If your “healthy cookie” has ever tasted like a coaster, this one fixes that—fast. These gluten-free vegan sugar cookies are crisp at the edges, soft in the center, and honestly don’t taste “free-from” anything. You’ll get buttery flavor without butter, chew without eggs, and a dough that behaves like a pro.
Bake them once and watch people say, “Wait… these are vegan and gluten-free?” Then they’ll take three more, because obviously.
What Makes This Special
Most gluten-free vegan cookies fall apart or taste like wet sand. Not these. The secret is a smart combo of almond flour for richness, a quality 1:1 gluten-free flour blend for structure, and vegan butter + a touch of oil for that bakery-style snap-meets-chew.
We balance granulated sugar for crispness and powdered sugar for tenderness, plus a whisper of almond extract to amp up flavor (optional but wildly effective).
A short chill makes the dough cut cleanly and bake evenly. Translation: beautiful edges, zero spread drama.
What You’ll Need (Ingredients)
- 1 1/4 cups (150 g) gluten-free 1:1 baking flour (with xanthan gum included)
- 3/4 cup (75 g) fine almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) powdered sugar
- 8 tablespoons (113 g) vegan butter, room temp
- 2 tablespoons neutral oil (grapeseed, avocado, or light olive)
- 2 tablespoons non-dairy milk (oat, almond, soy)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but recommended)
- For rolling: 2–3 tablespoons granulated sugar (optional)
- Optional decorating: dairy-free sprinkles, sanding sugar, or a simple glaze (1/2 cup powdered sugar + 1–2 tsp non-dairy milk)
How to Make It – Instructions
- Prep the basics: Line two baking sheets with parchment. If you want cut-outs, set aside two sheets of parchment for rolling.
Preheat oven to 350°F (175°C).
- Whisk dry ingredients: In a bowl, whisk the gluten-free flour, almond flour, baking powder, baking soda, and salt until evenly combined. No clumps, no chaos.
- Cream the fats and sugars: In a separate bowl, beat vegan butter, granulated sugar, and powdered sugar for 1–2 minutes until light and slightly fluffy. Add oil and beat 15 seconds more.
- Add flavors and moisture: Mix in vanilla, almond extract, and non-dairy milk until smooth.
It should look creamy, not greasy.
- Bring it together: Add dry ingredients to wet. Mix on low just until a dough forms. It should be soft but not sticky.
If it’s crumbly, add 1–2 teaspoons more milk; if sticky, add 1–2 tablespoons more GF flour.
- Chill: For drop cookies, chill 20–30 minutes. For cut-outs, press dough into a flat disk, wrap, and chill 45–60 minutes. This step equals clean edges and consistent bake—do not skip.
- Shape:
- Drop cookies: Scoop 1 1/2 tablespoon balls, roll in sugar if using, and place 2 inches apart.
- Cut-outs: Roll dough between parchment to 1/4 inch thick.
Cut shapes; re-roll scraps once.
- Bake: Bake 9–12 minutes, depending on size. Edges should be lightly golden; centers set but soft. They firm as they cool, so don’t overbake unless you enjoy cookie crackers.
- Cool: Let cookies rest on the sheet 5 minutes, then transfer to a rack.
Glaze or sprinkle once cool, if decorating.
- Optional pro finish: While warm, use a large round cutter to “scoot” cookies into perfect circles. Totally extra, totally worth it.
Storage Instructions
- Room temp: Airtight container up to 4 days. Slip in a slice of bread to keep them soft (old bakery trick).
- Fridge: Up to 1 week, though texture is best days 1–3.
- Freezer (baked): Freeze in a single layer, then bag for up to 2 months.
Thaw at room temp 20 minutes.
- Freezer (dough): Scoop into balls or freeze rolled slabs for cut-outs. Bake from frozen, adding 1–2 minutes.
What’s Great About This
- Texture balance: Almond flour brings tenderness; the 1:1 blend keeps structure. You get crisp edges and soft centers.
- Flavor-first: Vanilla + almond extract mimic “buttery” bakery cookies without dairy or eggs.
- Flexible format: Works as drop cookies or cut-outs for holidays, birthdays, or “it’s Tuesday.”
- Beginner-friendly: Minimal steps, forgiving dough, no weird specialty equipment.
- Customizable: Add citrus zest, spices, or frosting without breaking the base recipe.
Avoid These Mistakes
- Skipping the chill: Warm dough = spread city.
Chill for shape and texture.
- Random flour swaps: Use a 1:1 GF blend with xanthan. Omitting gum leads to crumbly chaos.
- Overbaking: Pull when edges just color. They set as they cool.
Your future self will thank you.
- Heavy-handed almond extract: A little is magical; too much tastes like perfume. Measure it.
- Beating too long after flour: Overmixing toughens cookies, even GF. Stop when combined.
Alternatives
- No almond flour? Swap with 1/2 cup oat flour + 1/4 cup extra gluten-free flour.
Texture will be slightly less rich but still great.
- No xanthan in your blend? Add 1/4 teaspoon xanthan gum to the dry ingredients.
- Refined sugar-free-ish: Use organic cane sugar or fine coconut sugar. Note: coconut sugar darkens color and adds caramel notes, less “classic sugar cookie.”
- Oil-only version: Replace vegan butter with 6 tablespoons oil total and add a pinch more salt. Expect slightly less lift.
- Flavor twists:
- Lemon poppy: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds.
- Chai spice: 1 teaspoon cinnamon, 1/4 teaspoon each cardamom and ginger, pinch of clove.
- Funfetti: Stir in 2–3 tablespoons dairy-free sprinkles.
FAQ
Can I make these without almond flour due to nut allergies?
Yes.
Use 1/2 cup oat flour plus 1/4 cup more gluten-free 1:1 blend. Texture will be a touch less buttery but still soft and delicious. Also ensure your oats are certified gluten-free if needed.
Do I need to chill the dough if I’m doing drop cookies?
You really should.
Even 20–30 minutes reduces spread, improves edges, and makes scooping less sticky. If you’re in a rush, pop scooped balls into the freezer for 10 minutes and call it a day.
What’s the best vegan butter for this?
Stick-style vegan butters with a higher fat content perform best. Miyoko’s, Country Crock Plant Butter sticks, or Earth Balance sticks work well.
Tub margarine is softer and can cause extra spread, FYI.
Can I cut the sugar?
Up to 2 tablespoons less granulated sugar won’t wreck the structure. Just know sugar affects crispness and moisture, so go easy unless you enjoy cakey cookies.
How do I make them thicker and softer?
Roll thicker (closer to 3/8 inch), chill longer, and bake on the shorter end of the time window. A simple glaze also locks in softness.
Why use both granulated and powdered sugar?
Granulated sugar delivers crisp edges; powdered sugar (with a bit of starch) creates tenderness and that melt-in-your-mouth crumb.
It’s the dynamic duo your cookie needed.
Can I decorate with royal icing?
Yes—use an aquafaba-based vegan royal icing or a simple powdered sugar glaze. Let cookies cool fully before decorating to avoid runny designs.
Do these taste “gluten-free”?
Nope. The almond flour adds richness and the extracts mimic classic bakery flavor.
Most people won’t clock the swaps—until you tell them and accept your round of applause.
My Take
These hit that rare trifecta: simple method, craveable texture, and flavor that feels like a treat—not a compromise. The almond extract is the stealth MVP, and the chill is the quiet hero. If you want foolproof holiday cut-outs or just a stash of weekday cookies, this recipe is the move.
Bake a batch, stash a few in the freezer, and pretend future-you planned it that way—because you did, IMO.
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