Alright, I can’t wait to share this with you—my Vegan Gluten-Free Sugar Cookies Recipe is an absolute game changer! If you’re anything like me, finding a sugar cookie that’s guilt-free, allergen-friendly, and still super delicious felt impossible for the longest time. But trust me, these cookies hit that sweet spot perfectly. They’re tender, lightly sweetened with pure maple syrup, and have that classic sugar cookie vibe you crave—without any gluten, dairy, or refined sugar. Stick with me, and I’ll walk you through everything so you nail this recipe every time.
Why You’ll Love This Recipe
- Allergen-Friendly: It’s completely vegan and gluten-free, so it suits so many dietary needs.
- No Refined Sugar: Sweetened naturally with pure maple syrup, giving a lovely gentle sweetness you can feel good about.
- Perfect Texture: Tender yet sturdy enough for beautiful cut-out shapes—something I’d struggled to find before!
- Easy to Customize: Whether you want to skip icing or try fun colors, this recipe adapts super well.
Ingredients You’ll Need
Every ingredient in this recipe plays its part in creating that perfect vegan, gluten-free sugar cookie texture and flavor. Plus, I’ve included some of my fave tips to shop smart and get the best results.
- Superfine Oat Flour: I recommend buying it—homemade often isn’t fine enough, which can mess with the dough’s texture.
- White Rice Flour: It provides structure; don’t swap with brown rice flour or the cookies may fall apart.
- Superfine Almond Flour: It keeps the moisture balanced and helps with that tender crumb—make sure it’s superfine!
- Tapioca Starch: Adds that slight chewiness and elasticity to the dough.
- Baking Powder & Fine Salt: Little essentials that help the cookies rise just right and bring out all the flavors.
- Pure Maple Syrup: The natural sweetener here, it adds moisture and that lovely depth you don’t get with refined sugar.
- Raw Cashew Butter: The star fat that holds everything together and boosts flavor—don’t use roasted or store-bought unless it’s raw and additive-free!
- Vanilla Extract: Always go for pure vanilla; it enhances the cookie’s overall warmth and sweetness.
- Powdered Sugar (for Icing): Makes the perfect smooth and spreadable glaze.
- Lite Coconut Milk or Soy Milk: Keeps the icing creamy but light—don’t skip or the texture will be off.
- More Maple Syrup (Icing): Adds shine and subtle sweetness to your frosting.
Variations
I love how versatile this Vegan Gluten-Free Sugar Cookies Recipe is—one of my favorite things to do is switch up the decorations or tweak the base slightly depending on the season or occasion.
- Almond-Free Version: I discovered that swapping the almond flour for extra white rice flour works if you have allergies, though the cookies do dry out a bit faster — so just bake them a bit less and ice generously!
- Colorful Icing: Adding natural food coloring is super fun. I’ve made pastel versions for Easter and bright, bold colors for birthdays.
- Sprinkles Galore: Vegan sprinkles are a must-have if you want to skip the full icing but still get festive vibes.
- Mini Cookies: Try making smaller cookies for bite-sized treats—they bake faster, so watch your timing!
How to Make Vegan Gluten-Free Sugar Cookies Recipe
Step 1: Mix the Dry Ingredients Like a Pro
Start by whisking your oat flour, white rice flour, almond flour, tapioca starch, baking powder, and salt in a large bowl until everything is evenly combined with no lumps. I always take a moment here because a consistent dry mix means smoother dough later.
Step 2: Bring the Dough Together
Add your maple syrup, raw cashew butter, and vanilla extract to the dry ingredients. Stir at first—it looks shaggy, almost like it won’t come together. But don’t worry! Press the dough gently with the back of a spoon to encourage it into a rough ball. Then grab it with your hands and knead a few times until it’s smooth and no dry flour remains. If it’s sticking too much, I’ve learned that wrapping it up and chilling for an hour really helps.
Step 3: Roll and Cut Your Cookies
Place your dough between two sheets of parchment paper—this keeps cleanup simple and stops sticking. Roll it out evenly to a 1/4-inch thickness; thinner than that, and the cookies bake too crisp. Use cookie cutters of similar sizes so they bake evenly, and gently transfer the shapes to your lined baking sheet. Don’t forget to gather up scraps and reroll—the dough is super easy to work with!
Step 4: Bake Like a Ninja
Into a preheated 350°F oven each pan goes—just one at a time. Set your timer for 7 minutes (or 6 if you skipped almond flour). These cookies bake FAST! Peek through the oven window to watch the bottoms turn golden and the edges just start to color. The tops won’t change much, so focus on the bottom color to tell when they’re done. Overbaking means dry cookies, so stay nearby!
Step 5: Cool and Ice
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. For frosting, whisk together powdered sugar, coconut or soy milk, maple syrup, and vanilla until smooth—aim for toothpaste consistency. Pipe neat outlines first (they harden quickly), then fill in with a slightly thinner icing if you want full coverage. Let them dry for several hours or overnight, uncovered. I promise, your patience pays off with gorgeous, crisp, and moist cookies!
Pro Tips for Making Vegan Gluten-Free Sugar Cookies Recipe
- Use a Kitchen Scale: This recipe is pretty finicky, so weighing ingredients ensures your dough isn’t too dry or sticky.
- Fresh Dough is Key: I’ve found these cookies work best if baked the same day you make the dough; chilling too long can dry it out.
- Watch Your Bake Time Closely: These cookies brown quickly and are best slightly golden on the bottoms and barely colored on top.
- Quality Cashew Butter Matters: Raw and additive-free cashew butter is essential—don’t swap or you might lose that delicate flavor and texture.
How to Serve Vegan Gluten-Free Sugar Cookies Recipe
Garnishes
I’m a sucker for colorful vegan sprinkles on these cookies—it adds the perfect festive crunch and they look adorable for gifting or parties. I also love using natural food coloring in the icing to create pastel hues for springtime or bold colors for birthdays.
Side Dishes
These cookies pair wonderfully with a warm cup of almond milk latte, herbal tea, or even a cold glass of oat milk. Serving alongside fresh fruit or a small vegan cheese platter always impresses friends at gatherings.
Creative Ways to Present
For holidays, I like packaging these cookies in clear cello bags tied with ribbons and a sprinkle of edible glitter. They also look stunning layered on a cake stand or in decorative tins for gifting. Kids go crazy when we decorate together with various icing colors and shapes!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in a glass container with a loose-fitting lid to keep them crisp. If you skip icing and just sprinkled sugar, cover them with foil instead of plastic wrap to avoid softening. They stay fresh for about 4-5 days this way.
Freezing
I’ve frozen both baked cookies and dough. For cookies, freeze fully cooled and layered between parchment paper in an airtight container—perfect for last-minute treats. Dough freezes well too; just thaw overnight in the fridge before rolling.
Reheating
If cookies lose some crispness after storage, a quick 3-5 minute warm-up in a 300°F oven refreshes their texture beautifully without drying them out.
FAQs
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Can I substitute cashew butter with another nut butter?
I recommend sticking with raw cashew butter for this recipe. It gives the perfect flavor and texture balance. Using a roasted or store-bought cashew butter usually has added oils or flavors that interfere with the dough’s consistency and taste. If you must substitute, expect slight differences and maybe a less optimal dough.
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Can I make these cookies without almonds?
Absolutely! You can replace the almond flour with extra white rice flour. Just bake for a slightly shorter time and ice them well to keep them from drying out too much. I’ve tested this variation and they still come out tasty and crisp.
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Why do I need tapioca starch in this recipe?
Tapioca starch adds elasticity and chewiness to the dough, helping keep your cookies tender without falling apart. It really helps with that soft, yet sturdy texture typical of sugar cookies.
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How do I know when the cookies are baked perfectly?
Watch for the cookie bottoms turning a light golden brown and the edges just beginning to color. The tops will remain pale. Baking longer risks drying them out, so a close eye is vital.
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Can I skip the icing?
Yes! For a simpler treat, just sprinkle the dough with some sugar before baking. The cookies will still be deliciously crisp and sweet. However, icing helps keep the cookies moist and adds a classic festive flair.
Final Thoughts
I absolutely love how this Vegan Gluten-Free Sugar Cookies Recipe has become my go-to for holidays, birthdays, or anytime my family and friends want those classic sugar cookies without the usual allergens or guilt. It’s a recipe I trust and feel proud to share because it truly delivers on taste and texture. Give it a try—I promise once you nail these, you’ll be making them on repeat!
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,Vegan
Description
These Gluten Free Vegan Sugar Cookies are oil-free, made with superfine oat, rice, and almond flours, and naturally sweetened with pure maple syrup. Perfect for cut-out shapes, these cookies have a delicate texture and are designed to be decorated with a smooth, shiny icing made from powdered sugar, coconut or soy milk, and maple syrup. They are quick to prepare and bake, with a crisp yet tender bite that makes them ideal for festive occasions or everyday treats.
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)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and line two sheet pans with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the oat flour, white rice flour, almond flour, tapioca starch, baking powder, and salt until fully mixed without lumps, creating a uniform flour blend for the dough.
- Add Wet Ingredients: Incorporate the maple syrup, raw cashew butter, and vanilla extract into the dry mixture. Stir until the mixture comes together in a rough ball, initially shaggy in texture. Press with the back of a spoon to help the dough start forming.
- Knead Dough: Using your hands, knead and press the dough several times until it forms a smooth, cohesive ball without visible flour. The dough should be non-sticky and easy to handle. If sticky, wrap in plastic and chill for 1 hour.
- Optional Chill: For easier rolling, wrap the dough ball in plastic wrap and chill for 30 minutes. This step can be skipped if dough is manageable at room temperature.
- Roll Dough: Place the dough between two sheets of parchment paper. Roll evenly from the center outward until the dough is 1/4 inch thick, ensuring consistent baking and texture. Avoid rolling thinner to prevent overly crispy cookies.
- Cut Cookies: Use cookie cutters of similar size and shape to cut cookies closely on the rolled dough. Carefully peel away excess dough, lift shapes, and transfer to parchment-lined pans. Reroll leftover dough to use it all, yielding about 20-24 cookies.
- Bake: Bake one pan at a time for 7 minutes (6 minutes if omitting almond flour). Cookies are done when bottoms are lightly golden and edges just start browning. Watch closely to avoid drying out or overbaking.
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to wire racks to cool completely before icing, ensuring the icing adheres properly.
- Prepare Icing: Whisk powdered sugar, coconut or soy milk, maple syrup, and vanilla until smooth and toothpaste-like in consistency. Adjust sugar or milk to achieve proper thickness for outlining and flooding.
- Decorate: Outline cookies with icing to harden quickly. If flooding or coloring, thin icing slightly with milk and add color as desired. Allow iced cookies to dry several hours, preferably overnight, on wire racks uncovered.
- Store: Store uniced cookies covered with foil or in a glass container to maintain crispness. Avoid plastic to prevent softening.
Notes
- Use a kitchen scale and follow weight measurements for consistent dough texture; volume measures can alter results.
- If allergic to almonds, replace almond flour with additional white rice flour (1/2 cup total) and bake for 6 minutes to prevent dryness.
- Only use raw cashew butter without additives; roasted or other nut butters will negatively affect flavor and texture.
- Icing consistency is crucial: too runny will run off cookies, too thick will not spread properly. Add powdered sugar to thicken or a teaspoon of milk to thin as needed.
- Vegan sprinkles and clear vanilla extract can be used for desired decoration and color effects.
- Do not refrigerate the dough for extended periods as it dries and breaks apart; use fresh dough for best results.
Nutrition
- Serving Size: 1 cookie (without icing)
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
