You will love this light, buttery, vegan and gluten free sugar cookie recipe made without butter!
They are cute, yes?
It is the holidays and we all want to spend time with family and want our comfort foods. After talking with my mother in law about her yearly cookie ritual and the amount of butter involved I thought, self, you know how many people want to be healthier so why not start now by converting a few cookie recipes so we can still have our comfort foods and feel good about eating them too! Rich coconut oil replaces butter to add a light, flakiness. This is a perfect recipe for kids that want to help but have food allergies to dairy and wheat. My five year old daughter cut all these snowmen out herself and then dressed them with little candies (not shown here).
Plus, coconut oil has been shown to fight viruses and bacteria that cause illness, so therefore we can assume that instead of taking cold medicine we can just eat these cookies. I think that is a reasonable assumption – don’t you agree?
I can see it now. Food blogger comes up with the cure for the common cold. Sugar cookies.
All joking aside, if I know many of my friends/blog followers, you will question as to whether we can leave the sugar out on this one and use agave or another sweetener. You are smart cookies. (No pun intended.) We may be able to try substituting with raw coconut sugar and I will try that myself next time. It would be slightly lower on the glycemic index, but not by much, and the texture and sweetness could be a tad off but it would be an interesting experiment. My goal with this recipe was to give a simple and delicious animal free alternative to those that want a holiday splurge cookie. Done and done.
What is your favorite holiday cookie or indulgence?
Makes about 18 cookies
Vegan, Gluten Free
1/2 cup coconut oil
1/2 cup organic cane sugar (plus more for dusting, optional)
2 Tbsp nut milk or water
1 tsp vanilla
1 3/4 cup gluten free baking flour such as Bob’s Red Mill
1/4 tsp baking soda
1/8 tsp salt
1. Preheat oven to 350F; prepare two baking sheets with parchment paper. Mix coconut oil in a stand mixer until smooth; add cane sugar and mix until evenly distributed through coconut oil; add nut milk or water and vanilla.
2. In a separate bowl mix baking flour, baking soda and salt; spoon dry mixture into wet in 1/2 cup portions, mixing in between until dry is completely mixed into wet ingredients. Remove mixture from stand mixer and knead into a ball.
3. Place dough on sheet of parchment paper. Press into 1/4 inch thickness with hands or rolling pin. Cut out shapes with cookie cutter and place on prepared baking sheets. Roll remaining dough in same fashion and repeat step three until all dough is used. Refrigerate cookies for about 5 minutes; bake 10- 12 minutes or until just browned on the bottom; let cool at least 5 minutes.
**This is the perfect place for Ziggy Marley’s Orange Almond Organic Coconut oil to make an delicious variation of this cookie!
Amount Per Serving
Total Fat 6.4 g
Saturated Fat 5.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 26.1 mg
Potassium 0.0 mg
Total Carbohydrate 14.1 g
Dietary Fiber 1.2 g
Sugars 5.9 g
Protein 1.2 g