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Sugar Cookie Tart

  • Author: Natalie
  • Prep Time: 5 hours
  • Cook Time: 15 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 10 slices 1x
  • Category: tart
  • Method: baking
  • Cuisine: american


This vegan Sugar Cookie Tart has a buttery grain-free cookie crust and sweet vanilla frosting filling. The holiday classic without the cookie cutting work!




  • 1 1/2 cups (180g) almond flour
  • 1/3 cup (40g) coconut flour
  • 1/4 cup (80g) maple syrup or agave
  • 1/4 cup (50g) coconut oil
  • 1/3 cup (85g) Organic SunButter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt


  • 1 1/2 cup (180g) raw cashews, soaked overnight
  • 1 cup (240g) coconut cream
  • 1/4 cup (80g) maple syrup or agave
  • 1 tsp vanilla extract
  • Sprinkles for topping


  1. Preheat the oven to 350ºF.
  2. Whisk almond flour, coconut flour, and salt until there are no lumps
  3. In a separate bowl, whisk maple syrup, SunButter, coconut oil, and vanilla.
  4. Add wet to dry and mix to form a dough.
  5. Press into a tart pan, evenly covering the bottom and sides.
  6. Bake for 13-15 minutes at 350ºF until golden brown.
  7. Cool completely before filling.
  8. For the filling, blend all ingredients in a high speed blender until very smooth and creamy.
  9. Pour/smooth into the crust, and chill until firm (at least 4 hours)
  10. Top with sprinkles, slice, and enjoy!


  • Serving Size: 1 slice
  • Calories: 404
  • Sugar: 13g
  • Sodium: 71g
  • Fat: 21g
  • Saturated Fat: 6g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 8g

Keywords: holiday, christmas, egg free, dairy free, frosting, vanilla, bars, cookies, grain free, almond flour, cashews