These vegan and gluten-free sugar cut-out cookies are easy to work with no matter what cookie shape you are using. This simple recipe yields sweet, tender, “buttery” sugar cookies that are perfect for decorating. Pair them with my vegan vanilla frosting or a new refined sugar-free frosting option. Happy baking!
This blog post was updated January 2020 and December 2019 with new photos. The original photos are Hanukkah sugar cut-out cookies and were taken December 2016. The new photos are the Valentine’s Day cookies and the snowflake cookies. I used these cookie cutters for the snowflake cookies. I use these cookie cutters for the Valentine’s Day cookies.
No matter what you celebrate I love that the holiday season 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 flour. Together this blend lends a wonderful buttery texture and flavor. I also 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 below for the nut-free version.
Mastering gluten-free and vegan cookie 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. This recipe is foolproof.
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 either coconut oil or vegan butter which don’t contain trans fat or hydrogenated oils so you can feel much better about eating these over other holiday cookies.
The cookies only take about 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 daughter thinks it is the most delicious treat.
I also provide a refined sugar-free option in the notes sections of the recipe. The photos of the snowflake cookies were taken using this option. They look and taste delicious!
This recipe requires just ten ingredients and one-bowl. They are perfect for the holidays and beyond.
This might be as healthy as a sugar cookie gets! These cookies are sweetened with maple syrup making them refined sugar-free. They work for everyone since they are dairy-free and gluten-free. Decorate them with my Vegan Vanilla Frosting or melted coconut butter and dye-free sprinkles to really get in the holiday spirit. Happy holidays, friends!
- ¼ cup virgin coconut oil or vegan butter, softened (such as Earth Balance Soy-Free Vegan Butter)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups super fine almond flour from blanched almonds* (see notes below for nut-free version)
- 1/2 cup oat flour
- 1/4 cup arrowroot powder
- ½ teaspoon fine grain sea salt
- Vegan Vanilla Frosting or melted coconut butter (see notes below) – natural food dyes can be found here if you want colored frosting
- White dye-free spinkles for snowflake decorating OR Valentine’s Day pink sprinkles linked here OR Valentine’s Day heart sprinkles linked here (these are all not refined sugar-free)
- Place the coconut oil or softened vegan butter, maple syrup, vanilla extract and almond extract in a mixing bowl and use a hand mixer to combine on medium low speed until light and fluffy.
- Add the dry ingredients (almond flour, 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 half sheet baking sheets with parchment paper.
- Place one disc of dough on a marble pastry board that has been coated with arrowroot or oat flour.
- Using a well-floured rolling pin (you can use arrowroot powder for flour), roll out the dough until it is ¼ inch thick.
- Cut the dough into desired shapes. I have used these snowflake cookie cutters and 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 8-12 minutes. Be careful not to 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 1/4 inch, the baking time may vary. Check on the cookies toward the end 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 melted coconut manna homemade OR Vegan Vanilla Frosting. Add natural vegan sprinkles if desired before the frosting sets. .
* For a nut-free version, you can substitute oat flour for the almond flour. The batter might be slightly drier. If so, you can add extra coconut oil or softened butter to the batter if needed. I recommend one tablespoon at a time. You can use store-bought oat flour or make it yourself by grinding up gluten-free oats in your blender until the oats become a very fine flour.
If using coconut butter (also known as coconut manna) for the icing you will want to melt it at 10 second intervals in your microwave stirring with a whisk between each round. You can sweeten with maple syrup and thin it out with almond milk (or any plant-based milk). I would recommend 3/4 cup melted coconut butter + 3 tablespoons room temperature maple syrup + 3 tablespoons room temperature almond milk. I like to go with a thinner consistency and dip the top of the cookies into the icing. I then let it set at room temperature or in the refrigerator to allow the coconut butter to harden a bit. Be sure to use sprinkles soon after you frost the cookies so that they stick.
Please comment below with any questions!
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Keywords: sugar cut out cookies
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More of the older photos (Hanukkah Sugar Cut Out Cookies)