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.
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!
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.
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)!
What you’ll need:
There are two tools and one ingredient that I can’t recommend enough for this recipe.
I recommend this gluten free flour blend above all others. It makes the most amazing baked goods, and I can always count on my recipes turning out well when I use it. This is flour I used for this recipe, so I can only vouch for how the recipe will turn if you use it, too.
The first tool is an air insulated baking sheet. I use these for all of my cookies because they create a more even baking environment for the cookies, which helps with the dreaded problem of a burned bottom with a doughy middle. Using these baking sheets allows your entire cookie to cook evenly.
They also don’t have a raised edge, which is especially helpful for moving cookies like these (where the shape is important) to a cooling rack. It makes it easy to slide the cookies off, rather than having to lift them up using a spatula.
The second tool I recommend is a really good set of cookie cutters. I love this set because they cut nice big cookies and give me cookies with a really crisp edge. They’re also great because they have cutters for all the different holidays, so I only need to keep one set around!
How Should I Make Icing to Decorate?
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.
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).
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.
- 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
- Preheat oven to 350 F.
- Line your baking sheets with parchment paper or reusable silicone baking mats.
- 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.
- Combine your baking soda and a Tablespoon of hot water in a small bowl or cup. Stir until the baking soda is dissolved.
- 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.
- In a large bowl, whisk together your gluten free flour blend, baking powder, cornstarch (or arrowroot powder), and fine sea salt until well blended.
- Gradually mix in your flour mixture a little at a time until just mixed.
- Add in almond milk 1 Tablespoon at a time until the dough comes together and forms a silky smooth dough.
- Place one of your balls of dough on a lightly floured surface, using additional flour as needed to avoid sticking.
- Lightly flour the top of your dough.
- Roll out to ¼” thick between two pieces of parchment paper.
- Cut out cookies using your favorite festive cookie cutters.
- Carefully place your cookies spaced 1” apart on the lined baking sheets.
- Bake for 10-15 minutes (depending on thickness of cookies).
- Let cookies cool on baking sheets for 20 minutes before transferring to wire racks to cool completely.
- Allow cookies to completely cool before decorating them with your favorite icing designs!
I used this gluten free flour blend. I haven’t tried other blends and can’t vouch for how well they would turn out. This gluten free flour blend has a delicate flavor profile and is my favorite mixture for this type of baking.
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.
If you don’t want to use a store bought gluten free 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.
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
Let me know what you think of this recipe in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!
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!