Sugar Cookies w/ Vanilla Frosting




Sugar Cookies w/ Vanilla Frosting

  • Author: @natalyahardan



  • Sugar Cookies:
  • 1/2 cup vegan butter (I use Earth Balance)
  • 1/4 cup applesauce (this is your egg replacer – I use an organic plain apple sauce)
  • 3/4 cup raw cane sugar
  • 2 tsp vanilla
  • 1 tbsp arrowroot
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup gluten free baking flour (I use Bob’s Redmill)
  • 3/4 cup blanched almond flour
  • For Frosting:
  • 2 cups cashews
  • 3/4 cup unsweetened almond milk
  • 1/4 cup agave or other liquid sweetener
  • 1 tsp vanilla


  1. Add vegan butter (softened) to a mixing bowl.
  2. Add apple sauce to the bowl and mix together by mashing with a fork.
  3. Add cane sugar to the bowl and mix well with your fork.
  4. Add vanilla and mix well.
  5. Add arrowroot, baking soda and salt and mix well.
  6. Add gluten free flour (1/2 cup at a time) while continuing to mix.
  7. Add blanched almond flour and mix well until your cookie dough is thick and cookie-dough like.
  8. Store in fridge for an hour before baking.
  9. Meanwhile, add cashews, almond milk, agave and vanilla to a high-speed blender and blend until creamy.
  10. Store in fridge until cookies are finished baking.
  11. After the hour finishes, scoop out cookie dough with a cookie dough scooper into even-sized balls.
  12. Roll in between hands and gently flatten slightly, placing them onto a cookie sheet (I also used aluminum foil).
  13. Bake on 350 F until golden brown! This happens very quickly. In my oven, it took 7 minutes. So, keep a close eye and don’t go very far!
  14. As soon as you take them out, even though they are golden brown, they will be very soft to the touch, so allow them to cool for a few minutes before moving them. They will firm up during this time.
  15. When ready, top with frosting and DEVOUR.



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