These No-Chill Vegan Sugar Cookies are the perfect treat for parties or school treats! They are easy to make (no more chilling dough!) and have no eggs, dairy, soy, tree nuts, peanuts, or coconut
Hey all! It has been a little while since I have posted a real dessert recipe. I’m not talking about the healthy kind, I’m talking about the cakes, cookies, and brownies. Since I merged my two blogs, I have done a lot more workouts and fitness posts on here lately, and not so many sugary treat recipes. I figured as a health/fitness blogger I didn’t want to post too many sweet treat recipes, but I really still love baking traditional (but allergy-friendly) goodies. And I still enjoy treats 🙂 If you miss those sweet recipes, then you’re in luck today!
My daughter volunteered me to make some cookies for her class for their Halloween celebration today, so I decided to make sugar cookies that everyone in her class could eat and enjoy. Since no one in her class is gluten-intolerant or celiac, using wheat wasn’t a problem. But my daughter can’t have eggs, dairy, or nuts, so I decided to come up with my own sugar cookie recipe that she could have, but a recipe that everyone else in her class would love, too. So the No-Chill Vegan Sugar Cookies were born!
This recipe reminds me a lot of my recipe for Vegan Vanilla Cupcakes. It is one of the very few wheat-based recipes on my blog and but they are made to be allergy-friendly (no soy, nuts, eggs, dairy, coconut, etc). I am going to work on making a gluten-free version of this recipe, but until that is finished, you can try my Slice and Bake Sugar Cookie recipe (those are gluten-free).
I decided to make these no-chill because frankly, I’m a little lazy that way and I don’t like chilling cookie dough. When I make cookies, I want to make (and eat) them pronto, so I would rather cut that step. That also makes these fast to make if you’re time crunched, too.
This batch of cookies is a smaller one (it makes a little over 1 dozen cookies), but if you’re making bigger batches for schools or parties, you can easily double and triple the recipe and bake them in batches. Don’t put the cookies too close together on the cookie sheets or they will spread into each other. It’s not the end of the world if that happens, they just look as nice 🙂
These cookies made and baked as-is are a bit thinner, but still chewy in the middle and not too crispy. I personally love chewy/soft cookies rather than crispy ones, but if you want crispier cookies, cook them a little bit longer (maybe just another 3 minutes) until they are just turning golden around the edges. As they cool, they will become a little crispier. If you want soft cookies, store them in an airtight container as soon as they are cooled. If you want them to stay crispy, leave them on the rack for a few hours before storing them.
Frosted, sprinkled, and ready to go to school! I rarely follow a recipe for frosting, I just whip it up and go with it, but you can follow my recipe for Non-Dairy Buttercream frosting to make your own.