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

Cookies

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July 13, 2021

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)

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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.

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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 Pinterest, Facebook, YouTube 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)

PREP:

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COOK:

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Author:

Lauren Taylor

Ingredients

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

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Instructions

Preheat oven to 350F. Prepare a baking pan with parchment paper.
In a large bowl, whisk together the almond flour, baking soda, and arrowroot powder.
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.
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.
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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Cynthia

July 14, 2021

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

Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!

Purecane