Print Recipe
4.5 from 2 votes

Soft and Chewy Sugar Cookies made Gluten Free and Vegan

The softest gluten free sugar cookies made vegan.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: gluten free, vegan
Keyword: cutout cookies, sugar cookies


  • 1/2 cup vegan butter or regular room temperature
  • 1/2 cup Truvia or granutlated sweetener of choice
  • 1/4 cup erythritol brown sugar (Swerve) or regular
  • 1 tsp vanilla extract
  • 2 cups all purporse gluten free baking flour
  • 2 tbsp tapioca flour
  • 1/2 tsp baking soda
  • 3-5 tbsp almond milk


  • 1/4 cup vegan butter room temperature
  • 1/4 cup almond milk
  • 3-4 cup powdered sugar or powdered erythritol
  • 1-2 drops red food coloring optional
  • sprinkles


  • Preheat oven to 350 F and prepare a baking sheet with parchment paper. In a large bowl, beat the room temperature butter, Truvia or granulated sweetener and brown sugar erythritol or regular with a handheld mixer on high until light and fluffy. Add in the vanilla and continue mixing until combined.
    In another bowl, stir together the gluten free baking flour, tapioca flour and baking soda until combined. Slowly add the flour mixture to the butter mixture and mix until a dry dough forms. Add in the almond milk one tablespoon at a time until the dough comes together.
    Roll the dough out between two pieces of parchment paper until it's 1/4 inch in thickness. Use cookie cutters to cut out shapes. Bake for 7-10 minutes or just starting to turn golden. For super soft cookies, don't over bake.


  • In a bowl, beat the butter until light and fluffy. Add in the almond milk and continue mixing until combined. Finally add in the powdered sugar until you reach a smooth frosting consistency. Add in food coloring if desired.
    Frost cooled cookies and top with sprinkles.


Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram. I love seeing your creations!