No Butter Sugar Cookies

These no butter sugar cookies are an absolute delight. So skip the chips and head straight for the good stuff with these sweet treats.

If you would have told me that a cookies made without butter AND gluten would be delicious, I’d probably tell you that you are out of your mind. And I’d be absolutely wrong, because these no butter sugar cookies — that also happen to be gluten free — are really really wonderful. Even when you don’t have to avoid any of those things (glad you liked them, mom!).

Being gluten and dairy free while also trying to navigate the FAILSAFE diet can be a little tricky when it comes to desserts. So having easy sweets to rely on makes a world of difference. I try to always have something on hand so that when the cravings come, I’m not tempted to stray from the diet or feel extremely down about the limited options.

Also, these cookies freeze really well. So you don’t have to have ALL the desserts out at once or worry about the cookies going bad before you can finish them. (Side note: If the cookies DO go bad or start tasting a little stale, don’t worry. Cookie Bread Pudding to the rescue!!)

If cookies aren’t your thing, that’s okay. I have a bunch of other sweet treats on the site.

Some of my favorites are:

PS — These are also remarkably similar to my favorite carob chip cookies for anyone keeping score at home.

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins
Servings: 3


These no butter sugar cookies are an absolute delight. So skip the chips and head straight for the good stuff with these sweet treats. 



  1. Preheat oven to 375°F/190°C. Line a rimmed baking sheet with parchment paper or silicone liner and set aside.
  2. In a medium sized bowl, combine the oil, sugar, egg and maple syrup or vanilla and whisk until smooth. Add the flour, baking soda, and salt on top and fold together to form a thick dough.
  3. Using a medium sized cookie scoop (2 tbsp) scoop out dough and roll it into balls. Place cookies a few inches apart on your prepared baking sheet, and sprinkle with sugar. I fit 6 cookies per sheet on mine to make sure they didn’t run into each other.
  4. Bake for 9 minutes. They will look like they aren’t quite cooked yet, but that’s a TRICK. If you cook longer, they will become rock hard when they cool down.
  5. Allow to cool on baking sheet for 2-3 minutes before transferring the cookies to a cooling rack.
  6. Store in an airtight container for 4-5 days or freeze.


This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, soy free, nut free, and low salicylate. It is also vegetarian.

Keywords: cookies, dairy free, failsafe, gluten free, low salicylate, nightshade free, rpah elimination diet, soy free, vegetarian

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