Brown Sugar Vegan Cookies (Print Version)

Soft, chewy vegan delights with rich brown sugar and a light powdered sugar dusting for a melt-in-mouth experience.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon sea salt

→ Wet Ingredients

05 - 3/4 cup packed brown sugar
06 - 1/2 cup coconut oil, melted and cooled
07 - 1/4 cup unsweetened plant milk (almond, oat, or soy)
08 - 2 teaspoons pure vanilla extract
09 - 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)

→ Topping

10 - 1/2 cup powdered sugar for dusting

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine ground flaxseed with water in a small bowl and let sit for 5 minutes to thicken.
03 - Whisk together flour, baking soda, baking powder, and sea salt in a large bowl.
04 - In a separate bowl, whisk brown sugar, melted coconut oil, plant milk, vanilla extract, and the prepared flax egg until smooth.
05 - Gradually add the wet ingredients to the dry ingredients, stirring until just combined without overmixing.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are set and tops are slightly crackled.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
09 - Once fully cooled, dust cookies generously with powdered sugar.

# Expert Advice:

01 -
  • They taste like classic brown sugar cookies but happen to be vegan, so no one misses a thing.
  • The powdered sugar gives them a tender, melt-away quality that feels special without any extra work.
  • Theyre soft in the center with barely crisp edges, exactly the texture I crave in a cookie.
02 -
  • Let the coconut oil cool after melting or it will scramble the flax egg and make the dough greasy.
  • Dont overbake them. They look underdone when you pull them out, but they firm up as they cool and stay chewy inside.
  • Wait until theyre fully cool before dusting with powdered sugar, or it will melt into the cookies and disappear.
03 -
  • Use a small cookie scoop for perfectly even cookies that bake at the same rate.
  • If you substitute vegan butter for coconut oil, the cookies will spread a bit more but taste just as rich.
  • For a crispier edge, bake them an extra minute, but watch closely so they dont dry out.

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