These vegan gluten-free sugar cookies are a delightful treat for everyone! Made with simple ingredients, they’re soft, buttery, and perfect for rolling, cutting, and decorating. Ideal for holidays, birthdays, or anytime you need a sweet and inclusive dessert.
Ingredients
- 1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup coconut oil, softened (or vegan butter)
- 1/2 cup granulated sugar
- 2 tbsp plant-based milk (almond, oat, or soy)
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, almond flour, baking powder, and salt.
- Cream Coconut Oil and Sugar: In a separate bowl, beat softened coconut oil (or vegan butter) and sugar until light and fluffy. Add plant-based milk and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. If the dough feels sticky, refrigerate for 15-20 minutes.
- Roll and Cut: Roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Decorate (Optional): Once cooled, decorate with vegan frosting or powdered sugar glaze.
Tips for Perfect Vegan Gluten-Free Cookies
- Chill the dough: Makes it easier to roll and cut without sticking.
- Use coconut oil wisely: If your kitchen is warm, refrigerate the dough longer as coconut oil softens quickly.
- Decorate creatively: Use natural food coloring, sprinkles, or edible glitter for fun designs.
Nutrition (Per Cookie)
- Calories: 100
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 40mg
- Carbohydrates: 13g
- Sugar: 6g
- Protein: 1g
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