Gluten free Vegan Sugar Cookies (with oat flour and maple syrup)

vegan gluten free cut out cookies stacked with icing and holiday garnishes

Gluten free Vegan Sugar Cookies (with oat flour and maple syrup)

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!

Course Afternoon tea, Dessert

Cuisine American

Keyword gluten-free, holiday, low vitamin A, maple syrup sweetened, sugar cookies, vegan, with oat flour

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 121kcal

Author Megan

Cost $2

Equipment

mixing bowl
(handheld) electric mixer or similar
baking sheet
parchment paper and optional wax paper, for rolling out

Ingredients

1-½ cups oat flour
1/3 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
1/8 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