Vegan Gluten-Free Sugar Cookies Recipe

If you’re on the hunt for a delightful treat that checks all the boxes—vegan, gluten-free, and irresistibly sweet—then you absolutely have to try this Vegan Gluten-Free Sugar Cookies Recipe. I promise, these sugar cookies are not only fluffy and soft, but they come together quickly and have that nostalgic, cozy cookie feel we all crave. Whether you’re baking for yourself, loved ones, or a crowd with dietary needs, you’re going to be amazed at how these cookies turn out. Stick with me—I’ll share all my tips and tricks so you can nail them perfectly every time!

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Ingredients You’ll Need

I love how the blend of superfine flours creates a smooth, workable dough that’s easy to roll and cut into shapes—and that cashew butter? It’s a game changer for texture and flavor. Before you shop, remember: quality matters, especially for the flours and nut butter!

• Superfine oat flour: Store-bought is best here; it needs to be really fine for the right dough consistency.
• White rice flour: Important to use white, not brown, for that light texture and flavor.
• Superfine almond flour: Must be superfine! This keeps the dough from getting sticky; if you’re almond-free, I’ll share a substitution later.
• Tapioca starch: Helps to bind and add chewiness without gluten.
• Baking powder: Just a touch for lift and lightness.
• Fine salt: Enhances the sweetness, so don’t skip it.
• Pure maple syrup: The natural sweetener that brings moisture and flavor.
• Raw cashew butter: Critical for creamy texture and subtle richness—make sure it’s raw and unsweetened!
• Vanilla extract: Brings out all the warm flavors in the cookie.
• Powdered sugar (for icing): For that classic, smooth finish to decorate with.
• Lite coconut milk or soy milk: Keeps the icing creamy and spreadable, helps it set just right.

Variations

One of my favorite things about this Vegan Gluten-Free Sugar Cookies Recipe is how easy it is to tweak. Whether you want them nut-free or colorful for the holidays, there’s a way to make it yours and keep them delicious.

• Nut-Free Version: I’ve tested swapping almond flour for extra white rice flour, but these do dry out faster so icing is recommended to keep them tasty.
• Flavor Twists: Add some lemon zest or almond extract (if you can have it) for a fun twist that brightens up the cookies.
• Icing Options: From traditional royal icing to a simple glaze or even skipping it and sprinkling sugar before baking—choose your level of sweetness and style.
• Seasonal Shapes & Colors: Use cookie cutters for holidays and food coloring for festive themes—kids love helping with this step!

How to Make Vegan Gluten-Free Sugar Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking your superfine oat flour, white rice flour, almond flour, tapioca starch, baking powder, and salt in a large bowl. This ensures everything is evenly distributed and there are no lumps, which is key for a smooth dough that rolls out without cracks or sticky spots. I usually take a moment to sift the almond flour if it’s a bit clumpy just to be extra sure.

Step 2: Combine Wet Ingredients and Form Dough

Next, add in your pure maple syrup, raw cashew butter, and vanilla extract to the dry mix. Stir well—you’ll see the dough start to clump together. I love using the back of a spoon at this point to press the shaggy dough into a rough ball, then finish kneading it with my hands to a smooth, cohesive ball. If it’s sticking too much, just wrap it in plastic and chill for an hour. This step really made a difference for me when I first tried this recipe.

Step 3: Chill and Roll the Dough

If you have the time, pop the dough in the fridge wrapped in plastic for about 30 minutes; this helps it roll out more evenly without sticking. But honestly, I’ve rolled them straight away before, and they still turned out great. Place the dough between two sheets of parchment and roll to about 1/4 inch thick—don’t go thinner or they bake too crisp. Use cookie cutters of similar size for even baking, gently peel excess dough away, then transfer your cut shapes to a parchment-lined baking sheet.

Step 4: Bake and Cool

Bake one pan at a time at 350°F for just 7 minutes (6 minutes if you’re skipping almond flour). Watch closely—the bottoms should turn golden and edges start to lightly brown. The tops will barely change color, so don’t rely on that. Overbaking dries the cookies out, which is easy to do here. Let them cool 5 minutes on the pan, then transfer to a wire rack to cool fully before icing.

Step 5: Mix and Apply Icing

Whisk powdered sugar, lite coconut or soy milk, maple syrup, and vanilla together until smooth and the consistency of toothpaste—perfect for outlining. If you want to flood the cookies, thin the icing a little with extra milk, just carefully. I like to divide icing into bowls and add natural food coloring for festive cookies. Let the icing harden fully on wire racks overnight for best texture and crispness.

How to Serve Vegan Gluten-Free Sugar Cookies Recipe

Garnishes

For garnishes, I love using vegan-friendly sprinkles or edible glitter to add a little sparkle, especially around the holidays. Plus, colored icing is a must for me to create fun shapes that bring out smiles. Whether you want cute snowflakes or classic stars, decorating is part of the joy!

Side Dishes

I usually serve these cookies alongside a warm cup of almond or oat milk latte for an indulgent snack. If it’s a party, pair with fresh fruit skewers or a dairy-free hot chocolate bar—guaranteed to impress your friends and family.

Creative Ways to Present

One time, I laid these cookies out on a festive platter with sprigs of fresh rosemary and pomegranate seeds for Christmas—everyone loved the way the colors popped. Another favorite is stacking them in cute gift boxes tied with ribbon as homemade presents that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Once your cookies are fully iced and hardened, store them in an airtight container at room temperature. I use a glass container with a loose-fitting lid and keep a small piece of parchment between layers to keep their delicate edges safe. They stay fresh and crisp for about 4-5 days this way.

Freezing

I’ve frozen these cookies without icing before by stacking them carefully with parchment in between in a freezer-safe box. When I thaw them overnight in the fridge, they taste just as fresh. For best results, ice after thawing so frosting stays pristine.

Reheating

If you want to warm a cookie or two, I pop them in a toaster oven at low temperature for a couple minutes—just enough to soften slightly without melting the icing. You’ll be amazed at how fresh they taste, almost like they just came out of the oven.

FAQs

Final Thoughts

What I love most about this Vegan Gluten-Free Sugar Cookies Recipe is how it brings together comfort and inclusivity—finally, a cookie everyone can enjoy without compromise. It took me a few tries to perfect the dough texture and the right use of raw cashew butter, but once I nailed it, my family went crazy for these. I know you’ll appreciate the buttery softness and just the right sweetness as much as I do. So get your scale out, preheat that oven, and let’s bake some joy—these cookies are well worth it, I promise!

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