Vegan Gluten-Free Sugar Cookies

Vegan Gluten-Free Sugar Cookies

Warning: These cookies seem to disappear quickly. Here is a flavorful cookie recipe that is perfect for my gluten-free friends. The best part, no rolling or cutting out of dough, but you do need to chill the dough before baking, These cookies are super-duper tasty and very easy to make.


  • 2 ¾ cups of Almond Flour
  • ½ teaspoon of Almond Extract
  • 1 ½ teaspoons of Vanilla Extract
  • 1 package (8-ounces) of Miyoko’s vegan butter at room temperature
  • 1 tablespoon of Bob’s Red Mill Egg Replacer mixed with two tablespoons of water (follow directions on the package for one egg replacement)
  • 1 ½ cups of sugar


Using a blender with the dough paddle. Mix sugar and butter, and both extracts thoroughly. Then add the egg replacer. Last, add the almond flour and mix for a couple of minutes. 

Place the dough in a freezer bag and let sit in the refrigerator for an hour.

Preheat oven to 350 degrees.

Scoop cookie dough by one rounded tablespoon onto a parchment-lined pan. I use a tablespoon scooper that is similar to an ice cream scooper. 

Tablespoon Scoop

Allow dough to sit at least one to two inches apart on pan. They will need room to spread.  — Bake for 14 to 18 minutes, or until the cookies have a little color on the bottom.

Let the cookies cool on the tray for a minute, and then gently move to a cooling rack.  

Makes 44 cookies

Compassion Always! Sending you love and light.

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