Print

Vegan Gluten-Free Sugar Cookies

The BEST Vegan Gluten-free Sugar Cookies that are also oil-free and made with just 8 easy ingredients. Soft, chewy and so perfectly sweet!
Course Dessert
Cuisine Gluten-free, Vegan
Keyword dairy free sugar cookies, gluten free sugar cookies, gluten free vegan sugar cookies, vegan holiday cookie recipes, vegan sugar cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 18 cookies
Author Brandi Doming

Ingredients

  • 4 1/2 tablespoons (54g) coconut sugar, powdered (see directions)
  • 1 cup + 2 tablespoons (128g) superfine blanched almond flour
  • 7 tablespoons (70g) potato starch
  • 1/4 cup + 2 tablespoons (60g) white rice flour
  • 1/2 teaspoon aluminum-free baking powder
  • scant 1/2 teaspoon fine sea salt
  • 1/2 cup (160g) pure maple syrup
  • 1/4 cup + 2 tablespoons (96g) raw cashew butter (make sure to use raw and no other added ingredients for it to work correctly in the recipe) I make my own here
  • 2 1/2 teaspoons vanilla extract
  • Optional: organic sprinkling sugar for topping if desired.

NOTE

  • Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
  • I use this scale.

Instructions

  1. Preheat the oven to 350°F (177°C) and line 2 dark metal cookie sheets with parchment paper. Lighter color pans or aluminum left these with too soft of bottoms.
  2. First, you will need to blend up your coconut sugar down to a fine powder. I did this in my Vitamix in about 15 seconds. This gives better distribution of sweetness, and visual, to the cookies since coconut sugar granules are very gritty. It did not work in my food processor, so use a high-powered blender or coffee grinder. Beware, it will get very powdery! So, leave the lid on a few seconds to let it settle first. Add the sugar to a large bowl, making sure to scrape it all out.
  3. Add the almond flour, potato starch, rice flour, baking powder and salt to the bowl of sugar. Whisk very well.

  4. In a separate medium bowl, add the syrup, cashew butter and vanilla and whisk until smooth. Pour over the dry ingredients slowly while stirring together the batter with a spoon. Stir the batter for several minutes, making sure all the flour is incorporated and it becomes really thick and stiff.

  5. Using a tablespoon, scoop out a heaping tablespoon of dough and roll into 18 balls and place on the 2 pans. It is a sticky dough, but can be rolled into balls with your hands. Use a small piece of parchment paper to place over each cookie and press down each ball down to 1/4 inch thickness and form into a round shape. Sprinkle with sprinkling sugar, if desired.
  6. Bake for about 8 minutes in cold weather and 10 mins for warmer/humid weather. If using a thick aluminum pan, it will likely take closer to 10 minutes for the bottoms to cook enough. The tops should have puffed up and the edges have a slight crackled effect. Keep in mind, ovens vary. Let them cool on the pan for 10 minutes as they will be too delicate to remove right away, then using a thin spatula, remove them to cool completely on a wire rack. Store in a sealed container, so they don't dry out.