Gluten-Free Vegan Vanilla Cut-Out Cookies

Gluten-Free Vegan Vanilla Cut-Out Cookies Recipe {Refined Sugar-Free}

{Gluten-Free, Vegan, Refined Sugar-Free}

Gluten-Free Vegan Vanilla Cut-Out Cookies Recipe {Refined Sugar-Free}

This basic gluten-free vegan vanilla cut-out cookies recipe is super easy to make and is perfect for gifting and holiday cookie swaps. It’s one of my favorite cut-out recipes as it can be made and ready within half an hour {no chilling required} and it’s a very sturdy and easy to work with dough that will get you nicely shaped {and tasty} cookies every time!

Gluten-Free Vegan Vanilla Cut-Out Cookies Recipe {Refined Sugar-Free}

I used a snowflake press cookie cutter to get the detail on the pictured cookies, but these look just as lovely when made with plain and simple cookie cutters too. They can be frosted or iced {try the easy vegan royal icing from this recipe, for instance}, or turned into Christmas ornaments {if you pierce a hole with a skewer close to one of the ends for threading before baking}.

Gluten-Free Vegan Vanilla Cut-Out Cookies Recipe {Refined Sugar-Free}

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Gluten-Free Vegan Vanilla Cut-Out Cookies


  • Author:
  • Prep Time: 20 mins
  • Cook Time: 11 mins
  • Total Time: 31 minutes
  • Yield: 26 - 28 2" cookies

Ingredients

  • ½ cup non-dairy butter, at room temperature OR coconut oil, softened
  • ½ cup maple syrup {or liquid sweetener of your choice}
  • ½ tsp pure vanilla extract
  • ¼ tsp ground vanilla bean {or scrape out contents of ½ a vanilla bean pod}{this ingredient is optional but highly recommended for fragrant vanilla cookies!}
  • dash of salt
  • 2¼ cups gluten-free flour blend {I recommend Pamela’s Artisan Flour Blend} {or make your own by combining: 1 cup brown rice flour, ¾ cup tapioca starch, ½ cup sweet rice flour, ½ tsp guar gum}

Instructions

  1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.
  2. Place butter in a large mixing bowl and whip it with a mixer until it’s creamy. Add sweetener, vanilla extract and bean, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched — be sure to knead it really well first for some time — if it’s a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
  3. Roll out one of the dough balls between two sheets of parchment paper to ¼” thickness {or thinner or thicker depending on how you want your cookies to turn out}. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
  4. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes and enjoy!

Gluten-Free Vegan Vanilla Cut-Out Cookies Recipe {Refined-Sugar-Free}

Happy baking!

xo Audrey

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Disclaimer: This post contains an affiliate link to the snowflake cookie cutter and gluten-free flour blend used.

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