Last updated - ; Published - By Rhian Williams 24 Comments
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TheseGluten-Free Vegan Sugar Cookies are soft and chewy, slightly fluffy and covered in a rich, creamy, melt-in-your-mouth cashew frosting. They're also refined sugar free, naturally coloured, and healthier than the traditional version. They're easy to make and the dough doesn't requirechilling. The best pretty and colourful sweet treat for Christmas,Valentine's Day,Easter,andeverything in between!
How to make this recipe
Scroll down to thebottom of the post for the full recipe.
- Mix together the ingredients for the cookie dough in aglass mixing bowl.
- Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the dough until about 5mm/1/4 inch thick.
- Use a circularcookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up.
- Transfer the cookies onto two rectangular baking trays.
Tip: Line the baking trays with greased baking paper to make sure the cookies don't stick.
- Bake in oven for around 10-12 minutes, until golden brown.
- They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden before applying the frosting.
How to decorate
- Place the ingredients for the frosting in afood processororblender.
- Whizz until completely smooth.
- Split up the frosting into separate bowls if you want to make multiple colours of frosting, and add the cocoa powder, beetroot powder, matcha or spirulina, as desired - add a tiny bit of the powder at a time until you get the desired colour.
- Use a knife to spread a bit of frosting over each of the cookies.
- Decorate with cacao nibs, desiccated coconut, rose petals or freeze-dried raspberries, as desired.
How long do these Sugar Cookies keep for?
These Sugar Cookies do taste best when fresh, but keep covered in thefridge for up to afew days.
Substitutions you can make
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can replace thecoconut oilwithcoconut butter.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace thegluten-free flourwith rice flour.
- If you don't need the cookies to be gluten-free,you can replace the gluten-free flour with plain flour.
- The ground almonds can be replaced with ground walnuts.
- For a nut-free version, use ground sunflower seeds instead of ground almonds and omit the frosting or make a different frosting!
More gluten-free vegan cookie recipes
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Oatmeal Cookies
- Snickerdoodles
- Chocolate Cookies
- Carrot Cake Cookies
- Millionaire Shortbread
- Gingerbread Cookie Bars
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Sugar Cookies
TheseGluten-Free Vegan Sugar Cookies are soft and chewy, slightly fluffy and covered in a rich, creamy cashew frosting.
4.68 from 34 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free sugar cookies, gluten-free vegan cookies, vegan sugar cookies
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 20 cookies
Calories: 142kcal
Author: Rhian Williams
Ingredients
For the cookies:
- 30 g (⅛ cup) coconut oil (or sub coconut butter)
- 10 tablespoons maple syrup (or sub any other similar sweetener)
- 3 tablespoons unsweetened almond milk (or any other plant-based milk)
- 1 teaspoon vanilla extract
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain flour if not gluten-free)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
For the frosting:
- 100 g (⅔ cup) cashew nuts soaked in cold water overnight or in hot water for 15 minutes
- 3 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened almond milk (or sub water or any other plant-based milk)
To decorate (optional):
- Cocoa powder
- Beetroot powder
- Matcha powder (or spirulina)
- Cacao nibs
- Desiccated coconut
- Rose petals
- Freeze-dried raspberries
Instructions
For the cookies:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the maple syrup, milk and vanilla and mix well.
Measure out the ground almonds, gluten-free flour and baking powder and mix well.
Add these to the other ingredients and mix well.
Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the cookie dough until about 5mm (¼ inch) thick.
Use a circular cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up.
Transfer the cookies onto two baking trays/baking sheets lined with greased baking paper.
Bake in oven for around 10-12 minutes, until golden brown.
They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden before applying the frosting.
For the frosting:
Drain the soaked cashews and add to a food processor or blender with the maple syrup, vanilla and milk.
Whizz until completely smooth, adding more milk or water if necessary.
Split up the frosting into separate bowls if you want to make multiple colours of frosting, and add the cocoa powder, beetroot powder, matcha or spirulina, as desired - add a tiny bit of the powder at a time until you get the desired colour.
Use a knife to spread a bit of frosting over each of the cookies.
Decorate with cacao nibs, desiccated coconut, rose petals or freeze-dried raspberries, as desired.
Taste best when fresh, but keep covered in the fridge for up to a few days.
Video
Notes
*You can alternatively usealmond flour.
Nutrition Facts
Gluten-Free Vegan Sugar Cookies
Amount Per Serving
Calories 142Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 7mg0%
Potassium 82mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Calcium 50mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Scones
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
Reader Interactions
Comments
Angela
I make these for holidays since Christmas, and they’ve always been a hit! Although I always have to add a lot more flour to form a dough to roll them out.
Do you think I could add cocoa powder/carob to make a chocolate sugar cookie?
Thanks so much! I use your recipes all the time!
Reply
Rhian Williams
Thank you for your feedback! You can add some cocoa powder to make a chocolate sugar cookie, though you may need to increase the amount of sweetener. What type of gluten-free flour are you using? This could be affecting the texture!
Rowan & Co.
Me and the rest of my family chose to eat vegan and are allergic to gluten, so it can be hard to find vegan, gluten free, tasty and at least semi-healthy and semi-cheap food and recipes. I just recently discovered that I love cooking and baking, and ever since I've been making surprise foods every holiday, adding on more and more great foods. Most recipes I find from here! At first when I started baking cookies I used a different, less healthy recipe until my mom suggested this recipe, so I decided to give it a go. They turned out great! I made half of them according to the recipe, but the other half I added mashed blueberries and extra maple syrup, which made it harder to get them on the pan and ended up harder after being refridgerated overnight, but still were amazing. Thank you for putting your time and effort into making it easier for people to eat what they want to without having to sacrifice their health!
Reply
Rhian Williams
Thank you so much for your kind message and for sharing your story. I'm so happy to hear that you liked this recipe!! And please do let me know if you ever have any recipe requests etc!!
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