Gluten-Free Flower Sugar Cookies (Dairy-Free, Naturally Dyed & Soft-Baked)
These gluten-free flower sugar cookies are the sweetest way to celebrate spring, Mother’s Day, or any occasion that calls for something bright and joyful.
Made with wholesome ingredients like cashew butter, almond flour, and naturally colored frosting, they deliver that classic soft sugar‑cookie bite without gluten, dairy, or artificial dyes.
Each cookie bakes up tender, lightly golden, and ready to decorate with vibrant, plant‑based colors that make them as stunning as they are delicious.
Whether you’re baking with kids, prepping for a holiday gathering, or simply craving a feel‑good treat, these cookies bring beauty and nostalgia to every bite.
Why You’ll Love These Gluten-Free Flower Sugar Cookies
• Gluten & dairy free — perfect for families with dietary needs or anyone wanting a lighter treat.
• Naturally dyed — vibrant colors made with plant-based powders instead of artificial dyes.
• Soft-baked texture — tender, melt-in-your-mouth cookies that hold their shape beautifully.
• Kid-friendly & festive — fun to cut, decorate, and customize for holidays or parties.
• Simple ingredients — pantry staples come together quickly for an easy, reliable dough.
• Perfect for gifting — stunning flower shapes make these cookies ideal for spring gatherings or Mother’s Day.
These gluten-free, dairy-free flower sugar cookies are a fun, naturally colored treat perfect for spring celebrations.
The dough comes together quickly with cashew butter, coconut oil, and monkfruit sweetener, creating a soft, tender cookie that holds its shape beautifully when cut with flower-shaped cutters.
After a short chill, the dough rolls out easily and bakes into lightly golden cookies ready for decorating.
A simple vanilla frosting mixed with natural color powders gives each cookie a bright, cheerful finish—no artificial dyes needed.
They’re easy, festive, and ideal for holidays, parties, or creative baking days with the family.
Serves: 12
Ingredients
- 1/4 cup Cashew Butter, **
- 2 Tbsp Coconut Oil, Soft
- 6 Tbsp Classic Monkfruit Sweetener (with Erythritol), **
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 3/4 cup Almond Flour, +2 tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 pinch Sea Salt
- 3/4 cup Vanilla Frosting
- 1 pinch all natural colorants – I like Color Kitchen Foods Brand
Process
- Whip cashew butter, coconut oil, and sugar together until smooth
- Add egg and vanilla and whip again
- Fold in flours and baking soda until well combined
- Wrap dough in plastic wrap and refrigerate half hour
- Dust a surface with coconut flour and roll dough out
- Use flower cookie cutter to cut your dough, place on parchment paper lined baking sheet and bake at 325 for 11-12 minutes
- Move to wire cooling rack around a few minutes of removing pan from stove
- Mix your icing with colorants of choice (I used Color Kitchen Foods brand in yellow, orange, and pink) and ice your cookies as shown in the video
- Enjoy!
FAQ
Are these cookies fully gluten-free?
Yes. The recipe uses almond flour and coconut flour, making them naturally gluten-free when prepared as written.
Can I substitute the cashew butter?
Almond butter works well, but choose a smooth, drippy variety. Peanut butter will change the flavor but still produces a soft cookie.
Do I have to chill the dough?
Yes. Chilling helps the dough firm up, making it easier to roll and cut clean flower shapes.
What natural dyes work best?
Color Kitchen Foods powders (as used in the recipe) create bright, consistent colors. Beet, turmeric, and spirulina powders also work for DIY natural coloring.
Can I make these ahead of time?
Absolutely. The dough can be chilled for up to 24 hours, and baked cookies store well in an airtight container for 3–4 days.
Can I freeze them?
Yes. Freeze the baked, undecorated cookies for up to 2 months. Frost after thawing for best texture and color.
More Spring Recipes You’ll Love!
If you make these Gluten-Free Flower Sugar Cookies I’d love to hear your thoughts in the comments below!
Or tag me on social media so I can your creations!
Ingredients
- 1/4 cup Cashew Butter **
- 2 Tbsp Coconut Oil Soft
- 6 Tbsp Classic Monkfruit Sweetener with Erythritol, **
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 3/4 cup Almond Flour +2 tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1 pinch Sea Salt
- 3/4 cup Vanilla Frosting
- 1 pinch natural food colorants I like Color Kitchen Foods brand
Instructions
- Whip cashew butter, coconut oil, and sugar together until smooth
- Add egg and vanilla and whip again
- Fold in flours and baking soda until well combined
- Wrap dough in plastic wrap and refrigerate half hour
- Dust a surface with coconut flour and roll dough out
- Use flower cookie cutter to cut your dough, place on parchment paper lined baking sheet and bake at 325 for 11-12 minutes
- Move to wire cooling rack around a few minutes of removing pan from stove
- Mix your icing with colorants of choice (I used Color Kitchen Foods brand in yellow, orange, and pink) and ice your cookies as shown in the video
- Enjoy!