) until fluffy.
- Add in the flour mixture as you mix and continue to mix until it is combined well. Switch to a paddle attachment if using a stand mixer.
- Knead with hands until you get a ball, then wrap in plastic and chill for at about 15-20 minutes. I tested working with it right away and it actually worked well. It was a little fragile so I made sure I only rolled the dough out to no less than ¼ inch.
- Once chilled, put the dough on a piece of parchment paper, then place another piece on top. Using a rolling pin, roll out the dough. Ideally you want it to be no less than ¼ inch thick or the shapes will get pretty delicate and hard to move to the cookie sheet.
- Use cookie cutters to cut out cookies. Place cookies on a parchment lined baking sheet. Carefully peel away the scraps and use them to form another ball and then repeat the process of rolling it out, cutting out shapes, and forming a ball until you are left with very little to no dough. If the dough softens too much (it can happen if you are working in a warm area), then place the parchment with cookies in the fridge to harden a bit so you can peel them off the parchment without them breaking. You can also place a hand under the parchment paper and lift the cookie that way.
- Bake cookies for 10-11 minutes until golden at the edges. Mine took 10 minutes. Allow to cool completely before removing or they will break. At least 10 minutes.
- If you plan to make the icing, once cookies are completely cool (the next day is best), prepare the icing by mixing icing ingredients in a bowl with a whisk until smooth. Add gel food coloring if using and mix in.
- To ice the cookies, I found it easiest to dip the tops (flat side down) into the bowl very carefully so you just get icing on the tops, then put them on a plate, rack or back on the cooled baking sheet to harden. Allow the icing to drip off the tops before turning them back up or it could run off the sides. You may need to keep whisking the icing as it could form a crust on the top depending on how fast you work. You can also put the icing in a piping bag and decorate that way.
- If you are decorating the cookies make sure to put sprinkles, etc on top while the icing is wet and not hardened. Or decorate as you prefer.
Notes
- You want cold butter or the cookies will spread too much. So make sure it is softened but not melted.
- Baking powder also helps to make sure the cookies don’t spread too much so do not use baking soda.
- The dough may seem to crumble as you take off the scraps but it easily forms back into a ball and rolls out well.
- The number of cookies you get depends on how big your cookie cutters are. I got about 36 cookies that were about 2-3 inches in diameter.
- Nutrition facts are for the cookies only, does not include the icing or decor.
Nutrition
Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g
