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vegan, gluten-free, cookies, sweet · December 12, 2016

Easy Vegan Sugar Cookie Stars

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Five healthy ingredients is all it takes to make these delicious vegan oat flour sugar cookies–ready to be cut-out & frosted into any festive holiday form! Gluten-free, oil-free, refined sugar-free.

Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

Almost known as Easy Vegan CUT-OAT Sugar Cookies. Because they are cut-out cookies…but made with oat flour…see what I did there? Yeah, I think the backspace button was the right decision on that idea. It always sounds more clever in my head then it does out loud. Anyways, moving on…

Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

After rambling on about my childhood gingerbread cookie house tradition, I’m not even going to start telling you about our sugar cookie decorating tradition.

I’m not going to mention how we would make them by the double double batch. Or the part where I would purposely put too much glaze on the cookies just so it would run off the sides and I could go through and “clean-up” the drips later like it was my job. I won’t say how many December dinners were eaten in the living room because the entire dining table was taken over by a red and green blanket of glaze-shiny drying cookies.

Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

I won’t tell you about all the cookie snowflakes, ornaments, trees, and snowmen. Or about the lazy later years where we simply stuck with circles and left the festive vibes to the frosting. About the cracked or headless or hit-the-floor cookies that were instantly snagged and snacked, still warm, which was almost as precious a prize as the stolen floury bits of dough.

I won’t tell you about my favorite part: the unspoken, graceful cooking-creating rhythm. Roll, cookie-cutter cut, on the pan, into the oven, wait for the timer, check for golden brown edges, off the pan, stacked, sorted, ready for frosting. After dozens and dozens of cookies it became like a harmonious dance. No one needed to say which pan went in first or came out next, these things were just known between my mom, my sister (when she would take part), and I. Still to this day that is the most vivid memory the word “baking” evokes for me.

But I’m not going to ramble on for 3 paragraphs about that or you are going to start to think I was born in a crazy cookie cottage and raised by Keebler Elves or something.

Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

Times change and tastebuds change and honestly those cookies are so sugary-sweet and buttery-rich to me now I don’t know how I used to eat 3 or 4 in a day and make it out stomachache-free?? Or perhaps all the frosting-eating, cookie-fun memories have just crowded the stomachache memories right out of my head.

Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

So this year I wanted to make a vegan, gluten-free, oil-free, refined sugar-free, and stomachache-free sugar cookie, and that’s exactly what these sparkly sweet stars are! They use completely different ingredients–oat flour instead of wheat, maple syrup instead of sugar, coconut butter instead of butter butter–but are still sweet and holiday-perfect and ready to be rolled, cut, and decorated into any festive form.

The thing that surprised me most with this cookie makeover mission was that even with all those ingredient swaps, the aroma was still SO reminiscent of my moms original recipe. I don’t know why or how, most likely it’s the Christmas cookie magic!

Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

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Easy Vegan Sugar Cookie Stars

★★★★★ 4.3 from 8 reviews
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 12 -15 cookies 1x
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Description

Five healthy ingredients is all it takes to make these delicious vegan oat flour sugar cookies–ready to be cut-out & frosted into any festive holiday form!


Ingredients

Scale

Cookie

  • 1 ½ cup oat flour
  • 1/3 cup maple syrup
  • 2 tbsp coconut butter*
  • ½ tsp baking powder
  • 1 tsp vanilla
  • Optional: pinch of salt

Frosting

  • 1/2 cup coconut butter
  • 2–3 tbsp maple syrup
  • 4–5 tbsp non-dairy milk

Instructions

  1. Preheat the oven to 350F.
  2. Combine the oat flour, baking powder, maple syrup, salt (if using) and vanilla in a mixing bowl.
  3. Melt the coconut butter until it is liquid. Add to the bowl.
  4. Mix well to form a ball of dough. Hands work better than utensils here.
  5. Divide the dough into two, and roll out one of the halves between two pieces of lightly floured wax paper.
  6. Cut into whatever shapes you like. Carefully use a spatula to transfer to a baking pan lined with parchment paper.
  7. Repeat with the rest of the dough and scraps.
  8. Bake for 8-10 minutes at 350F or until the edges are just golden.
  9. Remove from the oven and cool completely before frosting. (If you want to skip the frosting you could alternatively sprinkle on coarse sugar before baking for a sparkly look!)
  10. For the frosting: Melt the coconut butter. Add the maple syrup and stir. Add the non-dairy milk 1 tbsp at a time until it is a thick, smooth consistency.
  11. Frost your cookies, add sprinkles, share and enjoy!

Notes

*You can sub applesauce for a fat-free option, but it will make for a much more moist dough that is not suited to rolling and cutting out. Adding more flour will just dry them out, so they would have to be drop cookies. I highly recommend sticking with the coconut butter or even cashew butter here.

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Easy Vegan Sugar Cookies {gluten-free, oil-free, refined sugar-free}

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In: vegan, gluten-free, cookies, sweet · Tagged: christmas, coconut, frosting, holiday, oat flour, maple syrup, hclf, high carb low fat, low-fat, coconut butter, roll out, cut out

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Comments

  1. Leah Moldowan says

    December 12, 2016 at 5:24 pm

    AW you have some amazing childhood Christmas memories <3
    I really love it when you make a recipe I've been wanting to make hehe especially because your ingredient listss are always the best. So simple and so wholesome! I also laughed out loud at the first paragraph.

    Reply
    • Natalie says

      December 13, 2016 at 1:13 am

      Hehe I feel the same way–our choice of ingredients is always so in line I love it 🙂

      Reply
  2. Demeter | Beaming Baker says

    December 12, 2016 at 8:09 pm

    Cut oat?? LOLOL. Love it! Or do I Loatve it?? Okay, that totally didn’t work. But I still think these cookie are toatally awesome!! <– Second tries are the best, right? 😉 Um, I now have this solidly heartwarming vision of my Natalie growing up in a Keebler elves-esque village and no one can take that away from me. No one!!! 😉 I'm astounded by how amazingly free-from these cookies are!! But yet… what else would I expect from a bonafide born-to-cookie bestie? 🙂 Yay for Christmas cookie magic!! Now… when should I expect these in the mail?? xo

    Reply
    • Natalie says

      December 13, 2016 at 1:23 am

      “Loatve”–hahahaha? Let’s just put “oa” in place of every vowel now, that wouldn’t be at all weird or confusing. What is it with us and getting all grammatical/wordy today…must be the bestie connection at work again! Well I wouldn’t say no to one of those really chic tree houses you see on pinterest sometimes though for a house, so maybe there is a touch of Keebler elf in me? “…bonafide born-to-cookie bestie”–okay that is too good!! They will arrive the exact same day my almond butter fudge cups do? xoxo

      Reply
  3. rachel @ athletic avocado says

    December 12, 2016 at 10:36 pm

    With all your cookie making skills, it may be logical to assume your part keebler elf haha! Love love love that these are made with oat flour! Never knew that was possible. Your recipes continue to amaze me 🙂

    Reply
    • Natalie says

      December 13, 2016 at 1:19 am

      Hahaha, I would be honored to be related to those productive little tree-dwelling bakers 😀 I wasn’t sure the oat flour would work either, I almost went with almond, but it totally did! Thank you Rachel <3

      Reply
  4. The Vegan 8 says

    December 13, 2016 at 2:27 am

    These are just too cute for words Natalie! I want a whole box delivered to my house, hahaha! I’m so glad you are now on the coconut butter train like I am. 🙂 I’ve been using coconut butter for years now in my baking and I love the stuff. This is how I make my gluten-free oat gingersnap version and the coconut butter really does work so much better than nut butter in them. I love sugar cookies, and well, cookies in general, lol! I could eat a ton of these I’m sure. They are just so pretty in that star shape and the icing on top. So darn festive and just screams holiday! I can’t believe you broke away from your ginger kick, haha! You would crack up…my husband told me yesterday that I use so much ginger, that he is renaming me Ginger!

    Reply
    • Natalie says

      December 13, 2016 at 5:43 pm

      I started slow with the coconut butter, just a couple of tablespoons, but OMG it made them sooooo much richer it was incredible!! So much like a traditional butter-filled cookie dough too. Much more than any nut butter I’ve ever baked with before, I am so happy you got me into this stuff. Of course I’ve already gotten a bunch of substitution questions, but I just want to tell everyone please just try the coconut butter and I know you will fall in love with it too! 😀 Ha yes, it was time to finally put the spices down for a minute…although I have a ginger cookie coming later this week so I’m not done for good lol. Thanks Brandi!

      Reply
  5. Sarah says

    December 13, 2016 at 2:56 am

    I wish I didn’t have an oat intolerance . What might be a good substitute? Thanks

    Reply
    • Natalie says

      December 13, 2016 at 3:03 am

      Almond flour would be awesome here, although you may want to add some tapioca starch to help bind. Or quinoa or buckwheat would work too!

      Reply
  6. Mandy says

    December 13, 2016 at 3:08 am

    Oh, I totally think you were born in a cookie cottage and raised by Keebler Elves 😉 I love reading about the early days of Natalie baking!! Sugar cookies were made in massive batches when I was a kid and the decorating supplies seemed endless then! There wasn’t anything better than a sugar cookie piled high in frosting and even more sugary toppings. I think these look absolutely wonderful! And the simple frosting is perfect. Gosh, I remember eating large quantities of sugar cookies and clearly my stomach was made of steel back then because talk about sugar overload! Haha! And obviously back then it was refined sugar, butter, and eggs…goodness. I’m so impressed that you nailed this with just five simple ingredients! I’ll have to give these a try for Willow…speaking of Willow, I apologize if there are typos here or added letters where they shouldn’t be…she thought it would be funny to type with me 😉 I did try to erase her additions! <3

    Reply
    • Natalie says

      December 13, 2016 at 5:47 pm

      Doesn’t a sugar cookie loaded with colorful frosting and sprinkles and toppings just scream Christmas somehow!?! Your Christmas baking memories sound quite similar to mine, the smell is almost as “Christmas” to me as peppermint 🙂 Seriously could we get those stomaches of steel back though somehow please? Haha that’s so cute, no worries at all, I love the little touch of Willow added in 🙂 Hope you are well! xo

      Reply
  7. Mara says

    December 13, 2016 at 8:21 am

    They look so so good! I love sugar cookies, especially when Christmas is coming! In Germany we call them “Mürbeteigplätzchen”, but I’m not exactly sure if there’s an English translation for this word! 😀
    I hope you have a great day, Natalie! 🙂

    Reply
    • Natalie says

      December 13, 2016 at 5:39 pm

      I have no clue what the translation would be for that either haha, but if it’s just a simple sweet cookie than I think we can guess they are pretty similar 😀 And yes, so very Christmas-y to me too! Thank you Mara, happy Tuesday!

      Reply
    • Wende says

      December 13, 2016 at 7:01 pm

      I’ve been hooked on youtube video recipes..an some recipes I’ve relied on google translate to tell me ingreds..your cookie translates to…….*shortbread biscuits* =^)

      Reply
      • Natalie says

        December 13, 2016 at 7:37 pm

        Yes, that’s pretty accurate! Google is good, they are rather shortbread cookie like 🙂

        Reply
        • Wende says

          December 13, 2016 at 9:10 pm

          how do you think swapping out the coconut butter for vegan butter would work.?

          Reply
          • Natalie says

            December 13, 2016 at 9:13 pm

            That would be absolutely fine! Just make sure you mix it really well so there aren’t any butter lumps hiding in there 🙂

  8. Nadia says

    December 13, 2016 at 11:32 am

    They look absolutely delicious and I can’t get over how cute they look 😀 Love the frosting on top and the cute sprinkles!

    Reply
    • Natalie says

      December 13, 2016 at 5:37 pm

      Thank you Nadia! My sprinkles are a little more Easter colored now that I think about it lol, I need some sparkly silver ones like you have on your trees 🙂

      Reply
  9. Ela says

    December 13, 2016 at 5:16 pm

    Such a great and easy recipe. Your cookies look great. Love your blog Nat! 🙂

    Reply
    • Natalie says

      December 13, 2016 at 5:35 pm

      Hi Ela!! Oh thank you <3 And thanks for hopping over to check them out!

      Reply
  10. Nikki says

    December 14, 2016 at 4:48 am

    Hey Natalie, would Coconut Oil work in place of the Coconut Butter?

    Reply
    • Natalie says

      December 14, 2016 at 8:51 pm

      Hi Nikki! Just tested it, and no the oil really doesn’t work as well. Similar to the applesauce version, the dough is too sticky to roll out with the coconut oil. A nut butter like almond or cashew would be a better substitute here, but nothing is quite as good as the coconut butter. Hope that helps!

      Reply
      • Nikki says

        December 14, 2016 at 11:26 pm

        Hey Natalie! Awesome, thank you for trialling it before I made a complete mess of it!

        Reply
  11. audrey @ unconventional baker says

    December 16, 2016 at 4:04 pm

    These have got to be the cutest star cookies ever. I love the cut-oat personally, though I hear ya — doesn’t quite roll off the tongue 😉 I love your baking memories. My family never baked cookies (I didn’t even know one could, that’s how bad things had been ? — just thought cookies came in packages. End of story). But I could picture how it would have been through your story had my mom been a baker.

    Reply
    • Natalie says

      December 16, 2016 at 5:41 pm

      Oh my, no homemade cookies at all??? With how skilled you are with the sweet things now you could pass as being Keebler Elf raised too–baking all along! Although being self-taught as opposed to raised in it is kinda awesome too 🙂

      Reply
  12. Danielle says

    December 16, 2016 at 8:03 pm

    Do you have to Chill the dough?

    Reply
    • Natalie says

      December 16, 2016 at 8:16 pm

      Nope! As long as you follow the recipe and use the coconut butter you do not need to chill it, it will be easy to roll out as is. If you were to swap in coconut oil you would have to chill it. Happy baking!

      Reply
  13. Maddie says

    December 17, 2016 at 2:20 am

    I just made these, and they are AMAZING!!! I used cashew butter and you can barely taste any cashew, although I did increase the vanilla. I made a buttercream frosting using cashew butter, almond milk, and powdered raw turbinado sugar with a little vanilla. Thanks so much for the awesome recipe!

    Reply
    • Colleen says

      December 17, 2016 at 1:29 pm

      These look awesome and I can’t wait to try them! Thank you to Brandi for tweeting them out so I could discover them. 🙂 I was wondering if reviewer Maddie wouldn’t mind sharing the amounts for making her buttercream frosting? It sounds fantastic!

      Reply
      • Natalie says

        December 17, 2016 at 4:33 pm

        Well I am so happy you found them (thanks Brandi!), and I hope you try them out! I would love to know that too, perhaps she will share with us because it sounds delicious and healthier than the vegan butter kind 🙂

        Reply
        • Colleen says

          December 23, 2016 at 10:14 am

          I sure did make them and they are now on the top of our list of favorites!! I made extra-fine oat flour and also decided to brush the tops with a bit of almond extract mixed with a tad of water so the sugar crystals would stick to the top. (I opted not to use icing.) FANTASTIC! Since the dough was a bit sticky, I put it in the fridge while the oven preheated. They rolled out beautifully! My daughter has snacked on so many I need to quickly make more before our Christmas company shows up tomorrow! 🙂 Thank you again, Natalie, and happy holidays!

          Reply
          • Natalie says

            December 23, 2016 at 4:54 pm

            Hi Colleen! That sounds absolutely lovely, I bet the slight almond flavor tasted fantastic on top 🙂 I like just the sugar sparkly look without icing a lot too, that’s my favorite way to eat them. I am so glad you and your daughter liked them, thanks so much for the wonderful feedback. Wishing you an amazing holiday!!

    • Natalie says

      December 17, 2016 at 4:27 pm

      YAY!! I am so very happy to hear it! Yep, I love cashew butter for baking, it is one of the most subtle nut butters especially if you use the raw stuff. And your frosting combination sounds delicious, I’d love to try that sometime myself. You are so welcome, thank you Maddie for the great feedback 🙂 Happy holidays!

      Reply
  14. Jessica says

    December 21, 2016 at 9:17 pm

    Impossibly sticky! Had so much trouble with the dough…

    Reply
    • Natalie says

      December 21, 2016 at 9:19 pm

      So sorry to hear that, did you use the coconut butter?

      Reply
      • Jess says

        December 11, 2021 at 12:01 pm

        Hi Natalie, I tried using Melt original vegan butter and it was too sticky to roll out as well. Have you tried using Melt vegan butter? I’ll try a d get my hands on Coconut butter

        Reply
        • Natalie says

          December 11, 2021 at 3:53 pm

          I’ve never tried Melt, but its probably quite a bit more liquidy than coconut butter hence the dough being too wet to roll out. You could try cashew butter or tahini, that would be more similar to coconut butter!

          Reply
  15. Charity says

    December 26, 2016 at 2:06 am

    We made 9 different types of vegan Christmas cookies for our holiday cookie plates, to be distributed to family and friends, this year. Your Vegan Sugar Cookie recipe made the best cookies among the group. Everyone loved them! We didn’t use frosting but placed colorful sprinkles directly on before baking, They were adorable and delicious. Healthy sugar cookies seemed an impossibility, but you created a wonderful holiday cookie. Thank you, and Merry Christmas!

    Reply
    • Natalie says

      December 26, 2016 at 5:04 pm

      Hi Charity! That is absolutely wonderful to hear, thank you so much for the feedback!! And I love the idea to baked the rainbow sprinkles right in, that sounds so cute. I am really happy everyone loved them and I hope you had a marvelous holiday 🙂

      Reply
  16. Makeup By Annki says

    July 28, 2017 at 5:00 am

    Im sooo making these for christmas this year😍😍😍😋

    ★★★★★

    Reply
    • Natalie says

      July 28, 2017 at 10:33 am

      Hehe never too early to start cookie planning 🙂

      Reply
      • Makeup By Annki says

        July 28, 2017 at 12:16 pm

        No especially when i havent been baking cookies at all, since i got diagnosed with all my food allergies in 2011. So i need to research to find recipes and maybe to a test run too before christmas😉

        Reply
  17. renae says

    December 17, 2017 at 9:36 am

    Hey Natalie 🙂 Christmas is on the brain so,naturally,sugar cookies are too! My plan:make my meat-eating,refined sugar-loving,gluten-tolerating(Not fair btw)family LOVE these cookies.I was wondering if you may answer a couple of questions though,please? 1.Would these work with brown rice syrup instead of maple? 2.Do you think these could work with half maple/rice syrup and half plant milk? And 3.(not a question but i discovered something amazing and i have to tell somebody) I used mashed avocado in place of nut butters/oil in a cookie recipe earlier and,to my surprise/horror/holycowthisjustworked kinda feeling,it worked! they didn’t really taste like avocado much at all.Actually, the hint of avocadoness it did give was unique and oddly tasty.Oh,the recipe was from Unconventional Baker carob/ginger/cinnamon cookies.Sorry for the long message and questions!! Thank you for reading this(if you do) 🙂

    Reply
    • Natalie says

      December 17, 2017 at 9:05 pm

      Hi Renae! I’m so happy you are going to try these. I personally love them, so hopefully they pass the family test 🙂 So the questions…
      1) Yes brown rice syrup will work. It’s a little thicker though so you may need more coconut butter (an extra 2 tbsps or so) to get the right dough texture. It’s also less sweet so just know the cookies will be too.
      2) No I don’t recommend reducing the sweetener, they already aren’t overly sweet they will be bland if you do.
      3) Omg avocado cookies–how cool with that be! I love that idea (and all of Audrey’s ideas tbh, she’s amazing!) I wonder if it would work here, although the color would be…interesting. I have an avocado muffin recipe that I love actually, it does work well in baking! Thanks for sharing 🙂 I hope that helps and good luck with the cookies!

      Reply
      • renae says

        December 18, 2017 at 4:57 am

        Hi again Natalie. I just made these cookies and they are delicious 🙂 I did make some changes that i know we discussed earlier,but i didn’t expect they’d work! I used not even 1/3 cup of homemade date syrup and just filled the rest of the 1/3 cup measure with rice milk.And only 1/2 tablespoon(Not a typo!) of cashew butter plus maybe a tablespoon or two of water when the dough got too dry.They were crispy and soft in all the right places.I ate nearly the whole batch already and don’t feel guilty one bit(practically fatfree!) Oh,and they were sweet enough,especially after i frosted them too 🙂 I have yet to try with rice syrup,but will let you know.Sorry i have to type this again- only 1/2 TABLESPOON CASHEW BUTTER!!!! Also gonna try a carob version too.Let you know! Thank you for reading my ramblings 😛

        ★★★★★

        Reply
        • Natalie says

          December 18, 2017 at 8:00 am

          I am so so happy they turned out so delicious…and also a little shocked!! Wow that is amazing to know that just a little bit of cashew butter worked, this is why I love hearing about your experiments too 🙂 Thank you for sharing and a carob version sounds deelish. Happy monday Renae!

          Reply
  18. Renae says

    December 17, 2017 at 11:36 pm

    Thanks so much Natalie!

    Reply
  19. renae says

    December 19, 2017 at 10:15 pm

    Hey there Natalie.I discovered something that i hope might be useful to you and other hclf bakers.It worked so well in this recipe and i’m hoping it will work with cakes and cupcakes too.I’ve been experimenting with cashew butter(as you know 🙂 and found that if a recipe call for 1/4 cup of nut butter,then only use 1/2-1 tablespoon and mix it with enough water to make a 1/4 cup.It works sort of like melted butter! With these cookies i tried it on,they turned really crunchy because of it.Also,sort of a request/demand please,please,please make a hclf christmas fruit cake.I’m dying for one!!

    ★★★★★

    Reply
    • Natalie says

      December 20, 2017 at 9:27 am

      That is so interesting and a great little trick! I will have to try it out because you have me intrigued now. Plus I just adore cashew butter, so any reason to bake with it 🙂 Thanks for sharing! I really wanted to make a fruit cake this year, but I just don’t think I will have time at this point with travel etc. Sorry!

      Reply
    • May says

      October 8, 2021 at 9:07 pm

      Will solidified coconut oil work for the dough and frosting? I haven’t been able to find coconut butter yet. Thanks for your reply.

      Reply
      • Natalie says

        October 9, 2021 at 9:56 am

        Coconut oil will work for the dough but not for the frosting. A powdered sugar based glaze or vegan buttercream would work on top though!

        Reply
  20. JRM says

    December 23, 2017 at 10:03 pm

    I gotta admit, these did not turn out like I wanted them to.
    Maybe it was the melted Earth Balance Coconut spread (instead of coconut butter), but they turned out like sweet biscuits–fluffy and round, never formed a dough-like mixture, therefore not able to roll-out or cut-out for Christmas cookies.

    ★★★

    Reply
    • Natalie says

      December 24, 2017 at 10:30 am

      Melted earth balance will not work the same as coconut butter, that’s why it never formed a roll-able dough. Coconut butter is much thicker and solidifies as it cools which is essential for the dough to be thick enough to roll and cut. Hopefully you can find or order coconut butter and give them another shot with the ingredients as called for 🙂

      Reply
  21. Sharon Hor says

    November 3, 2018 at 7:36 pm

    Hi.. as i can’t have oil, can “Mayvers” Peanut butter (oil free) be used instead of coconut butter?

    Reply
    • Natalie says

      November 4, 2018 at 8:43 pm

      Hmm I’ve never tried baking with that, but you could certainly give it a shot!

      Reply
  22. Sharon Hor says

    November 23, 2018 at 6:54 pm

    Hi… Can i substitute the cashew butter with tahini or Nutlex butter. Also will date syrup work?

    Reply
    • Natalie says

      November 24, 2018 at 11:49 am

      Yes other nut butters will work, just add a different flavor. And date syrup will work, but date paste will not here. Hope that helps!

      Reply
  23. Sharon Hor says

    November 28, 2018 at 1:00 am

    I made this and it didnt quite turn out the same colour as your photo. And the taste was about bland? Would this be because I used Tahni instead of coconut butter and date syrup instead of maple syrup?

    Reply
    • Natalie says

      November 28, 2018 at 9:28 am

      Hmm the coconut butter is a bit richer than tahini in baking, and will definitely result in a different color. And maple syrup is sweeter than date syrup too, so yes I do think it’s those swaps that did it. Also if you want a richer sugar cookie, this one is actually my favorite: https://www.feastingonfruit.com/almond-flour-sugar-cookies/

      Reply