1-BOWL GLUTEN FREE VEGAN SUGAR COOKIES {gluten, dairy, egg, nut & soy free, vegan}

Meet your new favourite cookies. Gluten free vegan sugar cookies. They’re crisp, crumbly, buttery and sweet, and frosted with the most delicious (and simple) vegan frosting. They’re both quick and easy to make – requiring 30 minutes tops and no fancy equipment. Even though they’re gluten, dairy and egg free, these vegan sugar cookies couldn’t be more scrumptious and decadent. Have I mentioned they’re ridiculously pretty?

Pretty frosted gluten free vegan sugar cookies arranged on a decorative white cake cooling rack. The gluten free sugar cookies have been frosted with two types of easy vegan frosting (brown and pink) and decorated with white and dark chocolate sprinkles.

Friends, you’re gonna love this one.

These adorable, delicious, easy to make sugar cookies are vegan and gluten free – but they are just as decadent and scrumptious as any other cookie out there. Actually, scratch that. They’re better.

That’s right. Gluten free vegan sugar cookies are a thing, and you should totally make a batch every day. Crisp, crumbly, buttery, sweet… they’re almost addictive, in that justonemorebite way. And the frosting – oh my, the frosting. Velvety, luscious, as well as naturally coloured and flavoured, you’ll go ga-ga for this vegan frosting.

These vegan cookies are super QUICK and EASY to make – 30 minutes tops, and for the most part you’re just throwing things together and mixing. No fancy equipment or special techniques required. Anyone could make them. (Everyone should make them.)

And, you guys, they’re just so darn pretty.

Pretty frosted gluten free vegan sugar cookies arranged on a decorative white cake cooling rack. The gluten free sugar cookies have been frosted with two types of easy vegan frosting (brown and pink) and decorated with white and dark chocolate sprinkles.

It all starts with some gluten free flour, xanthan gum, sugar, salt and baking powder – the usual suspects. Then we’ll add some coconut oil and the secret ingredient: coconut cream. I haven’t yet come across a vegan cookie recipe that uses coconut cream, but guys… it makes all the difference.

The coconut cream gives the cookies a more delicate texture, elevating them from good cookies to bloody spectacular cookies. It also makes them taste creamy… which sounds silly because, you know, they’re cookies – but take a single bite and it will all make sense. So. Much. Sense.

The process on making the gluten free vegan sugar cookies in four step-by-step pictures: the ingredients laid out in glass bowl of different sizes on a pale grey surface, being gradually added to a larger glass mixing bowl.

After mixing the dry and wet ingredients together briefly with a wooden spoon or spatula, get in there with your hands. Knead the cookie dough until it’s smooth, with no flour clumps and only very slightly sticky. And because there’s no white flour or eggs you can totally lick your fingers… and then go back and “taste test” the dough… a couple of times. You know, just to be sure.

Then, we’ll roll out the cookie dough (easiest between two sheets of greaseproof paper or cling film) and refrigerate the rolled out vegan cookie dough briefly, for about 5 minutes. This will make it easier to cut out perfectly shaped cookies.

Now, you might think it would be easier to refrigerate the dough before rolling it out. Please don’t do that. You’ll be left with a hard, dry-feeling dough and then you’ll be tempted to add more moisture in the form of coconut cream and once you start kneading the dough you’ll realise that now it’s too sticky so you’ll add more flour… and it will all be a bit of a mess. It’s a true story, that. Learn from my mistakes, peeps. Roll out the dough, then refrigerate it. Mmkay?

I used a 2 1/2 inch round cookie cutter to cut out the cookies – but the sky’s the limit when it comes to the shape and size of these vegan sugar cookies. 

The cookies go into the oven at for about 10 to 12 minutes and come out looking only slightly more golden than they were before. Remember: no white flour, no butter and no eggs – there’s little in there that would make these vegan sugar cookies go a deep golden brown colour. But, honestly, I kinda like they pale elegance. 

The process on making the gluten free vegan sugar cookies in four step-by-step pictures: the final smooth cookie dough in a glass bowl, the rolled out vegan cookie dough on a sheet of baking paper, the cut out round sugar cookies and the baked gluten free sugar cookies on a baking sheet.

Now, about the baking times: 10 minutes gives a crumbly cookie, crisp on the surface and soft-ish on the inside. Baking it for a further 2 minutes makes the cookie much crisper – all the way through. If you don’t intend to frost the cookies, but just nibble on them as they are, I recommend baking them for 10 minutes.

The frosting, however, softens the cookies slightly, so baking them for 12 minutes is better if you plan to frost them. Which you really should do – have I mentioned how DELICIOUS the frosting is?!

Because we’re awesome and two yummy frostings are better than one, we’ll make two kinds of vegan frosting while the cookies are cooling. Both the pink and the brown frosting have a common base: our old friend coconut cream + some powdered sugar. Simple, yet effective. The pink frosting is flavoured and coloured with a raspberry reduction (sounds fancy, is simple), whereas the brown frosting is – unsurprisingly – flavoured with cocoa powder

Cocoa powder tends to make things thicken up – as you can see in the images below, the brown chocolate vegan frosting is much thicker than the pink raspberry frosting. This can make it difficult to spread on the cookies, so we’ll add a splash (technical term) of almond milk to loosen it up.

Bird's-eye view of the two types of simple vegan frostings. The brown chocolate vegan frosting has been flavoured with cocoa powder and the bottom pink frosting has been flavoured with a raspberry reduction.

And then – the FUN part: frosting the cookies. There’s also sprinkles. Yay for sprinkles!

I went with an elegant(ish) theme, and used white and dark chocolate sprinkles, but you can go as colourful and as wild and crazy as you want.

The process of decorating the vegan gluten free sugar cookies: some vegan sugar cookies are on a decorative white cake cooling rack, three cookies on a pretty pink plate have been frosted with brown and pink vegan frosting and sprinkled with white and dark chocolate sprinkles. A spatula with a bit of the brown frosting on it has been left leaning on the pink plate.

Finally, we come to everyone’s favourite part: eating the vegan gluten free sugar cookies.

There’s no instructions for this part. Just, you know, enjoy them. (That is, all five of them, because if you’re able to stop at just one… how? And… why?)

I found that they’re actually better the next day, when the cookies are softer, the frosting is firmer and the flavours are somehow better developed. When I say “cookies” I really mean that one poor cookie that’s been (miraculously) leftover. Yeah…

A gluten free vegan sugar cookie has had a bite taking out of it, reveling its crisp, crumbly texture. More gluten free sugar cookies are in the background, all frosted with either the pink or the brown vegan frosting.

These just might be my new favourite cookies. I see many many many variations and flavour combos in the future. And, friends, I’m so looking forward to it. And you should, too – because me thinks there’s gonna be a whole lotta gluten free vegan cookies coming your way.

Pretty frosted gluten free vegan sugar cookies arranged on a decorative white cake cooling rack. The gluten free sugar cookies have been frosted with two types of easy vegan frosting (brown and pink) and decorated with white and dark chocolate sprinkles.

1-Bowl Gluten Free Vegan Sugar Cookies (Gluten, Dairy & Egg Free)

Meet your new favourite cookies: gluten free vegan sugar cookies. They’re crisp, crumbly, buttery and sweet, and frosted with the most delicious (and simple) vegan frosting. They’re both quick and easy to make – requiring 30 minutes tops and no fancy equipment. Even though they’re gluten, dairy and egg free, these vegan sugar cookies couldn’t be more scrumptious and decadent. Have I mentioned they’re ridiculously pretty?

Course Dessert
Cuisine Dairy Free, Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Author Kat | The Loopy Whisk

Ingredients

For gluten free vegan sugar cookies:

  • 2 1/2 cups (300 g) gluten free flour
  • 3/4 cup (150 g) caster sugar (Note 1)
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 cup (95 g) melted coconut oil
  • 1/2 cup (90 g) coconut cream (Note 2)

For vegan frosting "base":

  • 1 cup (180 g) coconut cream (Note 2)
  • 1 cup (120 g) powdered sugar, sifted (Note 1)

For pink raspberry vegan frosting:

  • 1/2 vegan frosting "base"
  • 1 cup (100 g) frozen raspberries
  • 1 tbsp water

For brown chocolate vegan frosting:

  • 1/2 vegan frosting "base"
  • 2 tbsp cocoa powder
  • 2 - 3 tbsp non-dairy milk of choice

You will also need:

  • small offset spatula (for frosting)
  • sprinkles of choice

Instructions

For gluten free vegan sugar cookies:

  1.  Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

  2. In a bowl, mix together the flour, sugar, xanthan gum, baking powder and salt.

  3. Add the coconut oil and cream, and mix well until the dough starts coming together. Knead the cookie dough briefly until it’s smooth, with no flour clumps and only very slightly sticky.

  4. Roll out the cookie dough (easiest between two sheets of greaseproof paper or cling film) and refrigerate the rolled out cookie dough briefly, for about 5 minutes. This will make it easier to cut out perfectly shaped cookies.

  5. Using a cookie cutter of choice (I used a 2 1/2 inch round cookie cutter), cut out the sugar cookies and transfer them onto the lined baking sheet.

  6. Bake in the pre-heated oven at 355 ºF (180 ºC) for 10 - 12 minutes. (Note 3)

  7. Allow to cool. In the mean time, prepare the vegan frosting.

For vegan frosting "base":

  1. In a bowl, mix together the coconut cream and powdered sugar until smooth.

  2. Divide the frosting "base" into two equal parts.

For pink raspberry vegan frosting:

  1. In a small saucepan, cook the raspberries with 1 tbsp water on medium-high heat until they have released their juice and part of the liquid has evaporated.

  2. Pass the raspberry mixture through a sieve to remove the seeds and skin.

  3. Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 2 tbsp.

  4. Allow the raspberry reduction to cool and then mix it into 1/2 of the vegan frosting "base" until evenly distributed.

    If the frosting gets too runny, add a few tsp of sifted powdered sugar until it reaches the right consistency for frosting (see picture above).

For brown chocolate vegan frosting:

  1. Mix 1/2 of the vegan frosting "base" with the cocoa powder until homogeneous and smooth. The cocoa powder will significantly thicken the frosting – add non-dairy milk of choice, 1 tbsp at a time, until you get the right frosting consistency.

Assembly:

  1. Frost the cooled vegan sugar cookies with the vegan frosting, using a small offset spatula (a small spoon works too).

  2. Decorate with sprinkles of choice.

  3. Enjoy!

Storage:

  1. The gluten free vegan sugar cookies keep well in a closed container in a cool dry place for about 3 - 4 days (but are usually gone within the hour).

Recipe Notes

Note 1: If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.

Note 2: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).

Note 3: 10 minutes gives a crumbly cookie, crisp on the surface and soft-ish on the inside. Baking it for a further 2 minutes makes the cookie much crisper – all the way through.

If you don’t intend to frost the cookies, but just nibble on them as they are, I recommend baking them for 10 minutes. The frosting, however, softens the cookies slightly, so baking them for 12 minutes is better if you plan to frost them.

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4 Comments

  1. I love sugar cookies, but in all honesty I haven´t had on in years, all that butter just makes me sick! these sugar cookies sound right up my alley, thank you for this most awesome recipe 🙂

  2. These cookies look AMAZING! The texture looks so soft and perfect – not an easy thing to do with a vegan and gluten free recipe! Pinning to make these SOON!

    1. Thank you so much, Laurel! Yep, the cookies are just crisp and crumbly enough, without being tooth-breakingly hard. 😉 I’m sure you’ll love them!

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