Vegan Sugar Cookies Recipe

    Is it possible to have healthy sugar cookies? Why, yes it is! Especially if it’s vegan and made with nothing but over-the-top, healthy, delicious ingredients.



    • 7 ounces yellow plantain, peeled (about 7oz)
    • 1/2 cup almond flour
    • 2 tablespoons coconut butter
    • 1/4 cup + 2 tablespoons organic cane sugar
    • 1/2 cup arrowroot starch
    • 2 tablespoons coconut flour
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt

    Pink Vegan Buttercream:

    • 2 cups Spectrum organic shortening (room temperature)
    • 1 cup tapioca starch
    • 1 cup agave nectar (or Grade A light maple syrup)
    • 1 tablespoon pure vanilla extract
    • 1 tablespoon beet juice


    • Preheat oven to 350 degrees.
    • Place plantain and coconut butter in food processor. Pulse until slightly pureed, scraping down sides with spatula as needed.
    • Add in remaining ingredients and pulse until batter comes together, scraping down sides as needed needed. Dough with be soft and sticky.
    • Transfer dough to bowl, cover with plastic wrap and chill 1 hour.
    • Roll out dough on floured surface (using 1 part coconut flour and 1 part arrowroot starch) to 1/4-1/2 inch thickness. Cut into shapes with any cookie cutter. Place cookies parchment-lined cookie sheet and bake for 15 until golden brown.
    • Cool completely.
    • For buttercream frosting: place all the ingredients in the bowl of an electric mixer and beat with the whisk attachment until light and fluffy.