Vegan Guava Vanilla Sugar Cookies

The first time I bit into a guava cookie was at a tiny bakery in Miami where the air smelled like buttered toast and tropical fruit. I spent weeks trying to recreate that sweet tang at home, finally landing on these soft vanilla sugar cookies that hold little pockets of guava inside. My kitchen still carries that scent whenever a batch comes out of the oven.

Last summer I made these for a backyard barbecue and watched my skeptical uncle accidentally eat five while standing by the dessert table. They have this way of disappearing from the cooling rack before I even finish cleaning up the mixing bowls.

Ingredients

• All-purpose flour: This creates the structure while keeping the cookies tender and cake-like rather than crisp or crumbly
• Baking soda and baking powder: Together they give the cookies just enough lift to stay soft and pillowy in the center
• Salt: A tiny amount wakes up all the flavors and balances the sweetness of the guava
• Granulated sugar: Creamed with coconut oil this forms the base of our cookie structure and adds that classic sugar cookie crunch on the outside
• Coconut oil: Use it solid but soft to room temperature for the best texture and a subtle tropical note
• Unsweetened applesauce: This keeps the cookies incredibly soft and replaces eggs while staying neutral in flavor
• Non-dairy milk: Almond or soy works beautifully to bring the dough together without making it too wet
• Pure vanilla extract: Do not skimp here because the warm vanilla flavor is what ties everything together
• Guava paste: Cut these into tiny cubes so they distribute evenly throughout each cookie creating those little pockets of fruit
• Extra granulated sugar: Rolling the dough balls in sugar gives that bakery style crackly finish on the outside

Instructions

Heat your oven and prep the pans:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless

Mix the dry ingredients:

Whisk together flour baking soda baking powder and salt in a medium bowl until they are evenly combined

Cream the sugar and coconut oil:

Beat them in a large bowl until the mixture looks creamy and well combined about two minutes of mixing

Add the wet ingredients:

Pour in applesauce non-dairy milk and vanilla then mix until everything is smooth and incorporated

Combine everything:

Gradually stir the dry ingredients into the wet ingredients just until a soft dough forms being careful not to overmix

Fold in the guava:

Gently mix in those tiny cubes of guava paste until they are spread throughout the dough

Shape the cookies:

Scoop tablespoon sized portions of dough roll them into balls and coat each one in the extra granulated sugar

Arrange and flatten:

Place the sugar coated balls two inches apart on your prepared baking sheets then lightly press each one with your palm

Bake to perfection:

Bake for 10 to 12 minutes until the edges look set but the centers still seem slightly underbaked

Cool completely:

Let them rest on the pan for five minutes then move them to a wire rack until they are completely cool

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My neighbor texts me whenever she smells these baking through our shared wall. They have become the unofficial welcome gift for anyone moving into our building.

Getting That Soft Texture

The secret to keeping these cookies soft for days is actually pulling them from the oven when the centers still look slightly undone. That residual heat finishes the baking process on the hot baking sheet while leaving the interior perfectly tender. I learned this the hard way after overbaking an entire batch that ended up crisp throughout.

Working With Guava Paste

Guava paste can be stubborn to cut so I recommend dipping your knife in hot water between every few slices. The paste is dense and sticky but those tiny cubes are worth the effort because they create these incredible jammy pockets throughout each cookie. You can usually find it in the Latin or international aisle of most grocery stores.

Customizing Your Cookies

Sometimes I swap the guava paste for strawberry or raspberry jam when I want something different. The filling changes but that same soft vanilla sugar cookie base works with almost any fruit flavor you love.

• Try adding a pinch of cinnamon to the dry ingredients for a warm spiced version
• Press a few extra guava cubes into the tops before baking for visible fruit pieces
• Store these in an airtight container and they stay soft for up to five days

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These cookies have a way of making any Tuesday afternoon feel like a mini tropical vacation.

Recipe Questions & Answers

→ Can I use fresh guava instead of guava paste?

Fresh guava contains too much moisture and would make the dough soggy. Guava paste is concentrated and provides the right texture and intense flavor without adding excess liquid to the batter.

→ What other fruit pastes work well in these cookies?

You can substitute guava paste with quince paste, membrillo, or even thick fruit jams like strawberry, raspberry, or apricot. Just ensure whatever you use is firm enough to cut into small cubes.

→ Why do the centers look slightly underbaked?

This is intentional! The cookies continue cooking on the hot baking sheet after removal from the oven. Taking them out when centers look slightly underbaked ensures they stay soft and chewy rather than becoming hard or dry.

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake frozen cookies for 12-14 minutes instead of 10-12. No need to thaw first.

→ What's the purpose of applesauce in this dough?

Applesauce acts as an egg replacer, providing moisture and binding the ingredients together while keeping the cookies tender. It also complements the fruity guava flavor nicely.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months.