Vanilla “Sugar” Cookies (sugar-free, gluten-free, dairy-free)

Vanilla “Sugar” Cookies (sugar-free, gluten-free, dairy-free)

Healthy Sugar Cookies + Sugar-free

There’s nothing like a good crunchy, buttery vanilla sugar cookie – especially when that cookie is butter and sugar free!

This recipe is completely refined sugar-free, dairy-free & gluten-free… and it’s so amazingly amazing (double amazing) that I am quickly becoming obsessed with these cookies – but it’s okay cause they’re healthy, right?

I love a good vanilla sugar cookie, I always have and always will. And I’m a self admitted cookie snob. I like my cookies to taste really good and be really good for me, because life is too short for bad cookies.

These vanilla “sugar” cookies are perfect to make for healthy treats & they are ideal to keep in the cookie jar for cheeky snacks (although they probably won’t last long in there).


Ps. Santa loves these vanilla “sugar” cookies.

He sent me a letter thanking me for the ones that I left for him last Christmas. He likes them served with a glass of almond milk or coconut milk.

So be sure to save him some! Good cookies = a spot on the “nice” list = good presents




-1 + 1/2 cups brown rice flour
-1/3 cup 100% pure maple syrup
-1/2 cup cold-pressed coconut oil
-1 free-ranged egg
-2 teaspoons ground vanilla powder/ pure vanilla extract
-tiny pinch sea salt

(makes 16-20)





-preheat oven to 180 degree’s Celsius (360 F)

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-mix the melted coconut oil, brown rice flour, pure maple syrup, egg, vanilla and sea salt together in a bowl until well blended

-grease a baking tray with additional coconut oil

-roll the cookie dough into small balls (I don’t like to make these cookies too big) and place onto the greased baking tray

-flatten the cookie dough balls by gently pressing them down onto the baking tray with your palm

-gently press the top of each cookie with the back of a fork to make lines on top or decorate by poking dots into them with the prongs of the fork (optional)

-bake for 15-25 minutes or until crisp (depending on thickness – be careful you don’t dry them out or make them too thick)

-once baked to your satisfaction, remove them from the oven

-gently lift each cookie from the tray with a flat spatula and leave to cool (they’re always best when fully cooled)

-serve with almond milk or coconut milk (optional)

-share, eat & enjoy every single bite!

-store in an airtight container to keep fresh

Made with love by Liezl Jayne xo



Photos by Liezl Jayne Strydom – for