Fluffy 1-Bowl Sugar Cookies (Vegan + GF)
User Reviews
4.8
158 reviews
Excellent
Fluffy 1-Bowl Sugar Cookies (Vegan + GF)
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This vegan and gluten-free sugar cookie recipe uses a blend of gluten-free and almond flours with cornstarch, combined in one bowl with vegan butter, cane sugar, and aquafaba as an egg substitute. The dough is thick and moldable, giving cookies that are fluffy with a tender crumb. An optional vegan frosting with natural dyes adds a customizable finishing touch.
Description
The Fluffy 1-Bowl Sugar Cookies combine softened vegan butter with cane sugar and aquafaba to achieve a light and fluffy base. Vanilla extract adds flavor while gluten-free flour blend, almond flour, cornstarch, and a touch of baking powder create structure while keeping the texture light. Almond milk adjusts the dough moisture for ease of shaping.
The resulting dough is thick and moldable, yielding cookies that are soft and fluffy upon baking. The recipe is designed to be mixed in a single bowl for simplicity and uses allergen-conscious ingredients to cater to vegan and gluten-sensitive diets.
An optional vegan frosting made from vegan butter, powdered sugar, vanilla, almond milk, and natural food dyes allows for decorating and adds sweetness and moisture balance. The cookies can be prepared ahead, refrigerated, and baked fresh for best results.
The notes clarify that coconut oil is not recommended as a substitute for vegan butter, and alternatives to aquafaba such as pumpkin purée or a small egg (for non-vegans) are possible. Adjustments in flour quantities may be needed depending on softness of the dough.
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Ingredients
COOKIES
- 1/2 cup vegan butter 1/2 cup = 1 stick // or dairy butter if not vegan, softened
- 2/3 cup cane sugar organic
- 1 tsp vanilla extract pure
- 3 Tbsp aquafaba (chickpea brine - the liquid left behind in a can of cooked chickpeas // or sub 1/4 cup (50 g) pumpkin purée* // amount as original recipe is written)
- 3/4 tsp baking powder
- 1/4 tsp salt sea salt
- 1 ⅔ cups gluten-free flour blend
- 2/3 cup almond flour (not almond meal - the texture and flavor is different)
- 1/3 cup cornstarch or arrowroot
- 1 Tbsp almond milk unsweetened
FROSTING optional
- 1/2 cup vegan butter (softened // 1/2 cup = 1 stick)
- 1 ½ - 2 cups powdered sugar to ensure vegan friendly, sifted organic
- 1/4 tsp vanilla extract
- 1-2 Tbsp almond milk unsweetened
- natural food dyes (like Watkins or Color Kitchen or my DIY version // optional)
Instructions
- Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- Add softened vegan butter (make sure it's softened - not melted or cold) to a large mixing bowl and beat or whisk until creamy and smooth - about 1 minute.
- Add sugar and mix on medium speed until fluffy and light - about 1 minute. Then add chickpea brine (or other egg substitute*) and vanilla and mix again, scraping down sides as needed.
- Add baking powder and sea salt and blend or whisk to combine. Then add gluten-free flour blend, almond flour, and cornstarch and mix on low until the ingredients are combined. I had to switch to a wooden spoon toward the end. Add almond milk and stir once more.
- The dough should be thick, moldable, and a little difficult to mix at this point (see photo). If too soft, continue adding a mixture of gluten-free flour blend, almond flour, and cornstarch until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
- Transfer dough to the refrigerator and chill for 15 minutes*. Once chilled, use a cookie scooper (I like this one) or a Tablespoon to measure out 1 ½ Tbsp amounts of dough and gently roll into balls – the dough will still be soft so be gentle. Arrange on the parchment-lined baking sheets with 1 inch room between each and press down gently with the palm of your hand to smash slightly.
- Alternatively, roll out the dough on a well-floured surface until about 1/4-inch thick and dip cookie cutters in gluten-free flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets. This recipe works well with both cut outs and traditional circles!
- Bake cookies for 10-12 minutes or until the cookies appear fluffy and the edges are slightly beginning to dry out. Let cool on baking sheet for 10 minutes before transferring to a plate to cool completely.
- To make frosting (optional), add softened vegan butter to a mixing bowl and whisk or beat until soft and fluffy - about 1 minute. Then sift in powdered sugar in small amounts and mix. Around the 1-cup mark, add the vanilla extract and whisk. Continue adding powdered sugar until you have spreadable frosting (I used about 2 cups powdered sugar // amount as original recipe is written // adjust if altering batch size). If you prefer a thinner frosting, add a little almond milk to thin. If it becomes too thin, add more powdered sugar. If it becomes too thick, add more almond milk. Add natural food coloring at this time (optional).
- Frost cookies or leave plain! I decorated with some naturally-dyed sugar sprinkles like these. Organic cane sugar as a base should ensure vegan friendliness.
- Storage: Once cooled, store leftover cookies covered at room temperature for 3-4 days or in the freezer up to 1 month.
Notes
- Use vegan butter rather than coconut oil for best texture.
- Substitute aquafaba with pumpkin purée or egg if not vegan; other substitutes untested.
- You can swap gluten-free flour blend with a 1:1 blend or all-purpose flour if not gluten-free, but keep almond flour and cornstarch.
- Dough can be refrigerated for 2-3 days before baking; allow to soften before shaping.
- Sugar amount can be reduced by substituting some with stevia extract, but this affects softness and may require flour adjustments.
Nutrition Information
Show Details
Serving
1cookie
Calories
119
(6%)
Carbohydrates
16.7g
(6%)
Protein
1.2g
(2%)
Fat
5.4g
(8%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
1.3g
(8%)
Monounsaturated Fat
2.7g
(14%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
76mg
(3%)
Potassium
45mg
(1%)
Fiber
0.7g
(3%)
Sugar
5.5g
(11%)
Vitamin A
1IU
(0%)
Vitamin C
0mg
(0%)
Calcium
19mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24(cookies)
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 119 | 6% |
| Carbohydrates | 16.7g | 6% |
| Protein | 1.2g | 2% |
| Fat | 5.4g | 8% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 76mg | 3% |
| Potassium | 45mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 5.5g | 11% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
158 reviews
Excellent
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