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!
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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.
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup solid palm oil I use Spectrum brand
- 1/2 cup unbleached cane sugar
- 1 teaspoon vanilla
- 3 Tablespoons rice milk
- 2 Tablespoons sugar for rolling, optional
- Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
- In another medium sized bowl, cream together the palm oil and sugar using a hand mixer, then add in the vanilla and rice milk and cream together until creamy and a little fluffy
- Add the flour mixture to the palm oil mixture and blend together using a hand mixer until a thick dough forms. The dough should be thick and not too sticky
- Roll the dough into 1-inch balls and roll the cookie dough balls in more sugar if you like
- Place the cookies on the prepared baking sheet at least 1-inch apart and slightly flatten the cookie balls
- Bake for about 12-15 minutes in the preheated oven: 12 minutes for chewy cookies and a little more for crispy cookies. When they begin to turn slightly golden brown on the edges they will be crispy
- Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack
- Store in an airtight container for up to 4 days. Leave these on a wire rack for a couple of hours before storing if you want them crispier