Chewy Gluten-Free Vegan Sugar Cookies

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These Chewy Gluten-Free Vegan Sugar Cookies are quick and easy to make with just eight ingredients! They’re soft, chewy, and absolutely delightful. Perfect for the holidays, or whenever a sugar cookie craving strikes. Thanks to Bob’s Red Mill for sponsoring this post!

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As I sit here writing this, my house is filled with the sall-time champion around here. I’ve shared them with plenty of people — those who eat gluten-free and vegan, those who eat everything, those who love sugar cookies, and those who don’t. These have been a hit all around, garnering me lots of compliments, and the only complaints being that I hadn’t made enough.

We make these cookies with special ingredients that make them so good. For the flour, I use one of my favorites from Bob’s Red Mill: their paleo baking flour! It’s made with a combination of almond flour, arrowroot starch, coconut flour, and tapioca flour. The result is a cookie that is super chewy, soft, and completely delicious. However, I also tested with Bob’s Red Mill blanched almond flour, and that works fabulously as well! Cookies for everyone :D let’s get baking!!

What you need for these vegan sugar cookies:

Coconut Oil: I like used refined for this to avoid any coconut flavor. If you prefer, virgin coconut oil works just as well.
Cashew Butter: I find cashew butter to have the most neutral, buttery flavor and the lightest color, but any nut or seed butter will work here. Use sunflower seed butter or tahini for a nut-free option.
Coconut or Cane Sugar: I tested with a blonde coconut sugar and raw cane sugar and both are delicious! If you use regular coconut sugar, you’ll have a slightly darker color than pictured. You’ll want a bit more sugar to roll the cookies in at the end, as well.
Flax Eggs: made with a mix of flax meal and water. Use golden flax to avoid darker specks, if you care about that. You can also use one egg plus one yolk if you’re not worried about these being vegan/egg-free.
Vanilla Extract: for flavor! A pinch of vanilla bean extract is wonderful in these too if you want to amp up the vanilla flavor.
Bob’s Red Mill Paleo Baking Flour: this baking flour by Bob’s Red Mill gives these such a chewy and delicious texture! If you can’t find it, you can use Bob’s Red Mill Blanched Almond Flour in it’s place, but you’ll need a bit extra, so notice the quantity difference in the recipe below!
Baking Soda & Salt: always cookie must-haves, for the best flavor and texture!

Making the best gluten-free sugar cookies:

We love a recipe that’s easy to put together, and these are just that! They come together super easily, and if you’ve made cookies before, you know how this goes:

Mix together the coconut oil, cashew butter, and sugar until well combined, then stir in the flax eggs and vanilla.
Add in the Paleo Baking Flour, baking soda, and salt and stir until a smooth dough forms. Cover, and refrigerate for at least 30 minutes to firm up.
Roll the cookies into balls and roll each ball in sugar. Place on the baking sheet, press down with the palm of your hand, and bake!
Let cool for a few minutes, and enjoy!

Want more gluten-free vegan holiday cookies?

Peppermint Chocolate Chip Cookies
Soft Gingerbread Cookies
Chewy Chai Sugar Cookies
Seriously Good Gluten-Free Cookies

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