gluten free vegan sugar cookies
RECIPE TYPE: cookies
SERVES: 28-30 cookies
  • 2 1/3 cups Sarah's gluten free flour blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups organic powdered sugar
  • 1/3 cup coconut oil, soft**
  • 1/3 cup So Delicious unsweetened coconut milk, room temperature
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, baking powder and salt. Set aside.
  3. In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes (add an additional tablespoon of coconut milk if needed).
  4. Form into patty and wrap in plastic wrap. Let dough rest in refridgerator for 10-15 minutes. If you would like to make this dough in advance, store wrapped in refrigerator. Let rest on counter for 1-2 hours before ready to use.
  5. On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick.
  6. Cut dough into circles or desired shapes. Place cookies on prepared baking sheets.
  7. Bake cookies for 7-8 minutes. Do NOT over bake, as they won't turn much of a golden brown.
  8. Remove cookies from oven and place on cooling rack to cool completely. Store in air-tight container.
*For this recipe, I used my lighter flour blend by replacing the sorghum flour with white rice flour.
**Use refined coconut oil for less of a coconut flavor.
Recipe by Sarah Bakes Gluten Free at