Vegan & Gluten Free Sugar Cookies

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Sugar cookies, no need for chocolate chips in these babes because they hold up on their own! I am a firm believer in the power of a chocolate chip cookie, but my mind has been changed thanks to these babes.

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My friend Natalie from Feasting on Fruit and I felt the need to fill the heart-shaped sugar cookie void in our lives. Sowe schemed together to create the cutest heart-shaped edible valentines for you, and well for us to enjoy! They are subtly sweet, perfectly crispy, and just the right amount of icing (if you’re into that). Cut them into heart shapes and gift them your valentine, even if it’s only your dog…

The recipe only has six ingredients, ensuring a simple bake that would be easy to take on alone or bake them with your littles. It’s a perfect opportunity to spend time together while teaching them that healthy baking is fun and delicious!

Use the recipe for any holiday, birthday, or events for a simple and crown pleasing treat that will have everyone complimenting you on what cute cookies you have made!

Ingredients

  • 1 cup (120g) almond flour

  • 1/3 cup (40g) coconut flour

  • 1/4 cup (80g) maple syrup or agave

  • 1/4 cup (50g) coconut oil (or coconut oil*)

  • 1 tsp vanilla extract

  • 1/4 tsp salt

Glaze**

  • 1/4 cup coconut butter, melted

  • 1 tsp pitaya powder (pink) or black goji powder (purple)

Instructions

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  1. Whisk together the maple syrup, coconut oil, and vanilla.

  2. Add the flours and salt. Mix to form a sticky dough.

  3. Roll out between two pieces of wax paper to 1/4-inch thickness.

  4. Chill dough for 15 minutes (optional, but recommended for easier cutting/transferring).

  5. Preheat the oven to 350ºF.

  6. Cut into hearts (or any shape!), and transfer to a baking sheet lined with parchment paper.

  7. Bake for 8-10 minutes until just golden around the edges. It will take less time for smaller cookies.

  8. Cool completely before glazing.

  9. Whisk together glaze ingredients, adding more or less powder to the desired color.

  10. Top cooled cookies with glaze and sprinkles. Chill until set.

  11. Eat!

 

Notes

*You may need to increase to 1/3 cup since it is thicker, it also helps to melt it before mixing.

**They are delicious plain or drizzled/dipped in melted chocolate.

PIN IT!

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