Jan 17


Vegan Almond Sugar Cookies

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Vegan Almond Sugar Cookies

Another new cookie recipe I’m excited to share with you! It’s another vegan option, and is a roll out cookie dough, perfect for cutting shapes and decorating.

Vegan Almond Cut Out Sugar Cookies

Made with sugar, flour, ground flax seed, water, almond extract and Crisco coconut oil, the cookies are easy to make, they hold their shape well and taste so delicious! Thank you so much Crisco, for sponsoring this post! Reader, please know that I only work with products I love and sincerely recommend! If you’d like to make these the recipe and notes are below. Enjoy!

Vegan Almond Sugar Cookie Recipe

I have a few notes to share with you about baking cookies in general as well:


  • This cut out cookie holds its shape well when baked, but no matter what recipe you use, these tips on how to prevent cookies from spreading are important to know.
  • Make sure your coconut oil is at room temperature. It should be soft and pliable to be able to be mixed well with the sugar. If yours is a little hard, place it in a warmer area until it softens or use a microwave to gently heat it up. It shouldn’t be liquid though.
  • The coconut oil provides somewhat of a lovely coconut flavour, you can substitute the coconut oil for vegetable shortening if you’d prefer not to have the hint of coconut flavour.

Enjoy baking and decorating these!



Vegan Almond Sugar Cookies


  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 Tablespoon ground flax seed
  • 3 Tablespoons water
  • 3/4 cup Crisco coconut oil
  • 3/4 cup granulated sugar
  • 1 Tablespoon almond extract


  1. In a small bowl, mix together the ground flax and water, and let sit to thicken, for approximately 10 minutes.
  2. In a large bowl, mix together the flour and salt, and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the sugar and Crisco coconut oil on low speed for about 3 minutes. You may need to occasionally scrape down the sides of the bowl.
  4. Add the flax seed mixture and almond extract to the mixer bowl and mix.
  5. Pour the dry ingredients (flour, salt.) into the mixer bowl, cover the bowl loosely with tea towel at first (to prevent the flour from spraying outwards), and mix on low speed until the dry ingredients are well incorporated into the wet ingredients. It may take a few minutes to all be incorporated. You're looking for the dough to peel away from the walls of the mixer and to clump together onto the paddle attachment.
  6. Roll the dough between two sheets of parchment paper, place on a baking sheet, and into the fridge for about an hour.
  7. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
  8. Cut out cookie shapes as desired and place onto a parchment lined baking sheet. Bake for 10-12 minutes, depending on the size of cookies.
  9. Enjoy as is or decorate with icing and serve!

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  1. MariaTheresia
    January 17, 2017 at 6:49 pm | Permalink

    hi Marian,
    interesting recipe! I must tell my friend about, or make it for her!
    Love how you tell us about your best tricks and how to….

  2. E
    February 15, 2017 at 2:57 pm | Permalink

    These cookies turned out amazing! Thank you for sharing the recipe. The almond flavor was perfect and reminded me of my family’s non-vegan favorite sugar cookies. Making a second batch here shortly!

  3. February 27, 2017 at 8:26 pm | Permalink

    Amanda DI know a lot of people see the LDS church standards as being rettricsive. I see them as freedom! I know I wont wake up with a hangover. I know I wont get an STD. I know my body isn’t addicted to anything. I know I get a day (and evening) with just my family each week. Great post!

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