Vegan gluten-free almond flour sugar cookies made with no butter! Use any desired cookie cutter to make your favorite shapes and top with vegan sprinkles for a cute and festive treat.
These soft vegan sugar cookies come together in one bowl are sure to be a hit for any cookie swaps or festive celebrations. Easily swap the cookie cutter shapes and sprinkles to match any theme or season!
Other sweet treats:
Drinks to enjoy with these almond flour sugar cookies:
- Simple Dairy Free Espresso Martini (Vegan) with Mocktail Option
- Vegan Cinnamon Dolce Latte
- Vegan Protein Hot Chocolate
- Vegan Eggnog Martini
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Frequently asked questions about sugar cookies
Avocado oil is my favorite substitute for butter. The combination of almond flour and avocado oil is naturally buttery, so butter is not needed in this recipe! Other neutral oils or applesauce also work, with taste variations to be expected.
Chilling sugar cookie dough allows the dough to set so it can easily be worked with to roll and cut into shapes. This also creates a more flavorful cookie, as it allows all the ingredients to fully immerse into one another. Furthermore, it helps so that the cookies do not spread when baking.
¼-1/2 of an inch is a good size for sugar cookies. Make them thick enough that they are easy to pick up, keeping in mind that they will rise slightly when baking. Important tip: do not roll the cookies too thin or else they will burn and be too crispy.
Sugar cookies should be soft, light and tender. Like biting into lightly sugared, fluffy little pillows.
Most sprinkles include confectioner's glaze, which is made from bug secretions. Additionally, food dyes are commonly used, which are not cruelty-free.
Supernatural Kitchen has tons of options for vegan sprinkles. They are sold at Whole Foods as well as online through their website and Amazon. Whole Foods also sells rainbow and chocolate sprinkles that are vegan friendly. Additionally, Amazon sells a bulk container of "A Great Surprise" sprinkles that are also vegan.
Almond flour sugar cookie ingredients
- Almond flour
- Oat flour or sorghum flour
- Cane sugar
- Salt
- Baking powder
- Maple syrup
- Avocado oil
- Vanilla extract
- Vegan sprinkles (optional, I used Supernatural Kitchen "into the woods" sprinkles)
How to make vegan gluten-free cut out sugar cookies
First, add dry ingredients to a bowl and whisk until combined.
Then add wet ingredients and stir again. Chill dough for 30 minutes.
Next, roll dough and use cookie cutters to cut into desired shapes.
Finally, place on a parchment paper lined baking sheet and sprinkle with cane sugar and/or sprinkles. Bake for 8-10 minutes.
Top tips for recipe success
- Ingredient tip: use a high quality pure vanilla extract for best results.
- Flour tip: use finely ground oat flour. Blend oats until a fine texture is achieved for homemade oat flour.
- Prep tip: Chill the dough for a full 30 minutes. Skipping this step or shortening the time results in a more finicky dough that is difficult to roll and shape.
- Dough tip: Sugar cookies are typically made with a floured surface, but in this recipe we are using oil instead. Add a teaspoon of avocado oil on the parchment paper before adding the dough to help prevent the dough from sticking or becoming too dry.
- Rolling tips: Roll the dough in between two pieces of parchment paper and try to keep the dough around ¼-1/2 of an inch thick.
Substitutions
Almond flour: I haven't tried any other flour in place of almond, but cashew flour should result in a similar taste.
Sourghum and oat flour are very similar in texture and flavor. Sourghum is naturally a bit sweeter, but they both work great so pick whatever you have on hand!
Cane sugar: use coconut sugar as an alternative, but it will alter the flavor slightly and the cookie coloring will be slightly darker.
Maple syrup: I don't recommend substituting this ingredient as it adds flavor as well as helps to bind the ingredients together.
Avocado oil: melted butter or another oil (coconut oil or olive oil) will also work in this recipe although avocado oil yields the best results.
Storing almond flour sugar cookies
Store these soft sugar cookies at room temperature for 3-5 days or freeze in an airtight container for a few months.
If you made these vegan gluten-free sugar cookies, please leave a star rating and review below! Additionally tag @notablyvegan on Twitter or Instagram, I can't wait to see your creations!
📋 Recipe
Almond Flour Sugar Cookies (Vegan & GF)
Equipment
- baking sheet + parchment paper
- mixing bowl + spatula
- measuring cups & spoons
- rolling pin + cookie cutters
Ingredients
Dry
- 1 ¾ cups almond flour
- ¼ cup sorghum or oat flour (sorghum is naturally sweeter than oat, but both work great!)
- 3 tablespoons cane sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet
- ¼ cup maple syrup
- 1 heaping tablespoon avocado oil (+ 1 teaspoon for the parchment paper)
- 1 teaspoon vanilla extract
Topping
- sprinkle cane sugar
- vegan sprinkles of choice*
Instructions
- Combine dry ingredients: add all dry ingredients to a mixing bowl and whisk/stir to combine. Whisking can help remove any lumps if needed.
- Add wet ingredients: add wet ingredients directly to the dry and stir until combined. The dough will appear dry at first, don't panic, just keep mixing it together!
- Chill: place the dough in the freezer and let chill for 30 minutes. Preheat the oven to 350°F a few minutes before taking the dough out.
- Roll and shape: remove dough from the freezer and add to a large piece of parchment paper drizzled with about a teaspoon of avocado oil. Add another piece of parchment paper on top and roll the dough to be about ¼-1/2 an inch thick. Be sure not to roll out too thin or else the cookies will burn. Press desired cookie cutter into dough and place cut outs onto a parchment lined baking sheet. Continue this process until all batter has been used (typically yields 12-13 cookies depending on the shape of the cookie cutter). The teaspoon of oil should be plenty, but if the dough becomes dry at any point add another touch of oil. If it becomes too wet, add a dusting of oat flour.
- Top and bake: sprinkle each cookie with sprinkles and an additional pinch of cane sugar. Bake on the middle rack for 8-10 minutes, or until the edges are lightly golden.
- Cool: remove from oven and let cool for at least 5 minutes. Enjoy!
Milo's Mom says
These sugar cookies look so festive! Can't wait to add them to my holiday table. Thanks for another yummy recipe, Morgan!