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. March 29, 2017 at 1:12 am | Permalink

    Dear Marian,

    I’ve tried several vegan cut out cookie recipes, and one is the best. Thanks so much for sharing your expertise!

  3. Heather
    April 12, 2017 at 9:12 pm | Permalink

    Do you have a royal icing recipe that is also vegan? It’s hard to find – since the meringue powder is egg white based/extracted.
    Any ideas?

    • July 13, 2017 at 6:34 pm | Permalink

      When I began making decorated sugar cookies I didn’tknow about royal icing. I used Powdered sugar and half and half mixed together. I would make it as thick or as thin as I needed to and decorated my sugar cookies. You can go see some of them on Instagram under Kawaiicookieco. I have only begun to use royal icing recently, this March to be exact.

  4. August 7, 2017 at 1:03 pm | Permalink

    Look so lovely and delicious. I have tried some vegan cookie recipe, but I am especially interested in your recipe.
    Thanks for sharing, Marian.

  5. Cb
    September 14, 2017 at 5:42 am | Permalink

    What happened to Marian? This last post was from ages ago.

    • September 23, 2017 at 8:37 am | Permalink

      I’m wondering the same thing. What’s going on?

      Please upload more recipes – especially vegan as all we do is bake with sugar anyways 🙂

      /Sarah & Adam from The Sugar Canvas

    • marian
      November 20, 2017 at 9:25 pm | Permalink

      Hi Sarah, thanks for noticing, I hope to be back now more regularly! I will try to do more vegan. 🙂

    • marian
      October 17, 2017 at 9:45 am | Permalink

      Hi Cb, awww thanks for noticing. xo I hopefully will blog again soon.

  6. September 16, 2017 at 5:48 am | Permalink

    Hey Marian….! your cookies looks so yummy & beautiful….Thanks for the sharing and keep shared your recipe & ideas….!

  7. October 6, 2017 at 5:38 am | Permalink

    Hello Merian…! this is one of my favorite recipe and your cookies looks so yummy & delicious, i can’t wait make this cookies, Thanks for sharing….!

  8. Lora
    October 18, 2017 at 10:57 am | Permalink

    How far in advanced can these cookies be made? I’m making them for a wedding and would like to know if I could make them about a week in advance. Thanks….

  9. January 8, 2018 at 7:26 am | Permalink

    I love this…

  10. Jocelyn Silverman
    February 6, 2018 at 6:29 pm | Permalink

    Hi. I am curious as to the difference between this recipe and your chocolate one- mainly why you chose to use Crisco coconut oil for the almond ones and Crisco vegetable shortening for the chocolate ones. Can I use the shortening for the almond ones?

    Thank you.

    • Jocelyn SIlverman
      February 7, 2018 at 9:39 pm | Permalink

      Follow up to my previous post- I just tried to make these and the batter never “clumped” together on the paddle attachment. The only thing I did different was to swap out the coconut oil with vegetable oil. 🙁 Would that make a difference? Has anyone else tried to make these?


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