Vegan Sugar Cookie Cutouts

Today is National Cookie Day! The word “cookie” is derived from the Dutch word “koekje,” which means little cake. Dutch bakers used to test oven temperatures on small amounts of batter so that they would not waste the entire cake mix if the temperature wasn’t right. They soon discovered that those tiny pieces of cooked batter were actually delicious! What we call a “cookie” in the U.S. is known as a “biscuit” in England, and in Scotland a “cookie” is the name given to plain bun.

We’re celebrating National Cookie Day with vegan Sugar Cookie Cutouts from  Practically Raw Desserts by Amber Shea Crawley.  These classic treats will make a stellar addition to your next holiday cookie tray. Try using cookie cutters with fun shapes, like hearts, stars, or gingerbread men.

Sugar Cookie Cutouts


  • 1 cup cashew flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut palm sugar
  • 1 tablespoon ground flaxseed
  • Big pinch of sea salt
  • 1/4 cup coconut nectar
  • 1/4 cup water or nondairy milk of choice
  • 1/2 teaspoon vanilla extract


In a food processor or stand mixer, combine the flours, sugar, flax, and salt. Pulse together. Add the coconut nectar, water, and vanilla, and pulse until the dough forms a ball. You can add additional water or milk, 1 tablespoon at a time, if needed to help the dough stick together.

Transfer the dough onto a nonstick work surface, such as a cutting board lined with wax paper or a Teflex sheet. Use a rolling pin to roll the dough out to about 1/3 inch in thickness. Use a 2-inch cookie cutter (or simply a sharp knife) to cut rounds out of the dough; set aside. When no more cookies can be cut out, gather the dough back into a ball and roll it out again. Continue until as much of the dough is used up as possible (then snack on the last scraps!).

Make It Raw: Arrange the cookies on a mesh-lined tray and dehydrate at 110°F for 1 to 2 hours, until firm and dry on the surface.

Make It Baked: Preheat the oven to 300°F. Arrange the cook- ies on a parchment-paper-lined baking sheet. Bake for 7 to 8 minutes, until the cookies look dry and lightly browned. Use a spatula to move the cookies to a wire rack and let cool before handling.

Make It Easy: Arrange the cookies on a wax-paper-lined baking sheet and freeze until firm.

Store the cookies in an airtight container at room tempera- ture for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to a month.



  • Cashew flour: almond flour or any other nut flour
  • Coconut palm sugar: Sucanat, date sugar, evaporated cane juice, or organic white sugar
  • Flax: finely ground (white or black) chia seeds
  • Coconut nectar: agave nectar, maple syrup, or any other liquid sweetener


From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.