These gluten free and vegan sugar cookies are light and delicious and easy to make for Valentine’s Day!
Are you thinking about Valentine’s Day yet? I’m kind of in birthday mode over here, because Baby Bee will be turning 2 next week!
But the one thing that we really like to make as a treat for Valentine’s Day are heart shaped cookies, so I thought I would share my allergy friendly recipe today. These sugar cookies taste exactly like regular cookies and are very easy to make. The gluten free and dairy free dough needs to be chilled for at least two hours, and if you haven’t rolled gluten free dough before, it can be a bit sticky, so you want to make sure you have enough flour on the rolling pin and on the rolling surface. I used Trader Joe’s gluten free flour blend this time, and I really liked the result. The cookies kept their shape very well.
My older son really likes to frost the cookies and put sprinkles on them, so I made a simple frosting and used strained raspberry juice to give it a very light pink color. If you want white frosting, just skip the berries, it tastes good without them, too.
Be sure to make sure your sprinkles are safe for your dietary needs – always read labels. :)
- 1 cup vegan buttery spread (I use earth balance soy free)
- 1 cup granulated sugar
- ¼ cup unsweetened apple sauce
- 3 cups gluten free flour blend (I used Trader Joe’s Gluten Free Flour Blend this time)
- ¼ teaspoon of salt
- ½ teaspoon of vanilla
- ¼ cup vegan buttery spread
- 2 cups confectioner’s sugar
- 1 Tablespoon non-dairy milk
- the juice of 10 raspberries, strained
- To make the cookies: Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.
- Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff).
- Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
- Roll the dough to about ¼ of an inch thickness. Cut out your hearts, and place them on the cookie sheet. Bake at 350 degrees for about 10-12 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. The hearts I used were about three inches across. Cool on wire racks.
- For the frosting: Press the raspberries against a fine mesh sieve over a large bowl. Discard the seeds.
- Add the vegan buttery spread and mix on medium speed.
- Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the non-dairy milk.
- Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more non-dairy milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency.
- Frost the cooled sugar cookies and top with sprinkles if desired.
Enjoy! I also really like these cookies plain…I must be getting old.
Linking up to some of these parties.
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