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    Allianna's Kitchen » Recipes » Desserts

    Published: Aug 5, 2024 · Modified: May 15, 2025 by Allianna Moximchalk · This post may contain affiliate links · Leave a Comment

    Dairy Free Sugar Cookies

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    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.

    Heart and star sugar cookies laid out on a platter with a bowl of rainbow sprinkles next to them.

    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, Gluten Free Thumbprint Cookies, Vegan Chocolate Truffles, Gluten Free Apple Cake, Gluten-Free Monster Cookies, and Vegan Buckeyes. 

    Jump to:
    • Why I Love This Recipe
    • Recipe Ingredients
    • Recipe Substitutions and Variations
    • Recipe Instructions
    • Bakers Tips
    • Recipe FAQs
    • Other Gluten Free Desserts You Will Love
    • Are you trying to eat healthier?
    • Dairy Free Sugar Cookies

    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

    Cookie ingredients laid out in small bowls.
    • 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

    Coconut sugar, sea salt, baking powder, arrowroot, almond flour, and cassava flour in a large bowl.
    Step #1: First preheat the oven to 350 degrees F. First mix all the dry ingredients together in a large mixing bowl. 
    Cookie ingredients in one large bowl.
    Step #2: Then, slowly add in the wet ingredients.
    Well mixed cookie dough in a large bowl.
    Step #3: 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. 
    Cookies cut out on a baking sheet.
    Step #4: 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. Push down on the cookies lightly until flat. You can also roll out the cookie dough here instead and use cookie cutters to form different shapes if you have a special occasion. 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.

    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

    Can I make this into a vegan sugar cookie recipe?

    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. 

    How can I store these 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.

    Heart and star sugar cookies on a baking sheet.

    Other Gluten Free Desserts You Will Love

    • 3 layered cake with chocolate frosting on a cake platter.
      Gluten and Dairy Free Cake
    • Gluten free tart with a silky chocolate filling on a plate with fresh berries and mint on top.
      The Best Gluten Free Tart Crust
    • dairy free chocolate truffles 6 scaled
      Vegan Chocolate Truffles
    • Pumpkin cake with chocolate sauce on top on a blue plate.
      Gluten Free Pumpkin Cake

    Are you trying to eat healthier?

    Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!

    Download my free healthy swap guide
    Heart and star sugar cookies laid out on a platter with a bowl of rainbow sprinkles next to them.

    Dairy Free Sugar Cookies

    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Total Time 22 minutes minutes
    Servings 12 cookies
    Author Allianna Moximchalk
    203kcal
    Cost $5
    Print Recipe Pin Recipe

    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.

    Notes

    Servings: This recipe yields approximately 12 cookies. The amount of cookies may vary depending on what size cookie cutter you use if you are using one.
    Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
    Storage: You can store this these cookies in the fridge for up to 1 week. You can also store them in the freezer for up to 1 month.
    Easy and delicious Dairy Free Sugar Cookie recipe that everyone will love!
    Serving: 1cookie | Calories: 203kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Dessert Recipes

    • Chocolate chip cookies with candies on top laid out on wax paper.
      Gluten Free Monster Cookies
    • Slice of banana cake on a blue and white plate.
      Gluten Free Banana Cake with Almond Flour Recipe
    • Vegan fruit dip on a plate with apple slices.
      Vegan Fruit Dip
    • Thumbprint cookies on a green and white plate with chocolate ganache in the middle.
      Gluten Free Thumbprint Cookies

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