gluten free vegan sugar cookies

When I decided to try to make sugar cookies for Christmas, I got a little nervous the first time I gave it a try.

Thankfully, I have one trick up my sleeve that I pull out every year….

My Nana’s Christmas sugar cookie recipe!

My Nana’s recipes are famous for being easy. Since I’ve had almost two years to play around with gluten-free and dairy-free alternatives, that’s given me a little knowledge about swapping out ingredients to accommodate almost any needs, and these cookies were no exception.

Year before last, I decided to add another challenge to the cookie making mix. I was confident enough to try and source all of my ingredients package-free and zero-waste. Now, I wasn’t 100% successful, since I couldn’t find spirulina for the icing package free (is that even possible?) that one for sure came in packaging. The good news is that I was able to find a really large size that has lasted a long, long time.

So, about the cookies? Last year I made only sugar cookies without any decorations so this year, I tried to step it with some festive frosting. They may not be making the pages of Martha Stewart Living anytime soon, but these cookies are a breakthrough.

Nay, a triumph.

Psst, try them with one of my favorite homemade latte recipes here.

Gluten-free Vegan Sugar Cookies

Course Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Ingredients

  • 1large banana peeled
  • 2tbsp coconut oil
  • 1tsp vanilla extract
  • 1/4 cupground sugar cane or sugar
  • 2tbsp coconut flour I made mine by pulsing coconut flakes in a food processor.
  • 1/2cup cashew flour I used leftover cashew meal from making cashew milk after it dried, I pulsed it in a food processor until fine.
  • 1/2 cuparrow root powder
  • 1/4tsp baking soda

Instructions

  1. Preheat oven to 350 degrees.
  2. Pulse banana a few times in food processor being sure not to over puree.
  3. Add coconut oil and pulse once more.
  4. Transfer to mixing bowl and add remaining ingredients.
  5. Mix until well combined and the batter is soft and sticky.
  6. Roll out dough onto a floured surface (any flour or arrowroot powder will do) until it is about 1/2 inch thick.
  7. Use cookie cutters to cut out shapes. I used a mason jar lid and a smaller bottle cap to create a wreath shape.
  8. Grease baking sheet with coconut oil or use a baking stone.
  9. Bake for 15-20 min until golden.
  10. Let cool on counter completely before icing.

Vegan Icing

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

  • 1 cup powdered sugar
  • 3-4tbsp liquid I used cashew milk but any milk or water will work
  • 2 tbsp coconut oil
  • 1tsp vanilla extract
  • 1/4tsp spirulina
  • 1 tbspcocoa powder
  • 1/2capsule activated charcoal or you can add a few pinches until you get the right color
  • fresh and dried cranberries
  • chocolate chips
  • toothpicks, silicone spatula or butter knife for decorating

Instructions

  1. Mix powdered sugar, vanilla, and liquid together until it becomes the consistency of Elmer’s school glue. Add more powdered sugar or liquid as needed.
  2. For green icing:

Mix about 3 tbsp of white icing with 1/4 tsp of spirulina. Be sure to mix really well.

  1. For brown icing:

Mix 4 tbsp of white icing with 1 tbsp of cocoa powder.

  1. For black icing:

Mix 1 1/2 tbsp of white icing with 1/2 a capsule of activated charcoal.

** Matcha green tea makes a pretty vibrant green.

*** Let the icing set in the fridge if it’s too runny.