Photo of nine circular cookies topped with different coloured frosting and sprinkles on a sheet of brown baking paper

Gluten-Free Vegan Sugar Cookies

These Gluten-Free Vegan Sugar Cookies are soft and chewy, slightly fluffy and covered in a rich, creamy cashew frosting. 
Course Dessert
Cuisine American
Keyword gluten-free sugar cookies, gluten-free vegan cookies, vegan sugar cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20 cookies
Calories 142kcal
Author Rhian Williams


For the cookies:

For the frosting:

  • 100 g (2/3 cup) cashew nuts soaked in cold water overnight or in hot water for 15 minutes
  • 3 tablespoons (3 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 4 tablespoons (4 tablespoons) unsweetened almond milk (or sub water or any other plant-based milk)

To decorate (optional):


For the cookies:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
  • Add the maple syrup, milk and vanilla and mix well
  • Measure out the dry ingredients and mix well
  • Add the dry ingredients to the wet ingredients and mix well
  • Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the cookie dough until about 5mm/1/4 inch thick
  • Use a circular cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up
  • Transfer the cookies onto two baking trays/baking sheets lined with greased baking paper
  • Bake in oven for around 10-12 minutes, until golden brown
  • They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden before applying the frosting

For the frosting:

  • Drain the soaked cashews and add to a food processor or blender with the maple syrup, vanilla and milk
  • Whizz until completely smooth, adding more milk or water if necessary
  • Split up the frosting into separate bowls if you want to make multiple colours of frosting, and add the cocoa powder, beetroot powder, matcha or spirulina, as desired - add a tiny bit of the powder at a time until you get the desired colour
  • Use a knife to spread a bit of frosting over each of the cookies
  • Decorate with cacao nibs, desiccated coconut, rose petals or freeze-dried raspberries, as desired
  • Taste best when fresh, but keep covered in the fridge for up to a few days


*You can alternatively use almond flour


Calories: 142kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Calcium: 50mg | Iron: 0.9mg