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Vegan Sugar Cookies – Chocolate-Dipped (Gluten-free)

December 23, 2013 By Richa 40 Comments

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These easy vegan sugar cookies are every bit as delicious and rich as your classic, quintessential holiday sugar cookie but all veganized and gluten-free thanks to a mix of rice flour and coconut flour! They are tender and not too sweet, perfect for frosting, decorating or dipping into dark chocolate! Such a great easy food gift for the holiday season!
gluten-free vegan sugar cookies made with coconut flour stacked on a white cookie platter

Vegan Sugar Cookies – super easy and perfect for any occasion.

These Vegan Sugar Cookies! Small crunchy delicious cookies perfect for the holidays, without any gluten or gum, soy or palm oil. 

Last week was quite cloudy and dreary and my motivation was slipping. I was wondering about what to do in the new year and was coming up empty. So I was trying to veganize a few more Indian holiday sweets to keep the brain cells going.

I was working with coconut flour last week on some other Indian sweets recipes for next year’s festivals(there are so many different desserts from different parts of India!). The coconut flour was sitting out on the counter, and I had a feeling that it would work beautifully in gluten-free vegan sugar cookies.

And it did work amazingly to reduce the quantity and hence the stronger taste of brown rice flour. 
These sugar cookies are crunchy, crumbly, sweet, flavored with vanilla and coated up in chocolate.

Use your favorite frosting, add sprinkles to the dough, make fun shapes!

chocolate dipped vegan sugar cookies wrapped for gifting

I took a few to the Bake sale at Vegan Haven in Seattle, along with some Jar gifts and some Chewy Chocolate Chip cookies. If you picked up any of my goodies from the sale, do drop me a line:)

Pretty, small vegan sugar cookies, perfect for gifting or your holiday cookie exchange. 

Ingredients for this Vegan Sugar Cookies recipe:

  •  Brown and white rice flour: rice flour gives the vegan sugar cookies that crumbly melt in the mouth texture very similar to what cornstarch does.
  • Cornstarch:  these starches are used for thickening and binding.
  • Coconut flour: the best flour to use for all cookies that need to be scooped and shaped. Coconut based flour soaks up quite a lot of liquid and expands. It’s also why more flax eggs and liquid need to be used with coconut flour recipes. Keep that in mind if substituting another flour.
  • Flax meal: I use golden flax meal for more even-looking sugar cookies. 


overhead shot of gluten-free vegan sugar cookies on a white cookie platter

Tips and Substitutions for this Vegan Sugar Cookies recipe:

  • Flour is a tricky measure to get perfectly accurate but very important when it comes to baking! If using cups,  use the spoon and level method.
  • For decoration, dip them into melted dark chocolate or make a natural food coloring by mixing icing sugar and beet juice!
  • Along with the vanilla extract, you could also add a little almond extract. Just a touch! If you use too much you will get a bit of a marzipan flavor and not everybody loves that.
  • You can use arrowroot starch instead of cornstarch
  • If you do not have coconut flour, you can use cashew flour or oat flour instead.

How to make this Vegan Sugar Cookies recipe:



1. Whisk all the dry ingredients.

2. Mix the wet ingredients in a separate bowl to combine.

3. Add to the dry ingredients and knead everything into a stiff dough. This dough can be refrigerated for 2 days. It probably can also be frozen. 

chilled vegan sugar cookie dough wrapped in cling film

4.  Pat the dough down, roll out and cut the cookies into the desired shapes. Gather remaining dough and pat it down again to cut up cookies or shape some into balls and flatten them.

rolled out vegan cookie dough being cut into sugar cookies with a round metal cookie cutter

5. Chill the shaped cookies for 15 minutes in the refrigerator or 10 minutes in the freezer. 

gluten-free vegan sugar cookies lined up on a baking sheet ready to be baked

6. Bake at pre-heated 375 degrees F for 12-13 minutes. Cool completely then frost or dip in melted chocolate. 

healthy vegan coconut flour sugar cookies wrapped in cellophane for gifting

How to store vegan sugar cookies?

Should there be leftover cookies, keep them in a sealed container or cookie tin at room temperature and consume within a few days. Alternatively, store them in a sealed container in the fridge where they will stay good for up to a week.

vegan sugar cookies stacked on a white cookie platter

Can these cookies be made in advance?

This dough can be refrigerated for 2 days. You can probably also freeze the cookie dough and then let it thaw overnight in the fridge and then use it as normal. 

You can also freeze the baked cookies. Freeze them before frosting and then thaw them overnight in the fridge and then frost them.


vegan sugar cookies on a white cookie plate

More gluten-free holiday recipes from the blog:

  • Coconut Macaroons
  • Single Serving Gingerbread cake Mix in a Jar
  • No Bake Candy Cane Truffles
  • Sweet Potato Blondies with chocolate chips
  • Creme Brulee
  • Molten Lava Cakes
  • Amaranth Coconut Fudge Candy
  • Chocolate and Blueberry Creme Whoopie pies 
gluten-fre vegan sugar cookies stacked on a cookie Platter
Print Recipe
5 from 1 vote

Gluten-free Vegan Sugar Cookies - Chocolate Dipped 

These easy vegan sugar cookies are every bit as delicious and rich as your classic, quintessential holiday sugar cookie but all veganized and gluten-free thanks to a mix of rice flour and coconut flour! They are tender and not too sweet, perfect for frosting, decorating or dipping into dark chocolate! Such a great easy food gift for the Christmas season!
Allergen Information: Free of Dairy, egg, soy, yeast, gluten. Can be made nut-free, corn-free.
Makes 34 small 1 inch cookies, probably 16-18 medium sized.
Prep Time20 mins
Cook Time14 mins
Chilling30 mins
Total Time1 hr 4 mins
Course: Dessert, Snack
Cuisine: American
Keyword: coconut flour cookies, gluten-free sugar cookies, vegan sugar cookies
Servings: 16 -18 cookies
Calories: 91.88kcal
Author: Vegan Richa

Ingredients

Dry:

  • 1/4 cup (1.39 oz) brown rice flour
  • 1/4 cup (1.41 oz) white rice flour
  • 1/4 cup (1.13 oz) cornstarch or use other starch like arrowroot
  • 1/4 cup (1.06 oz) coconut flour or use cashew flour or oat flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup (3.53 oz) ground raw sugar or any other finely ground sweetener

Wet:

  • 1/4 cup (1.98 oz) oil I used organic canola
  • 3 Tbsp almond milk or other non-dairy milk
  • 1 Tbsp flax meal
  • 1/2 tsp vanilla extract

Instructions

  • In a bowl, add all the dry ingredients and mix well. In another bowl, mix the flax meal with non-dairy milk and let sit for 2 minutes. Add in the vanilla and oil and whisk to combine. Add to dry and mix. Knead well for 2-4 minutes to form a smooth dough. Spray water on the dough if it does not come together easily(not more than 2-4 sprays).
  • Pat the dough down and use cookie cutters to cut desired shapes. I only have rounds :). I used 1 inch round cutter as it looked cute, and got about 34 cookies. Gather remaining dough, pat down and cut more cookies or shape into balls and flatten. Place the cookies on a parchment-lined baking sheet, cover with another parchment and refrigerate for 15-30 minutes(or 10 minutes in the freezer).
  • Preheat the oven to 375 degrees F. Bake for 13-14 minutes(a few minutes longer for larger cookies) until the edges just about start to get golden. Move the cookies around from outside to inside at the 11-minute mark and bake for 2-5 minutes more depending on the cookie size. Let cool completely. Serve as is or dip in melted chocolate or top with favorite frosting.

Notes

Add mini chocolate chips or sprinkles to the dough. Use ground raw cashews instead of coconut flour. Do not over bake as the cookies can get quite crunchy. The dough can be stored in the refrigerator for up to 3 days

Nutrition

Nutrition Facts
Gluten-free Vegan Sugar Cookies - Chocolate Dipped 
Amount Per Serving (1 medium-sized cookie)
Calories 91.88 Calories from Fat 37
% Daily Value*
Fat 4.09g6%
Saturated Fat 0.56g4%
Sodium 61.63mg3%
Potassium 10.69mg0%
Carbohydrates 13.18g4%
Fiber 0.97g4%
Sugar 6.42g7%
Protein 0.69g1%
Calcium 4.49mg0%
Iron 0.12mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Editor’s Note: This post was originally published in December 2013 and has been updated for accuracy and comprehensiveness in November 2019.

 

These vegan sugar cookies are being shared at ricki’s wellness weekend.

 

Filed Under: cookie, gluten free, Gluten Free Baking, gum-free, holiday Tagged With: almond milk, Christmas, coconut flour, holidays, rice flour, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Almond Butter Snickerdoodles. Palm oil free Recipe
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  1. ethnic food says

    December 23, 2013 at 9:13 am

    I like the cookies, however if you add pili nuts to them, they will become more tastier and healthier. Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Pinoy food or snack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron. They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats.

    Reply
  2. Sapana Behl says

    December 23, 2013 at 11:46 am

    Cookies looks perfectly baked Richard , bookmarked !

    Reply
  3. Vimitha Anand says

    December 23, 2013 at 5:44 pm

    Cookies look so yum

    Reply
  4. wrappedinnewspaper says

    December 23, 2013 at 6:49 pm

    These cookies look delicious! I’ve never really used other flours before but there are just so many different types it seems I might be missing out. I’ll have to give these a try. Amy

    Reply
  5. Indigo Moon BC says

    December 24, 2013 at 12:43 am

    Yummy! I want to make them…now 🙂 Is there something I can use instead of coconut flour – I have coconut flakes but no flour. Thanks!

    Reply
    • Richa says

      December 24, 2013 at 12:51 am

      thanks! you can use ground up cashews or oat flour.

      Reply
  6. coconutandberries says

    December 24, 2013 at 2:29 pm

    These look so wonderful Richa. I’m always on the lookout for more vegan recipes that use coconut flour. I use it in my raw brownies but that’s pretty much it.
    Going on the must-make list once I’m back on the sweet stuff 😀

    Reply
    • Richa says

      January 8, 2014 at 3:30 am

      I just started baking with coconut flour and am loving it. It gives everything a great texture and also isnt as strong tasting as coconut flakes.

      Reply
  7. Annie says

    December 24, 2013 at 8:11 pm

    Such sweet little cookies! Love coconut flour (and chocolate)!

    Reply
  8. Purabi Naha | Cosmopolitan Currymania says

    December 31, 2013 at 6:49 am

    I loved this gluten-free recipe. And this really looks YUM! Wish you a happy New Year. Hope we stay in touch through the wonderful world of blogging!

    Reply
  9. Anonymous says

    July 4, 2014 at 6:14 pm

    These were awesome! I didnt make them thick enough so they were a bit crunchy, but still super yummy!

    Reply
    • Richa says

      July 5, 2014 at 6:21 pm

      awesome! bake them a minute or 2 less if the cookies are too thin. bake just till they start to get golden on the edges.

      Reply
  10. KRISTEL says

    June 17, 2015 at 10:16 pm

    Can i use all brown rice flour?

    Reply
    • Richa says

      June 18, 2015 at 12:23 am

      yes

      Reply
  11. abc says

    July 31, 2015 at 4:45 pm

    Can I use chia seeds instead of flax meal? If yes, should be same amount?

    Reply
    • Richa says

      July 31, 2015 at 4:46 pm

      yes, you can use chia seeds, use the same amount.

      Reply
      • Mae says

        December 3, 2015 at 11:57 pm

        This may be a silly question, but is there any special trick or technique to dipping them in chocolate? Is it just straight up melted chocolate, or do you add anything like milk to the melted chocolate? Any advice on how to then make the chocolate layer look pretty, and not all globby? Thanks Richa!

        Reply
        • Richa says

          December 4, 2015 at 10:59 am

          it depends on the chocolate brand. you can use a little coconut oil or vegan butter with the chocolate and whisk over double boiler until the chocolate is shiny. its about whisking and whisking to make it smooth.

          Reply
          • Mae says

            December 4, 2015 at 8:54 pm

            Thanks for the tips! I plan on making these for Christmas. I’ll let you know how they come out!

  12. Mans says

    April 25, 2018 at 8:25 am

    I made the recipe as stated with only one alteration. I added chia instead of flax. It is still cooling down but Im finding them not crispy at all. Not sure why?

    Reply
    • Richa says

      April 25, 2018 at 11:08 pm

      chia seeds absorb moisture and soften. That texture does not bake into crispy but stays soft or gets chewy. that might be causing the cookies to be soft.

      Reply
  13. Kirsten says

    June 13, 2018 at 6:12 am

    Hi, The first batch I made It came out chewy and baffled me until I realized I forgot to add in the coconut flour. This time I added the coconut flour and it is delicious. Thank you. Enjoying it with a cuppa tea right now.

    Reply
    • Richa says

      June 13, 2018 at 8:53 am

      so glad it worked out!

      Reply
  14. Ashley Morgan says

    December 4, 2018 at 6:25 pm

    How long do these cookies keep for? Thank you!

    Reply
    • Richa says

      December 4, 2018 at 6:34 pm

      upto a week

      Reply
  15. Amanda G says

    December 7, 2018 at 5:25 pm

    Can I substitute the gluten free flours for white flour?

    Reply
    • Richa says

      December 29, 2018 at 1:45 am

      that might make a crunchy cookies.Try a mix of regular flour and almond flour

      Reply
  16. Jan says

    December 9, 2018 at 5:51 pm

    Can I use all purpose flour instead of all the different flours?

    Reply
    • Richa says

      December 9, 2018 at 7:53 pm

      try these instead https://www.veganricha.com/2015/09/vegan-coconut-oil-shortbread-cookies-with-pumpkin-pie-spice.html

      Reply
  17. Jennifer Swanson says

    December 2, 2019 at 4:24 pm

    Just made two batches of these. I used coconut oil (melted) and all white rice flour. I put mini chocolate chips in the second batch and dipped the first batch in chocolate. These are excellent! I also didn’t bother to refrigerate the dough because it’s cold in here anyway. Thank you…great recipe!

    Reply
    • Richa says

      December 2, 2019 at 4:27 pm

      yay!!

      Reply
  18. vaedit says

    December 6, 2019 at 11:41 am

    5 stars
    These looks amazing and I love that you dipped them in chocolate – it’s the holiday season after all! I bet my family would devour them.

    Reply
  19. Navneet.jodhka says

    July 22, 2020 at 11:42 am

    Hi tried this. Aftertaste was of raw gritty rice. Can you please tell me how to fix this for next time.

    Reply
    • Richa says

      July 22, 2020 at 12:11 pm

      Probably the brand of rice flour or the rice flour was a bit coarse rather than fine. Use oat flour instead

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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