LP/Vinyl Cookies (gluten free & vegan)

Hey kiddos! I made y’all some fun LP cookies for your Grammy parties.

I don’t really watch award shows, but I love looking at the “what-they-wore” photos the next day. And if something Meryl Streep-ish or Taylor Swift/Kanye thing happens, I can always YouTube it later. The last time I watched the Grammys was in 2011 when The Avett Brothers rocked out with Bob Dylan. Their performance was the only reason I watched. I’m definitely  probably going to watch it this year, if I can figure out how to stream it on Roku.

The guys are nominated for two awards this year. I mean, if it were up to me, they would be nominated for allllll the awards, every single time an album dropped. But I’m not going to get into a long music-industry diatribe. I’ll get into a short one instead. To wit: The Ramones never won a Grammy, the Who never won. Snoop Dog, The Talking Heads never won……ya get my point here.


But onto these cookies.They are good stuff, and I have solid proof.

My husband and I have a simple system that I’m sure is familiar to many bloggers. If a recipe has not yet been photographed, I leave a (jovially) threatening note on it so that Jason won’t accidentally/purposefully eat it. I had just finished my second test batch and found them tasty but unphotogenic. Jason would be home soon, and I still had to go for my run. I left a note on the cookies saying that he could go to town on em, they were all his.

I got back from my run and found the cookies depleted. Jason didn’t have room for dinner that night -don’t tell his mom.  But he overcame his sugar overdose in time to work his way through the third batch guilelessly.

Clearly I need to make a triple batch of these to distract him every time I drop cash on Avett tickets. You can’t be mad about “processing & convenience fees” on a bellyful of cookies, right?

LP/Vinyl Cookies (gluten free & vegan)

Yield: 24 cookies


  • 1 3/4 cup well sifted gluten free flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup melted coconut oil
  • 2 flax eggs
  • 1 tbsp vanilla
  • 1 cup hard packed brown sugar
  • 1/2 cup mixed nuts (pick out the peanuts), ground to a coarse flour
  • for the frosting
  • 1 1/2 cups of powdered sugar, divided
  • 4 tbsp aquafaba, divided
  • 4 oz super dark chocolate (70% cacao)
  • 5 tbsp maple syrup
  • natural food coloring: beet juice, matcha, blueberries, turmeric. Or-- sprinkles, colored sugar, whatever


  1. Combine the flour, cinnamon, baking powder, and nut flour in a bowl.
  2. Pour the flax eggs, vanilla, sugar, and oil over the flour mix.
  3. Stir until well combined.
  4. Cover with plastic wrap and chill dough for at least two hours, or overnight.
  5. Preheat the oven to 400
  6. Roll dough out between two pieces of parchment to 1/6-1/5th inch thick.
  7. Use a straw to poke a hole in the center of each cookie. You'll have to poke the hole again once the cookies are done.*** Use a bottle cap (from olive oil or something) to make a deep indentation for the "label" part of the album.
  8. Bake for 6 minutes. They will puff up a little. As soon as they come out of the oven, use the straw to re-poke the central hole.
  9. Allow cookies to cool.
  10. Mix 1 cup of powdered sugar with 2 tbsp aquafaba. You will end up with a very thick frosting.
  11. Scoop the frosting into a piping bag and pipe a border along the indentation made by the bottle cap.
  12. Once you're done with the border piping, squeeze the remaining border frosting into a bowl. Stir in the remaining aquafaba and remaining powdered sugar. This will be the flood frosting for the "label" part of the record.
  13. If desired, divide the flood frosting among different bowls and add natural food coloring. You can also leave the flood frosting white and just sprinkle colored sugar/jimmies/whatever over top.
  14. Let the border harden. Cut up a straw and place the pieces in the spindle hole. This will keep the flood frosting from filling the spindle hole.
  15. Add the flood frosting inside the border that you made. Add the sprinkles if using.
  16. Allow the flood frosting to harden.
  17. Melt or temper together the chocolate with the maple syrup.
  18. Pour the chocolate into a piping bag. Cut a small tip off the end of the piping bag. Using a swift, swirling motion, pipe the chocolate around the cookie.
  19. Let the chocolate harden and enjoy.


***the reason that you need to do it twice is after the cookies are baked, you'll have to poke a hole with a straw really fast before the cookie sets too much. Having he first hole there (or just the indentation of the first hole) will tell you exactly where to put the straw, so you don't have to think about it or measure.

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