Allergen-Friendly Sugar Cookies (Grain-Free & Vegan)


Okay, wow! When I went into this mission of creating an Allergen-Friendly Sugar Cookies (Grain-Free & Vegan), I never thought it could turn out so scrumptious but man was I wrong. They are crispy on the edges and chewy on the inside, lightly sweet, and something I will be making very often!

What's even more exciting is that I have teamed up with Sideaway Foods for an Instagram giveaway of the ultimate pantry essentials kit + a $50 Amazon gift card so that you too can make these scrumptious cookies! So, head on over to @brightmomentco on Instagram for your chance to win ;) (ends 7/20/21)

Allergen-Friendly Sugar Cookies (Grain-Free & Vegan)
Allergen-Friendly Sugar Cookies (Grain-Free & Vegan)

How long do these cookies last?

They last 2-3 days at room temperature, and up to 6-7 days in the fridge. But trust me, they won't last that long after your first bite ;)

How are they Allergen-Friendly?

The cookies are vegan, sugar-free, gluten-free, and grain-free.

Now, it’s time to grab our aprons and begin baking deliciousness!

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on PinterestFacebookYouTube and Instagram.

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

Allergen-Friendly Sugar Cookies (Grain-Free & Vegan)



  • 3/4 cup Almond Flour
  • 2 tbsp. Arrowroot Powder
  • 1/4 tsp. Baking Soda
  • 2 - 3 tbsp. Maple Syrup, (or Honey)
  • 2 tsp. Olive Oil
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract ((optional))
  • Pinch of Fine Sea Salt


  1. Preheat oven to 350F. Prepare a baking pan with parchment paper.
  2. In a large bowl, whisk together the almond flour, baking soda, and arrowroot powder.
  3. Create a well in the center, then add in two tablespoons maple syrup, olive oil, vanilla extract, almond extract, and a pinch of salt. Use a spatula or large spoon to mix the batter together until well-combined. If the cookie dough is still too dry, add the remaining tablespoon of maple syrup.
  4. Roll out the dough in between two pieces of parchment paper to 1/4" thick, then cut with a 1 1/2 - 2" cookie cutter to place on the prepared baking pan.
  5. Bake for 10-15 minutes, or until slightly golden on the edges. Allow them to cool for at least 5 minutes.

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July 14, 2021
Um, as someone who has allergies in the home, THANK YOU for this recipe!!!!! Yum!!!