Vegan/Gluten-Free Joshua Ploeg Recipe For YOU! Sugar Cookies and Frosting!

Joshua Ploeg is the author of the vegan cookbook In Search of the Lost Taste and the raw food zine, So Raw It’s Downright Filthy (as well as a buncha sweet zines.) He recently contributed a whole batch of recipes to Let Gluten Freedom Ring, curated by Microcosm’s own Adam Gnade. Here’s one of Joshua’s recipes from said GF zine. 




2 cup almond flour

1 cup rice flour

1/4 cup to 1/2 cup tapioca flour

1/2 tsp each baking powder and baking soda

1/4 cup to 1/3 cup coconut cream

1/2 to 3/4 cup earth balance

1 1/4 to 2 cup sugar

1 tsp cream of tartar

1 tsp xanthan gum

1 tsp cornstarch or arrowroot powder

A pinch of salt

A little almond flavoring if you wish

A little coconut milk or almond milk to help bind


Cream together Earth Balance, vanilla, coconut cream, sugar, and xanthan gum. Mix dry ingredients together in another bowl. Mix the wet and dry together, until a dough forms, form into a ball. You may add more flours or liquid if needed to create a workable dough. Roll out on a floured board and cut into shapes. Thickness depends on your taste, the thinner the dough the crispier the cookie will be. It might be wise to pick them up with a small spatula since gluten-free cookies can sometimes break apart more easily. Place on lightly greased or parchment-lined cookie sheets and bake at 350 degrees for 7 to 11 minutes (depending on how browned you want them to be). Allow to cool briefly and then carefully remove them with a spatula and set aside to cool. This dough can also be rolled into a log and wrapped and chilled then cut into slices, refrigerator cookie style, then baked if that’s easier for you.



1 cup powdered sugar

1 1/2 tbsp margarine/Earth Balance (or coconut cream)

1 tsp vanilla

Water, a few drops at a time if/as needed

Food coloring if you like. Mix together and frost your cookies.

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