Vegan Vanilla Sugar Cookies
These Vegan Vanilla Sugar Cookies are the perfect healthier holiday treat made without dairy, oils, or refined sugar. They’re easy to make, kid-approved, and full of classic sugar cookie flavor.
Baking always feels extra special in our home during the holidays, and I am constantly looking for healthier twists on the classics my girls love. With so many sugary treats this time of year, having a simple vegan sugar cookie that still feels festive has become such a gift for our family.
The ingredients are simple, the steps are quick, and you can have these vegan vanilla sugar cookies in the oven in under 20 minutes. My girls enjoy making these with me.
And, if you are anything like me, the flavor combination of vanilla and peppermint is one of my favorites. You’ve got to try these Vegan Vanilla Peppermint Sugar Cookies.
Spotlight on These Vegan Vanilla Sugar Cookies
- They are better for you: Made without dairy, eggs, oils, or refined sugar, these vegan vanilla sugar cookies are a healthier holiday treat you can feel good about serving.
- They are versatile: This cookie base can go in so many directions. Add chocolate chips, drizzle melted chocolate on top, or switch up the sprinkles to match any holiday theme.
- They taste great: Even without traditional ingredients, these cookies are packed with flavor. The warm vanilla notes give them a unique taste that stands out from classic sugar cookies in the best way.
- They are quick to make: These vegan sugar cookies are ideal for busy moms who want something festive without the fuss. The dough comes together easily and they bake in just 10 minutes, making them a go-to holiday cookie recipe.
- They are fun to eat: Sprinkles instantly turn these cookies into a festive treat. Kids love decorating them, and even picky eaters get excited about a colorful cookie.
- It makes a large batch: You can usually get around two dozen cookies from this recipe, which is perfect for cookie exchanges, classroom parties, or holiday gatherings. More cookies to share means more holiday joy to go around.
The Ingredients
Flax meal and water: These two ingredients come together to create a vegan egg. It’s the perfect alternative to a real egg and works just the same.
Vegan butter: I am so thankful for all of the vegan alternatives that are available. Vegan butter tastes and works similarly to real butter. Look for a high-quality brand that isn’t filled with junk.
Coconut sugar: This sugar variety is a great replacement for brown sugar and white cane sugar. It is much healthier and has actual nutritional benefits, unlike white sugar which is stripped of all nutrients.
Flour: In this recipe we use a combination of oat flour and white flour in order to lighten it up. Oat flour provides more nutrients, unlike processed white flour.
Applesauce: You will find this natural ingredient in a lot of vegan or low-fat baking. Believe it or not, applesauce is used as an oil replacement! Who would have thought?
Maple syrup: I like to add a hint of maple syrup since coconut sugar has less sweetness than processed white sugar.
Vanilla, baking soda, and baking powder: We will use these necessary baking ingredients to finish off these delicious vegan vanilla cookies.
Sprinkles: While this is always an optional ingredient, why not make these cookies more festive and fun to eat? I recommend the holiday sprinkles, for sure!
Frequently Asked Questions
This recipe is designed to work without chilling, but if you want thicker, softer cookies that spread less, chilling the dough for 20–30 minutes helps.
Yes! You can make the dough ahead of time and store it in the fridge for up to two days in advance. Allow the dough to sit out on the counter for about 30 minutes before baking.
You can store these cookies in an airtight container and in the fridge for up to 5 days on the counter and 8 days in the fridge.
Yes, you can freeze these cookies. Once they are totally cooled, transfer them to a large Ziplock freezer bag and into the freezer for up to 2 months.
Sure, although it’s not necessary. I have never tried frosting them, but I am sure it would be tasty.
The Instructions
Step one: Preheat the oven to 350 degrees Fahrenheit.
Step two: Start by making the flax egg. Grab a small bowl and mix the ground flaxseed and water together. Set the bowl in the fridge while you prepare the dough. This will allow it to thicken up.
Step three: Grab a large bowl, and add the vegan butter, coconut sugar, applesauce, and vanilla. Using a hand mixer, mix the ingredients until creamy and fluffy.
Step four: Add in the flax egg from the fridge and mix again until the flax egg is fully incorporated.
Step five: In a separate medium bowl, sift together the white flour, oat flour, baking powder, and baking soda. Give everything a quick whisk to combine.
Step six: Slowly add the dry mixture into the wet mixture, mixing after each addition until a soft, crumbly dough forms. Scrape down the sides of the bowl as needed to make sure everything incorporates evenly.
Step six: Next, add the sprinkles to the bowl and use a spatula to fold them into the dough until the sprinkles are evenly incorporated. Do not over-mix.
Step seven: Roll the dough into 1.5-2-inch balls and place them on a lined cookie sheet. 2-inch large cookies-place 3 inches apart. 1.5-inch cookies-place 2 inches apart.
Step eight: Bake for 10 minutes. Keep in mind that they will look light and not fully cooked, but that is okay. Gently press down on the top of the baked cookies, slightly, to flatten them a bit. Use the spatula or the bottom of a cup.
Step nine: Allow them to cool for about 10 minutes and then transfer the cookies to a cooling rack. (They will harden up as they cool).
Storage
Place the cookies in an air-tight container with a lid. They can stay out on the counter, at room temperature, for up to 5 days or in the fridge for up to 8 days. You can freeze them in large freezer Ziplock bags for up to 2 months.
Tips + Modifications
These cookies are versatile for all holidays and seasons. Simply change the color sprinkles to fit the holiday.
Feel free to make the dough up to two days in advance and store it in the fridge. When you are ready to bake the cookies, remove the dough from the fridge and allow it to thaw for 20 minutes or so.
You can chill the dough for 20-30 minutes for a slightly softer baked cookie.
More Vegan Holiday Desserts to Try
Healthy Peanut Butter Cup Cookies
White Chocolate Cranberry Oatmeal Cookies
No-Bake Chocolate Avalanche Cookies
Vanilla Peppermint Sugar Cookies
The Best Chocolate Covered Peanuts
White Chocolate Peppermint Rice Krispy Treats
Vegan Vanilla Sugar Cookies
Equipment
- 1 cookie sheet lined with parchment paper
- 1 hand mixer
- 2 medium mixing bowls
- 1 small bowl
Ingredients
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 1⅓ cups vegan butter, softened/room temperature
- 1½ cups coconut sugar
- ¼ cup unsweetened applesauce
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 2½ cups white flour
- 1 cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- holiday sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Start by making the flax egg. Grab a small bowl, and mix the ground flaxseed and water together. Set the bowl in the fridge while you prepare the dough. This will allow it to thicken up.
- Grab a large bowl, and add the vegan butter, coconut sugar, applesauce, and vanilla. Using a hand mixer, mix the ingredients until creamy and fluffy.
- Add in the flax egg from the fridge and mix again until the flax egg is fully incorporated.
- In a separate medium bowl, sift together the white flour, oat flour, baking powder, and baking soda. Give everything a quick whisk to combine.
- Slowly add the dry mixture into the wet mixture, mixing after each addition until a soft, crumbly dough forms. Scrape down the sides of the bowl as needed to make sure everything incorporates evenly.
- Next, add the sprinkles to the bowl and use a spatula to fold them into the dough until the sprinkles are evenly incorporated. Do not over-mix.
- Roll the dough into 1.5-2-inch balls and place them on a lined cookie sheet. 2-inch large cookies-place 3 inches apart. 1.5-inch cookies-place 2 inches apart.
- Bake for 10 minutes. Keep in mind that they will look light and not fully cooked, but that is okay. Use the bottom of a glass cup to gently press down on the top of the baked cookies, slightly, to flatten them a bit. Use the spatula or the bottom of a cup.
- Allow them to cool for about 10 minutes and then transfer the cookies to a cooling rack. (They will harden up as they cool.)
