We have officially reached the week of Christmukkah! I’m counting down the hours until it is all about family, food and all the holiday cheer. One of my favorite activities around the holidays is making sugar cut-out cookies with the kiddos. I set out to create an easy recipe that would work for everyone in our family. The goal was delicious cookies that are dairy-free, egg-free and gluten-free.
For this recipe I used a combination of oat flour, arrowroot flour and almond meal. Together this blend lends a wonderful buttery texture and flavor. I even made a nut-free version since we have a couple nut allergies in my family. Be sure to see the notes section of the recipe for the nut-free version.
Mastering dough that could be easily cut into different shapes was a challenge at first. After a handful of batches, I landed upon the perfect combination for easy cut-out patterns.
As far as sugar cookies go, this one might just be the healthiest recipe around. They are full of whole grains, plant-based protein and contain zero refined sugars (I sweetened them with maple syrup). The recipe uses vegan butter which doesn’t contain trans fat, hydrogenated oils or cholesterol so you can feel much better about eating these over other holiday cookies.
The cookies only take 10 minutes to bake. After they bake you want to let them completely cool before decorating. For frosting I use my new homemade Vegan Vanilla Frosting recipe that I posted earlier this week. It works great with these cookies.For a healthier version, try spreading sunflower seed butter on top instead of frosting. My three year old daughter thinks it is the most delicious treat. I do too!
This recipe requires only 7 ingredients and one-bowl. They are perfect for the holidays and beyond. Give them a try and let me know how it goes. Tag your sugar cookie pictures with #eatingbyelaine and @eatingbyelaine so I don’t miss it! I love to see your creations!
- Place the softened vegan butter, maple syrup and vanilla extract in a mixing bowl and mix on medium low speed until light and fluffy.
- Add the dry ingredients (almond meal, oat flour arrowroot powder and salt) and mix on low speed until combined.
- Divide the dough into two balls and wrap in plastic wrap, then flatten into a disc. Place in the refrigerator to chill for at least one hour or overnight.
- When you are ready to make the cookies, preheat the oven to 325 degrees. Line two large cookie sheets with parchment paper.
- Place one disc of dough on a surface that has been coated with oat flour.
- Using a well-floured rolling pin, roll out the dough until it is ¼ inch thick.
- Cut the dough into desired shapes. I used 2 inch hanukkah cookie cutters, but you can use any type of cookie cutters you want. Or if you don't have cookie cutters you can roll into small circles about 2 inches in diameter.
- Bake at 325 degrees for 8-10 minutes. Don't over-bake or the cookies will be too dry. I like to do 8 minutes for a softer cookie. If you use very large cookie cutters or the dough is thicker than ¼ inch, the baking time may vary. Check on the cookies every couple minutes as they can burn easily. You want them to look slightly golden brown around the edges.
- Remove from oven and allow cookies to rest on the cookie sheet for a few minutes (this allows them to harden a bit before handling them)..
- Carefully move cookies to cooling rack to cool fully (they will harden once fully cooled).
- Repeat with the other disc of dough.
- Once the cookies are completely cooled, decorate using homemade Vegan Vanilla Frosting and add natural vegan sprinkles if desired.