If you’ve been on the hunt for the perfect holiday treat that’s friendly to every diet, you’re going to adore this Vegan Gluten-Free Sugar Cookies Recipe. These cookies are not only tender and delightfully sweet, but they’re free from gluten, dairy, and refined sugars, making them a snack everyone can enjoy. I absolutely love how these cookies come out crisp around the edges yet soft and buttery in the middle without a speck of butter or oil! You’re going to want to keep this recipe close all year round.
Why You’ll Love This Recipe
- Perfect Texture: The blend of oat, rice, and superfine almond flour gives these cookies the ideal softness and crunch that rival classic sugar cookies.
- Totally Allergy-Friendly: Free from dairy, eggs, gluten, and refined sugar—ideal if you’re cooking for mixed dietary needs.
- Easy to Make: No fancy equipment needed—just a scale and some patience to get the dough just right.
- Deliciously Versatile: Fully frost them, drizzle some icing, or skip it for a simple sprinkle — all equally yummy!
Ingredients You’ll Need
Each ingredient here works in harmony to create a cookie that holds its shape, tastes sweet yet wholesome, and satisfies that craving without guilt. Plus, I shy away from obscure flours you can’t find at your local store, keeping it practical for everyday bakers.
- Superfine oat flour: I recommend store-bought like Bob’s Red Mill for consistent texture and weight; homemade can be grainy! It gives a tender, slightly sweet base.
- White rice flour: Keeps cookies light and helps with structure; avoid brown rice flour as it makes them crumbly.
- Superfine almond flour: Provides richness and moisture; it’s important it’s superfine so dough isn’t sticky.
- Tapioca starch: Adds chewiness and help bind everything together naturally.
- Baking powder: Gives those just enough lift so cookies aren’t flat.
- Fine salt: Just a pinch to enhance all the sweet, nutty flavors.
- Pure maple syrup: The secret sweetener that adds depth and keeps cookies moist.
- Raw cashew butter: Key for flavor and fat without oil; make sure it’s raw and smooth for best results.
- Vanilla extract: A splash brings everything together with warmth and aroma.
- Powdered sugar (for icing): Creates a smooth, easy-to-pipe frosting or drizzle.
- Lite coconut milk or soy milk: Keeps icing creamy while staying vegan.
- Extra maple syrup (for icing): Adds shine and a little extra sweetness that makes the frosting sparkle.
Variations
I love giving this recipe a little twist depending on the season or mood, and I encourage you to make it truly yours. Experimenting makes baking more fun, and you’ll discover new favorites along the way!
- Nut-Free Version: I swapped out almond flour for extra rice flour to skip nuts entirely; the texture changes a bit, but with a shorter bake and icing, it’s still a winner.
- Flavor Infusions: Adding a dash of lemon zest or a sprinkle of cinnamon in the dough gives these cookies a delightful new dimension for festive occasions.
- Minimal Icing: If you want a lighter touch, simply drizzle the icing or sprinkle with vegan colored sugar for quick, pretty cookies.
- Colored Frosting: Mix natural food colorings into the icing to create fun hues perfect for holidays or birthday parties.
How to Make Vegan Gluten-Free Sugar Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment. Whisk together your oat flour, white rice flour, superfine almond flour, tapioca starch, baking powder, and salt in a large bowl. Getting those lumps out here really helps the dough blend smoothly later.
Step 2: Combine Wet Ingredients
Pour in the maple syrup, raw cashew butter, and vanilla extract. I like to stir initially with a spoon, then use my hands to press the dough together—it can feel a bit shaggy at first, but stick with it! Knead gently until smooth, and it should form a non-sticky ball that’s a dream to work with.
Step 3: Roll and Cut
Place your dough between two sheets of parchment and gently roll it to 1/4 inch thickness—don’t roll it any thinner or cookies end up dry and brittle, trust me on that! Use cookie cutters in similar sizes for even baking, carefully move your shapes to the baking sheet, and re-roll scraps for more cookies.
Step 4: Bake and Cool
Bake one tray at a time for 7 minutes, watching closely so they don’t overbake. Look for bottoms that turn golden, and cookie edges just beginning to color. Cool on the pan for 5 minutes before transferring to wire racks. Patience here is key to keep them crisp and tasty.
Step 5: Make the Icing and Decorate
Whisk powdered sugar, coconut or soy milk, maple syrup, and vanilla until smooth. The consistency should look like toothpaste — thick enough to hold shape but soft enough to pipe. If it’s too runny, add powdered sugar bit by bit. Outline cookies first for that crisp edge, then flood or drizzle as you like. Let them dry uncovered overnight for icing that sets perfectly without sogginess.
Pro Tips for Making Vegan Gluten-Free Sugar Cookies Recipe
- Use a Kitchen Scale: Precision is everything here—measuring by weight prevents dough issues and guarantees even baking every time.
- Raw Cashew Butter is a Must: Don’t substitute with roasted or flavored versions—they alter texture and flavor drastically. I make my own for the best results.
- Don’t Overbake: The difference between perfect and dry is just a minute. Watch the edges closely and remove when bottoms are light golden.
- Work Fresh Dough: This dough doesn’t chill well overnight, or it becomes crumbly. Make and bake the same day for best results.
How to Serve Vegan Gluten-Free Sugar Cookies Recipe
Garnishes
I’m a sucker for colorful vegan sprinkles to add a festive touch, but fresh zest of lemon or a few edible flower petals on iced cookies also make a classy and fun garnish. The icing itself can be colored for a beautiful presentation that’s perfect for kids and adults alike.
Side Dishes
Serve these cookies alongside a nice cup of almond milk latte or your favorite herbal tea. They also pair beautifully with fresh fruit platters or vegan chocolate cups for a delightful dessert spread.
Creative Ways to Present
For holidays or birthdays, arrange cookies in themed shapes on platters or box them up with colored tissue paper for sweet gifts. I once made a tree-shaped cookie platter with green icing and tiny sprinkle “ornaments”—it was a real crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in a glass container covered with foil or a lid, never plastic because it traps moisture and softens the cookies. They keep wonderfully crispy this way for up to 5 days, especially if they’re iced.
Freezing
I’ve frozen these cookies both iced and plain with great results. Just wrap them well in parchment and place in an airtight container. Thaw at room temperature for a few hours — the icing stays intact and flavors stay fresh.
Reheating
If you want to refresh your cookies’ crispness, pop them in a 300°F oven for 5 minutes. Avoid microwaving, as it can make cookies soft and the icing sticky. This tip saved many batches from sitting too long!
FAQs
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Can I substitute almond flour in the Vegan Gluten-Free Sugar Cookies Recipe?
Yes, you can substitute the superfine almond flour with additional white rice flour (use 1/2 cup instead of 1/4 cup rice flour and omit almond flour), but note that the cookies tend to dry out quicker and require a shorter bake time (6 minutes). The almond flour adds essential moisture and flavor, so if you can, stick to it for best results.
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Why must raw cashew butter be used instead of roasted?
Raw cashew butter is critical for the right texture and taste in these cookies; roasted versions can be too oily and overpower the dough’s delicate sweetness. Plus, the raw version helps the dough bind together properly. If you can’t find raw cashew butter, making your own is a great option.
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Can I make the dough ahead of time?
I don’t recommend chilling the dough overnight because it dries out and becomes crumbly. It’s best to bake the cookies shortly after mixing for the best texture and ease of rolling.
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How long will the icing take to harden?
The icing takes several hours to set fully and is best left uncovered on a wire rack overnight. This way, it hardens into a perfect crisp shell that doesn’t make the cookies soggy.
Final Thoughts
This Vegan Gluten-Free Sugar Cookies Recipe is one I keep coming back to year after year. There’s something so satisfying about crafting a cookie that’s both indulgent and considerate of dietary needs. When I first tried making sugar cookies free from all the usual suspects like butter and gluten, I honestly struggled to get a dough that worked—this recipe nailed it after so many tweaks. I’m thrilled to share it with you because I want you to experience that same joy when these cookies come out perfectly sweet, soft, and just crispy enough. I promise, once you make them, they’ll become your go-to for celebrations big or small.
Print
Vegan Gluten-Free Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Vegan Sugar Cookies are oil-free, soft, and perfect for cut-out shapes. Made with superfine oat flour, white rice flour, superfine almond flour, tapioca starch, and sweetened with pure maple syrup, these cookies offer a deliciously unique texture and flavor. The dough is easy to work with and the cookies bake quickly to a golden brown. Finished with a smooth, shiny maple-flavored icing, these cookies are ideal for holiday decorating or any special occasion. The recipe is carefully tested for exact measurements and technique to ensure perfect results every time.
Ingredients
Dry Ingredients
- 1 1/4 cups (160g) superfine oat flour
- 1/4 cup (40g) white rice flour
- 1/4 cup (28g) superfine almond flour
- 2 tablespoons (16g) tapioca starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Wet Ingredients
- 1/2 cup (160g) pure maple syrup
- 3/4 cup (192g) RAW cashew butter
- 1/2 teaspoon vanilla extract
Icing
- 2 cups (248g) powdered sugar
- 8 teaspoons (40g) lite coconut milk or soy milk
- 4 teaspoons (28g) pure maple syrup
- 1/2 teaspoon vanilla extract (clear vanilla optional for white frosting)
Instructions
- Prepare the dough: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the superfine oat flour, white rice flour, superfine almond flour, tapioca starch, baking powder, and salt until thoroughly combined with no lumps.
- Combine wet ingredients: Add the pure maple syrup, raw cashew butter, and vanilla extract to the dry ingredients. Stir everything together until it just begins to form a shaggy ball. Press the mixture with the back of a spoon to help it come together.
- Knead the dough: Pick up the dough with your hands and knead, press, and mold it several times until it forms a smooth ball with no visible flour. The dough should be easy to work with and not sticky. If it’s too sticky, wrap it in plastic and chill for 1 hour.
- Optional chilling: For easier rolling, wrap the dough ball in plastic wrap and refrigerate for 30 minutes. This step is optional but can prevent cookie cutters from sticking.
- Roll out the dough: Place the dough on a piece of parchment paper and cover with another sheet. Roll the dough evenly from the center until it is 1/4 inch thick. Avoid rolling thinner as the cookies will be too crispy and dry.
- Cut out shapes: Use cookie cutters of similar size to cut shapes close together on the rolled dough. Remove excess dough around the shapes carefully. Transfer the cookie shapes to the prepared baking sheet. Re-roll remaining dough and repeat cutting until all dough is used. Expect 20-24 cookies depending on cutter size.
- Bake the cookies: Bake one pan at a time for 7 minutes, or 6 minutes if omitting almond flour (using extra rice flour instead). Watch for the cookies’ bottoms to turn golden brown and the edges just starting to color; the tops will remain pale. Do not overbake to avoid dryness.
- Cool the cookies: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Prepare the icing: Whisk together powdered sugar, coconut or soy milk, maple syrup, and vanilla extract until smooth and the consistency of toothpaste. Adjust thickness by adding more sugar (for thicker) or small amounts of milk (for thinner).
- Ice the cookies: Use the icing to outline and flood cookies or drizzle as desired. If coloring icing, divide into bowls and tint as preferred. Allow iced cookies to dry on wire racks uncovered overnight until the frosting fully hardens.
- Storage: Without icing, store cookies covered with foil or in a glass container to maintain crispness. Avoid plastic containers to prevent softening.
Notes
- Use a kitchen scale for exact measurements, especially the flour and cashew butter, as accuracy is crucial for dough texture.
- If avoiding almonds, substitute the almond flour with an additional 1/4 cup (40g) white rice flour for a total of 1/2 cup (80g) rice flour. Bake these slightly less (about 6 minutes) and note they dry out faster but remain tasty when iced.
- Use only raw cashew butter with no additives, preferably homemade or from trusted sources like Whole Foods. Roasted or store-bought cashew butter will alter taste and texture unfavorably.
- The icing consistency is key—too runny and it will not set; add more powdered sugar to thicken as needed.
- The recipe is vegan, gluten-free, and oil-free, making it suitable for those dietary needs.
- Vegan sprinkles and food coloring can be used for decoration; see blog references for recommended brands.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 30mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 0mg
