Vegan Gluten-free Sugar Cookies
Vegan and Gluten-free Sugar Cookies- a simple and wholesome recipe for sugar cookies that are gluten-free and refined sugar-free.
I feel like July 4th is the half way point each year. How does it get here so fast, every time?
We haven’t made plans for the fourth yet but we’re leaving today to go to Blowing Rock, North Carolina which I’m super excited about. Fresh mountain air, waterfalls, the lack of mosquitos…it’s going to be so good. I’ll be sharing the trip on Instagram if you want to follow along!
In the meantime let’s talk about cookies. If I’m being honest, I’m not a huge sugar cookie person. I feel like they’re rotting my teeth and I usually get a stomachache after eating them. Not fun. Because of that I wanted to create a healthier version that’s refined sugar-free and then I thought, why not make them gluten-free too? Because I enjoy making things difficult for myself. ;)
Really I know there are so many people out there (including little ones!) with allergies so I like to give y’all options. The base of the sugar cookies is made with my go-to combo of oat flour and almond flour with a bit of starch to help bind them and lighten up the texture a bit.
I used macadamia nuts from Nuts.com for the frosting which creates a nice creamy texture and also offers a protein boost. Then to stick with the red, white and blue theme I also used some of their freeze dried blueberries and cherries as natural food coloring. All you have to do is grind it up in the blender and then add it to the macadamia frosting. So simple and so much better than artificial food dye.
I love that I don’t feel sick after eating these but I will say that they don’t hold up as well as their refined sugar counterpart.
The frosting tends to settle into the cookie after several hours so it’s not ideal to frost them too far in advance. But if you can frost them about an hour before serving then they will be fine. I hope you enjoy them!
Vegan Gluten-free Sugar Cookies with Macadamia Frosting
Yield: 12 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Vegan Sugar Cookies
- 3 tablespoons coconut oil
- 4 tablespoons pure maple syrup
- 2 tablespoons almond milk
- 1 teaspoon pure vanilla extract
- 1 cup oat flour
- 3/4 cup almond flour
- 1/4 cup arrowroot starch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
Make the cookies: Preheat the oven to 350°F then line a baking sheet with parchment paper or a silicone mat.
In a measuring cup or small bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla. Whisk until combined.
In a large bowl, add the oat flour, almond flour, arrowroot starch, salt, and baking soda. Whisk until combined.
Pour the wet mixture over the dry mixture and fold until it comes together as a dough. Shape the dough into a large ball, then break it so you are left with two even halves.
Place a nonstick mat or large piece of parchment paper on the counter and place one ball of dough in the middle. Using a rolling pin, roll out the dough until it is 1/8- to 1/4-inch thick. Cut the rolled-out dough into shapes using your desired cookie cutters. Carefully transfer each cookie onto the prepared baking sheet(s), placing each an inch apart. Repeat this process until you’ve used up all of the remaining dough.
Bake the cookies for 7 to 9 minutes until their bottoms are very lightly goldened (the cookies should not bake to golden brown or they’ll become too crisp after cooling). Cool the cookies completely on the baking sheet.
Make the Frosting: Drain the soaked macadamia nuts thoroughly and place them in a food processor or blender (I use a NutriBullet). Blend for 1 minute until they are broken down and beginning to come together.
Add the coconut oil, coconut milk, maple syrup, vanilla extract and lemon juice. Blend for 1-2 minutes until completely combined and you have a smooth, creamy, spreadable consistency. Add more coconut milk if needed to thin. Be careful not to add too much or the frosting will be runny.
To make colored frosting, divide it into 3 separate small bowls. Add 1 to 2 teaspoons of the blueberry and cherry powder to two of them and stir to combine. You may have to blend them individually to get any chunks out. Cover and refrigerate for up to 2 days.
When ready to serve the cookies, spread the frosting on top. Garnish with fruit (optional), and enjoy!
*The coconut milk and coconut oil are required to help firm the frosting. Please keep in mind that they do give the frosting a coconut flavor so if you’re not a fan then you might want to try a different frosting recipe.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post is sponsored by Nuts.com but all text and opinions are entirely my own. Thank you for supporting this site and the brands that help me to bring you quality content!