Soft gluten-free vegan sugar cookies made with aquafaba and a balanced flour-and-almond blend.
The feature to preserve is the shaping: Roll twenty-four tablespoon portions about 26 g each into balls. Place 2 inches apart on parchment and press gently into thick rounds.
Before mixing, measure without packing the flour. Almond flour is only one part of the blend. The gluten-free flour and cornstarch help provide structure; omitting them makes a different dough. Brands absorb differently, so adjust a dry dough with almond milk a teaspoon at a time.
Use the observable baking cues as well as the timer. Allow the crumb to cool before packing; the texture continues to settle after the tray leaves the oven.
Gluten-Free Vegan Sugar Cookies
Per tray: 10–12 minutes · 2 batches, about 12 pieces per 13 × 18-inch half-sheet pan.
Allow about 79 minutes: 25 hands-on, 0 required chilling, 24 baking all batches sequentially, 30 cooling including pan rest, and 0 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- Baking sheets
- Parchment
- Cooling rack
Soft gluten-free vegan sugar cookies made with aquafaba and a balanced flour-and-almond blend.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Instructions
Mixing
- Make the doughBeat baking sticks and sugar smooth, then mix in aquafaba and vanilla. Whisk leavener, salt and all three flour ingredients, then mix in gently. Add almond milk last; the dough should be thick and moldable.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchRoll twenty-four tablespoon portions about 26 g each into balls. Place 2 inches apart on parchment and press gently into thick rounds.
Baking
- Bake to the right textureHeat a conventional oven to 350°F (177°C). Bake on the center rack for 10–12 minutes, until the edges are set and the centers have lost their wet shine. Keep the tops lightly colored. Use cool pans for later trays.
Cooling
- Cool before servingRest on the baking sheet 10 minutes, then lift carefully to a rack. Allow about 30 minutes total cooling before sealing.
Chef’s Science & Pro Tips
Keep the flour combination
Almond flour is only one part of the blend. The gluten-free flour and cornstarch help provide structure; omitting them makes a different dough. Brands absorb differently, so adjust a dry dough with almond milk a teaspoon at a time.
Shape with purpose
Roll twenty-four tablespoon portions about 26 g each into balls. Place 2 inches apart on parchment and press gently into thick rounds. Bake similar-sized pieces together.
Serving and texture
Soft gluten-free vegan sugar cookies made with aquafaba and a balanced flour-and-almond blend. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven. Verify all ingredient labels for gluten-free and vegan serving. These cookies contain almonds; gluten-free and vegan do not mean nut-free.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
Can I use almond flour alone?
Almond flour is only one part of the blend. The gluten-free flour and cornstarch help provide structure; omitting them makes a different dough. Brands absorb differently, so adjust a dry dough with almond milk a teaspoon at a time.
What makes gluten-free vegan sugar cookies different?
Soft gluten-free vegan sugar cookies made with aquafaba and a balanced flour-and-almond blend. Keep the flour combination. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make gluten-free vegan sugar cookies ahead?
Prepare with the storage instructions below. Cool completely before sealing, and keep the stated piece size when baking refrigerated or frozen dough.
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