Prepared vegan pudding is the secret to making these soft vegan sugar cookies that are also gluten free - the dough is easy to work with and they just melt in your mouth!
This post was sponsored by Vivian’s Live Again. As always, I only work with brands I love and use in my own kitchen. Thank you for supporting Life After Wheat and brands I partner with! This post may also contain affiliate links, please see my full disclosure.
I would love to introduce you to the secret ingredient in these soft and delightful gluten free and vegan sugar cookies! Would you have guessed that it's pudding?
I first tried Vivian's Live Again vegan/gluten free pudding at a Farmer's Market in Cache Valley (Northern Utah). I couldn't believe it was dairy free because it was so creamy and, well, pudding-like 🙂
Although our family doesn't have to avoid dairy, I often try to find subs for the recipes I create because I know a lot of you do have to avoid it (or choose to do so). I picked up a few of her pudding mixes at the farmer's market, and began experimenting.
The ingredients that thicken the pudding also act as a binding agent, making it the perfect substitute for the egg normally called for in this recipe.
Adding prepared pudding instead of milk to these vegan sugar cookies also adds a wonderful vanilla flavor and a soft, fluffy texture.
The results are delicious! These cookies passed the test with my hubby and allll the kiddos. in fact, it was difficult to keep their cute chubby fingers off these cookies long enough to snap photos.
Feel free to use any prepared pudding that is vegan and gluten free - you can even make your own. Just make sure the pudding isn't runny.
Gluten Free and Vegan Sugar Cookies
Ingredients
Equipment
Method
- Make Vivian's Live Again Vanilla Pudding according to package directions. Cover with plastic wrap and keep in the fridge while you start the recipe.
- Cream shortening or vegan butter substitute with sugar for 1 minute.
- Add vanilla and ½ cup of prepared Vivian's Live Again Pudding and mix another 30 seconds.
- Add remaining ingredients and mix for 1 minute. Dough should be slightly sticky. If it seems to dry, you can add additional pudding or dairy free milk ½ Tablespoon at a time until it is the right consistency.
- Preheat oven to 350 degrees F.
- On a lightly floured surface, roll dough out about ¼" thick and cut into desired shapes.
- Place cookies on a Silpat or parchment paper lined baking sheet about 2 inches apart and bake for 8-10 minutes. They are done when they appear set and are just beginning to turn a light golden brown on the bottom edges.
- Remove from oven and cool a few minutes on the cookie sheet before removing to a cooling rack. Frost and decorate!
Nutrition
Tried this recipe?
Let us know how it was!
Donna Wendt says
They really look good ! I searching for a good dinner roll recipe. I used to make wonderful rolls and pecan sweet rolls . Before gluten sensitivity.
thereislifeafterwheat@gmail.com says
Thanks Donna, we've been enjoying these cookies! I have the perfect recipe for you, we use it for cinnamon rolls, chicken rolls, and crescent rolls. HUGE favorite at our house! Here's the link: http://thereislifeafterwheat.com/2014/11/perfect-dinner-rolls/
Jessica G says
I was wondering, do you think this recipe would work with regular prepared cook and serve pudding? My sons are allergic to milk and eggs but we are not vegan.
thereislifeafterwheat@gmail.com says
I haven't tried this recipe with cook and serve, but I think it would work. Let me know! -Celeste
Kristen says
How many cookies approximately does this recipe yield? I have a customer who's looking for 100!
thereislifeafterwheat@gmail.com says
This recipe makes about 2 dozen, but it really depends on what size cookie cutters you are using 🙂
Jessica Gwyn says
I’ve been trying to research the Thrive flour blend you mentioned to make sure it does not contain xanthum gum, but I have been unable to find the information. My GF flour blend does not contain XG and I want to make sure the recipe will work without the addition of the xanthum gum.
thereislifeafterwheat@gmail.com says
It does contain xanthan gum, 1/4-1/2 tsp per cup of flour.
Jackie says
So I am looking for a wheat/egg free recipe. I was just curious in looking at your GF vs. GF & V recipe, why is there such a drastic amount difference with the flour? (4 c vs 1 3/4 c)
thereislifeafterwheat@gmail.com says
The vegan recipe makes less cookies, so there is less flour.