Vegan Gluten Free Sugar Cookie Recipe

by Alexa

This Vegan Gluten Free Sugar Cookie Recipe is basic rolled sugar cookie dough at its finest and just happens to be gluten free, egg free and dairy free.

This NO CHILL sugar cookie recipe is gluten-free, dairy-free and egg-free!

Vegan Gluten Free Sugar Cookie Recipe

This little dream of a Vegan Gluten Free Sugar Cookie recipe is one I came up with over Christmas and I’m breaking it out again for Valentine’s Day—it’s that good. It’s basic rolled sugar cookie dough at its finest and just happens to be gluten free, egg free and dairy free.

The flavor of these cookies is spot on. The Authentic Foods Vanilla Powder I used had a lot to do with it and think it’s what takes these sugar cookies over the top. But liquid vanilla extract works just fine, too.

This NO CHILL sugar cookie recipe is gluten-free, dairy-free and egg-free!

Mix and Roll!

Now let’s talk about chilling.

It’s such a let down when you’ve whipped up a glorious cookie dough and the last line in the directions reads “chill for 3 hours before rolling.” Are you kidding me?! I don’t have that kind of time ot patience.

Well, no patience required here. The dough for this Vegan Gluten Free Sugar Cookie recipe requires no chilling. Yep, that’s right. Mix, roll, cut and bake, baby!


Krusteaz Makes it Easy

In this Vegan Gluten Free Sugar Cookie recipe I use Krusteaz Gluten Free All Purpose Flour Mix. I get it at my big chain grocery store. Not only is it reasonably priced, but millet and sorghum are included in the mix and really boost the flavor of my baked goods.

Keeping Sugar in Check

In baking, I almost always cut the measure for sugar in half. And this recipe is no exception. I was able to reduce the sugar by a third by adding a bit of NuStevia clear stevia extract. It’s another of my favorite pantry staples because it’s one of the smoothest stevia sweeteners out there. It goes undetected in these cookies. If you’re not into stevia, add a 1/4 cup more sugar to this recipe if the dough isn’t sweet enough for you as is (remember you’re likely going to be decorating it with more sugar).

Making the Dough Stick

I have forever been a fan of Bob’s Red Mill products, but admit that when I saw their Gluten Free Vegan Egg Replacer I was in no rush to try it. Flax and chia gel eggs had always performed well for me—why would I need anything else? But a bag of the stuff was sitting on the shelf and so I thought I would give it a go in my cookie baking experimentation.

You know what? I really like this egg replacer. It helped bind the dough beautifully. I’ll be test driving it with more recipes. I have not tried this Vegan Gluten Free Sugar Cookie recipe with gel eggs, so will not say if they would be a good substitute or not, but definitely a real egg could take the place of the 2 egg replacers in this recipe.

When You’re Ready for the Decorating Part

Once you’ve baked a batch of these beauties, head on over to my tip for making all-natural Pink Beet Icing and Sugar Sprinkles. You will learn my little secret for red artificial food coloring-free cake and cookie decorating. It’s quite possibly the easiest way to tint icing and decorator’s sugar a soft and sweet pink.

Use chunks of beet to tint icing and sparkling sugar. Nothing artificial here! All natural food coloring.

Krusteaz Vegan Gluten Free Sugar Cookies Recipe

You can't beat a sugar cookie mix that doesn't require chilling. This dough rolls out between sheets of parchment immediately after mixing—then straight into the oven the cookies go.


  • 2 egg replacers made using Bob's Red Mill Gluten-Free Egg Replacer (see notes)
  • 2 cups Krusteaz Gluten-Free All Purpose Flour Mix
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup vegan buttery spread
  • 1/3 cup palm shortening
  • 1/2 cup sugar
  • 15 drops NuNaturals Clear NuStevia Liquid Stevia Extract
  • 1/2 teaspoon Authentic Foods Vanilla Powder or 2 teaspoons gluten free vanilla extract
  • 1 tablespoon non-dairy milk beverage (I use So Delicious)
  • 1 teaspoon almond extract


  1. Preheat oven t0 375F.
  2. Prepare egg replacers, set aside.
  3. Combine flour, baking powder and salt, set aside.
  4. Beat buttery spread, shortening, sugar, stevia, vanilla powder, milk and almond extract until fluffy.
  5. Add flour mixture and beat until combined and dough forms,
  6. Using a rolling pin, roll out a large handful of dough between two sheets of parchment to 1/8-1/4-inch thick (thickness will determine crispness, if you prefer softer cookies, roll them on the thicker side).
  7. Peel back top sheet of parchment and cut out cookies.
  8. Slip your hand under the bottom sheet of parchment and carefully transfer cookies to ungreased cookie sheet.
  9. Bake 375F for 8 minutes.


To make 2 egg replacers whisk together 2 tablespoons Bob's Red Mill Gluten-Free Egg Replacer powder with 1/4 water. Let sit one minute to thicken.

This NO CHILL sugar cookie recipe is gluten-free, dairy-free and egg-free!



More Good Stuff


Pink Beet Icing and Sugar Sprinkles | Flo and Grace February 9, 2017 - 8:10 pm

[…] Vegan Gluten Free Sugar Cookies were decorated with the pink beet icing and sugar sprinkles I made from fresh beets, a basic […]

Chrystal @ Gluten-Free Palate February 10, 2017 - 1:45 pm

Those sugar cookies look perfect! I have egg replacer to use up. I’m making cookies 😉

Megan February 10, 2017 - 7:56 pm

How festive. I’ve just been thinking if I have the energy to make the classic sugar cookie for Valentines. These are begging to be made!

Kortney // Allergy Girl Eats February 11, 2017 - 6:37 am

I love a good sugar cookie recipe that requires no chilling. I rarely have the patients to chill my dough, even though I know it’s better for the cookie. Yay for no chilling!

Alisa Fleming February 11, 2017 - 8:41 am

Those look gorgeous Alexa! I love how you used a modest amount of stevia to reduce the sugars. I’ll have to try that. Good to know on the Bob’s egg replacer as I haven’t tried it.

Amanda February 13, 2017 - 7:02 pm

I love these and I love how you reduced the sugar. I don’t use stevia, but I actually like my cookies a lot less sweet. I have some of that egg replacer that I haven’t tried yet, I’m gonna have to pull it out!


Leave a Comment