Gluten Free Vegan Sugar Cookies for Cut Outs (No Chill!)

Gluten Free Vegan Sugar Cookies for Cut Outs (No Chill!)

These NO CHILL gluten free vegan sugar cookies for cut outs make the perfect sugar cookies to decorate! They taste delicious and are so easy to make.

Two images of vegan gluten free sugar cookies.

Vegan gluten free sugar cookies can be a little tricky for two reasons.

1) You need the gluten free dough to hold together really well so that it doesn’t crumble when you roll it out.

2) You can’t use the traditional vegan baking method of using flax eggs to replace eggs. That’s because you don’t want the visible flax specks in the final cookie.

I’ve figured out how to fix these problems and come up with an amazing no chill sugar cookies recipe!

Sugar cookie dough in a mixer.

How to Make No Chill Sugar Cookies:

To create dough that will hold together without chilling, you’ll need starch and a fair amount of flour. That’s why this recipe calls for more flour than other recipes.

To hold the dough together without flax eggs, you’ll be adding a Tablespoon of starch to the dough to mimic the binding power of eggs. I used corn starch, but potato starch and arrowroot powder would also work well.

Even though this dough doesn’t require chilling, I wouldn’t recommend making this recipe in the middle of summer (especially during a heat wave). The extra heat in the air while you’re making the dough will make it more difficult for it to hold its shape without chilling. I think that’s generally not a problem for most people, because if it’s that hot out you’re probably not baking anyways.

Vegan gluten free sugar cookie dough being cut out.

For the best results, don’t roll the dough too thin. I like to keep my dough about 1/4″ thick.

Even though these cookies don’t really change shape while they’re baking, I still find I have the best results when I space them out on the baking sheet. It gives the air space to circulate and cook them evenly.

These are the best gluten free vegan cut out sugar cookies! The secret ingredient to make them taste so delicious is the almond extract. That combined with the vanilla extract makes an amazing flavor that you’ll be excited to share with your friends and family over the holidays (or anytime)!

Cut out sugar cookies on a baking sheet ready to go in the oven.

How Should I Make Icing to Decorate?

I normally make a basic icing by whisking together 1 1/2 cups confectioners’ sugar, 1/2 teaspoon vanilla or almond extract, and about 2 Tablespoons of almond milk (or water).

You can also add 1 teaspoon of light corn syrup if you want it to be really shiny.

If it’s too thick, add another 1/2 Tablespoon of almond milk, if it’s too thin, add 2 more Tablespoons of confectioners’ sugar.

You want it to drizzle nicely in a thin strand from the spoon and hold the drizzle strands for a couple of seconds before they disappear back into the icing.

Once it’s the right consistency, you can add food coloring of your choice. You need to wait until the cookies are completely cooled before icing them.

How to Make These No Chill Vegan Sugar Cookies Nut Free:

This recipe is so easy to adapt to make it nut free.

First, choose a gluten free flour blend that is nut free (you could also make your own blend – I leave the ingredients for the blend I make and use in the recipe notes).

Second, replace the almond extract with additional vanilla extract.

Third, replace the almond milk with any other plant milk of your choice (water works, too).

Sugar cookies fresh out of the oven.

Looking for more vegan and gluten free desserts? Try my Edible Chocolate Chip Cookie Dough! It’s such a great quick and no hassle dessert.

Gluten free vegan cookie dough balls.
Yield: 15 large cookies

Vegan Gluten Free Sugar Cookies for Cut Outs

Vegan Gluten Free Sugar Cookies for Cut Outs

These NO CHILL vegan gluten free sugar cookies for cut outs make the perfect cookies to decorate! They taste delicious and are so easy to make.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1/2 cup vegan butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1 Tablespoon hot water
  • 1 3/4 cups gluten free flour mix
  • 1 Tablespoon cornstarch or arrowroot powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 Tablespoons almond milk, divided


  1. Preheat oven to 350 F.
  2. Line your baking sheets with parchment paper or reusable silicone baking mats.
  3. In a large bowl, using either a stand mixer or a handheld electric mixer, beat together your butter, sugar, and light brown sugar until well blended.
  4. Combine your baking soda and a Tablespoon of hot water in a small bowl or cup.  Stir until the baking soda is dissolved.
  5. To your butter and sugar mixture, add in your baking soda and water mixture, pure vanilla extract, and almond extract.  Continue to mix until well blended.
  6. In a large bowl, whisk together your gluten free flour blend, baking powder, cornstarch (or arrowroot powder), and fine sea salt until well blended.
  7. Gradually mix in your flour mixture a little at a time until just mixed.
  8. Add in almond milk 1 Tablespoon at a time until the dough comes together and forms a silky smooth dough.
  9. Place one of your balls of dough on a lightly floured surface, using additional flour as needed to avoid sticking.
  10. Lightly flour the top of your dough.
  11. Roll out to ¼” thick between two pieces of parchment paper.
  12. Cut out cookies using your favorite festive cookie cutters.
  13. Carefully place your cookies spaced 1” apart on the lined baking sheets.
  14. Bake for 10-15 minutes (depending on thickness of cookies).
  15. Let cookies cool on baking sheets for 20 minutes before transferring to wire racks to cool completely.
  16. Allow cookies to completely cool before decorating them with your favorite icing designs!


I used Earth Balance vegan butter sticks.  This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does.  The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.

I used Pamela’s gluten free flour blend.  I haven’t tried other blends and can’t vouch for how well they would turn out.  Pamela’s has a delicate flavor profile and is my favorite mixture for this type of baking.

If you don’t want to use a store bought flour blend, the homemade mixture I would use is: 1 cup white rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch, and 2 Tablespoons psyllium husk.

Nutrition Information:



Serving Size:

1 large cut out cookie

Amount Per Serving: Calories: 146 Total Fat: 6.1g Carbohydrates: 22.2g Fiber: .7g Sugar: 10g Protein: .5g
Nutrition information isn’t always accurate.

Let me know what you think of this recipe in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!

Two images of vegan gluten free sugar cookies.

Looking for vegan or gluten free holiday cookies? Check out It Doesn’t Taste Like Chicken’s post of 25 vegan Christmas cookies. There are some great gluten free options on there, too!

Make these gluten free vegan sugar cookies the next time you want to decorate holiday cookies!

2 thoughts on “Gluten Free Vegan Sugar Cookies for Cut Outs (No Chill!)”

    • Hi Tracy, thanks! Yes, you could sub regular all-purpose flour. I would still include the corn starch or arrowroot powder though. Please let me know how they turn out for you! -Alexa

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