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Chewy Gluten-Free Vegan Sugar Cookies

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 to 14 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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.



For the cookies

  • 3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter
  • 3 tablespoons (48g) creamy cashew butter, or other creamy nut butter, I recommend avoiding peanut butter unless you want a peanut butter cookie
  • ½ cup coconut sugar or raw cane sugar, use raw cane sugar or light coconut sugar for a light color
  • 1 ½ flax eggs, see Notes
  • 1 ½ teaspoons vanilla extract
  • 1 cup + 2 tbsp (104g) Bob’s Red Mill Paleo Baking Flour, or 1½ cups (148g) blanched almond flour
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt

To roll the cookies in

  • 3 tablespoons raw cane sugar or turbinado sugar


  1. In a large bowl, stir together the coconut oil, nut butter, and sugar until fully combined.
  2. Beat in the flax egg, then stir in the vanilla extract.
  3. Add the dry ingredients, the flour, baking soda, and salt, to the wet ingredients and stir together until completely combined.
  4. Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge (covered) for up to 48 hours.
  5. When you’re ready to bake, preheat the oven to 350°F.
  6. Place the sugar in a small bowl to roll the cookies in.
  7. Use a cookie scoop to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto a parchment-lined cookie sheet. Press down slightly with the palm of your hand.
  8. Bake for about 9 to 11 minutes in the preheated oven, depending on the size of your cookies, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
  9. Store in an airtight container for up to 5 days.


For the flax egg, combine 1.5 tablespoons flax meal + 4 tablespoons water in a small bowl. Whisk and let set for 10 minutes, until thickened. If you prefer, you can use a regular egg + one egg yolk.

Keywords: gluten-free sugar cookies, holiday cookies, christmas cookies, vegan sugar cookies