Sugar Free Sugar Cookies? Sounds impossible right?? Well I’m here to do the impossible then, because these cookies are totally vegan and are completely sugar free, but taste just like your classic sugar cookies with icing on top!
Even better – these cookies only require 4 simple ingredients. Flour, Sugar, Butter and salt. That’s it, and in about 20 minutes you can have delicious cookies ready to go for a decorating party with friends and family!
The key to making these cookies is to freeze the butter and then grate it into the dry ingredients. Using a cheese grater! Sounds strange, but having the butter that cold keeps it from melting in the oven when you bake, which keeps the cookies in their correct form! I kept this recipe vegan by using my favorite vegan butter – Flora Plant Based Butter! You could definitely use normal utter if you don’t require vegan though!
And of course – I have to share how these are sugar free! Using my favorite sugar free sweetener – monkfruit! again, you could use sugar if it is all you have on hand (i would only recommend using white granulated sugar), but if you have monk fruit this is the perfect recipe for you! If you don’t have monkfruit, you can buy it online at my Amazon Shop page! I honestly use it in the majority of my baking – so I think its worth it!
Vegan Sugar Cookies
- 1 1/2 cups All Purpose flour
- 1/2 cup monk fruit
- 1 tsp salt
- 1/2 cup grated vegan butter*
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, sugar and salt.
- Grate frozen butter into flour mixture.
- Begin to knead together with hands until dough begins to form (I’ve found that using your hands is the easiest way). – if more butter is needed, grate more in little by little until dough is solid.
- Wrap dough in plastic wrap and set in fridge for at least 20 minutes.
- Remove, and roll dough into 1/4 in thick rectangle.
- Cut out any shape you want and place onto lined baking sheet.
- Bake in the oven for about 12 minutes.
- Remove, let cool and ice.
*It helps to freeze the butter before grating into the flour.
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