We’ve officially reached the month of December and I have one thing on the brain: Cookies.
OK, cookies and somehow convincing John to get a real Christmas tree this year. The old fake one is looking real sad.
Send good vibes and tree care tips, please.
You may remember I made vegan gluten free cookies last year. However, with yet another year of recipe development under my belt, I’ve learned a lot since then and have tried new techniques and gluten free flour blends. The result? I’ve cracked the code on perhaps the most fluffy, perfect gluten free vegan sugar cookies on the planet.
Big claims, I know. But kinda true.
Plus, this recipe is simple requiring just 1 bowl and less than 45 minutes start to finish. Ready to see this wizardly? Onward.
The base of these cookies is vegan butter, organic cane sugar and vanilla extract. For the egg, I went with aquafaba – the liquid left behind in a can of cooked chickpeas, which makes a lovely egg substitute in most vegan baking and whips up like egg whites! Magic, I know.
I hope to do a post on aquafaba soon as I get a lot of questions about it and recipe requests, so stay tuned! But if you follow my instructions below you’ll be fine.
Next comes my special blend of GF flours:
Almond flour (which creates a perfect crumbly texture)
Cornstarch (which puffs them up and provides shape + structure)
And my DIY Gluten Free Flour Blend (for extra binding)
The batter only chills for 15 minutes while the oven preheats, during which time you can make your frosting. These little dudes are also quite delicious plain if you’d rather keep things simple.
And may I add that these cookies are undetectably vegan and gluten free and are eerily reminiscent of Lofthouse sugar cookies!? Yeah, I know. Exciting stuff. Give them a try for yourself and let me know how it goes.
If you try this recipe, let us know by leaving a comment, rating it, and (forever and always) tagging a photo #minimalistbaker on Instagram so we can see. Cheers and happy baking, friends!
- 1/2 cup (1 stick or 112 g) softened vegan butter* (or dairy butter if not vegan)
- 2/3 cup (133 g) organic cane sugar*
- 1 tsp pure vanilla extract
- 3 Tbsp (45 ml) aquafaba (chickpea brine - the liquid left behind in a can of cooked chickpeas), or sub 1/4 cup (50 g) pumpkin purée*
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1 2/3 cups (266 g) gluten-free flour blend*
- 2/3 cup (75 g) almond flour (not almond meal - the texture and flavor is different)
- 1/3 cup (56 g) cornstarch or arrowroot
- 1 Tbsp unsweetened almond milk
- 1/2 cup (1 stick or 112 g) vegan butter, softened
- 1 1/2 - 2 cups (150-200 g) sifted organic powdered sugar (to ensure vegan friendly)
- 1/4 tsp vanilla extract
- 1-2 Tbsp (15-30 ml) unsweetened almond milk
- optional: Natural food dyes (like Watkins or Color Kitchen or my DIY version)
- Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Set aside.
- Add softened vegan butter (make sure it's softened - not melted or cold) to a large mixing bowl and beat or whisk until creamy and smooth - about 1 minute.
- Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitute*) and vanilla and mix again, scraping down sides as needed.
- Add baking powder and sea salt and blend or whisk to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined. I had to switch to a wooden spoon toward the end. Add almond milk and stir once more.
- The dough should be thick, moldable and a little difficult to mix at this point (see photo). If too soft, continue adding a mixture of gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
- Transfer dough to the refrigerator and chill for 15 minutes*. Once chilled, use a cookie scooper (I like this one) or a Tablespoon to measure out 1 1/2 Tbsp amounts of dough and gently roll into balls - the dough will still be soft so be gentle. Arrange on the parchment-lined baking sheets with 1 inch room between each and press down gently with the palm of your hand to smash slightly.
- Alternatively, roll out the dough on a well-floured surface until about 1/4-inch thick and dip cookie cutters in gluten-free flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets. This recipe works well with both cut outs and traditional circles!
- Bake cookies for 11-12 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a plate to cool completely.
- To make frosting (optional), add softened vegan butter to a mixing bowl and whisk or beat until soft and fluffy - about 1 minute. Then sift in powdered sugar in small amounts and mix. Around the 1-cup mark, add the vanilla extract and whisk. Continue adding powdered sugar until you have spreadable frosting (I used about 2 cups powdered sugar). If you prefer a thinner frosting, add a little almond milk to thin. If it becomes too thin, add more powdered sugar. If it becomes too thick, add more almond milk. Add natural food coloring at this time (optional).
- Frost cookies or leave plain! I decorated with some naturally-dyed sugar sprinkles like these. Organic cane sugar as a base should ensure vegan friendliness.
- Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days or in the freezer up to 1 month.
*If you’d like to cut back on sugar, sub 1/3 cup of the sugar with 1 packet (~1/4 tsp) stevia extract (I like Trader Joe’s brand). This will make the cookies softer, so you may need to add more gluten-free flour, almond flour, and/or cornstarch to help thicken the dough.
*The chickpea brine substitutes an egg in this recipe. In its place, you can also try subbing 1/4 cup pumpkin puree, 1 egg replacer, or 1 small chicken egg if not vegan. I haven’t tested it with a flax egg or any of the other substitutes and can’t guarantee the results.
*If not gluten-free, sub the almond flour and gluten-free flour blend with unbleached all-purpose flour, but keep the cornstarch - it helps them puff up.
*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.
*Nutrition information is a rough estimate for 1 of 24 cookies without frosting.
I have a perfect tip for getting a live tree – GET YOURSELF A CAT. When my parents first got a cat… 10 years ago?, the artificial tree survived a total of half an afternoon with him. Long story short, he took a really long run-up and jumped on top of it, knocking it down and breaking all the decor… Since then, they always have a real tree instead and everyone is happy :)
(although, admittedly, the cat still likes to sit on top)
Beautiful cookies! Stunning visual appeal. It’s funny you mentioned the live Christmas tree tip thing…my post this week is all about how-to buy the perfect live Christmas tree, I’m all about real. Just can’t do the fake tree thing. And the smell of the tree (not to mention these cookies baking……wiff…sniff….snack….) Can’t wait to try the frosting, my recipes have all flopped recently! Oh, and cats just LOVE real trees. They need it!!!!
I promised my husband that we could try a real tree for the first time this year. Thanks for mentioning your article on picking one out. It’s going to help me feel more confident about it!
So excited to try this, thank you, thank you. I know gf flours have different characteristics, with a nut allergy, in your experience what would be the best gluten free flour to sub for almond flour? TIA for any advice.
I second this! I usually use the oats but you said the almonds help with texture. We’re (for the first time) taking our son with severe allergies to Christmas with relatives and I think having a cookie available to serve would be fun.
I’ve become a little obsessed with your blog! Thank you Dana!
Hi ladies! So the almond flour gives these a lightness, so I’m wondering if you couldn’t sub coconut flour, but because coconut flour can be so absorbent add maybe half the amount? Alternatively, a blend of GF flour and arrowroot or cornstarch. Good luck!
Where’s the ginger?
I made these and substituted amaranth flour for the almond flour, since I had a nut-allergy issue to deal with, too. I just weighed out 75g of the amaranth flour so the proportions would be right. Cookies came out great. Rolled my and then used cookie cutters. I noticed the dough seemed to be drying out, so I wrapped what I wasn’t using in plastic wrap to keep it moist.
This look delicious and perfect for everyone!
I just came on to get the OLD sugar cookie recipe so gonna give these bad boys a whirl instead! Wooo!
I am also curious about a GF flour alternative to almond flour. I am allergic to almonds, and also GF. So many of your baked look amazing (as is every single recipe of yours I have made), but I haven’t tried them because of the almond flour. Almonds are the only issue for me, so could walnuts/meal be used as a substitute in some cases? I know this wouldn’t help those who have an allergy to all nuts, but just a thought.
I’ve been told sunflower seeds work. Pulse into a meal.
Hi Tracy! So the almond flour gives these a lightness, so I’m wondering if you couldn’t sub coconut flour, but because coconut flour can be so absorbent add maybe half the amount? Alternatively, a blend of GF flour and arrowroot or cornstarch. Good luck!
Looks phenomenal! Sugar cookies remind me of childhood so much. Can’t wait to try these out.
These are so beautiful and joyful, Dana! I’m feeling so cheery from this post! :)
What is your fav brand of gf flour? Thank you!!
If I don’t make my own (recipe linked above), I like Bob’s Red Mill 1:1 GF blend
Hi Dana! These look amazing and I’m excited for this to be the first recipe in which I use aquafaba! I wanted to ask though if you think the almond flour can be substituted for a different kind due to a nut allergy in the family. Was thinking of oat but that would totally change the flavor. Thanks!!
So the almond flour gives these a lightness, so I’m wondering if you couldn’t sub coconut flour, but because coconut flour can be so absorbent add maybe half the amount? Alternatively, a blend of GF flour and arrowroot or cornstarch. Good luck!
Can you sub sweet potatoes for the pumpkin?
Hmm, I think? It’s worth a try! Let me know if you do.
I was wondering if i could use oil instead of the butter? Would that work?
Hi Julie! I tested this recipe with coconut oil and it didn’t work out quite as well. The texture was more dense and they didn’t bake through for some reason. But, they weren’t terrible either. Sorry I can’t be of more help!
Wondering what your favorite vegan butter substitute is. The taste of vegan Earth Balance makes me gag! What butter sub do you use here, plz? Thanks!!
Hi,
I have a Bob’s Red Mill GF -1 for 1 baking flour. I don’t think it has nuts for those above commenting, but I’d have to check. Can I use this in the recipe, in the same amounts as you listed?
Thank-you!!
Yes, I think so! Let us know how it goes!
I can’t find the Earth Balance baking sticks. Can I use the Earth Balance that comes in a tub instead?
Hi! That should work. The tubs sometimes have added water for spreadability, which can throw off recipes. But in this recipe I think it should work!
If you do use the Earth Balance in the tub, and it is salted, should you skip out on additional salt in the recipe?
No, just slightly reduce!
I used the soy free Earth Balance in a tub and the cookies came out great!
I have for many cookie and cake recipes when I’m out of the sticks, and it works just fine for me.
These look absolutely delightful. Thanks for sharing!
Hi Dana!
I usually cook my dry chickpeas in the slow cooker. I wonder if the remaining water works for the Aquafaba, it doesnt look as thick as the liquid that comes with the can.
btw, I always get a real tree but this year was considering a fake one due to several horror stories heard about spider eggs in the trees. Lol
Hi Nixa! If using homemade aquafaba, try and cook it down until thickened. Good luck!
Your photos are so inviting Dana! These are beautifully decorated cookies! Thanks for sharing the recipe! Have a wonderful weekend! xo
If i wanted to use all purpose flour in place of the almond flour and gluten free blend, would i use the same weight of all purpose for the other flours? Thanks!
So the almond flour gives these a lightness, so I’m wondering if you couldn’t sub coconut flour, but because coconut flour can be so absorbent add maybe half the amount? Alternatively, a blend of GF flour and arrowroot or cornstarch. Good luck!
Yeah, that should work! Let me know how it goes!
That’s so cool! Never knew you could use chickpea water that way. You teach me so much! :)
I wish it was my original concept! I learn new things from the vegan/dairy-free/egg-free community all the time!
I cannot wait to try these! As for real Christmas trees, they are definitely a greener choice! Nothing has to be shipped from miles and miles away, as there are probably a few tree “farms” around you. Hope that helps. Love your recipes and candor!
These look AMAZING! I can’t believe how fluffy they are… mmm.
Tree tip – put some sugar in the water to keep it vibrant longer :) Also, let it warm up for 24 hours after bringing it home, it will fluff up just like these cookies (or close at least :P)
Can’t wait to try these during our Christmas cookie bake with the nieces! I took your pumpkin bars and chocolate pie to thanksgiving dinner. They were wonderful! I used almond flour for the first time and loved baking with it. Can’t wait to try the aquafaba.
Chickpea BRINE?!?! Whaaa? Interesting!! I really need to use chickpea flour for some baking and see how that works and if it likes my stomach! These cookies look insanely delicious! I just made some vegan cookies for the blog Tuesday and they are NOTHING like these! haha!
Hi! If using the pumpkin purée, does that make the cookies have a pumpkin taste at all? I haven’t experimented with Aquafaba yet and that seems easier. Thanks!
Not really, no! I never notice a pumpkin flavor.
Love the beautiful colors you used frosting these cookies. Tis the season for Cookie Baking! We put up a small “artificial” tree early in December so we can enjoy it during the entire holiday season, but there is no substitute for a “real” tree. We decorate the tree with a “tree decorating party” with family about 1 week prior to Christmas and it’s magic. Even picking out the perfect tree from a tree farm or a local merchant is part of the fun. Don’t miss this tradition, give it a try! ?
My boyfriend is allergic to almonds – any recommendations for replacing the flour?
It’s so fluffy!!!!!!!
haha anyone else love despicable me? :P
The cookies look amazing :)
I could not resist the pictures in the feed. I love, love, love the pastel colours so much. Reminds me of Little Twin Stars, one of my favourite cartoons.
– Charmaine
Yum!
Subbing almond flour for AP flour worked so well and i’m really glad with how the cookies turned out. Not too sweet but just adds the right punch for a nice sugary treat.
Awesome again! You’re quickly becoming my go to gluten free recipe source. The recipes are always fool proof. I was feeling really left out this Christmas but these cookies cut beautifully! Thank you!
these look incredible! Can you taste the aquafaba in the cookies? I tried making an aquafaba mousse and it was a complete disaster, all i could taste was the chickpeas!! Would love you to give it a go!
No you can’t!
I cannot wait to make these with the kids later ♥
So much yum! I used AP flour, dairy butter, and FLAX EGG because this is all I have at my house on this cold, rainy afternoon! I had to bake the cookies a few extra minutes, and they seem to be more dense than what you’ve described. They are incredible, even with modifying the recipe! Thanks for the substitutions at the bottom – it helped me a ton!
Take away: it seems like flax egg works fine!
Pretty sure I have been waiting for this recipe my entire life!!! FINALLY!
These are delicious! Thank you ❤
These look yummy! Looking forward to trying them. As for your real tree…Be sure to make a fresh cut off the end of the trunk just before placing in the tree stand. I always put an old towel down in the water well and wrap it around the trunk so that when you forget to add water for a few days it’s still wet. Seems to keep the needles on the tree a bit longer. Before you bring it indoors you might want to give it a good shake to get any loose needles out.
Hi Dana,
I was just wondering if you could write about the use of honey or agave in recipes. I know it is not vegan, but I cannot tolerate sugar and adding honey to recipes can complicate things with the ratio of dry and wet. So, I wonder if I could sub. honey for the dry can sugar in this and many recipes. I was really hoping you could solve this issue (!) as I head into the holiday season and my busy family is ready to eat cookies!! Thank you for any advice, I greatly appreciate it as I usually wing it in terms of substitutions with usually good results but wishing someone would create a rule on this issue.
: )
Also, I note you do not use xanthan gum in anything. Is the cornstarch or arrowroot enough? What is your opinion of xanthan? I do not like the flavour but sometimes wonder if it is necessary.
Thank you so much,
Hi Jennifer! I don’t find xanthan gum necessary. The cornstarch helps bind and add form to the baked goods! As for sugar, I’d actually recommend subbing stevia if I were you. Otherwise, add the honey or agave when creaming the butter. And if the dough looks too wet, compensate by adding more dry ingredients (GF blend, almond flour, cornstarch). Hope that helps!
Those cookies look beautiful, Dana! I just started using aquafaba recently and it works like dream. Your site is a great inspiration. Happy holidays!!
Made the cookies today and used just unbleached AP flour. The cookies are good but I didn’t care too much for the icing so I think the next time I’ll just go with the powdered sugar, almond milk & extract method.
Thank you for a simple and easy recipe!
Hi Dana,
Is it possible to make aquafaba from the brine of other types of beans? I’m allergic to chick peas, but was hoping maybe the brine from cannellini beans might work…?
Thanks!
I’ve heard cannellini can actually work! I haven’t tried it myself but let me know if you do!
Hi! Are these cookies soft or crunchy?
They are a little of both! A little bit of a bite on the outside and tender on the inside.
Sounds perfect!! Thanks for the reply. :)
These look awesome! I don’t have a handheld mixer, so I was wondering if using a food processor would give the same results?
That should work!
I used 1/4 banana purée and did 1 tablespoon balls- amazing!! And I used a spoon to mix it -no mixer.
Hi Dana, Which brand of food coloring did you use for these photos, Watkins or Color Kitchen? I have used Color Kitchen sprinkles, which I have found to be the best and most vibrant, but of course, they are also the most expensive. I would love to find a less expensive option, but don’t want to waste my money on another muted brand. Thanks!
Hi there! I used India Tree but didn’t much care for them. I linked to others with higher reviews…
Lovely cookies. I had the kids decorate them :)
We have a real tree, but its still in its pot, roots and soil and all. We keep it in the garden all year, where it grows and grows and take it in just for X-mas. Its nice not to have something that you don’t have to discard after the holidays, but can see thrive… they keep in the pot (if its big enough) for years – we had ours for five now. After this X-mas we’ll take it to the woods and plant it there and then start again next year. Its a real family member…
Oh my!! These looks so pretty. I’m going to have a go at some festive shapes and decorations later I think. Aquafaba really is magic stuff. The water of Gods! haha.
Dana, these cookies are scrumptious! We are ok with eggs so we subbed one egg for the chick pea brine. They turned out just as described, fluffy on the inside. We gobbled them up quickly. My ten year old made these all by herself and she had a lot of fun. Thank you. We’ll be making these again soon. Happy Holidays!
These cookies are delicious! I used an egg since I’m not vegan. I do have gluten and dairy allergies and these cookies taste like the real deal- flaky, light, small-bit-of-chewy-firmness in the center, not clawingly sweet- YUM. I will try using almond extract in place of vanilla for variety.:) These cookies will be a staple during the holidays from now on. An Excellent and Easy recipe– thank you, Dana!
**i didn’t have almond flour or arrowroot so I used almond meal and organic corn starch instead and the Cookies came out fantastic. I also added a pinch of salt to the frosting to enhance the flavor. xx
These look great, think ill make these with the kids this weekend. thank you
Delicious! Thank you for another great recipe.
These turned out so good! Were on our second batch now. :)
I Just made this recipe and did cut outs. I thought the cookies tasted yummy. I found the more thicker the cookie the softer it will be. The thinner the cookie the more crunch to it. I used dairy butter and thought the icing was a little buttery which I probably could of added more powdered sugar. I am bringing the cookies to my daughter’s Christmas program. We had the option of baking or buying we chose to bake. I look forward to seeing the reviews of what others have to say about them. Oh and I was excited to use the fabanase. Really like watching the transformation of the cookie dough. ?
Hi!
I just tried this recipe tonight and it worked beautifully! I didn’t have any gluten free flour blend so I used all purpose flour instead! I did add the almond flour to the mix as well. I was able to find the earth balance sticks at Ralph’s :)
I didn’t use the frosting recipe because honestly they taste amazing on their own!
Thanks for sharing this recipe! This will definitely be my go to sugar cookie recipe :)
What could replace the almond flour to make these nut free?
I’m thinking either oat flour or just more GF blend!
These are so good!!
I made these with dairy free eggnog, nutmeg & cinnamon, then frosted w/dairy free eggnog frosting. They were a HUGE hit at a family get-together! Thanks!
Whoop! Thanks for sharing, Deanne! xoxo
Hi, I have a gluten free flour blend on hand (Namaste foods perfect flour blend). And it already has Arrow root. These are the ingredients Sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour, xanthan gum.
Would you recommend me just subbing the GF blend i already have for the arrowroot/cornstarch, almond flour?
Thank you so much! I love all your recipes, you make it easy and inspiring to cook.
Yeah! That should work! Though, a little cornstarch (even 1 Tbsp) would help them remain fluffy!
Hi – Question about the cookie dough, which I made last night. Per your suggestion, since I’m not GF, I used all-purpose flour + cornstarch. Then I added the almond milk, though even after 4 tablespoons of the dough was still pretty “crumbly.” I was able to knead it and then roll it out later but it still felt slightly dry and the cookies didn’t puff up like those in your picture. Should I have just kept adding almond milk until the desired consistency?
Thanks in advance,
– Scarlett
I’m hosting a holiday party tomorrow and wanted to make a Christmas themed cookie. I used dairy butter , but followed everything else exactly. I used cookie cutters shaped like snowflakes, ornaments and gingerbread men. The men lost limbs because the cookies were larger and therefore, fragile. As far as taste goes, they are delicious and not too sweet. The texture is soft and melts in your mouth. I decorated them with Colored frosting and sprinkles. I’m sure they’ll be a hit. Thank you.
I made these with Miyokos cultured vegan butter (made from coconut oil, no palm oil) and they were fabulous!
Hi, can I use coconut flour instead of almond flour?
Hmm, I think so, but I would reduce the amount by half because coconut flour is quite absorbent. Let me know how it goes!
I made these last night! Followed your subs for a with gluten version. So delicious. My only note is that I had to turn the oven down to 350. Another fantastic recipe!
Hi Dana!
I really want to make this cookies, but I was wondering if there is a substitute for the Almond flour? I know it is a little bit tougher to come by and is a bit more expensive! Any advise will help :)
p.s. I love your blog and cookbook!! I use it all the time! :)
Hi Rachel! I order mine from Amazon and it’s way cheaper! Otherwise, just try subbing more GF flour!
i got mine from costco! blue diamond? who knew!! not organic… but i can’d do it 24/7
I made these! I substituted almond flour with coconut flour and a real egg…they turned out as perfect as shortbread cookies (no puff)…perfect flat cookie for frosting.
Do you think the dough can make it through a cookie dough gun?
Hmm, I think so!
Just made these Christmas beauties with my 3 year old baker. Super yummy and seriously fun to make! Thanks for this vegan holiday recipe!
I just made these as cutout cookies and they turned out amazing. I’ve missed being able to join in the holiday cookie baking but not anymore! Thanks so much!
Hi!
I’m baking for the holidays and really excited about these! I’m currently nursing a little one with dairy soy and gluten intolerance, eggs are fine. If I were to use actual eggs in this recipe would it be the same, and how many would I use? We generally do have them, but we’re out of chickpeas, and the current is temp is -1 so I’d rather not run out :) Any thoughts!?
Just kidding… you would like I could read notes as some one who is an instructor;)
Hi there! I’d suggest 1 egg. Good luck!
Made these as Christmas cookies for my colleagues. While I struggle with making them look as pretty as yours, these received lots of praise at work! I snuck a few at the house before I left as well. Thank you for making such lovely and delicious food. Merry Christmas (:
How much chickpea brine comes in a can of chickpeas? Will 1 can give 3 tbsp of the brine?
Yes! I find that 1 can usually yields at least 1/3 cup.
Made these yesterday with my daughter. SUPER YUMMY!
Thank you so much for this beautiful recipe.
THANK YOU!!! Since I was made aware that I am gluten intolerant, one of the hardest things to go without is sugar cookies at Christmas. I have tried several other recipes and this is by far the best. I knew it the minute I tasted the dough before putting it in the oven. These are SO good!!! Thank you for this recipe! If I see you around PDX I will probably give you a hug! :)
This might be old news by now, but I have to say that these cookies are BADASS GOOD!!!!!!!!
i’m not adding what hasn’t already been said- they. are. amazing.
i made one batch of these and two batches of regular sugar cookies. the regular sugar cookies tasted overwhelmingly buttery and sugary. these are such an beautiful blend of flour, salt and sugar to give it an all around goodness. only problem is that it is damn near impossible to eat just one, or two, or three… i am making them yet again for a birthday party this evening and can’t wait to eat more!!!
healthy added bonus is that it forces you to make hummus with the leftover chic peas. love. it.
thanks!!!!!!!!!!!!!!!!!!!!!
I didn’t have Earth Balance on hand, so I did use coconut oil instead, thinking it wouldn’t be too bad with AP flour (I’m not gluten free). The cookies turned out a little bit denser than I would’ve liked, but still-not too shabby, and they definitely filled a craving for me! I also swapped almond extract for vanilla extract, which worked nicely.
I made these with 1 2/3 cups of unbleached all purpose flour and 2/3 cups almond flour and they were just GREAT! My non-vegan and vegan family members all loved them!
I made these (and a few other cookies) for Christmas and they were my absolute favorite. I have never tasted a gluten free sugar cookie this delicious (I could hardly tell it apart from regular ones). BUT I did use a flour mix with xanthan gum in it, which made the cookies spread perfectly and not too cakey. I recommend adding it if you’re not averse to it.
I just made these replacing the almond flour with bob’s red mill 1:1 GF flour. The cookies cracked quite badly on the top – thinking maybe my dough was too dry? I wasn’t sure what you meant by fluffy as mine didn’t puff up or rise. Otherwise they are pretty good.
Hi! They may have turned out dry because of the substitution for almond flour for the gluten free flour? They should come out fluffy and risen when using almond flour as it gives these a lightness. Better luck next time!
We made these cookies for Christmas for my son who is allergic to wheat, dairy, and eggs. We also made our “original” sugar cookies for everyone else. No one could tell the difference. They were SO amazing I won’t ever make my “original” cookies ever again. We’re making these today for my son to take to school for Valentine’s Day. Thank you for this recipe! (now I save all my chickpea brine and freeze it for later use)
Could I just use gluten free flour instead of the blend?
I made them for a work breakfast lunch, everyone loved them! Especially my boss ??
Taste like the frosted Italian cookies my grandma always had during Christmas.
My question is about the frosting. Before adding food coloring, the mixture was very light yellow… adding my natural red food coloring gave me a light brown color result – I was hoping for pink! Then I added blue… aiming for a purple-ish color and I ended up with a blue-ish, gun-metal grey color… which is cool, but not for preschool Valentine’s day cookies! Any tips or advice you could offer? I love the light pinks & blues you were able to achieve!
Hi Lara! Hmm I am stuck on this one. Could it possibly have been the brand of vegan butter used? It may have had a more yellow tint to it than most butters? Hope this helps!
Hello, this is my first time commenting but I love your blog. You are my go-to source for vegetarian/vegan recipes. I tried this recipe but substituted sprouted wheat flour for the gf flours and it didn’t really work out. The cookies didn’t spread out or puff at all. They tasted ok but they definitely weren’t the texture I was hoping for considering how beautifully fluffy yours looked. Do you have any experience with sprouted wheat and is there anything i could change to make this work out better next time? Thank you so much!
Terrific recipe! It was an easy and fun cookie to make for my husband and I. We felt giddy eating these, they felt like a childhood treat. I subbed all purpose flour for the gluten free blend and they worked out perfectly. Thank you!
Made it. My non-vegan family enjoyed as well.
Should have added that I loved them. I craved them over regular cookies.
The recipe says to put the chickpea brine in with the butter and sugar mixture. Does this mean the aquafaba or the brine straight – unbeaten?
Aquafaba!
Hi, if you’re not gluten free and can’t really track down all these different flour types, is there a way to substitute regular wheat flour that would make the recipe work?
Yeah, that should work! Let me know how it goes!
Question: is it 3 Tbsp of the chickpea brine before you whip it or is it 3 Tbsp of the whippe Aquafaba? Mine didn’t cook correctly but the taste was delicious and the frosting was perfect.
Good question, Shelbi! You’ll want 3 Tbsp of aquafaba!
These were amazing! Best sugar cookies I’ve made in my life regardless of it being GF, or vegan. The cookie itself was soft on the inside and had a nice crust on the outside. I made them exactly as the recipe says, using aquafaba as the “egg”. The only downside is when I made the frosting, it melted really quickly and didn’t stay as fluffy but otherwise delicious! I brought these to Easter and they were a hit, even more so than the other non-vegan deserts there! Love MB, this was just one of the many, many successful recipes I’ve tried of hers:)
Thanks for this simple and delicious recipe — and other of your cookie recipes too. I love eating cookie dough and appreciate you sharing these! Thanks for your work with developing and publishing vegan + gluten-free recipes.
Can you pipe with this frosting? I’m looking for another vegan dessert option to make for a wedding…but the cookies need to be decorated! Thanks.
Hi Megan! You could probably pipe this icing if you made it a little thicker using more powdered sugar, but this particular recipe is more of a royal icing than it is a piping icing so I would recommend spreading it rather than piping. Hope this helps!
I just made this recipe and the cookies turned out terribly :( I followed the directions to a t, but I subbed in all purpose flour for the flour blend and almond flour since that is what I had on hand (as the recipe said I could). The “dough” was just crumbles that could not be molded, so I did nearly 4x the amount of almond milk to get it to a dough like consistency. I rolled out balls and flattened them and put them in the oven for the recommended time. These cookies were both dense and try. They felt like homemade play dough that had been left out to harden. I’m not sure how everyone else is having such success since I followed the recipe exactly and they turned out awful :(
I made these and stuck to the recipe but used dairy butter and subbed AP flour for the GF-flour mix. They came out really well! The cookies were fluffy and had a wonderful taste. I halved the frosting recipe and used it for all of my cookies since I didn’t want as much frosting. Overall, it’s a great recipe and one I’ll make again.
A vegan friend of mine is hosting a cookie exchange, and while she didn’t request anyone make vegan cookies, I wanted to at least bring a batch since she’s the host. After searching and searching, I came across these and the reviews led me to believe I found a winner. I’m so very disappointed… I spent so much time, colored half the dough red to make candy canes… They’re just awful (I’m so sorry to say)! My husband, a human garbage disposal, told me “Vegan or not, there’s no way you can give those to people.” My 4 year old who will eat anything if you call it a cookie also won’t eat them. I’m so bummed… I followed the recipe exactly and I’m a good baker in general… they were so bland and not at all sweet like a sugar cookie. The texture was more like a butter cookie, but no flavor. Any suggestions for, at the very least, sweetening these up?
How long do you whip the chick pea brine to make Aquafaba? I wonder if that if why my first batch was a bit dry? Thanks!
Hi Christina! Generally it takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks! It can require a little practice and patience!
Hi! Do you think coconut oil would work instead of vegan butter? I’ve been looking for a palm oil free vegan butter and still haven’t found one so I am hoping I can use coconut oil. Thanks!
Hi Clara! That should work!
These are amazing!! We have a lot of food intolerances in my house, leaving my toddler gluten free and vegan. I so badly want to have traditions (like baking Christmas sugar cookies) with her that she can partake in. These are it!!! So thank you from my 3 yr old (who gets to eat cookies like everyone else) and her mama.
I used Bob’s Red Mill, 1 to 1Gluten free Baking Flour instead of the blend suggested here. This recipe was great! My husband likes soft cookies so he really liked this one. I rolled out the dough and made shapes, and I also rolled little balls by hand. I made this for a holiday treat party at work to satisfy the gf folks. I think they all loved it!
I’ve tried twice to make these and failed both times. First time I used becel to the same amount as the recipe, but they came out too flat and under cooked. The second time a cut the butter in half and the dough seemed promising, but that one didn’t work either same problem, I tired putting them at a slightly higher temp but they just browned. Not sure if it had to do with the vegan butter.
I highly advise against subbing the suggested flours for all purpose. My cookies came out incredibly crumbly and tasting like playdoh.
Hello Dana,
Just realized the almond I have is meal and not flour :( what can I use instead? Today is my Xmas cookies making day. Please advise.
Thanks,
Lizzette
Dana you are a vegan wizard! I’ve probably made 90% of your recipes and these are the best sugar cookies I’ve ever had! I was completely blown away! Thank you for all your amazing recipes!!
Can I use rice milk instead of almond milk?
Yes that will work, April!
Please change your Print Version parameters so the text is BLACK and not GRAY; it’s too hard to read! Thanks.
Hi! I will pass along your request – thanks for reaching out!
Hi I’m a home baker and I’m looking at things to lengthen the shelf life of the cookies I give to people and I’ve stumbled onto Aquafaba which has made my cookies more open to people allergic to egg(like my mother) so I loved this recipe. I wanted to know how you found out the nutrients/nutritional composition of your cookies?! I saw the nutrition facts/panel at the bottom of your page and I was wondering how you found these details out? Is there a calculator online?
Hi Sabina! We use caloriecount.com
I love these! They turned out perfectly & as I hoped… replaced aquafaba with egg replacer. Toddler & family loved them. Not just for Christmas but any time of the year. Good for beginner bakers
is this cake before baking is hard that I can cutt the shape in it?
Yes, you can cut shapes out of the dough! (Step 7)
I’ve been looking for soft vegan sugar cookies that don’t contain weird ingredients that I can’t find around me – like vegan ricotta, cottage cheese… nope.
And then – BAM!
I made this cookie recipe, halving it, with buckwheat flour (to sub for the gluten-free flour and cornstarch, as I didn’t have any at home, and an extra 1/3 cup of almond flour, because of the moisture content without the cornstarch), and a chia egg (I’m allergic to flax haha and always forget to ask my mom to save the aquafaba!), and it worked fantastically well! It seemed to be not done enough in the oven after 10 minutes, but your recipes always work out wonderfully (I once cut your cinnamon bun recipe in 24th as a snack, and it still worked amazingly – you have my trust haha), so I stuck to the recipe and brought them out. Once they cooled, they’d finished cooking with the residual heat, and stayed beautifully soft, with a nice, thin but slightly crisp crunch. I didn’t cool it, because it was getting late and the dough got me pretty impatient for the results, but they were awesome!
Yay! Thanks for sharing you recipe changes!