Vegan Pineapple Pear Sugar Cookies (Print Version)

Soft vegan sugar cookies with diced pineapple and pear, lightly golden and tender.

# List of Ingredients:

01 - 1/2 cup coconut oil, melted

02 - 3/4 cup granulated sugar

03 - 1/4 cup unsweetened applesauce

04 - 1 teaspoon vanilla extract

05 - 1/2 cup finely diced fresh pineapple, well-drained

06 - 1/2 cup finely diced ripe pear, peeled and cored

07 - 2 cups all-purpose flour

08 - 1 teaspoon baking powder

09 - 1/2 teaspoon baking soda

10 - 1/4 teaspoon salt

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a large mixing bowl, whisk the melted coconut oil and granulated sugar until smooth and creamy.

03 - Add unsweetened applesauce and vanilla extract to the mixture; mix until fully integrated.

04 - Fold in the finely diced pineapple and pear, ensuring even distribution.

05 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

06 - Gradually add the dry ingredient blend to the wet mixture, stirring gently until a cohesive, soft dough forms.

07 - Scoop tablespoon portions of dough and arrange on prepared baking sheets, spacing each piece 2 inches apart.

08 - Gently press each dough ball with your fingers or the base of a glass to flatten slightly.

09 - Bake cookies for 10 to 12 minutes, just until edges are set and lightly golden.

10 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool thoroughly.

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With pineapple and pear folded in, every bite is unexpectedly juicy—like a fruit salad collided with your favorite cookie.
The dough comes together so easily that you can whip these up even when your energy is running low.

02 -

Skimping on draining the pineapple had my first batch balled up like sticky pancakes—really wring it out for best texture.
Swapping in vegan butter once on a whim made them even richer; try both and see what you love most.

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