Vegan Gluten-Free Sugar Cookies
These almond flour cut-out cookies are naturally vegan and gluten-free but taste like the real deal. They are perfect for birthday parties or as Christmas cookies and can easily be decorated with icing.
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Servings: 25 cookies
Ingredients
Wet ingredients
- 50 g vegan block butter at room temperature
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ¼ cup (125 g) almond flour
- ½ cup (60 g) gluten-free oat flour or grind gluten-free oats in a blender
- ¼ cup (30 g) corn starch sub arrowroot powder
- ¼ teaspoon salt
Icing + natural food dies (optional)
- ½ cup (50 g) icing sugar
- A few drops of lemon juice
Instructions
- If your butter is not at room temperature, microwave it for 10 seconds until soft to the touch but not melted.
- Beat the butter, sugar, maple syrup, and vanilla extra in a mixing bowl with an electric mixer or in a stand mixer (see step-by-step pictures).
- Add in the dry ingredients and combine with your hand or with a spatula.
- Form two disks and wrap them in parchment paper or plastic wrap. Chill for 1 hour in the refrigerator.
- Once the dough is chilled, preheat the oven to 350°F (180°C) fan. Remove the baking sheets and line them with parchment paper.
- Roll out one of the sugar cookie dough disks between two sheets of parchment paper. It should be ⅓ inch (± 0,75 cm) thick. Cut the cookies using cookie cutters.
- Place the cookies on the baking sheet that you lined with parchment paper. Repeat the process with the other cookie dough disk.
- Bake the cookies for 5-7 minutes depending on their size.
- Let the cookies cool down completely.
For the icing
- Add of few drops of lemon juice to a bowl with powdered sugar. Stir and continue adding lemon juice until you obtain a thick texture that drips off a spoon in a slow steady drizzle.
- Transfer the icing to a piping bag or zip bag. Cut off the tip (you want a very small opening for precise decortions) and decorate your cookies.
Notes
- American brown sugar: In Europe, brown sugar is often mistaken for crystalized cane sugar. For this recipe, however, you want American brown sugar, which has a higher amount of molasses and the texture of wet sand. It's often called "vergeoise" in France and "cassonade" in Belgium and Québec. Alternatively, you can make your own (see below).
- To make your own dark brown sugar, mix ¾ cup of white sugar with 1 ½ tablespoons of molasses.
- Use a scale for best results. When baking with gluten-free ingredients, it's important to be precise.
- Chill the dough! You want the butter to solidify and the cookie dough to be firm enough to be rolled out.
- Keep half the cookie dough in the refrigerator while you're cutting out the first cookies. Your kitchen will most probably be warm once turn on the oven, which will soften the cookie dough and make it more difficult to move the cookies over to your cookie sheet.
- Colored icing? No problem, read my post on how to color cookies with plant-based foods instead of food coloring.
- Storage tips: You can keep the cookies on your counter for 1-2 days. Then, store them in an airtight container at room temperature for another 2 days. Please note that these cookies are the crispiest right after baking. They start to soften after 24 hours.
Nutrition
Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 37mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Calcium: 16mg | Iron: 0.3mg
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