Gluten Free (Vegan) Sugar Cookies – no butter!

Sugar cookies seemed like a simple venture in the vegan world.  When I initially set out to find a vegan sugar cookie recipe, I wholeheartedly expected to find one that called for vegan butter (which I had, fortunately!  That’s probably the last time that happens.).  But, instead of finding a vegan-butter-filled flour confection, I found Marina’s recipe for “The Best Sugar Cookie” on her site, YummyMummyKitchen.  And you know what?  No vegan butter needed.

The perfect cookie in the time of a food shortage.  Or, broken refrigerator.  Or, 5 week snow storm in which any and all stores nearby or within the vicinity of 100 miles have lost their refrigerated products section due to power outage and road closures.  This cookie might just be the way to survive the apocalypse. Sugar Cookies


Since I had all of the ingredients for this one, I didn’t need to make any major changes to it except four – (1) when substituting a gluten free flour for regular, all-purpose, gluten-filled flour, you need to add more liquid.  In this case, twice the amount required.  Thinking it best not to make 60 cookies for the two of us, I quartered the recipe to only make a few batches.  It’s less threatening that way.  And so, increasing the “milk” addition from one tablespoon to two wasn’t such a huge leap.  However, if you decide to make the entire recipe – all 5 dozen cookies – increasing by 200% might seem a bit much.  So, start with the 1/4 cup “milk” required, then increase the amount by one tablespoon until the dough holds together.  And, (2) I subbed tapioca flour for the cornstarch and the cream of tartar.  (3) Instead of icing, I rolled the dough in orange sprinkles.  Just to be difficult.  And really, because I love sprinkles and orange was the only color I had.  Happy Halloween in December everyone!

Oh, and (4) I decreased the oven temperature to 325 degrees fahrenheit, because the initial batch that I made burnt too easily around the edges.  They (still) tasted great, but looked awful.

Note: Once the dough has chilled, it can be rolled out to make cut-out cookies, or dropped by the spoonful onto a greased baking sheet.  So easy! Sugar CookiesSugar Cookies

One final word before the recipe: Marina, thank you for having such an adventurous spirit in the kitchen.  We LOVED these cookies!

Gluten Free Sugar Cookies

{By: Marina of YummyMummyKitchen}

Adaptation of original recipe: recipe quartered to make less cookies and less taunting of deliciousness.

6 Tablespoons powdered sugar
a pinch of salt
1/4 cup soft (but not melted) coconut oil
2 Tablespoons coconut milk, soymilk, almond milk, or dairy-free creamer
1/4 teaspoon vanilla
1/2 cup + 2 Tablespoons Bob’s Red Mill Gluten Free All-Purpose Flour (or – unbleached all-purpose flour)
1 and 3/4 teaspoon tapioca flour
1/4 teaspoon baking soda

Directions: Place sugar, salt, oil, milk, and vanilla in a large mixing bowl.  Stir with a wooden spoon until smooth (and combined!).  Add flours and baking soda to ingredients in mixing bowl and stir until combined.  Cover and refrigerate at least 2 hours. 

Preheat oven to 325 degrees Fahrenheit.  Line a baking sheet with parchment paper or lightly grease with coconut oil.
For cut out cookies: Roll dough to 1/4 inch thickness on a floured surface and cut out with cookie cutters. Dough may need to warm up a little before it’s easy to roll out.  Place shapes on the baking sheet 2 inches apart and bake 8 minutes until edges begin to turn golden brown. Cool on a wire rack.
For drop cookies: Scoop dough by 2 teaspoons into your hands.  Roll into a ball (optional: dip into sprinkles or granulated sugar) and place on baking sheet two inches apart.  Bake 8 minutes until edges begin to turn golden brown. Cool on a wire rack.
Coat with a thin layer of icing or eat plain.
Makes: somewhere between 10-20 cookies, depending on how much dough you eat prior to baking 🙂

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