Five healthy ingredients is all it takes to make these delicious vegan oat flour sugar cookies–ready to be cut-out & frosted into any festive holiday form! Gluten-free, oil-free, refined sugar-free.
Almost known as Easy Vegan CUT-OAT Sugar Cookies. Because they are cut-out cookies…but made with oat flour…see what I did there? Yeah, I think the backspace button was the right decision on that idea. It always sounds more clever in my head then it does out loud. Anyways, moving on…
After rambling on about my childhood gingerbread cookie house tradition, I’m not even going to start telling you about our sugar cookie decorating tradition.
I’m not going to mention how we would make them by the double double batch. Or the part where I would purposely put too much glaze on the cookies just so it would run off the sides and I could go through and “clean-up” the drips later like it was my job. I won’t say how many December dinners were eaten in the living room because the entire dining table was taken over by a red and green blanket of glaze-shiny drying cookies.
I won’t tell you about all the cookie snowflakes, ornaments, trees, and snowmen. Or about the lazy later years where we simply stuck with circles and left the festive vibes to the frosting. About the cracked or headless or hit-the-floor cookies that were instantly snagged and snacked, still warm, which was almost as precious a prize as the stolen floury bits of dough.
I won’t tell you about my favorite part: the unspoken, graceful cooking-creating rhythm. Roll, cookie-cutter cut, on the pan, into the oven, wait for the timer, check for golden brown edges, off the pan, stacked, sorted, ready for frosting. After dozens and dozens of cookies it became like a harmonious dance. No one needed to say which pan went in first or came out next, these things were just known between my mom, my sister (when she would take part), and I. Still to this day that is the most vivid memory the word “baking” evokes for me.
But I’m not going to ramble on for 3 paragraphs about that or you are going to start to think I was born in a crazy cookie cottage and raised by Keebler Elves or something.
Times change and tastebuds change and honestly those cookies are so sugary-sweet and buttery-rich to me now I don’t know how I used to eat 3 or 4 in a day and make it out stomachache-free?? Or perhaps all the frosting-eating, cookie-fun memories have just crowded the stomachache memories right out of my head.
So this year I wanted to make a vegan, gluten-free, oil-free, refined sugar-free, and stomachache-free sugar cookie, and that’s exactly what these sparkly sweet stars are! They use completely different ingredients–oat flour instead of wheat, maple syrup instead of sugar, coconut butter instead of butter butter–but are still sweet and holiday-perfect and ready to be rolled, cut, and decorated into any festive form.
The thing that surprised me most with this cookie makeover mission was that even with all those ingredient swaps, the aroma was still SO reminiscent of my moms original recipe. I don’t know why or how, most likely it’s the Christmas cookie magic!
Yields 12-15 cookies
Five healthy ingredients is all it takes to make these delicious vegan oat flour sugar cookies--ready to be cut-out & frosted into any festive holiday form!
15 minPrep Time
8 minCook/Chill Time
23 minTotal Time
1 ½ cup oat flour
1/3 cup maple syrup
2 tbsp coconut butter *
½ tsp baking powder
1 tsp vanilla
Optional: pinch of salt
1/2 cup coconut butter
2-3 tbsp maple syrup
4-5 tbsp non-dairy milk
- Preheat the oven to 350F.
- Combine the oat flour, baking powder, maple syrup, salt (if using) and vanilla in a mixing bowl.
- Melt the coconut butter until it is liquid. Add to the bowl.
- Mix well to form a ball of dough. Hands work better than utensils here.
- Divide the dough into two, and roll out one of the halves between two pieces of lightly floured wax paper.
- Cut into whatever shapes you like. Carefully use a spatula to transfer to a baking pan lined with parchment paper.
- Repeat with the rest of the dough and scraps.
- Bake for 8-10 minutes at 350F or until the edges are just golden.
- Remove from the oven and cool completely before frosting. (If you want to skip the frosting you could alternatively sprinkle on coarse sugar before baking for a sparkly look!)
- For the frosting: Melt the coconut butter. Add the maple syrup and stir. Add the non-dairy milk 1 tbsp at a time until it is a thick, smooth consistency.
- Frost your cookies, add sprinkles, share and enjoy!
*You can sub applesauce for a fat-free option, but it will make for a much more moist dough that is not suited to rolling and cutting out. Adding more flour will just dry them out, so they would have to be drop cookies. I highly recommend sticking with the coconut butter or even cashew butter here.