Brown Sugar Snow Vegan (Print Version)
Chewy vegan cookies with brown sugar, molasses, and a snowy powdered sugar coating for cozy days.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon
→ Wet Ingredients
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup coconut oil, melted
08 - 1/4 cup unsweetened applesauce
09 - 2 tbsp plant-based milk
10 - 1 tbsp molasses
11 - 1 tsp vanilla extract
→ For Rolling
12 - 1/2 cup powdered sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large bowl, mix brown sugar, melted coconut oil, applesauce, plant-based milk, molasses, and vanilla extract until smooth and fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to prevent tough cookies.
05 - Scoop tablespoon-sized portions of dough and roll into balls between your palms.
06 - Roll each dough ball generously in powdered sugar until completely coated.
07 - Place coated balls on prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until edges are set but centers remain soft and slightly underbaked.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- These cookies stay incredibly soft for days, thanks to the applesauce doing double duty as both binder and moisture keeper
- The brown sugar and molasses create this deep caramel flavor that makes you forget theyre completely dairy-free
02 -
- Overmixing once you add the flour makes these cookies tough instead of tender, so stop as soon as you no longer see dry streaks
- The centers will look underbaked when you pull them out, but they firm up beautifully during that crucial cooling period
03 -
- Room temperature coconut oil blends much more smoothly than cold, so measure it out first and let it sit while you gather other ingredients
- If your dough feels too sticky to roll, chill it for 15 minutes before shaping into balls