Vegan Gluten-Free Almond Cookies

Plant-Based | Gluten-Free

Prep Time: 10 minutes

Cook Time: 8 to 10 minutes

Chill Time: 1 hour

Total Time: ~1 hour 20 minutes

Servings: ~24 cookies

When we want a cookie that holds its shape, this is the recipe we reach for. The dough rolls out easily, cuts clean, and bakes without spreading, which makes it really reliable for decorating or just keeping things simple.

🌱 Why We Love It

• holds shape well for rolling and cutting

• soft texture that firms up as it cools

• simple ingredients and easy process

• works well plain or decorated

• dough can be made ahead

🥕 Ingredients

• 3/4 cup vegan butter, slightly softened

• 3/4 cup granulated sugar

• 2 tablespoons unsweetened almond milk

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 2 to 2 1/4 cups gluten-free 1:1 all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup vegan chocolate chips (optional but our favorite)

👩‍🍳 Instructions

1. In a bowl, beat vegan butter until smooth and creamy.

2. Add sugar and mix until light and fluffy.

3. Add almond milk, cornstarch, vanilla, and almond extract. Mix until combined.

4. Add 1 cup of flour, then sprinkle in baking powder and salt. Mix on low.

5. Add remaining flour and mix until a thick dough forms. If needed, add a little more flour until the dough is workable.

6. Fold in chocolate chips if using.

7. Divide dough in half. Roll each portion to about 1/4-inch thickness between parchment paper.

8. Chill for at least 1 hour or overnight.

9. Preheat oven to 350°F and line baking sheets with parchment paper.

10. Cut into shapes and place on baking sheet. Re-roll scraps as needed.

11. Bake for 8 to 10 minutes until edges are lightly set. Cookies will look soft.

12. Let cool on the pan for 5 minutes, then transfer to a rack to cool completely.

🔥 Flavor Boost Tips

• add a little extra almond extract if you want a stronger flavor

• a light sprinkle of sugar on top before baking adds a slight crunch

• vanilla glaze or simple icing works well for decorating

📝 Recipe Notes

• dough should be soft but not sticky, adjust flour slightly as needed

• chilling is important for clean edges and easier handling

• cookies will firm up as they cool, so avoid overbaking

• if dough gets warm while working, chill again briefly

👶 Kid-Friendly Tips

• let kids help roll and cut shapes, this dough is easy to handle

• use simple cutters or even cups for easy shapes

• decorate with simple icing, chocolate chips, sprinkles, or cinnamon sugar.

🧊 Meal Prep Tips

• dough can be made ahead and kept in the fridge overnight

• rolled dough can also be frozen before cutting

• baked cookies store well at room temperature for a few days

• freeze baked cookies and thaw as needed

❤️ Final Note

Simple to make, easy to shape, a perfectly sweet gluten free treat our kids ask for again and again