Sweet, simple, just crispy Cutout Sugar Cookies perfect for Valentines (or any day). Made from the easiest vegan paleo dough, and glazed naturally pink!
The making is half the fun with these cute little cookies. Pink mini hearts because it’s valentines, yellow sunflowers because spring is coming soon, purple squirrels because it’s tuesday––there are no rules or limits.
The real magic is in the super simple six-ingredient cutout cookie dough. It’s vegan and paleo, made from a mix of almond flour, coconut flour, maple syrup, and coconut oil/butter. The prep is as easy as dump and mix, although I do recommend chilling for 10-15 minutes after you roll it out for easier transferring of cookies to pan. But after your any-shape cookies bake, they will be so gloriously golden with the perfect balance of crisp edges and soft tender middles. Delicious dipped in chocolate or playfully glazed with my favorite coconut butter frosting.
Healthy. Festive. Fun to make. Sonya and I (and Nolan…supervising) had the most fun monday last week making these little guys, and we hope you love them too!
Vegan Cutout Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 small cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Sweet, simple, just crispy Cutout Sugar Cookies perfect for Valentines (or any day). Made from the easiest vegan paleo dough, and glazed naturally pink!
Ingredients
- 1 cup (120g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or agave
- 1/4 cup (50g) coconut oil (or coconut butter*)
- 1 tsp vanilla extract
- 1/4 tsp salt
Glaze**
- 1/4 cup coconut butter, melted
- 1 tsp pitaya powder (pink) or black goji berry powder (purple)
Instructions
- Whisk together the maple syrup, coconut oil, and vanilla.
- Add the flours and salt. Mix to form a sticky dough.
- Roll out between two pieces of wax paper to 1/4-inch thickness.
- Chill dough for 15 minutes (optional, but recommended for easier cutting/transferring).
- Preheat the oven to 350ºF.
- Cut into hearts (or any shape!), and transfer to a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until just golden around the edges. It will take less time for smaller cookies.
- Cool completely before glazing.
- Whisk together glaze ingredients, adding more or less powder to desired color.
- Top cooled cookies with glaze and sprinkles. Chill until set.
- Eat!
Notes
*You may need to increase to 1/3 cup since it is thicker, it also helps to melt it before mixing.
**They are delicious plain too, or drizzled/dipped in melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
Keywords: gluten free, valentines, dessert, easy, baking, holiday, glaze, heart, grain free, dairy free, healthy
CLICK BELOW TO PIN
Hi Natalie…. I love you site so much and bake from your recipes all the time, so I thought I would ask for some help/advice/guidance!
I have the toughest time making vegan baked goods because I am allergic to all things coconut. I cannot use coconut oil, sugar, butter or just plain coconut. Is there any substitutions you can recommend for these items in baking? I would really greatly appreciate the help. I LOVE baking, but a lot of my stuff turns out not the best because the recipe called for something coconut and I tried to make a substitution. Clearly I didn’t make the correct one!!!!!!!!!!!!!!
Thank you so much,
Mary Beth
Hi Mary Beth! That is tricky, there really is no across the board sub since coconut is found in so many healthier ingredients. I mean in general for coconut oil you could use another neutral flavored oil like avocado oil or nut butter, but not in a no bake recipe. For coconut sugar you can almost always use brown sugar. For coconut butter you can sometimes use almond butter. For coconut cream often cashew cream will work. But again none of these are guaranteed to always work, depends on the recipe. Sorry! Wish I had an easier answer😬
These look so cute and delish! Can I ask, what camera do you use? It makes me want to bake and give cookies to everyone I know. 😆
I use a Canon EOS R and a mix of 50mm 1.2 and 100mm macro lenses!
Aw thank you!
Can the almond flour be replaced?
With another nut flour perhaps, or if you wanted to use like oat flour maybe try this recipe instead: https://www.feastingonfruit.com/easy-vegan-sugar-cookies/
This recipe is incredible. Thanks for making something vegan, less on sugar, and still bringing excellent taste. I was looking to bake some cookies with the kids, and thus i found this recipe quite comfortable and kid-friendly as well. The images you have added give more appreciation to the recipe.
Aw yay!! I am so happy you guys enjoyed them, the making is half the fun for sure with these🤗 Thanks for the feedback Andrea!
Hi natalie! It’s really hard to find maple syrup in where I live now. Can we use coconut / brown sugar as sweetener? If yes, how much?
Greetings from Indonesia! 🙂
Thanks in advance!
Hmm this recipe really works best with a liquid sweetener, can you find agave or brown rice syrup or rice malt syrup there perhaps? Without that liquid the dough will be too dry.
Ahh I see.. i think i can find it, but it’s quite expensive. I have liquid casava sugar in my pantry. It is cheaper, I think i’m gonna try it! Thanks for your answer Natalie!
I made these today as Christmas cut out cookies. The dough was very dry and crumbly. I added more melted coconut butter to try and salvage the recipe, as these ingredients are not cheap. It still didn’t ever seem to get to the right consistency, so I just did my best to roll out and cut the shapes. They did bake ok, but the texture is not a typical sugar cookie texture that I was looking for. Unfortunately, won’t be making these again. I’m thinking the coconut flour was not helpful, as it is a very dry ‘flour.’
★★