Vegan and Gluten Free Sugar Cookies

Real talk – there’s nothing more Christmassy than the perfect sugar cookie. They’re both delicious AND a fun festive activity for a night in. My mom has always made the best sugar cookies and when it hit me that I wouldn’t be able to eat them this year I nearly died. But then I realize that I was being dramatic and that I could probably just use vegan substitutes in the recipe. I learned about an egg substitute that is commonly used in baking called aquafaba, which is the thick liquid that is left behind after straining a can of chickpeas. This was my first time using it and I was so impressed with how well it worked! I’ll have to see for myself sometime, but I’ve heard that it can even be whipped enough to form peaks, just like egg whites!

Aside from the eggs, I just had to replace the margarine with vegan margarine, and I decided to replace the flour with gluten free flour while I was at it so that my sister could have some too. I went in with low expectations because I thought there was no way they could ever measure up to my moms original sugar cookies, but they honestly ended up tasting exactly the same! The texture is slightly different because of the gluten free flour, but you’d only notice if you were trying to.

And now all is well in the world again because I can still have my moms sugar cookies.


Vegan and Gluten Free Sugar Cookies

Yields 18-24 cookies


1/2 cup vegan margarine

1/2 cup granulated sugar

1 package vanilla instant pudding mix (102g)

3 tbsp aquafaba (the liquid left over after straining canned chickpeas)

1 tsp almond extract

1 1/2 cups all-purpose gluten free flour blend (I used Robin Hood)

1 tsp baking powder

food colouring (optional)



Preheat oven to 350 degrees.

Cream together softened margarine, sugar, and instant pudding mix. Add in almond extract and aquafaba (and food colouring if you want your dough to be colourful).

Add gluten free flour and baking powder and mix until well combined. Chill dough.

Roll about 1/4 inch thick, an cut with your favourite holiday cookie cutters. place on a cookie sheet covered with parchment paper, and bake for 8-10 minutes. **I prefer to have them more on the soft side, so I pull them out around 8 minutes, or just when the bottoms are starting to look slightly golden – they will cook a little bit more when you take them out, and no one likes and overdone sugar cookie (unless ur a freak).

Processed with VSCO with hb2 preset

Decorate using your favourite vegan and gluten free icings, sprinkles, and treats. I used Betty Crocker Vanilla Whipped Frosting with food colouring (I learned afterward that most red food colouring is actually not technically vegan, but hey, no one’s perfect and now I know). I topped them with festive sprinkles, crushed candy canes, coconut, mini semi-sweet chocolate chips, pecans, and Dandies vegan mini marshmallows.

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Happy decorating!

xx Jenna

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