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Gluten free Vegan Sugar Cookies are sugar cookies by name, but they’re actually sweetened with maple syrup (not sugar) — and this recipe uses oat flour exclusively — for a healthier holiday cookie that’s 100% delicious and festive. Plus, the dough is super easy to work with — and takes just 10 minutes to make!
This real food recipe is also VAD (or Low-vA).
Jump to Recipe
Ingredients in GF Vegan Sugar Cookies
Just 10 minutes and 5 ingredients create the most fun holiday cookie:
- oat flour
- maple syrup
- nut butter of choice, creamy/runny (or seed butter) — I like to use this pecan butter.
- baking powder
- quality salt
Optional for decorating
Choose either course sugar for decorating, sprinkled on before baking.
Or use icing after the cookies have cooled. See how to make a coconut sugar icing (that’s naturally colored) in the Notes section below the recipe.
Two other natural icing options include:
- Cocoa Butter Icing — This icing sets up, so you can stack the cookies, and they won’t smudge.
- Coconut Butter Icing — This one doesn’t harden up; it stays soft.
Or find pink frostings here:
How to make Oat Flour Sugar Cookies
- Preheat the oven to 350°F.
- In a mixing bowl, stir together the oat flour, baking powder and salt. On top, add the maple syrup and nut or seed butter. Mix together well (without over-mixing). I use a handheld mixer for this part.
- Pat the dough into an 8” round. Roll out between two sheets of lightly floured wax paper or parchment paper.
- Cut into desired shapes and carefully transfer to a parchment-lined baking sheet with a spatula. Any dough scraps can be rolled out again until it’s all used. Optional before baking: Sprinkle with coarse sugar.
- Bake for 8 minutes, or until the edges turn lightly golden. If you didn’t use the coarse sugar, feel free to decorate with icing. Longer baking creates a crunchy cooking (which I really like with this recipe), and less baking time creates a chewier center.
Sugar Cookie storage
Store sugar cookies in an airtight container once fully cooled, separating layers with wax or parchment paper to keep them from sticking.
For longer storage, freeze undecorated cookies by flash-freezing them in a single layer on a baking sheet until firm, then transfer to freezer-safe bags or containers with wax paper between layers; they’ll keep for up to 3 months.
You can also freeze decorated cookies: Just place them in an airtight container, and let them thaw at room temperature with the lid on for several hours to avoid condensation.
Gluten free Vegan Sugar Cookies (with oat flour and maple syrup)
Equipment
- (handheld) electric mixer or similar
- parchment paper and optional wax paper, for rolling out
Ingredients
- 1-½ cups oat flour
- ⅓ cup maple syrup
- 2 Tablespoons nut butter of choice creamy/runny (or seed butter) -- I like to use this pecan butter.
- ½ teaspoon baking powder
- ⅛ teaspoon quality salt
- optional course sugar , if you don't plan to ice the cookies
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, stir together the oat flour, baking powder and salt. On top, add the maple syrup and nut or seed butter. Mix together well (without over-mixing). I use a handheld mixer for this part.
- Pat the dough into an 8” round. Roll out between two sheets of lightly floured wax paper or parchment paper to about 1/8" thickness (or slightly thicker).
- Cut into desired shapes and carefully transfer to a parchment-lined baking sheet with a spatula. Any dough scraps can be rolled out again until it’s all used. Optional before baking: Sprinkle with coarse sugar.
- Bake for 8 minutes, or until the edges turn lightly golden. If you didn’t use the coarse sugar, feel free to decorate with icing. Longer baking creates a crunchy cooking (which I really like with this recipe), and less baking time creates a chewier center.
Notes
Coconut Sugar Icing (optional)
Ingredients
- 1 cup granulated coconut sugar
- 1 Tablespoon cornstarch, arrowroot, or tapioca starch (prevents clumping)
- 2–3 Tablespoons non-dairy milk
- Optional: ¼ teaspoon of any extract, for flavor
Instructions
- Make powdered sugar: Place the coconut sugar and starch in a high-speed blender or coffee grinder. Blend until very fine and powdery, like store-bought powdered sugar.
- Mix the icing: In a bowl, whisk together the powdered coconut sugar, milk and extract (if using). Add the liquid slowly until you get the consistency you want for icing.
- Decorate: For a smooth, opaque glaze, spread over cooled cookies with an offset spatula. For precise designs, transfer to a piping bag. The icing will harden as it sets.
Nutrition
Pin Gluten free Vegan Sugar Cookies here:
Alfrreda G. says
These look lovely! Trying them now! The “Joy” lettering adds a beautiful touch! May I ask what you used to decorate them?
Megan says
Hi Alfreda, thank you! You can use dairy-free buttercream, here: https://eatbeautiful.net/paleo-aip-buttercream-frosting-dairy-free-coconut-free/ or real honey buttercream here: https://eatbeautiful.net/satin-buttercream-frosting-honey-paleo-keto/ Both pipe lettering really well; it just takes some practice. 🙂
Sarabeth Matilsky says
It has become a running Truism in our family, that when we happen to need a special new recipe…Megan almost certainly will publish it that day or has already. 🙂 This particular recipe popped into my inbox just before my husband drove to his parents’ with the kids for Christmas, and so they ended up bringing along a 6x batch of cookies to share! Thanks so much – they loved making them, too. Happy Christmas! xoxo
Megan says
This is the sweetest, Sarabeth!! Thank you for sharing, and Yay! Wow, 6x! Big smiles! Happy Christmas, one day late and xoxo back!!