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Fluffy 1-Bowl Vegan & Gluten-Free Sugar Cookies Recipe

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4 from 48 reviews

These Fluffy 1-Bowl Sugar Cookies are a delightful vegan and gluten-free treat that come together quickly in one bowl. Soft, flavorful, and perfectly sweet, they are made with a blend of gluten-free flours and aquafaba as an egg substitute. The recipe includes an optional vegan buttercream frosting that can be naturally colored for extra fun and flair. Ideal for those seeking allergy-friendly, plant-based cookies without compromising on classic flavor and texture.

Ingredients

Cookie Dough

  • 1/2 cup softened vegan butter (1 stick; or dairy butter if not vegan)
  • 2/3 cup organic cane sugar
  • 1 tsp pure vanilla extract
  • 3 Tbsp aquafaba (chickpea brine)
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 2/3 cups gluten-free flour blend
  • 2/3 cup almond flour
  • 1/3 cup cornstarch or arrowroot powder
  • 1 Tbsp unsweetened almond milk

Vegan Buttercream Frosting (Optional)

  • 1/2 cup vegan butter, softened (1 stick)
  • 1 1/2 – 2 cups sifted organic powdered sugar (vegan-friendly)
  • 1/4 tsp vanilla extract
  • 1-2 Tbsp unsweetened almond milk
  • Natural food dyes (optional)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper and set aside for easy cookie removal and cleanup.
  2. Cream the vegan butter: In a large mixing bowl, add the softened vegan butter (ensure it’s soft, not melted or cold). Beat or whisk for about 1 minute until creamy and smooth.
  3. Add sugar, aquafaba, and vanilla: Add the organic cane sugar to the butter and mix on medium speed until the mixture is fluffy and light, about 1 minute. Then add the aquafaba (chickpea brine) and vanilla extract, mixing again while scraping down the bowl sides as needed.
  4. Combine dry ingredients: Add the baking powder and sea salt to the wet mixture and whisk briefly to combine. Next, add the gluten-free flour blend, almond flour, and cornstarch. Mix on low speed until incorporated; switch to a wooden spoon toward the end to fully combine the thick dough. Stir in 1 tablespoon almond milk once mixed.
  5. Adjust dough consistency: The dough should be thick, moldable, yet a bit stiff. If too soft, slowly add more mixture of gluten-free flour blend, almond flour, and cornstarch until it forms a thick dough. If it feels too stiff, add a small amount of almond milk to loosen.
  6. Chill the dough: Transfer the dough to the refrigerator and chill for 15 minutes to firm up slightly, making it easier to handle.
  7. Shape the cookies: After chilling, use a cookie scooper or tablespoon to portion 1 1/2 tablespoons of dough per cookie. Gently roll into balls as the dough is still soft. Place on the lined baking sheets with 1-inch spacing. Lightly press down each ball with the palm of your hand to flatten slightly.
  8. Alternative shaping method: Alternatively, roll out the dough on a well-floured surface to about 1/4-inch thickness. Use floured cookie cutters for shapes, then gently transfer cutouts to baking sheets with a floured spatula. Both rolled and scooped methods work well.
  9. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies look fluffy and edges just start drying out. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack or plate to cool completely.
  10. Prepare frosting (optional): In a bowl, beat softened vegan butter until soft and fluffy (about 1 minute). Gradually sift in powdered sugar, mixing after each addition. At approximately 1 cup, add vanilla extract and continue adding powdered sugar until frosting reaches a spreadable consistency (around 1 1/2 to 2 cups total). Thin with almond milk if necessary. Mix in natural food coloring if desired.
  11. Frost and decorate: Frost the cooled cookies or enjoy them plain. Decorate with naturally-dyed sugar sprinkles or toppings of your choice for extra flair.
  12. Storage: Store leftover cookies in an airtight container at room temperature for 3-4 days or freeze for up to 1 month.

Notes

  • Use softened, not melted, vegan butter in the dough for proper texture.
  • Aquafaba (chickpea brine) is used as an egg substitute to keep this recipe vegan.
  • If dough is too soft after mixing, add more gluten-free flour mixture; if too firm, add a splash of almond milk.
  • You can shape cookies either by scooping and rolling into balls or by rolling out and cutting shapes.
  • Frosting is optional but adds a sweet, creamy element; adjust powdered sugar and almond milk to get desired consistency.
  • Natural food dyes allow for colorful frosting without artificial ingredients.
  • Cookies are best enjoyed fresh but can be stored up to a month frozen.
  • Ensure all ingredients like powdered sugar and cane sugar are certified vegan to maintain vegan status.

Find it online: https://justsosavory.com/fluffy-1-bowl-vegan-and-gluten-free-sugar-cookies-recipe/