Frozen Sugar Cookie Dough

This frozen sugar cookie dough is perfect for those times when you just want a cookie or two instead of making (and eating) an entire batch. This recipe is so easy to make and features wholesome ingredients and less refined sugar for a healthier but still super delicious option.

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This vegan sugar cookie dough is so useful to have for those sweet cravings. Other quick snacks you can keep in the freezer include this maple walnut tahini fudge or learn how to make chocolate covered blueberries (YUM). Have a peek through all of our dessert recipes for more inspiration.

Why you will love this recipe

• It is so easy to make. Just a few minutes to stir and scoop, and the freezer does the rest.
• This recipe is naturally vegan, gluten-free, low-carb, and keto. Bonus!

Ingredient notes

Find the complete ingredient list, with measurements, in the recipe card below.

• Almond Flour – We always use fine almond flour. I usually grab the bag at Costco.
• Baking Powder – This helps your cookies puff up. It’s science!
• Salt – A pinch of fine sea salt brings out the best flavors in your baking.
• Maple Syrup – My favorite natural sweetener.
• Coconut Oil – Use refined coconut oil for a lighter, less coconutty taste.
• Vanilla – A must for baked goods for that classic baked goods vibe.

Equipment

• Mixing Bowl – I use a medium-sized mixing bowl.
• Stirring Utensils – This recipe calls for a whisk and a spatula or spoon.
• Cookie Sheet – Choose one that fits into your freezer.
• Parchment Paper – A must for no sticking and easy cleanup.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, line a baking sheet with parchment paper and set it aside.

Step 2

Next, add the almond flour, baking powder, and salt to a medium mixing bowl and whisk them together.

Step 3

Then add the melted oil, maple syrup, and vanilla and stir until a dough forms.

Step 4

Next, using a small cookie scoop, portion out 15 balls of dough onto the prepared baking sheet.

Step 5

Then, using the back of a spoon or your fingers, flatten the balls of dough into cookie shapes.

Step 6

Pop the tray into the freezer for 30 minutes to an hour to freeze them solid.

Step 7

Finally, once frozen, transfer the frozen cookie dough to an airtight container or freezer bag. That will live in your freezer whenever you want a cookie.

Substitutions and recipe variations

• You can sub melted butter for the coconut oil, but it obviously won’t be vegan anymore.
• Add all kinds of mix-ins like chocolate chips, chopped toasted nuts, pumpkin pie spice, and cinnamon if you want something warm and toasty, or a squeeze of citrus if you want a light and bright vibe (you can then make these almond flour lemon cookies!).

Serving suggestions

Enjoy them warm from the oven with a cup of chai spiced coffee or warm maple almond milk.

Serve alongside berries and a scoop of ice cream for a quick and yummy dessert. Or try the viral 2-ingredient berry cobbler using this recipe.

FAQS

Storage tips

To Store: Keep the healthy cookie dough in a freezer-safe airtight container or bag. Store it in the freezer for up to 3 months.

More healthy cookie recipes

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