Gluten-Free Vegan Cut-Out Sugar Cookies (Strawberry Hearts)
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These gluten-free vegan cut-out sugar cookies bake up with crisp edges and a tender bite, then get a naturally pink-red finish from freeze-dried strawberry powder (no frosting, no artificial dyes). They’re simple to make, hold their shape well, and are sturdy enough to package as a little edible gift.
Recipe Snapshot
- Texture: crisp edges + buttery shortbread-style bite (thickness controls this)
- Spread: none to low (best results with chilled dough)
- Flavor: classic sugar-cookie base with real strawberry finish
- Best thickness: ~¼ inch for clean cutouts
- No frosting needed: the strawberry powder is the decoration
Why freeze-dried strawberries work so well here
Freeze-dried strawberry powder gives you a relatively strong flavor and color without adding moisture, which is exactly what cut-out cookies need. In practical baking terms: you get that strawberry color and aroma without turning the dough sticky or soft.
Freeze-drying is done at low temperatures under vacuum, and studies note it can help preserve quality and retain many nutrients and bioactive compounds compared to higher-heat drying methods.
Ingredients overview (what matters and why)
You’ll find exact measurements in the recipe card below, this is just the “why it works” part.
- Gluten-free flour blend: affects texture plus how well the cookies hold shape. (I used cassava flour + sweet brown rice flour) you can substitute those taking into account their texture.
- Flax: helps bind the dough since there are no eggs (vegan egg substitute.)
- Vegan butter: classic cookie flavor and crisp edges
- Cashew butter: adds richness and keeps the dough from feeling dry
- Freeze dried strawberries: for dusting. Natural beautiful red color with “no-frosting” finish.
- Maple sugar: a less-refined sweetener that still behaves like granulated sugar
Flour options (quick note):
If you swap flours, expect small texture changes. If the dough becomes too soft or sticky, chilling becomes even more important.
Step-by-step Process
- Step 1: Mix all ingredients in a food processor. The dough should look like big clumps, not sandy. If it looks dry, add plant milk 1 tablespoon at a time until it holds together.
- Step 2: Chill the dough into a disc.
- Step 3: Roll out the cookie dough between two parchment papers with a rolling pin, cut out heart shapes and transfer to the prepared baking sheet.
- Step 4: Bake for 12-13 min until set (not browned).
- Step 5: Allow the cookies to cool completely before decorating. Glaze with maple syrup and dip immediately into freeze-dried strawberry powder while syrup is wet, then shake off excess. I made the powder by grinding sliced freeze dried strawberries.
- Allow the cookies to dry for an hour or so before stacking.
Troubleshooting
- Powder looks patchy: sift the strawberry powder and re-dip lightly.
- Dough is dry/crumbly: add plant milk 1 Tbsp at a time, pulse again until it forms clumps.
- Cookies are too soft: roll thinner + bake a touch longer (but don’t brown the edges).
- Strawberry powder won’t stick: brush syrup and dip immediately while wet; jam also works.
Storage + freezing
- Room temp: store in an airtight container up to 5 days (keep moisture out).
- If they lose crispness: place on a sheet pan and dry in a warm oven that’s turned off (residual heat) for 20–30 minutes.
- Freeze baked cookies: up to 3 months airtight.
- Best method: freeze the dough, thaw in the fridge 24 hours, then roll and bake.
Tips and Substitutions
- Don’t substitute the maple sugar with maple syrup or other liquid sweetener, the dough needs a specific wet to dry ratio if ingredients.
- Use any other freeze dried fruit to achieve the color you want.
- Use a different mix of gluten free flours, or make your own gluten free flour mix.
- Use a large cookie sheet to fit more cookies, bake in one layer, you don’t want to bake 2 sheets at the same time, they will bake unevenly.
More gluten-free vegan cookies
More Sweet Recipes With Strawberry
- Strawberry Crumble/Crisp + GD/DF Option
- Strawberry Crepe Cake (+GF/DF Option)
- Strawberry Banana Milkshake + Video, DF Version
- Healthy Strawberry Muffins (Gluten Free, DF)
- Strawberry Bliss Balls (Nut Free, Paleo)
Watch the video
Prefer to watch? I filmed the full process (dough texture, rolling thickness, and strawberry coating).
Gluten-Free Vegan Strawberry Heart Cookies (Recipe)
These gluten-free vegan cut-out sugar cookies bake with crisp edges and a tender bite, then get a naturally red finish from freeze-dried strawberry powder, no frosting needed. Made with cassava + sweet brown rice flour, maple sugar, vegan butter, and a simple flax “egg,” they hold their shape well and are perfect for heart cookies, gifting, or any cut-out cookie occasion.
Servings: cookies
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Ingredients
Cookie Dough
- ¾ cup +1.5 tbsp cassava flour
- ¾ cup +1.5 tbsp sweet brown rice flour - you can also use oat or sorghum flour
- 1 tbsp golden flax seeds - ground into flour
- 6 tbsp plant milk
- 6 tbsp vegan butter - I used Miyokos butter
- 2 tbsp cashew butter - from dry roasted cashews
- ½ cup maple sugar
- ¼ tsp sea salt
- ¾ tsp baking powder
- 1 tsp vanilla extract
For Decorating
- 0.6 oz freeze dried strawberries - ground into powder (about half a bag)
Instructions
Mix All Ingredients
- In a food processor, start by mixing maple sugar with vegan butter and cashew butter, pulse until all of the butter is incorporated into the sugar and the mixture is clumpy.
- Then proceed with all dry ingredients and pulse until the mixture looks sandy.
- At the end add the "flax egg (ground flax seeds mixed with warm plant milk) and vanilla and pulse until the mixture comes together in big clumps. If the mixture still looks dry, add 1 tbsp of plant milk at a time, and pulse again until it looks and feel right. Just soft enough to be rolled out.
Chill The Cookie Dough
- Form an oval disk and wrap it tightly. Refrigerate for at least 20 minutes, or best – an hour or overnight.
Roll Out And Cut
- On a flat surface, roll out the cookie dough between two parchment papers with a rolling pin to about 1/4 – 1/8 inch thickness (more or less your choice).
- Cut out heart shapes and carefully transfer the vegan Valentine cookies to the prepared baking sheet. Repeat with the remaining dough. Gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
- While the oven is preheating at 350℉, place the cookie sheet in the freezer to firm up the butter in the cookies.
Bake The Cookies
- Depending on the size of your cookies, bake for 12 to 15 minutes at 350℉.
Decorate With Freeze Dried Strawberry Powder
- Allow to cool completely before decorating.For strawberry powder dusting, grind some freeze dries strawberries and set aside. Brush each cookie with maple syrup, to create a sticky surface and dredge in strawberry powder. Shake the excess, if necessary, gently use a finger to remove the extra powder.
- Allow to dry for an hour or so before stacking.
Video
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Notes
Chill And Rest the Dough Properly. Rolling out freshly made sugar cookie dough is tough. It’s too soft or too sticky. Placing the soft dough in the freezer to speed things up, won’t work either: The dough needs time to relax and chill in order to hold a well and get a more tender cookie.
Don’t replace the maple sugar with maple syrup or other liquid sweetener, the sugar cookie dough needs a specific wet to dry ratio if ingredients.
If you don’t want any cashew butter, replace it with more vegan butter.
Sweet brown rice flour has a much higher starch content than just brown rice flour. It has better thickening and binding properties, so try not to replace it. If you must you can experiment with regular sweet brice flour or other gluten free flours like, oat or sorghum flour.
Use a large cookie sheet to fit more cookies, bake in one layer, you don’t want to bake 2 sheets at the same time, they will bake unevenly.
Cookie cutters – choose smaller size for more cookies or a larger size for saving time. I use these heart shaped cookie cutters.
Work Quickly When Decorating – brush the cookie surface with maple syrup and while is still wet quickly dip it in freeze dried strawberry powder (it will give it a sticky base for the strawberry powder to hold well). When the maple syrup hardens it will keep the powder well in place, so you could stack and pack the cookies.
Figure out what’s the perfect time for the size of your cookies, larger cookies will need more baking time.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife! I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ below 👇 to rate it or leave a quick comment! Your feedback helps other readers.
Nutrition
Serving: 1cookie | Calories: 46.1kcal | Carbohydrates: 6.7g | Protein: 0.5g | Sodium: 28mg | Potassium: 24.6mg | Fiber: 0.4g | Sugar: 1.8g | Calcium: 0.7mg | Iron: 0.8mg
The information shown is an estimate provided by an online nutrition calculator.
If you make these strawberry heart cookies, I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).
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I bought the freeze dried strawberries and I’m really surprised how good they taste, it enhances the cookie flavor perfectly!
Yes the flavor is awesome, thank you for sharing!