Your upgraded holiday cookie recipe

The holidays wouldn’t be complete without cookies! We’ve upgraded one of our favorite holiday traditions to come up with a vegan sugar cookie recipe with delicious frosting that you won’t feel bad indulging in. This recipe can also be altered in many ways. Experiment with coconut sugar, cane sugar or your favorite sweetener. Try out different flours or butter options. The topping combinations are endless too!


Prep Time

30 minutes

Cook Time

10 minutes

Ready In

40 minutes

Serving Size

3 dozen cookies


  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup coconut sugar (or organic cane sugar)
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut oil
  • 2 tbsp almond milk
  • 1 cup coconut butter (for icing)
  • 1 tsp vanilla extract (for icing)
  • 2 tbsp almond milk (for icing)


  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients in a bowl.
  3. Mix coconut oil, vanilla and almond milk together. Pour into dry mix. Use a mixer on low or mix by hand.
  4. Roll out until 1/4 inch thick and cut with cookie cutters.
  5. Bake for 8-10 minutes. Let cool before removing from pan. While cooling, combine coconut butter and vanilla extract in food processor and blend. Slowly add almond milk until frosting reaches desired consistency. Add food coloring if you want!
  6. Decorate! We like adding nuts, chia seeds and chunks of Pumpkin Seed Bars for an extra upgrade!

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