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Vegan Gluten-Free Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews
  • Author: Bertha
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool the cookies: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
  9. 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).
  10. 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.
  11. 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

Find it online: https://grannyeats.com/vegan-gluten-free-sugar-cookies-recipe/