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Easter egg sugar cookies on parchment paper
5 from 2 votes

Ester Egg Sugar Cookies (Vegan & Gluten Free)

Course: Dessert, Snack
Cuisine: American
Keyword: Easter bunny sugar cookies, Easter cookies, Easter cut out cookies, Easter egg sugar cookies, Easter sugar cookies, gluten free sugar cookie recipe, vegan Easter cookies, vegan Easter dessert recipes, vegan Easter treats, vegan icing, vegan sugar cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Decorating: 1 hour
Total Time: 1 hour 25 minutes
Servings: 30 cookies
Calories: 143kcal
Author: Ai Willis
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Sugar cookies

  • 2 cups gluten-free all-purpose flour blend
  • ½ cup almond flour
  • ½ teaspoon fine salt
  • cup vegan butter, softened at room temperature
  • cup coconut oil, melted
  • cup granulated sugar
  • 1 tablespoon Nature's Charm evaporated oat milk
  • teaspoons vanilla extract


  • 2 cups powdered sugar
  • 3 tablespoons Nature's Charm evaporated oat milk
  • teaspoon matcha powder
  • teaspoon beet powder
  • teaspoon turmeric
  • teaspoon butterfly pea powder


Sugar cookies

  • In a bowl, combine the gluten-free flour blend, almond flour, and salt.
  • In a separate bowl, cream together the softened vegan butter, melted coconut oil, and granulated sugar. Add the evaporated oat milk, and vanilla extract, and mix again.
  • Add the flour mixture to the butter mixture and mix until you don't see any dry bits of flour. Cover and let it rest on the counter for 30 minutes.
  • Take the dough out onto a piece of parchment paper, cover that with another sheet of parchment paper, and roll it out to ¼ inch (½ cm) thickness. Put it in the refrigerator while you preheat the oven.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using an egg-shaped cookie cutter.
  • Put them on the parchment-lined baking sheet and bake for 8-10 minutes.Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
  • Let them cool completely on the baking sheet before taking them onto a wire rack.


  • In a bowl, mix together sifted powdered sugar and evaporated oat milk.
  • Separate the icing into smaller bowls and mix in natural food color.
  • Dip in the top surface of each cookie and set on a wire rack to let it dry.
  • Put the rest of the icing in individual piping bags with a small piping tip. Decorate the cookies by drawing lines and dots with the icing.
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Serving: 1cookies | Calories: 143kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 72mg | Potassium: 2mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg