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These vegan sugar cookies are perfect for Valentine’s Day. They are easy-to-make cut-out cookies that have a classic sugar cookie flavor while being completely vegan! Cut them into hearts and decorate them with red, pink, and white icing for Valentine’s Day.
Why you’ll love these cookies
These cookies are:
- Perfect for Valentine’s Day
- Soft and chewy
- Easy to make
- Fun to decorate
Here is everything you will need to make these vegan Valentine’s Day cookies:
*See recipe box below for quantities.
- All-purpose gluten-free flour: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the one in the blue bag) works well for this recipe.
- Baking powder: To help the cookies rise a bit.
- Cashew butter and coconut butter: These will help form the dough without the need for butter.
- Organic cane sugar: I use organic to ensure that it is vegan. Some cane sugar is filtered through bone char.
- Vanilla extract: For some nice flavor – you can use artificial vanilla extract.
- Unsweetened applesauce: Applesauce is used as an egg substitute.
- Maple syrup: For added sweetness.
How to make
*Full instructions can be found in the recipe box below.
Mix the flour and the baking powder in a mixing bowl.
In a microwave-safe bowl, mix the cashew butter and coconut butter, then microwave for 30 seconds.
Mix the sugar with the heated cashew and coconut butters, then add vanilla extract, applesauce and maple syrup.
Pour the wet ingredients over the dry ingredients and mix until a dough forms.
Roll the dough into two balls. Roll out one ball until it is about ¼ inch thick and use cookie cutters to cut out shapes.
Place your cut out cookie dough on a baking tray lined with parchment paper and bake for about 12 minutes at 350 degrees Fahrenheit.
- Don’t try eating the cookies until they have cooled. They will be very soft and won’t hold their shape if you try to pick them up right away. Let them cool on the baking tray for about 10 minutes, then transfer them to a wire cookie rack to cool completely.
- Don’t ice your cookies until they have cooled completely.
- Working with all-purpose gluten-free flour can be tough because every brand is different. I have had success with a few different brands, the most common being Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the blue bag. I do not recommend using any flour blends that include bean flours such as garbanzo bean flour because the taste won’t go well with these cookies.
Store your cookies in a sealed container at room temperature. If you put them in the fridge they will harden quite a bit.
If you have iced your cookies I recommend placing a sheet of parchment paper between layers of cookies in your container to prevent them from sticking together.
Instead of cane sugar, you can use coconut sugar. I don’t recommend switching any other ingredients for this recipe.
More vegan Valentine’s Day desserts
- Chocolate covered strawberries
- Chocolate peanut butter dates
- Chocolate almond butter bars
- Chocolate peanut butter bars
- Avocado chocolate mousse
- Chocolate fruit dip
- Vegan coconut milkshakes
Vegan Valentine's Day Cookies
- 1 cup all-purpose gluten-free flour (see note below)
- ½ teaspoon baking powder
- ¼ cup cashew butter
- ¼ cup coconut butter
- ½ cup organic cane sugar
- 1 teaspoon vanilla extract
- 2 tablespoons applesauce (unsweetened)
- 2 tablespoons maple syrup
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, add the flour and baking powder and combine with a spoon.
- In a microwave-safe bowl, add the cashew butter and coconut butter. Microwave for 30 seconds, then mix with a spoon.
- Add the sugar to the heated cashew and coconut butter and mix until fully combined. Then, mix in the vanilla extract, applesauce, and maple syrup.
- Pour the bowl of wet ingredients over the flour and mix until fully combined into a dough.
- Lay out a piece of parchment paper and place a ball of the dough on top of it. Next, place another piece of parchment paper on the ball of dough and begin rolling it. The parchment paper will prevent sticking.
- Roll the dough until it is about ¼ inch thick, then use cookie cutters to cut out your cookies and lay them on a baking tray lined with parchment paper. Continue until your baking tray is full, leaving space between each cookie.
- Bake for about 12 minutes.
- Remove cookies from the oven and allow them to cool for about 10 minutes before transferring them to cooling racks.
- If you are going to ice your cookies, wait until they have cooled completely.
- Store in a sealed container at room temperature.
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