These Dairy Free Sugar Cookies are super easy to make and for a perfect treat. They are soft, chewy, buttery, and have nice crisp edges. My chewy sugar cookies only requires 15 minutes of hands on time and no chill time is required. You can make this recipe the day of or make it in advance and freeze! This recipe is so versatile that you can make it as is or jazz it up for the holiday season or Valentine’s Day.
When I first found out I had to eat dairy and gluten free I thought I would never be able to eat a good, chewy, cookie every again. Boy was I wrong! These Gluten-Free Sugar Cookies are oh so soft and chewy. If you like a good sweet treat like I do, check out the other fun desserts on my blog like my Gluten and Dairy Free Cake, Gluten Free Chocolate Tart, Vegan Chocolate Truffles, Gluten Free Apple Cake, and Vegan Buckeyes.
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Why I Love This Recipe
- This recipe is naturally dairy free, gluten free, soy free, refined sugar free and paleo friendly.
- You can make these dairy-free sugar cookies ahead of time and freeze them.
- You can use my dairy-free sugar cookie recipe as a baseline recipes to make other cookies! You can use this as your base and add sprinkles or chocolate chips.
- This recipe only requires simple ingredients that you likely already have on hand.
- Unlike traditional soft sugar cookies, this recipe does not use granulated sugar, brown sugar, or powdered sugar, instead it uses unrefined sugars like coconut sugar and maple syrup.
- This recipe tastes just like the real thing, no one will even know they are dairy free!
Recipe Ingredients
- Eggs-This acts as the binder in this recipe.
- Cassava flour and almond flour-Instead of using all purpose gluten-free flour, I like making my own gluten-free flour blend. I like Bob’s Red Mill brand, but most brands will work. Brands may vary based off of which grocery store you shop at.
- Olive oil-This keeps these cookies nice and moist!
- Coconut sugar and maple syrup-I like using unrefined sugars in my desserts! Coconut sugar and maple syrup are my go to’s.
- Vanilla extract-For flavor.
- Sea salt-To taste.
See the recipe card below with a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Olive oil-I prefer oil in my cookies instead of butter. In the past I have made this recipe with Homemade Ghee and the cookies were not as soft. However, you can use ghee, regular butter, coconut oil, vegan butter, vegan margarine, or earth balance in its place. Just know that the consistency may come out a little different based on what you use.
- Eggs-While I think this recipe tastes best with eggs and olive oil, you can substitute the eggs with pumpkin puree. The ratio would be 1/4 cup per egg. Do not try using a flax egg or any other kind of egg substitute.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Allow the cookies to cool on a cooling rack prior to moving them off of the baking tray.
Bakers Tips
- Tip #1: Allow your sugar cookies to completely cool and get to room temperature prior to moving off of the cookie sheet.
- Tip #2: If you are going to freeze your cookies, freeze them with a layer of wax paper in between each layer.
- Tip #3: If you like your cookies perfectly circular, you can use cookie cutters.
Recipe FAQs
Yes! You can use pumpkin puree in place of the egg in this recipe. Use 1/4 cup per egg to turn this recipe into easy vegan sugar cookies.
Allow the cookies to completely cool and line an airtight container with wax paper. Place the cookies in a single layer followed by another piece of wax paper. Place them in the freezer for up to 1 month. Cookies can last in the fridge for up to 1 week.
Other Gluten Free Desserts You Will Love
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Dairy Free Sugar Cookies
Equipment
- Large bowl
- Hand mixer or kitchen aid
- baking sheet
Ingredients
- 1 egg
- 1 cup cassava flour
- 1/2 cup almond flour
- 2/3 cup olive oil Depending on how fine your almond flour is, your mixture can come out grainy. If that is the case, add a little but of oil until the cookie batter is well mixed.
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp vanilla
- pinch sea salt
Instructions
- Preheat the oven to 350 degrees F. First mix all the dry ingredients together in a large mixing bowl.
- Then, slowly add in the wet ingredients. Using a hand mixer, beat slowly until the dough is well mixed all throughout and the dough forms with the right consistency. You can also use a kitchen aid stand mixer if it has a paddle attachment.
- Now, take a baking sheet and line it with parchment paper. Scoop the cookies from the large bowl into dough balls using a cookie scoop and set 3 in a row on a sheet. You can also roll out the cookie dough here instead and use cookie cutters to form different shapes if you have a special occasion. Push down on the cookies lightly until flat.
- Bake for 10-12 minutes or until slightly golden on top. Allow the cookies to cool on a cooling rack prior to moving them off of the baking tray.
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