Vegan Vanilla Sugar Cookies

A simple classic sugar cookie without the junk. No dairy, no oils, and no refined sugar. These Vegan Vanilla Sugar Cookies are perfect for kids. They are easy to make, healthier, and tasty. You can have a healthy holiday season without giving up sweets!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Keyword: Christmas cookies, healthier sugar cookies, healthy christmas cookies, healthy sugar cookies, sugar cookie recipe, vanilla cookie recipe, vegan christmas cookies, vegan holiday dessert, vegan holiday recipes, vegan sugar cookie recipe, vegan sugar cookies, vegan vanilla cookies

Servings: cookies

Calories: 195kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 lined cookie sheet
1 hand mixer
2 medium mixing bowls
1 small bowl

Ingredients

2 tablespoons flax meal
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.
Start by making the flax egg. Grab a small bowl and mix the flax meal and water together and 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 it all becomes creamy and fluffy.
Add in the flax egg from the fridge and mix again until the flax egg is fully incroporated.
Now, grab another medium bowl and sift the white and oat flour, baking powder, and baking soda, and then mix it all up by hand. Then, add the dry ingredients to the wet. *Slowly add the dry ingredients in, mixing with the mixer after each pour. Mix until the dough is crumbly and everything is nicely mixed together. You may need to scrape down the sides with a spatula a few times.
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. 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

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.

Nutrition