HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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These Gluten-Free, Vegan Sugar Cookies are the easiest cut-out sugar cookies. Dip the cookies in a powdered sugar marble icing for the most beautiful cookie design!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The baking flour used in this recipe was sent to me as a gift, thank you so much Bob’s!
I couldn’t think of a more love-is-in-the-air appropriate recipe to share with you. Valentine’s Day was the perfect excuse for me to add a simple yet incredibly delicious sugar cookie recipe on my blog, so sorry it has taken me so long! These sugar cookies could not be simpler to make, and I promise the decorating is a lot easier than it looks too.
These are the kind of sugar cookies you can make with your kids or that special someone, and they just so happen to be allergy-friendly, gluten-free, and vegan! I could be as bold as to say these might be one of the best cookies I’ve ever made, gluten-filled or not, thanks to my favorite 1 to 1 gluten-free baking flour from Bob’s Red Mill! It’s an easy 1-for-1 swap for wheat/ all purpose flour, it’s such a perfect replacement.
They are soft, but not crumbly. They are sweet but not leaving you with a sugar headache- well, unless you eat like three of them at a time like I did (whoops! haha). They easily cut into whatever shape you want without freezing or chilling the dough first! You can make thin cookies or thicker cookies- I mean the cookie dough is just stellar! I will most definitely be making cookies with this recipe next Christmas.
You only need 9 simple ingredients to make these gluten-free, vegan sugar cookies and then 2 ingredients plus coloring for the icing!
☆ Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
☆ baking powder
☆ vegan/plant butter
☆ flax eggs
☆ pure vanilla extract
☆ pure almond extract
☆ plant milk
For the marble icing you will need:
☆ powdered sugar
☆ plant milk
☆ food coloring/beet juice
To start, you’ll want to first whisk together the 1 to 1 gluten free baking flour, salt and baking powder. Then you’ll whip the butter and sugar together in your stand mixer or alternatively you can use a hand beater, add the flax eggs, vanilla and almond extracts. You’ll slowly add the flour mixture and then add the plant milk until your cookie dough forms and sticks together.
I like to divide my cookie dough into two parts to make rolling easier, but you will roll the dough between two pieces of parchment paper until it is about 1/4-inch thick. I then used a 3-inch heart shaped cookie cutter to cut my cookies out. Place them on a parchment-lined baking sheet and bake for only 10 minutes! Allow them to cool completely before icing.
Once the cookies are cool you simply whisk together the powdered sugar and plant milk until you have a thick paste-like icing. I like to sift my powdered sugar to ensure there are no large clumps. Then you will want to add a few drops of food coloring/beet juice and using a toothpick, spread it around to create a marble-like pattern. Carefully dip each cookie in the icing, face side down and let the excess icing drip off. Place the cookies on a parchment-lined baking sheet or cooling rack to dry and allow the icing to harden.
It’s so fun to see the beautiful marble patterns that come out, there are no two cookies alike! Let’s talk substitutions real quickly. If you’re looking for a grain-free cookie, although I completely adore Bob’s Red Mill 1 to 1 gluten-free baking flour, you could swap it out for their cassava flour. The flaxseed meal can also be purchased from Bob’s Red Mill and acts as the egg replacement in these sugar cookies. If you don’t want to use regular cane sugar, you may use coconut sugar instead, but note that your cookies will likely be darker in color. You may also try to use coconut oil in place of the butter, but I have not done so, so I cannot guarantee they will look or taste the same. If you don’t like to use artificial colorings, there are great alternatives, like red beet juice or other plant-based food colorings available.
I hope you enjoy making these cookie as much as you enjoy eating them! I can’t wait to hear what you think so be sure to rate this recipe, leave a comment below and tag me on Instagram or Facebook when you make them! Sending you much love and sweet treats this Valentine’s Day!
* may substitute cane sugar with coconut sugar, but note the cookies may come out darker in color
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