Gluten, Dairy and Soy Free Sugar Cookies

My mom has always made a big batch of sugar cookies at Christmas time, and I was feeling a little sad about those cookies this year, thinking I would have to miss out. It's funny how I still think that way sometimes, after more than a year of my dietary changes. But--then the light bulb moment! Restructure the recipe!

I'm so happy with the results, and I hope you will be too. Would you let me know if you give these cookies a try?

You'll Need:
3/4 Cup Earth Balance
1 Cup Sugar
2 Eggs {I haven't tried using an egg replacer, but I think it would work in this recipe}
1 tsp. Vanilla
2 1/2 Cups GF Flour {I used Bob's Red Mill AP Blend}
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Xanthan Gum

To Make:
Combine the Earth Balance and sugar and whip for several minutes. I used my stand mixer, but a hand mixer would also work.
Add the eggs and vanilla, and mix to combine.
In a bowl, combine the dry ingredients, stirring to distribute the baking powder, salt, and xanthan gum in the flour.
Slowly add the flour mixture to the mixing bowl, blending on a low speed to prevent the flour from flying.
Place the dough in a covered container and refrigerate for several hours {or overnight} before baking.

To Bake:
Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.
Scoop equal portions of dough, rolling each in the palm of your hand to create a ball.
When you place the ball of dough on the pan, lightly squish it to create... well... a flattened ball! This will help the surface of the cookies stay slightly flat for the frosting.
Bake for approximately 12 minutes, until the cookies are very lightly golden around the edges.
Cool completely on a wire rack, or on an extra piece of parchment paper.

If you'd like to frost your cookies--and who wouldn't??--I recommend my recipe for Buttercream Frosting.


  1. Okay I am trying it this weekend with 1 egg instead of two. My egg to flour ratio in all my roll out cookie recipes are 1-3. Your pictures are GORGEOUS!

    I am keeping all my fingers crossed so I can use this recipe to make YOU cookies ;)

  2. What a great recipe! This was my first ever baking as a gluten, dairy, soy free mama. Fantastic!

  3. Oh hooray! I love to hear "newbie" success stories. Here's to many, many more successes! :)

  4. This is a great recipe. I am vegan but also allergic to corn and wheat. I replaced the xanthan gum with guar gum, the eggs with 2 tbsp golden flax with 6 tbsp warm water slurried, the flour with 1 1/4 cups gf oat flour and 1 1/4 cups sorghum flour. I also had to use my own homemade vanilla extract since all of the commercially available ones have corn derivatives in them (homemade is cheaper and by far superior anyway!). Thanks for sharing the recipe!

    1. Awesome, Keli! I'm thrilled that you were able to use my recipe w/your modifications :) :)

  5. Made these cookies the other day and they are amazing. My husband who is unsure of gluten free stuff loved them too. My son is dairy and corn free too so I made the cookies with part almond flour, part sorghum flour. Since xanthum gum is from corn I used ground up chia seeds (I know some use guar gum though too) thank you!

  6. Delicious! We have loved every single bite, and we eat them unfrosted!
    Thank you!


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