On a recent Saturday, the green pumpkin stems from the latest batch of dairy-free sugar cookies just about done, the requests started. “Are those ready for public consumption”?
Imagine an easy vegan sugar cookie that’s also grain-free, gluten-free, and vegan. No oil or eggs are required. And paleo-friendly. What?
Plus, it makes a super easy and scrumptious cut-out cookie recipe! Perfect for holidays, celebrations or every day!
A full list of ingredients, instructions and printable recipe card is at the end of this post.
So, as I swat away eager hands trying to get at these cookies, the realization hits me – my list of recipes that everyone loves regardless of dietary restrictions is growing. How cool is that?
So true judging by how fast these cookies disappear!
Later in the post, I share how I created the green and orange icing from natural ingredients!
How To Make The Dairy-Free Cut-Out Cookies:
Step 1 – Gather the ingredients.
Step 2 – Add the ingredients for the dough to a mixing bowl. The icing will get mixed in another bowl.
So simple – in a medium-sized mixing bowl, add all the ingredients and mix well.
Step 3 – Mix until well combined and dough forms a ball.
Step 4 – Roll the dough between two pieces of parchment paper (no need to refrigerate).
The number of cookies will depend on the size of your cookie cutters.
Use any size cookie cutter to cut out cookie shapes and place on a prepared baking pan with parchment paper.
Use the leftover dough to make more cookies. Simply gather into a ball and roll out the dough again. Continue this process until all the dough is used.
You may end up with a small bit of leftover. I usually throw that onto the cookie sheet as my “tester”. Keep an eye on that cookie, since it is smaller, it will bake faster. Do not burn the tester cookie. 🙂
Step 5 – Bake at 350 degrees F. for 7-10 minutes depending on cookie size.
Step 6 – Let cool on a rack.
Step 7 – Make the icing and decorate cookies as desired.
Occasions You Might Use Dairy Free Sugar Cookies:
- Any holiday
- Baby Shower
- Wedding Shower
- Birthday Party
- Dinner Party
…this list goes on and on!
Helpful Icing Tip: Get creative! No need to use dyes to create colored icing. One tablespoon of cooked orange sweet potato was added to 3/4 of the prepared icing to create the orange pumpkin color.
What did I use to get the color green? About a teaspoon of frozen organic chopped spinach!
In both cases, I used a food processor to get the desired consistency. My taste testers had no idea!
What you will love about these cookies is that they can be made and ready for consumption in less than 30 minutes!
Here is a version to try for Valentine’s Day!
Looking for other amazing recipes? Check these out!
- Coconut Flour Cut-Out Cookies
- Gluten-Free Vegan Chocolate Chip Cookies
- Vegan Cookie Dough (Edible)
- Vegan Cinnamon Rolls
- Dairy-Free Chocolate Ganache
Products Used To Make This Recipe:
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Paleo, Vegan Cut-out, Cookie Cutter Dairy Free Sugar Cookies. So easy to make and taste delicious!
- 2 cups blanched almond flour
- 1 tablespoon tapioca starch
- 1 teaspoon baking powder (Recipe for homemade baking powder on this blog)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- 2 cups organic powdered sugar (gluten-free)
- 1 teaspoon almond milk (add enough milk to get the consistency of spreadable icing)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, add almond flour, tapioca starch/flour, and baking powder and mix well. (I usually whisk these ingredients well as almond flour can have lumps. Whisk all the lumps out.)
Next, add vanilla, maple syrup, and sea salt and mix well.
Place the dough between two pieces of parchment paper and roll out. Cut out cookie shapes and place cookies on a prepared baking sheet. (Sprinkle a little almond flour if the dough is sticking).
Bake for about 10 minutes, depending on the size of your cookies. Edges should be just ever so slightly browning. Cool on a rack and wait until completely cool to decorate.
For the icing - place powdered sugar and almond milk in a bowl and stir until completely mixed and the consistency you want. If too runny, add a little more powdered sugar. If too thick, add a little almond milk.
You will yield one pan of cookies.
*Cook time will vary depending on the size of your cookies. Most will bake in 7-10 minutes. Check often so they do not burn.
*See notes in the post on how I created natural orange and green icing!
This post was originally posted on December 23, 2015, and has been updated with new photos and content in November 2019.