Fa la la la la la la la la! ‘Tis the season, and I’m in full-blown holiday mode. I wasn’t ever a huge Christmas person because my family didn’t really have any of our own traditions growing up. Being with Andrew has really opened my eyes to the holiday season, and we even got a Christmas tree this year! I guess I’m feeling the holiday cheer this year, and with the holiday season comes the yummy Christmas cookies like this Vegan Sugar Cookies recipe.

❤️ Why You’ll Love Vegan Sugar Cookies

• Easy: Simple ingredients and straightforward method make these accessible for bakers of all levels.
• Fast: Quick to whip up when you need treats in a hurry.
• Batch-Friendly: They can be made in large batches for parties or gift-giving

🍲 Ingredients

Almond Flour – I made this Vegan Sugar Cookie Recipe with my friends at Bob’s Red Mill, they have excellent quality flour that I find really complements any baked goods. Never underestimate the value of a good quality flour when baking, it seriously makes all the difference! Almond flour is not only great for baking, but it can be used anywhere in the kitchen, like bread crumbs in “meat” balls, or as a coating for meat, veggies, or whatever floats your boat! Almonds are renowned for being incredibly healthy, providing a good amount of manganese and vitamin E, as well as a healthy serving of monounsaturated fats.

Plant-Based Butter – The key to creating that perfect cookie texture without dairy. High-quality vegan butter creates the same rich, creamy base as traditional butter while keeping these cookies completely plant-based. It provides the fat content necessary for tender cookies while adding subtle flavor that complements the sweetness perfectly.

👩‍🍳 How to Make Vegan Sugar Cookies

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a medium-sized bowl whisk together the flour, sugar, cinnamon, baking powder and salt. Whisk till there are no clumps.  Add your warm water and stir till everything is combined.  I used a wooden spoon to do this.
3. Into a small bowl combine your cinnamon and sugar and stir till combined.
4. Roll into balls using a cooking scoop or around 1 1/2 tbsp.  Dip into the cinnamon sugar, coat well and place onto a baking sheet.  Place balls in the fridge and cool for around 30 minutes before baking at 350F for 15 minutes or until just lightly golden.
5. Let the cookies cool on the baking sheet for 10 minutes and then cool completely on a cooling rack.

🪄 Tips and Tricks

• Dough Consistency: If the dough is too sticky, chill it for 30 minutes before rolling into balls.
• Even Baking: Use a cookie scoop for uniform size and even baking throughout the batch.
• Don’t Overbake: Remove when edges are just set – they’ll continue cooking on the hot pan.
• Storage: Store in an airtight container to maintain that perfect tender texture.

🗒 Substitutions

• Flour Options: Bob’s Red Mill offers a variety of flours that cater to different dietary restrictions, including stone-ground, whole grain, organic, gluten-free, paleo, and vegan options, all of which work beautifully.
• Sweetener Swaps: Coconut sugar or maple syrup can replace regular sugar, though the texture may vary slightly.
• Flavor Variations: Add cinnamon, almond extract, or lemon zest for different holiday flavors.
• Decorating: Roll in cinnamon sugar before baking or drizzle with vegan chocolate after cooling.

🗒 Best served with

• 50 Vegetarian Christmas Recipes
• Barista Blend Oat Milk
• Easy Candy Cane Martini
• Cashew Cardamom Vanilla Latte

👝 How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe container for up to 3 months. Layer cookies between parchment paper to prevent sticking when storing or freezing.

🤔 Common Questions

Vegan Sugar Cookies

5 from 16 votes

🍪 Ho ho ho-ly delicious! These vegan sugar cookies are so tender and sweet, even Santa won't know they're plant-based and gluten-free. Made with almond flour magic and holiday cheer – perfect for cookie swaps and dietary restrictions!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Sweet Treats

Cuisine Vegan

Servings 13

Ingredients

  

1x2x3x

• 2 cups Bob’s Red Mill Almond Flour
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup warm water

Cinnamon Sugar Coating:

• 1 tsp cinnamon
• 1/4 cup white sugar

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Instructions

 

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a medium-sized bowl whisk together the flour, sugar, cinnamon, baking powder and salt. Whisk till there are no clumps.  Add your warm water and stir till everything is combined.  I used a wooden spoon to do this.
• Into a small bowl combine your cinnamon and sugar and stir till combined.
• Roll into balls using a cooking scoop or around 1 1/2 tbsp.  Dip into the cinnamon sugar, coat well and place onto a baking sheet.  Place balls in the fridge and cool for around 30 minutes before baking at 350F for 15 minutes or until just lightly golden.
• Let the cookies cool on the baking sheet for 10 minutes and then cool completely on a cooling rack.

Notes

Cookies will last up to 1 week in a tight-sealed container at room temperature.

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