Morning made simple

These vegan and gluten free sugar cookies are great alone or when decorated with your favorite frosting and sprinkles.  I keep this vegan cookie recipe handy and make these cookies year-round, changing up the frosting and cookie shape depending on the time of year.


  • 3 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon flaxseed meal plus 2.5 tablespoons water)
  • 2 cups blanched almond flour
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ⅓ cup brown sugar
  • 1 tablespoon maple syrup
  • Dash of cinnamon
  • Optional frosting: 2 tablespoons Forager Project Oatmilk, powdered sugar, sprinkles


  • Preheat the oven to 325 degrees. 
  • Make flax egg by mixing flaxseed meal and water. Let sit for 5 minutes.  Meanwhile, cream butter and sugar. Once well mixed, add maple syrup, vanilla extract and flax egg.   
  • Add remaining ingredients to butter and sugar mixture and mix until combined well.  Roll the dough out into a ¼ inch thick layer.  Place the dough in the freezer for an hour, it will be easier to work with once cool.  Use your favorite cookie cutters to cut the dough into desired shapes. Bake at 325 for ~ 8 minutes, until ever so slightly golden.  They will firm up slightly when cooling on the baking sheet (don’t let the edges get brown).
  • If you would like to top with frosting, mix 2 tablespoons Forager Project Oatmilk with powdered sugar, until the consistency of a thick paste is formed. Wait until the cookies have cooled completely, then decorate with frosting and sprinkles, if desired.