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.
Servings: 24 cookies
Calories: 195kcal
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.)
Notes
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.
Nutrition
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 229mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg