Vegan Gluten Free Sugar Cookie Recipe

This little dream of a Vegan Gluten Free Sugar Cookie recipe is one I came up with over Christmas and I’m breaking it out again for Valentine’s Day—it’s that good. It’s basic rolled sugar cookie dough at its finest and just happens to be gluten free, egg free and dairy free.

The flavor of these cookies is spot on. The Authentic Foods Vanilla Powder I used had a lot to do with it and think it’s what takes these sugar cookies over the top. But liquid vanilla extract works just fine, too.

Mix and Roll!

Now let’s talk about chilling.

It’s such a let down when you’ve whipped up a glorious cookie dough and the last line in the directions reads “chill for 3 hours before rolling.” Are you kidding me?! I don’t have that kind of time ot patience.

Well, no patience required here. The dough for this Vegan Gluten Free Sugar Cookie recipe requires no chilling. Yep, that’s right. Mix, roll, cut and bake, baby!

Krusteaz Makes it Easy

In this Vegan Gluten Free Sugar Cookie recipe I use Krusteaz Gluten Free All Purpose Flour Mix. I get it at my big chain grocery store. Not only is it reasonably priced, but millet and sorghum are included in the mix and really boost the flavor of my baked goods.

Keeping Sugar in Check

In baking, I almost always cut the measure for sugar in half. And this recipe is no exception. I was able to reduce the sugar by a third by adding a bit of NuStevia clear stevia extract. It’s another of my favorite pantry staples because it’s one of the smoothest stevia sweeteners out there. It goes undetected in these cookies. If you’re not into stevia, add a 1/4 cup more sugar to this recipe if the dough isn’t sweet enough for you as is (remember you’re likely going to be decorating it with more sugar).

Making the Dough Stick

I have forever been a fan of Bob’s Red Mill products, but admit that when I saw their Gluten Free Vegan Egg Replacer I was in no rush to try it. Flax and chia gel eggs had always performed well for me—why would I need anything else? But a bag of the stuff was sitting on the shelf and so I thought I would give it a go in my cookie baking experimentation.

You know what? I really like this egg replacer. It helped bind the dough beautifully. I’ll be test driving it with more recipes. I have not tried this Vegan Gluten Free Sugar Cookie recipe with gel eggs, so will not say if they would be a good substitute or not, but definitely a real egg could take the place of the 2 egg replacers in this recipe.

When You’re Ready for the Decorating Part

Once you’ve baked a batch of these beauties, head on over to my tip for making all-natural Pink Beet Icing and Sugar Sprinkles. You will learn my little secret for red artificial food coloring-free cake and cookie decorating. It’s quite possibly the easiest way to tint icing and decorator’s sugar a soft and sweet pink.

Krusteaz Vegan Gluten Free Sugar Cookies Recipe

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 egg replacer made using Bob's Red Mill Gluten-Free Egg Replacer (see notes) OR 1 egg (if not vegan)
2 cups Krusteaz Gluten-Free All Purpose Flour Mix (Kroger brand Simple Truth All Purpose GF works as well)
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup vegetable shortening (such as Spectrum)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon non-dairy milk beverage (I use So Delicious)
1/2 teaspoon almond extract
15-30 drops liquid stevia (optional)

Instructions

Preheat oven t0 375F.
Prepare egg replacers, set aside.
Combine flour, baking powder and salt, set aside.
Beat shortening and sugar until fluffy. Add egg replacer, vanilla, milk and almond extract beat until compined.
Add flour mixture and mix until combined and dough forms. If dry, add 1/2-1 tablespoon additional milk.
Using a rolling pin, roll out a large handful of dough between two sheets of parchment to 1/8-1/4-inch thick (thickness will determine crispness, if you prefer softer cookies, roll them on the thicker side).
Peel back top sheet of parchment and cut out cookies.
Slip your hand under the bottom sheet of parchment and carefully transfer cookies to ungreased cookie sheet.
Bake 375F for 8 minutes.

Notes

You can't beat a sugar cookie mix that doesn't require chilling. This dough rolls out between sheets of parchment immediately after mixing—then straight into the oven the cookies go. I have cut the sugar in this cookie down, so they are mildly sweet. If you want to kick up the sweet without the calories, add 15-30 drops of liquid stevia to the creamed mixture.

To make 1 egg replacer, whisk together 1 tablespoon Bob's Red Mill Gluten-Free Egg Replacer powder with 2 tablespoons water. Let sit one minute to thicken.