For cookies:
- ½ cup Maple syrup
- ÂĽ cup Coconut oilmelted
- ½ tsp Vanilla extract
- 1 cup Gluten-free flour
- â…“ cup Tapioca flour
- 1 ÂĽ tsp Baking powder
- ÂĽ tsp Himalayan salt
For icing:
- ½ cup Confectioners' sugar
- 1-2 tbsp Non-dairy milk
- ½ tsp Vanilla extract
- Colored sprinkles
Gluten-Free Sugar Cookies
If you need a recipe for Gluten-Free Sugar Cookies, you just found it. These cookies use coconut oil to replace butter and are naturally sweetened with maple syrup. They are plant-based and vegan, and even better: beautiful and delicious! Enjoy these cookies plain or decorate with vanilla flavored icing and colorful sprinkles for a festive look.
These vegan cookies are super simple to make. You just combine the wet ingredients, add in the dry ingredients, and mix until the dough forms. Now chill, roll, cut, and bake. You can choose to bake the cookies fluffier and softer or bake them for 2 minutes more to make them more crispy. Once baked, transfer to a wire rack to cool. While the cookies cool, make the icing by stirring together confectioners’ sugar, non-dairy milk, and vanilla until smooth. Spoon the icing over the top of each cookie and add sprinkles if you wish. Wait for the icing to set before serving.Â
To make the Gluten-Free Sugar Cookies, you will need the following ingredients:
Steps to make Gluten-Free Sugar Cookies
1 | Heat oven and prepare baking sheet | 5 |
Preheat the oven to 350 °F and line a baking sheet with parchment paper or a silicone mat. | ||
2 | Combine wet ingredients | 2 |
In a mixing bowl, whisk together ½ cup maple syrup, ¼ cup melted coconut oil, and ½ teaspoon vanilla. | ||
3 | Add dry ingredients | 3 |
Quickly add in 1 cup gluten-free flour, â…“ cup tapioca flour, 1 ÂĽ teaspoons baking powder, and ÂĽ teaspoon salt and mix until the dough forms. | ||
4 | Chill | 15 |
If the dough is too sticky, wrap it in plastic wrap and set it in the refrigerator for 15 minutes to chill. | ||
5 | Roll out | 2 |
On a lightly floured surface, roll out the dough to ÂĽ inch thickness. | ||
6 | Cut out | 3 |
Use cookie cutters to cut out the dough into desired shapes. Transfer the cookies to the prepared baking sheet. | ||
7 | Bake | 10 |
Bake for 8 minutes for soft cookies and 10 minutes for crispy cookies. | ||
8 | Cool | |
Cool for 3 minutes on a baking sheet, then transfer to a wire cooling rack to cool completely. | ||
9 | Make icing | 2 |
To make the icing, whisk together ½ cup confectioners’ sugar, 1 tablespoon of milk and vanilla until smooth. Add up to 1 more tablespoon of milk to thin the icing if needed. | ||
10 | Decorate | 3 |
Transfer the icing to a zip lock bag and seal. Snip off a corner, and squeeze the icing onto the cookie. Alternatively, use a spoon to spread the icing on the cookie. Add sprinkles if desired and let the icing harden. | ||
11 | Serve | |
Serve and enjoy! | ||
Recipe Reviews
Great holiday cookie recipe that can be used all year round. Thanks for sharing!
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