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.
Makes 34 small 1 inch cookies, probably 16-18 medium sized.
Servings: 16 -18 cookies
Ingredients
Dry:
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 1/4 cup cornstarch or use other starch like arrowroot
- 1/4 cup coconut flour or use cashew flour or oat flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup ground raw sugar or any other finely ground sweetener
Wet:
- 1/4 cup 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
Serving: 1medium-sized cookie | Calories: 91.88kcal | Carbohydrates: 13.18g | Protein: 0.69g | Fat: 4.09g | Saturated Fat: 0.56g | Sodium: 61.63mg | Potassium: 10.69mg | Fiber: 0.97g | Sugar: 6.42g | Calcium: 4.49mg | Iron: 0.12mg