The Only Allergy Free Sugar Cookie Recipe You’ll Ever Need

No dairy. No Eggs. No Nuts. No Wheat. And somehow, just as good as a regular sugar cookie… seriously!

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Allergy Free Sugar Cookie
Prep time: 20 minutes
Chill time: 30–45 minutes (or overnight)
Bake time: 9–11 minutes per batch
Total time: ~1 hour 15 minutes (including chilling)
Servings: Makes about 18–24 cookies

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INGREDIENTS

• 2 ¼ cups gluten-free all-purpose flour (nut-free)
  • See note below on brands I like for this.
• ¾ cup organic cane sugar or coconut sugar.
  • See note below about substituting with coconut sugar.
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup dairy-free butter
  • Strongly suggest using Melt plant butter, or Country Crock plant butter.
  • If dairy is not an issue, use the same amount of unsalted butter.
• 3 tablespoon unsweetened applesauce (egg replacement)
• 1½ teaspoon vanilla extract
• 1–2 tablespoon avocado oil or other neutral oil, as needed
  • If dairy is not an issue, you can use milk here. Though I find the oil is a much needed touch to avoid the over crumbly nature that occurs when we don’t use real butter.

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DIRECTIONS

1. Whisk dry ingredients
   • In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. Cream butter
   • In a large bowl, beat plant butter with a spatula or spoon until smooth and creamy.
3. Add wet ingredients
   • Beat in applesauce and vanilla until fully combined.
4. Combine
   • Add dry ingredients and mix until a soft dough forms.
   • If dough feels crumbly, add oil 1 tablespoon at a time until it comes together.
5. Chill
   • Form dough into a flat disk, wrap, and refrigerate 30–45 minutes.
   • (This is key for clean cookie cutter shapes.)
6. Roll & cut
   • Preheat oven to 350°F
   • Roll dough between parchment paper to about ¼ inch thick
   • Cut with cookie cutters and place on parchment-lined baking sheets
7. Bake
   • Bake 9–11 minutes, until edges are just set and bottoms are lightly golden.
   • Cookies should stay pale — don’t overbake.
8. Cool completely
   • Let cool on the tray for 5 minutes, then transfer to a rack.
9. Ice only when fully cool.

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NOTES

• Important notes up front
  • Use a nut-free, gluten-free all-purpose flour blend (no almond flour).
    Good options: King Arthur Measure for Measure, Bob’s Red Mill 1-to-1 (blue bag) — confirm nut-free facility if needed.
  • Dough is intentionally not sticky so kids can help roll and cut.
• If you use coconut sugar, expect these changes:
  • Darker color (more golden/brown)
  • Slight caramel/molasses flavor
  • Dough is a bit drier and more crumbly
  • Cookies spread a touch more
• Yield notes:
  • Small cutters (2–3 inches): closer to 24 cookies
  • Larger cutters (3–4 inches): closer to 18 cookies