Name: Vegan Gluten-Free Sugar Cookies Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/4 cups (160g) superfine oat flour; 1/4 cup (40g) white rice flour; 1/4 cup (28g) superfine almond flour; 2 tablespoons (16g) tapioca starch; 1/2 teaspoon baking powder; 1/4 teaspoon fine salt; 1/2 cup (160g) pure maple syrup; 3/4 cup (192g) RAW cashew butter; 1/2 teaspoon vanilla extract; 2 cups (248g) powdered sugar; 8 teaspoons (40g) lite coconut milk or soy milk; 4 teaspoons (28g) pure maple syrup; 1/2 teaspoon vanilla extract (use clear for whiter frosting)

If you’ve been hunting for the perfect little treat that’s both vegan and gluten-free but still hits all those nostalgic sugar cookie notes, I’ve got you covered with this Vegan Gluten-Free Sugar Cookies Recipe. These cookies are oil-free, come together quickly, and deliver that classic soft yet crisp texture we all dream of. Trust me, I absolutely love how these turn out — and once you try them, I know you will too. Stick around because I’m sharing not only the recipe but all the tips I learned to help you nail these on your first try!

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Why You’ll Love This Recipe

Simple, Real Ingredients: No weird fillers or oils—just wholesome plant-based staples you probably already have or can easily find.
Easy for Beginners: I used to struggle with gluten-free doughs that fall apart; this recipe holds together beautifully when you stick to the instructions.
Perfect Texture: Crispy on the edges and soft in the middle, just like a classic sugar cookie but without the gluten or dairy.
Versatile Icing Options: Whether you want a simple sugar sprinkle or a colorful glaze, I’ve got tips for perfect frosting every time.

The image shows several frosted sugar cookies shaped like a snowman, a Christmas tree, a mitten, a gingerbread person, and a star, all on a white marbled surface. The snowman cookie has two layers: a smooth white icing base and blue icing details for a hat and scarf, three black dots for buttons, two black eyes, and a small red smile. The Christmas tree cookie has a white icing base with blue swirly lines and small gold balls for decoration. The mitten cookie has a white icing base with sparkling white sugar on the bottom half and a solid blue top. The gingerbread person has a tan base with blue zigzag and dot details on top. The star cookie has a white icing base with blue icing lines and dots, plus small gold balls at points. Some blue and white sugar sprinkles are scattered around the cookies. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Gluten-Free Sugar Cookies, gluten-free sugar cookie recipe, vegan cookie recipe, oil-free sugar cookies, easy vegan gluten-free treats

Ingredients You’ll Need

These ingredients come together in such a magical way! The superfine oat flour forms the base, but the almond and rice flours are crucial for the right texture and flavor balance. Plus, raw cashew butter is a game changer—you’ll see why once you taste it.

Flat lay of a small mound of superfine oat flour, a small mound of white rice flour, a small mound of superfine almond flour, a small pile of white tapioca starch, a small heap of fine salt, a small heap of baking powder, a small white ceramic bowl filled with amber pure maple syrup, a small white ceramic bowl of raw cashew butter showing its creamy texture, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of lite coconut milk, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Gluten-Free Sugar Cookies, gluten-free sugar cookie recipe, vegan cookie recipe, oil-free sugar cookies, easy vegan gluten-free treats

Superfine oat flour: I use store-bought for this because homemade oat flour often isn’t fine enough and can alter the dough’s texture.
White rice flour: Use white only—brown rice flour tends to make the cookies crumbly and less tasty.
Superfine almond flour: Goes without saying that superfine is the way to go—too coarse and your dough becomes sticky and hard to handle.
Tapioca starch: Adds a little stretch and chew, balancing the crispness of the cookie.
Baking powder & fine salt: Small amounts but important for a nice rise and flavor depth.
Pure maple syrup: A natural sweetener that also adds moisture and that hint of caramel you love.
Raw cashew butter: The cornerstone of the recipe; it adds richness and helps bind the dough perfectly.
Vanilla extract: A touch to enhance the sweetness and make the cookies smell irresistible.
Powdered sugar (for icing): Essential for smooth, classic icing that sets well.
Lite coconut milk or soy milk: Keeps the icing creamy but light, plus adds a subtle softness.
More pure maple syrup for icing: This makes your frosting shine beautifully when it dries.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Vegan Gluten-Free Sugar Cookies Recipe is. Sometimes I like to keep it classic, but I’ll mix it up now and then to fit the occasion or accommodate my family’s different tastes. Don’t be afraid to make it your own!

Nut-Free Version: I’ve tested a batch without almond flour by replacing it with extra white rice flour; they bake faster and are a little crisper, but still delicious with icing to keep them moist.
Flavored Icing: Adding lemon zest or a few drops of peppermint extract to the icing gives a festive twist that my family goes crazy for.
Minimal Sugar: If you want less sweetness, try drizzling just a little maple syrup glaze instead of full icing—it’s lighter but still satisfying.
Seasonal Shapes: Change up the cookie cutters for holidays or birthdays to make these cookies extra special without changing the recipe.

How to Make Vegan Gluten-Free Sugar Cookies Recipe

Step 1: Mix Dry Ingredients Thoroughly

Start by whisking together your superfine oat flour, white rice flour, superfine almond flour, tapioca starch, baking powder, and fine salt in a large bowl. It’s important to mix them really well so you don’t get any lumps—that way your dough will come together smoothly and be easier to work with. When I first tried this, I underestimated how important this step is, but now I never skip it.

Step 2: Add Wet Ingredients and Form the Dough

Next, pour in the pure maple syrup, raw cashew butter, and vanilla extract. Stir everything together, and it’ll look a bit shaggy at first—don’t worry, that’s normal! Use the back of a spoon to press the dough together until it starts forming a ball. Then, using your hands, knead and press the dough so all the flour disappears and you’re left with a smooth, non-sticky dough ball. This was a bit tricky for me initially, but once you use the right flours and cashew butter, it really comes together easily.

Step 3: Chill and Roll Out Dough

If you have time, wrap the dough ball in plastic wrap and pop it in the fridge for about 30 minutes. This step helps with rolling and keeps cookie cutters from sticking, but honestly, I’ve made these cookies right away and that works too. Just don’t skip it if your dough feels too soft. When rolling, sandwich your dough between two sheets of parchment paper and roll it out to exactly 1/4 inch thick—that thickness is key for getting that perfect balance of crispiness and softness. Roll from the center outwards to keep it even.

Step 4: Cut, Bake, and Cool

Use your favorite cookie cutters to cut shapes as close together as possible to minimize waste. Gently peel away the scraps, then carefully transfer your cookies to a parchment-lined baking sheet. Bake one pan at a time at 350°F for seven minutes (or six minutes if you skipped almond flour), keeping your eye on them—cookies can go from perfect to overdone fast. You’ll know they’re ready when the edges start turning golden and the bottoms are lightly browned. Cool them on the pan briefly, then move to a wire rack to cool completely before icing.

Step 5: Make the Icing and Decorate

Whisk together powdered sugar, lite coconut or soy milk, pure maple syrup, and vanilla to make a smooth, toothpaste-like icing that’s perfect for outlining. If you want to flood your cookies (fill them in), add a teaspoon of milk to thin it out slightly. Test and adjust consistency as needed by adding more sugar if too runny or a bit more milk if too thick. I’ve learned the hard way that the type of milk really affects the runoff—using the recommended ones ensures the best results. Let the decorated cookies dry overnight—this not only hardens the icing but actually helps keep the cookies crispy yet moist at the same time.

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Pro Tips for Making Vegan Gluten-Free Sugar Cookies Recipe

Use a Kitchen Scale: I can’t stress this enough—exact measurements by weight make or break this cut-out cookie dough every time.
Raw Cashew Butter is a Must: My trick is making my own if I can’t find it at the store; it’s the secret to the perfect flavor and dough consistency.
Watch the Bake Time Closely: Sugar cookies bake quickly, so keep that timer close and check for golden edges to avoid dryness.
Don’t Refrigerate the Dough for Long: Using the dough fresh is best; if chilled too long, it gets crumbly and hard to work with.

How to Serve Vegan Gluten-Free Sugar Cookies Recipe

Vegan Gluten-Free Sugar Cookies Recipe - Serving

Garnishes

I love topping these cookies with simple vegan sprinkles to add a bit of color and fun. The subtle crunch from the sprinkles complements the soft icing perfectly. Sometimes I even dust a tiny bit of coconut sugar over undecorated cookies for a little extra sweetness and texture.

Side Dishes

These cookies are fantastic alongside a warm cup of chai tea, almond milk latte, or even a glass of cold oat milk. When I serve these for brunch or a snack, my family also loves pairing them with fresh fruit like sliced strawberries or a small bowl of mixed nuts.

Creative Ways to Present

For holidays, I like decorating these sugar cookies with themed icing colors and arranging them in a festive tin or wrapped individually in cellophane tied with a ribbon. They make beautiful homemade gifts, and everyone always asks for the recipe. During birthday parties, I’ve done cookie decorating stations where friends can add their own icing and sprinkles—so much fun!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight glass container lined with parchment paper—this keeps them crisp on the outside and soft inside for several days. I avoid plastic because it traps moisture and softens the cookies too much. If there’s icing, I make sure it’s completely hardened before storing to prevent smudging.

Freezing

I often freeze un-iced cookies by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer-safe bag. They thaw quickly at room temperature, and I usually wait until thawed to ice them fresh for best texture.

Reheating

If you want that fresh-out-of-the-oven warmth, pop cookies back in a 300°F oven for about 3-4 minutes. It refreshes the texture nicely without drying them out. I learned this little trick when I wanted warm cookies but didn’t want to bake a whole new batch!

FAQs

Can I substitute the almond flour in this Vegan Gluten-Free Sugar Cookies Recipe?

Yes, you can make a nut-free version by replacing the almond flour with additional white rice flour, doubling that portion. Keep in mind the cookies will bake faster, so reduce the bake time to about six minutes and watch carefully to avoid dryness. The texture will be slightly different—more crisp and less tender—but still delicious with icing.
Why does this recipe require raw cashew butter instead of other nut butters?

Raw cashew butter has the perfect balance of mild flavor and creamy texture without added oils or roasted flavor that can alter the cookie’s taste and consistency. Other nut butters, especially roasted ones, can cause the dough to be too oily or flavor-heavy, throwing off the delicate sugar cookie notes. If you can’t find raw cashew butter, I recommend making your own for best results.
Can I prepare the dough ahead of time and refrigerate it overnight?

It’s not recommended to refrigerate this dough for several hours or overnight because it tends to dry out and become crumbly. It’s best to work with the dough fresh after mixing. However, if the dough feels too sticky, chilling it wrapped in plastic for up to an hour can help firm it up before rolling.
What’s the best way to get the icing consistency right?

Start with the base recipe, which makes an outline icing that’s about the consistency of toothpaste, ideal for defining cookie edges without running. If you want to flood or fill the cookie, add a small amount of coconut or soy milk (a teaspoon at a time) to thin it out, keeping an eye on the flow to avoid making it too runny. Adding more powdered sugar will thicken it back up if needed. Using lite coconut or soy milk as called for is key, as other liquids may make it runnier.
How do I prevent my Vegan Gluten-Free Sugar Cookies from drying out?

Watch the bake time carefully and remove the cookies as soon as the edges turn golden and bottoms show light browning. Overbaking will cause dryness. Also, letting the icing harden on wire racks overnight actually helps retain moisture inside the cookie, keeping them crisp on the outside yet soft inside. Avoid storing in plastic containers where condensation can affect texture.

Final Thoughts

I can honestly say that this Vegan Gluten-Free Sugar Cookies Recipe has become my go-to for holidays and everyday indulgences alike. The first time I made them, I was so pleasantly surprised by how close they taste and feel to traditional sugar cookies, without any dairy or gluten in sight. If you’ve ever struggled to find a sugar cookie that fits your lifestyle and doesn’t compromise on taste or texture, give this recipe a try—you’ll be thrilled. I’m excited for you to bake a batch, decorate with your favorite colors or sprinkles, and share them with loved ones who’ll be asking for the recipe, just like I do!