the best grain-free egg-free sugar cookies!

Easy grain-free vegan roll out sugar cookies. Sweet but overly sweet. A nice soft sugar cookie perfect as is or top with sprinkles or frosting.



  • 1 large plantain (7oz once peeled)
  • 1/2 cup cashew flour (we made our own from grinding whole cashews into 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 vanilla bean powder (optional, just provides more depth of flavor)
  • 1/4 teaspoon baking soda


  1. Preheat oven to 350 degrees.
  2. Peel plantain.
  3. Place plantain in food processor and pulse.
  4. Wipe down sides a few times and continue to pulse.
  5. Add in coconut butter.
  6. Continue to pulse until it purees. But not overly pureed, where plantains are not quite pureed all the way.
  7. Place almost fully pureed plantains and coconut butter mixture in a large bowl.
  8. Add in remaining ingredients.
  9. Stir.
  10. Batter should come together. Will be a little soft and sticky.
  11. Place dough onto floured surface (we sprinkled down arrowroot and coconut flour).
  12. Begin roll out cookies using a rolling pin.
  13. Adding in more coconut flour if it is really wet and sticky.
  14. Roll out to desired thinness of cookies.
  15. Grab cookie cutters and cut out shapes. Amount of cookies will vary.
  16. Place on cookie tray.
  17. Bake for 15-18 minutes.
  18. Enjoy warm or cold.


*These cookies are best stored in refrigerator.