Sugar Cookie Tart

Jump to Recipe·Print Recipe

This vegan Sugar Cookie Tart has a buttery grain-free cookie crust and sweet vanilla frosting filling. The holiday classic without the cookie cutting work!


It’s T minus not enough days until Christmas now, so any holiday desserts from here until the 25th need to have an extra emphasis on EASY. That’s why I created this frosted Sugar Cookie Tart – the cookie-cutter-free alternative to cutout sugar cookies. Still chewy and buttery and golden. Still frosted with vanilla bean “buttercream” piled on extra thick. Still festively sprinkle-topped for slicing and holiday sharing. This is the lazy but looks fancy sugar cookie swap you need!

How To Make A Sugar Cookie Tart

There is a little too much luscious fluffy frosting on top to call this “healthy” (it’s the holidays after all), but we still have some healthier swaps on the ingredients list: maple syrup instead of sugar, SunButter instead of butter, cashews instead of shortening, etc. The recipe is also vegan and grain-free, paleo if you skip the sprinkles.

The Grain-Free Cookie Crust

  • Almond flour and coconut flour. This is my favorite flour combination for buttery cookies, super moist from the almond flour and a little cakey balance from the coconut.
  • Maple syrup. Or agave or honey would work too, your favorite liquid sweetener.
  • SunButter. It adds moisture, binds the crust together, helps it brown, and I just love the little extra something it adds to the flavor too. I used the organic variety, but any would work. And since there is no baking powder or soda in the recipe, no risk of it turning green.
  • Coconut oil. You can try swapping with more SunButter to make it totally oil-free, but the mix of the two makes the texture more like a classic sugar cookie.
  • Vanilla. Not too much, but don’t worry there will be more in the frosting…
  • Salt. You want the crust a touch salty because that frosting filling is going to be nothing but SWEET.

The Vanilla Bean Frosting Filling

  • Raw cashews. Soaked overnight and drained.
  • Coconut cream. Or full fat coconut milk would work too, but it won’t set up as thick.
  • Vanilla. Extract, or use real vanilla bean if you are feeling fancy.
  • Maple syrup or agave. I actually prefer the neutral flavor of agave here, but either works.
  • Sprinkles. I just used regular ol’ grocery store sprinkles, but feel free to hunt down some naturally dyed ones like this.

Tips For The Perfect Sugar Cookie Tart

  1. Don’t over-bake the crust. Take it out when its just lightly golden, over baking will make it dry and crumbly. It bakes quick!
  2. Cool the crust completely before filling.
  3. Chill the frosting for 30-60 minutes after blending if you want that swirly look.
  4. Store in the refrigerator, the filling will become too soft if left at room temp for more than 10-15 minutes.
  5. Use natural food colorings (like beet powder for pink/red or matcha for green) for a colored filling.
  6. Be generous and festive with your sprinkles, and share share share these beautiful bars!

More Holiday Cookie Recipes You’ll Love

  • Vegan Sugar Cookie Stars (made with oat flour!)
  • Almond Shortbread Cookies
  • Matcha Sugar Cookies
  • Vegan Paleo Chocolate Linzer Cookies
  • Jam Thumbprint Cookies


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sugar Cookie Tart

5 from 1 reviews

  • Author: Natalie
  • Prep Time: 5 hours
  • Cook Time: 15 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 10 slices 1x
  • Category: tart
  • Method: baking
  • Cuisine: american

Print RecipePin Recipe


This vegan Sugar Cookie Tart has a buttery grain-free cookie crust and sweet vanilla frosting filling. The holiday classic without the cookie cutting work!




  • 1 1/2 cups (180g) almond flour
  • 1/3 cup (40g) coconut flour
  • 1/4 cup (80g) maple syrup or agave
  • 1/4 cup (50g) coconut oil
  • 1/3 cup (85g) Organic SunButter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt


  • 1 1/2 cup (180g) raw cashews, soaked overnight
  • 1 cup (240g) coconut cream
  • 1/4 cup (80g) maple syrup or agave
  • 1 tsp vanilla extract
  • Sprinkles for topping


  1. Preheat the oven to 350ºF.
  2. Whisk almond flour, coconut flour, and salt until there are no lumps
  3. In a separate bowl, whisk maple syrup, SunButter, coconut oil, and vanilla.
  4. Add wet to dry and mix to form a dough.
  5. Press into a tart pan, evenly covering the bottom and sides.
  6. Bake for 13-15 minutes at 350ºF until golden brown.
  7. Cool completely before filling.
  8. For the filling, blend all ingredients in a high speed blender until very smooth and creamy.
  9. Pour/smooth into the crust, and chill until firm (at least 4 hours)
  10. Top with sprinkles, slice, and enjoy!


  • Serving Size: 1 slice
  • Calories: 404
  • Sugar: 13g
  • Sodium: 71g
  • Fat: 21g
  • Saturated Fat: 6g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 8g

Keywords: holiday, christmas, egg free, dairy free, frosting, vanilla, bars, cookies, grain free, almond flour, cashews

Did you make this recipe?

Tag @feastingonfruit on Instagram



Leave a Reply

Your email address will not be published. Required fields are marked *