Gluten Free
Vegan Sugar Cookies
Prep
10 minutes
Cook
15 minutes
Yield
13
🍪 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!
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
- 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.
🪄 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
Yes, but the texture and flavor will be different. Almond flour creates a more tender, slightly nutty cookie. If using all-purpose flour, you may need to adjust the liquid ratios.
Besides being gluten-free, almond flour adds protein, healthy fats, and creates an incredibly tender texture. It’s also lower in carbs and provides additional nutrients like vitamin E and manganese.
No, since they’re made with almond flour. For nut-free options, try using Bob’s Red Mill gluten-free flour blend or oat flour instead.
The edges should be lightly golden and set. The centers may look slightly underdone but will continue cooking on the hot pan after removal from the oven.
Yes! Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
They use plant-based butter instead of dairy butter and no eggs. All other ingredients are naturally vegan, making them perfect for plant-based holiday celebrations.
Vegan Sugar Cookies
Ingredients
- 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
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.
Can I use coconut flour and coconut sugar instead?
I haven not tested them like this but I don’t see why not! The coconut sugar would be absolutely fine just not 100% sure about how it’ll be with coconut flour!
It’s wonderful! Simple but satisfying dessert recipe. My family keeps asking for me to make them again, they really just love them!
This makes me so happy, thanks Emmy!
Can we use coconut oil and coconut sugar rather then warm water and brown sugar
I didn’t test the recipe this way but I wouldn’t recommend but if you try that let me know!
I don’t see anywhere in the recipe either in ingredients or instruction that there is any sort of butter or plant-based butter. so I have put this together with nothing but the dry ingredients and warm water now sitting in the fridge chilling and I read further suggesting plant-based butter. You’re kidding me right?
I am unsure to what you’re referring to Jeff. The recipe I have shared does not have butter.
Hi! Just wanted to ask if it’s possible to freeze these before baking – I’m bulk baking a number of things as Christmas gifts and wanted to try and get a head start 🙂
Yes! Freeze them in balls then bake when ready!!!! Let me know how it goes hun!
Yum and soooo easy
Thank you so much for your continued support sweet girl! You are loved!
So easy and so delicious!
So so so good right! Thanks for the love!