Vegan Sugar Cookies made with just 8 ingredients like cashew butter, gluten free flour and maple syrup. Easy to make and can be cut out and glazed. Perfect for special holidays like Valentines day! (Gluten Free + Oil Free)

Valentine’s day is right around the corner and whats more cute than baking up homemade cut out sugar cookies for your boothang? Or your girlfriends… or yourself? I love chocolate and all but sometimes I just want some good ol’ sugar cookies!

I have nostalgic memories of making cut out sugar cookies around this time of year when I was in elementary school for all my classmates. My favourite part of decorating them!

Ingredients in Vegan Cut Out Cookies

These vegan cut out cookies are based off my almond flour sugar cookies which are soft and chewy in texture. I wanted to tackle a version that are crispy and have a decent snap to them while still being buttery and soft. The ingredients used here are critical for success as each plays a role in achieving the perfect vegan sugar cookies:

  • Cashew Butter: makes these cookies buttery, replaces the oil and binds the ingredients together.
  • Maple Syrup: helps hold the cookies together while giving subtle sweetness.
  • Super Fine Oat Flour: to achieve smooth sugar cookies, go with store bought fine oat flour.
  • Rice Flour: the secret ingredient that gives these cookies their ‘snap’.
  • Tapioca Starch: binds these ingredients together and keeps them tender in the middle

How to Make Vegan Sugar Cookies

  1. First, we have to make the vegan sugar cookie dough by mixing all the ingredients together into a bowl. The dough should be workable and not overly sticky or dry.
  2. Roll out the rough using a rolling pin (or alternative) 1/4 of an inch in thickness. Too thick = chewy sugar cookies. Too thin = burnt sugar cookies (trust me haha).
  3. Then bake them in the oven for 8 minutes. Depending on how big the shape of your cookies are, they may only take 6-7 minutes. Keep an eye on them and take them out as soon as you see very faint brown edges!
  4. Let them cook on the baking sheet for 3-4 minutes until you can handle them. Use a spatula to help you transfer the cookies to a cooling rack and let them cool completely before glazing them.

How to Make Vegan Sugar Cookie Icing

So there are three ways to go about making vegan icing:

  • Coconut Butter Variation: melt down the coconut butter and use as is or add a bit of fruit powder for colour. It is a little harder to work with and has coconut flavour to it but keeps very well and tastes AMAZING with these cookies.
  • Coconut Sugar Glaze: make powdered sugar using coconut sugar for a light brown glaze colour which is a healthier refined sugar free alternative and just stir in a small bit of non-dairy milk.
  • Most traditional (but healthier): using powdered organic cane sugar, some non dairy milk and some powdered fruit colouring OR natural food colouring.

I hope you guys make these vegan cut out sugar cookies and share them with your loved ones this valentines day!

More Vegan Cookies to Love ♡

If you recreate this Vegan Cut Out Sugar Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Cut Out Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 23 minutes
  • Yield: 10 cookies 1x


Vegan Sugar Cookies made with just 8 ingredients like cashew butter, gluten free flour and maple syrup. Easy to make and can be cut out and glazed. Perfect for special holidays like Valentines day!


Units Scale

Sugar Cookies

  • 1/2 cup cashew butter (128g)
  • 1/3 cup maple syrup (106g // add 1 tbsp if needed)
  • 1 tsp vanilla
  • 3/4 cup super fine oat flour (90g)
  • 1/3 cup rice flour (50g)
  • 1 tbsp tapioca starch (10g)
  • 1/2 tsp baking powder
  • 1/8 tsp salt


  • Option 1: 1/3 cup coconut butter, melted + 1 tsp strawberry powder or natural food colouring
  • Option 2: 3/4 cup coconut sugar + 1/2 tbsp non dairy milk
  • Option 3: 1/2 cup powdered cane sugar + 1/2 tbsp non-dairy milk + 1/2 tsp strawberry powder


For the Cookies:

  1. Preheat oven to 350 F. Line a baking sheet with a silpat or parchment paper.  
  2. Into a large bowl whisk together the cashew butter, maple syrup and vanilla until combined. Sift in the oat flour and mix until a dough forms.
  3. Roll out the dough 1/4 of an inch in thickness. Cut out cookies using a cookie cutter and place on a lined cookie sheet. 
  4. Bake for 7-8 minutes, just before the edges start browning. Once out of the oven, let them sit for 3 minutes then transfer to cooling rack when you an handle the cookies. Don’t let them sit on the hot baking sheet for too long or they will continue to cook. 
  5. Allow the cookies to cool completely before glazing. 

For the Glaze:

  • Option 1: stir melted coconut butter and sifted strawberry powder and glaze using a piping bag
  • Option 2: blend coconut sugar until powder consistency and then add in 1 tsp of non-dairy milk at a time until it forms a icing consistency (it should be pipe-able but not too runny or thin).
  • Option 3: stir the powdered cane sugar and nondairy milk until icing consistency. 


  • Helpful Equipment: light coloured cooking baking sheet, parchment paper, silpat, cooling rack, cookie cut out shapes, rolling pin 
  • Recipe adapted from my Almond Flour Sugar Cookies recipe. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: sweets
  • Method: baking
  • Cuisine: vegan, gluten free


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. These turned out so good!! Really simple recipe but the cookies were surprisingly tasty. We made the coconut sugar glaze and we added cinnamon to it, so they were like cinnamon bun flavored cookies! Will definitely make these again.

  2. My husband just got a new 3D printer and wanted to make a cookie cutter and press in the shape of the Australian cartoon character, Bluey, so I could make sugar cookies for our grandson. I had to find a healthy, vegan sugar cookie dough to make the cookies, and this recipe fit the bill! Everyone loved the cookies, and we felt great about serving them to a toddler. The only thing that I would say is that you do need a little bit of flour on the board for rolling the dough out otherwise it will stick. I was afraid to add more oat flour because it would be sticky too, so I used a little whole wheat flour on the board. We don’t follow a gluten-free diet, so we were able to do this. Otherwise, we absolutely loved them! Thank you, Lisa!

  3. I didn’t make this cookie recipe bc I was missing rice flour, I did try all icing/frosting and they were delicious!! Super easy and quick. I missed the part where I was supposed to blend/grind up the coconut sugar for the glaze but it still worked. Just took a little longer for the sugat to melt down.

  4. Hello,
    I’d like to try this receipe. However, I am allergic to cashews. Do you think I could use palm shortening instead of the cashew butter? Thanks!

    1. Hi Sheryl,
      I haven’t tried anything other than cashew butter but you could try using tahini or any other nut butter if you are not allergic!

  5. These turned out so well! I’d definitely recommend using cashew butter as the recipe suggests. I used 1/2 almond and 1/2 peanut and they were still great although very nutty. Also definitely flour your surface so they don’t stick. Amazing wholesome ingredients, recommend!! Kid approved too 🙂

    1. Hi Nicola!

      So happy to hear you and your kids liked these cookies! Thank you for the review- good to know it works with other nut butters 🙂