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Vegan Lofthouse Cookies (Gluten-Free Option) Recipe

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★★★★★

4.8 from 106 reviews

These Vegan Lofthouse Cookies are soft, fluffy, and perfectly sweet, featuring a rich vegan buttercream frosting and a gluten-free option using oat and cassava flours. Ideal for anyone seeking a delicious plant-based treat with classic cookie charm.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cup (200 g) store bought or homemade oat flour
  • 3/4 cup (105 g) cassava flour
  • 1 tbsp cornstarch
  • 1/2 tsp cream of tartar
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients

  • 1/2 cup (113 g) vegan butter, room temperature
  • 1 cup (200 g) organic granulated sugar
  • 1/3 cup (80 g) unsweetened applesauce, room temperature
  • 1/3 cup (80 g) vegan sour cream or dairy free yogurt, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract, optional but recommended

Frosting Ingredients

  • 1/2 cup (113 g) vegan butter, room temperature
  • 2 cups (240 g) vegan powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vegan pink/red food coloring (beet powder, rose powder, hibiscus powder, or liquid red food coloring)
  • Vegan sprinkles to top

Instructions

  1. Prep: Measure out all ingredients before beginning to ensure smooth preparation.
  2. Whisk Dry Ingredients: In a medium bowl, combine oat flour, cassava flour, cornstarch, cream of tartar, baking powder, and baking soda by whisking thoroughly. Set aside.
  3. Cream Wet Ingredients: Using a hand mixer or stand mixer with paddle attachment, cream vegan butter and granulated sugar together until fluffy, about 3 minutes. Add applesauce, vegan sour cream (or dairy-free yogurt), vanilla extract, and optional almond extract. Mix until fully combined, scraping down the bowl as needed.
  4. Make the Dough: Sift dry ingredients into the wet mixture. Using a silicone spatula, fold gently just until combined, avoiding overmixing.
  5. Chill Dough: Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight to firm up.
  6. Shape Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. On a generously floured surface, roll chilled dough to approximately 1/2 inch thickness. Use a 3- or 4-inch round cookie cutter to cut cookies. Transfer to baking sheets spaced 1 inch apart. Collect scraps and re-roll to cut remaining cookies.
  7. Freeze Cookies: Freeze the cut cookies for 5 minutes to help maintain shape while baking.
  8. Bake: Bake cookies for 8-10 minutes until edges are just beginning to turn light golden. Remove from oven carefully.
  9. Cool: Transfer cookies to a cooling rack to cool completely before frosting.
  10. Make Frosting: In a large bowl, cream vegan butter and powdered sugar together with a hand mixer until smooth. Add vanilla extract and pink/red food coloring to desired hue. Add a tablespoon of dairy-free milk if needed for fluffier consistency. Transfer to a piping bag or plastic bag and snip the end.
  11. Frost Cookies: Pipe frosting onto each cooled cookie and spread evenly with a butter knife. Add vegan sprinkles if desired.
  12. Serve & Store: Enjoy immediately or store leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • Use gluten-free oat and cassava flours for a gluten-free option.
  • Make sure all wet ingredients are at room temperature to ensure even mixing.
  • Chilling dough helps maintain cookie shape during baking.
  • Freezing cookies before baking prevents excessive spreading.
  • Adjust frosting color intensity by adding food coloring gradually.
  • Store cookies in the fridge to maintain frosting texture and freshness.

Keywords: Vegan Lofthouse Cookies, Gluten Free Cookies, Vegan Cookies, Soft Cookies, Vegan Buttercream Frosting, Plant Based Dessert, Allergy Friendly Cookies

Find it online: https://reemcook.com/vegan-lofthouse-cookies-gluten-free-option-recipe/