These gluten-free, vegan Irish Cream cookies are a perfect companion to afternoon tea. Lightly sweet with warm notes of cinnamon and vanilla, they’re tender, slightly crisp, and full of cozy flavor.
Recipe originally published March 28, 2012
Gluten Free Cookies
These gluten-free Irish Cream cookies pair beautifully with a warm cup of black tea or a dairy-free Irish cream. If you make a batch of homemade vegan Irish cream, reserve a little to flavor these cookies for an extra-special treat.
They’re perfect for a cozy afternoon: a soft blanket, your favorite movie, and a plate of these cookies make for an effortless comfort moment.
They also make a thoughtful gift for friends or the hardworking staff who deserve a little sweetness.
Vanilla Cookies
These buttery, melt-in-your-mouth cookies have a delicate crunch and tiny flecks of vanilla bean that add a subtle sparkle to each bite. The mild Irish cream flavor complements the vanilla and cinnamon for a cookie that’s familiar yet pleasantly different.
They’re lightly sweet, buttery in texture, and ideal for anyone who enjoys a simple, elegant cookie with a touch of boozy-inspired flavor—without the alcohol when using a non-alcoholic vegan Irish cream.
Irish Cream Cookies
These gluten-free Irish Cream cookies are lightly sweet with warm cinnamon and vanilla, perfect with tea or coffee.
5 minutes
12 minutes
10 minutes
27 minutes
Ingredients
- 1 cup dairy-free butter
- ¼ cup vegan granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- ¼ cup homemade Irish cream (vegan)
- 2 cups gluten-free all-purpose flour
- Dairy-free cinnamon chips (optional)
Instructions
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Cream together the dairy-free butter, sugar, cinnamon, vanilla, and Irish cream.
- Stir in the flour, ½ cup at a time, until a dough forms. Do not overmix.
- Knead briefly into a ball, wrap, and chill in the refrigerator for 10 minutes.
- Roll dough into 1-inch balls and place on the prepared baking sheet. Press 4–5 cinnamon chips into each ball if using.
- Bake at 350 °F for about 12 minutes, until edges are just golden. Cool completely.
Notes
Dairy-free, egg-free, gluten-free — vegan.
Nutrition Information:
Yield:
14
Serving Size:
2 cookies
Amount Per Serving:
Calories: 199Total Fat: 9gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 0mgSodium: 89mgCarbohydrates: 14gFiber: 0gSugar: 5gProtein: 2g
Nutrition calculations vary by tool and are for informational purposes only.
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About Kristina:
Kristina is spabettie. She discovered a love of cooking early and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina focuses on flavorful, vibrant vegan food. She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett participates in the Amazon Services LLC Associates Program and other affiliate programs, which provide a means for sites to earn advertising fees by linking to retailers.