Vegan and Gluten Free Frosted Sugar Cookies
These cookies are even better than the infamous Lofthouse cookies! The cookies are vegan, gluten free, refined sugar free, soft, fluffy and so easy to make!
Lofthouse cookies were my thing growing up. Every time we went to the grocery store I would eye them down until my mom (well, more realistically my dad) would give in and get them for me. They were just so soft, fluffy and sweet. Since going vegan (and mostly gluten free), I’ve missed them. I haven’t had a frosted sugar cookie in so long. So, I was determined to re-create those Lofthouse cookies.
Let me tell you – it wasn’t easy. Trying to make vegan Lofthouse cookies? Hard. Trying to make them that are also gluten free and refined sugar free? Even harder. After several attempts and fails, I feel like I finally have the recipe! My taste testers (aka my family) agreed. By the way… I can’t really call this recipe “sugar” cookies, because there’s no sugar in them (but they’re still sweet).
These cookies are everything I wanted them to be and more! Seriously, how cute are they? And that texture, so soft, fluffy and they taste like the Lofthouse cookies but without all the bad ingredients. Here’s to a healthy alternative made with clean and wholesome ingredients.
Ingredients – Frosted Sugar Cookies
• Almond Flour – any blanched almond flour will work. I get mine from Amazon or Costco.
• Tapioca Flour – I get this one from Amazon. I haven’t tried substituting cornstarch, but I think it would work. If you try it, please let me know how it turned out in the comments!
• Apple Sauce – to help bind everything together.
• Maple Syrup – to add some sweetness!
• Coconut Oil – make sure to use refined coconut oil so it doesn’t have a coconut flavor. I like this one from Amazon.
• Vanilla Extract, Salt and Baking Powder – a must!
• Sprinkles – to decorate and make them look festive I am using Thoughtfully Baking Addict Mega Sprinkles Set. There are 18 different sprinkles to choose from: confetti, unicorns, pearls, hearts, stars, etc. The perfect addition to an Easter basket. Thoughtfully has so many curated gifts which makes gift-giving so easy – especially for someone like me who isn’t the best at picking out gifts!
• Vegan Vanilla Frosting – store-bought or homemade. Simple Mills is a great clean, vegan and gluten free option.
How to Make Frosted Sugar Cookies
Sooooo easy. In a small bowl whisk together all the wet ingredients. Then, add the dry ingredients and mix with a spatula. Scoop out about 2 tablespoons worth of the dough and roll into a ball. Press down and flatten each cookie on a parchment lined cookie sheet (they don’t spread much in the oven). Bake for 10 minutes at 350F. Transfer to a wire rack and let them cool for a bit. Once cooled, frost with your favorite store-bought or homemade frosting and add sprinkles!
These Frosted Cookies are kid-approved (what kid wouldn’t with those sprinkles), a great treat for Easter or birthday parties being allergen-friendly, and most importantly, nutritious and delicious! I highly recommend you all try these cookies – you won’t regret it!
More Easter Inspired Recipes
• Blackberry Yogurt Bars with Almond Butter Drizzle
• Easter Bunny Cinnamon Rolls
Vegan and Gluten Free Frosted Sugar Cookies
Ingredients
- 1 ¾ cup almond flour
- 1 cup tapioca flour
- ¼ cup apple sauce
- ¼ cup maple syrup
- ¼ cup refined coconut oil, melted
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 can store-bought vegan vanilla frosting, I like Simple Mills or your favorite homemade frosting
- sprinkles
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk the apple sauce, maple syrup, coconut oil, and vanilla extract until combined.
- To the mixing bowl add the almond flour, tapioca flour, baking powder and salt. Mix it all together with a spatula until just combined and a soft dough forms.
- Scoop out about 2 tablespoons of the dough and roll into a ball. Place it on the baking sheet and flatten with your hands as they won't spread much in the oven. Make sure the cookie is round. Repeat until there's no dough left.
- Bake for 10-12 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes (this is important since we are using almond flour, the cookies will be very delicate and need to cool completely).
- Then, transfer the cookies to a wire rack to cool for another 10-15 minutes.
- Frost the cookies and decorate with sprinkles. Enjoy!
Notes
- Store on the counter in an airtight container for 3-5 days, or in the refrigerator for longer.
these are the best!!!!
Thank you Emma 🙂