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vegan sugar cookies - dairy-free Christmas cutout cookies!
5 from 4 votes

Vegan Sugar Cookies!

Vegan sugar cookies with just a few ingredients! Gluten-free sugar cookies! Paleo-friendly, grain-free! Lots of tips and an easy vegan icing recipe!

Course Cookie, Cookies, Dessert, Dessert Topping/Icing/Frosting, holiday dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings 10
Calories 245 kcal
Author Christine Galvani


  • 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
  • Icing:
  • 2 cups organic powdered sugar (gluten-free)
  • 1 teaspoon almond milk (add enough milk to get the consistency of spreadable icing)


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. 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.)

  3. Next, add vanilla, maple syrup, and sea salt and mix well.
  4. 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).

  5. Bake for about 5-10 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.

  6. 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.
  7. You will yield one pan of cookies. 

Recipe Notes

*Cook time will vary depending on the size of your cookies. Most will bake in 5-10 minutes. Check often so they do not burn.

*See notes in the post on how I created natural orange and green icing!

Vegan Icing Recipe:

  • In a bowl, 1 1/2 cups of confectioners sugar, 1/2 teaspoon vanilla extract, 1-2 tablespoons dairy-free milk (start off with a tablespoon and add as needed).  Can substitute water for dairy-free milk.  Mix well with a small whisk or spoon until you get the right consistency.
  • Add liquid until you get the desired consistency of icing for decorating the cookies.  You'll need a bowl of icing for each color. 
  • Or make a big batch of icing and add to the individual bowls.  
  • For colors, use all-natural colors, Whole Foods has a 365 brand.

Icing Tips: 

  • If you do not want to use dyes for the coloring, I've used one tablespoon of cooked orange sweet potato to the icing to create the color for the pumpkin below.
  • The green for the stem is a teaspoon of frozen chopped spinach.  I added to the mini-food processor with the icing to get a smooth consistency.

How do you make icing harden?

  • Place the cookies in the refrigerator for a few hours and the icing will set and harden.

What to use for decorating cookies?

  • small bowls
  • cookie cutters
  • natural food coloring for icings
  • squeeze bottles or piping bags, 
  • sprinkles, and other natural decorations

Can you freeze gluten-free sugar cookies:

  • Yes, these cookies can be frozen for several weeks.  Try to put something like parchment paper or wax paper between cookies so they don't stick.  However, I have stacked them on top of each other and just let them thaw to pull apart and then decorate.

How do you make gluten-free cookies less crumbly?

  • If you find the dough crumbly, first try mixing to combine the dough more thoroughly, and then if needed, add a bit more maple syrup.

Do you need xantham gum in gluten-free cookies?

  • Some cookies will need xantham gum, but this recipe does not.

Do sugar cookies puff up?

  • Depending on the cookie recipe, some will puff up.  This sugar cookie recipe does not puff up very much.

What can I use in place of eggs in sugar cookies?

  • In some recipes, flax eggs or chia eggs will work very well in place of eggs.

How do you get sugar cookies to hold their shape?

  • For this recipe, rolling the dough to a good thickness (not too thin) will help the cookies hold their shape as you move them to the baking sheet and as they bake.

Can I rebake undercooked sugar cookies?

  • It's better to remove the cookies a little bit underdone than to have them be overcooked and burnt.  You can return the cookies to the oven for a few more minutes if needed.
Nutrition Facts
Vegan Sugar Cookies!
Amount Per Serving
Calories 245 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 2mg0%
Potassium 58mg2%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Calcium 73mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.