Brown Sugar Vegan Cookies

I baked these on a gray afternoon when the house felt too quiet and I needed something sweet without fuss. The brown sugar smelled like warmth itself as it mixed with the coconut oil, and I knew before they even hit the oven that these would become regulars. When I pulled them out and dusted them with powdered sugar, they looked like little snow-covered hills, soft and impossibly inviting.

I made a double batch for a winter potluck once, and they disappeared so fast I didnt even get one for myself. Someone asked if I used butter, and when I said no, they went quiet for a second, then reached for another. That moment reminded me that good flavor speaks for itself.

Ingredients

• All-purpose flour: The backbone of the cookie. I spoon it into the measuring cup and level it off so they dont turn out dense.
• Baking soda and baking powder: This combo gives the cookies their signature puff and chew. Dont skip either one.
• Sea salt: Just enough to balance the sweetness and make the brown sugar sing.
• Brown sugar: Packed tight, it brings molasses depth and keeps the cookies soft for days.
• Coconut oil: Melted and cooled, it mimics butter beautifully. I let it sit a few minutes so it doesnt cook the flax egg.
• Unsweetened plant milk: I use oat milk for creaminess, but almond or soy work just as well.
• Pure vanilla extract: Two teaspoons might seem like a lot, but it makes the whole cookie glow.
• Ground flaxseed and water: This flax egg binds everything without fuss. I whisk it and let it sit until it gets thick and sticky.
• Powdered sugar: The final touch. I dust it on once theyre cool so it clings like fresh snow.

Instructions

Prep your oven and pans:

Set the oven to 350°F and line two baking sheets with parchment. This keeps the bottoms from browning too fast.

Make the flax egg:

Whisk the flaxseed with water in a small bowl and let it sit for five minutes. Youll see it turn gel-like and thats exactly what you want.

Combine the dry ingredients:

In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.

Mix the wet ingredients:

In another bowl, whisk the brown sugar, melted coconut oil, plant milk, vanilla, and flax egg until smooth and glossy.

Bring it together:

Pour the wet ingredients into the dry and stir gently until just combined. Overmixing makes them tough, so stop as soon as you dont see dry streaks.

Scoop and space:

Use a tablespoon to drop dough onto the baking sheets, leaving about two inches between each. They spread just a little, so give them room.

Bake until set:

Slide them into the oven for 10 to 12 minutes. The edges should be firm and the tops slightly crackled, but still soft to the touch.

Cool in stages:

Let the cookies sit on the baking sheet for five minutes to firm up, then move them to a wire rack. Once theyre completely cool, dust generously with powdered sugar.

Pin It

One evening I made these with my niece, and she insisted on shaking the powdered sugar herself. The kitchen ended up looking like a snow globe, but her face when she bit into one, all wide-eyed and proud, made the mess completely worth it.

Flavor Variations

If you want a hint of spice, stir in half a teaspoon of cinnamon with the dry ingredients. For chocolate lovers, fold in half a cup of vegan chocolate chips after mixing the dough. Both versions bake up just as soft and sweet.

Storage and Freshness

These stay soft in an airtight container for up to five days, though theyve never lasted that long in my house. If you want to freeze them, skip the powdered sugar, freeze in a single layer, then dust them after thawing. They taste just as good.

Serving Suggestions

I love these with a cup of chai or oat milk, but theyve also been perfect alongside a scoop of vegan vanilla ice cream. Theyre soft enough to enjoy on their own but fancy enough to serve to guests.

• Pair with hot tea or a cozy latte for an afternoon treat.
• Serve them on a platter dusted extra heavy with powdered sugar for a wintry presentation.
• Pack a few in a tin as a simple, thoughtful gift.

Pin It

These cookies remind me that comfort doesnt have to be complicated. Theyre simple, sweet, and somehow taste like January should, soft and hopeful.

Recipe Questions & Answers

→ What makes these treats vegan?

They use plant-based ingredients like coconut oil, unsweetened plant milk, and flaxseed as an egg substitute, avoiding all animal products.

→ How is the chewy texture achieved?

The combination of brown sugar and the flaxseed 'egg' helps retain moisture, resulting in a soft and chewy bite.

→ Can I swap coconut oil with another fat?

Yes, melted vegan butter can be used as an alternative to coconut oil, slightly altering the richness.

→ Why is powdered sugar added at the end?

It adds a delicate sweetness and a snowy finish that enhances the visual appeal and flavor without altering texture.

→ How should these treats be stored?

Keep them in an airtight container at room temperature for up to five days to maintain freshness and chewiness.

→ Can I add extra flavors or mix-ins?

Ground cinnamon or vegan chocolate chips can be incorporated to enhance flavor and provide variation.