Vegan Pineapple Vanilla Cookies (Print Version)
Soft chewy cookies with pineapple and vanilla swirl, tropical and vegan-friendly.
# List of Ingredients:
→ Dry Ingredients
01 - 2½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - ½ cup coconut oil, melted
07 - ¼ cup unsweetened non-dairy milk
08 - ¼ cup pineapple puree (from fresh or canned pineapple, strained)
09 - 2 teaspoons pure vanilla extract
10 - 1 teaspoon apple cider vinegar
→ Pineapple Swirl
11 - 2 tablespoons pineapple puree (additional)
12 - 1 tablespoon all-purpose flour
13 - ¼ teaspoon turmeric powder (optional, for color)
14 - 1 tablespoon granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the granulated sugar and melted coconut oil together until creamy. Add the non-dairy milk, ¼ cup pineapple puree, vanilla extract, and apple cider vinegar. Mix until smooth and well combined.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a soft, cohesive dough forms. Avoid overmixing.
05 - Split the dough into two equal portions. To one half, add the additional 2 tablespoons pineapple puree, 1 tablespoon flour, turmeric powder if using, and 1 tablespoon sugar. Stir until evenly incorporated and the dough takes on a slight yellow hue.
06 - On a lightly floured surface, roll out each dough half into rectangles of equal size, approximately ¼ inch thick.
07 - Place the pineapple-flavored dough rectangle directly on top of the vanilla dough rectangle. Starting from the short side, gently roll the layered dough into a tight log. Wrap the log in plastic wrap and refrigerate for 30 minutes for cleaner slicing.
08 - Using a sharp knife, cut the chilled log into ½-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.
09 - Bake for 10 to 12 minutes, or until the edges are just set and the bottoms are lightly golden. Do not overbake.
10 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
# Expert Advice:
01 -
- The swirl pattern looks impressive but the technique is surprisingly simple once you get the hang of it.
- Coconut oil gives these cookies a richness that nobody guesses is vegan until you tell them.
02 -
- If the dough gets too warm while rolling it will tear and the swirl will look messy, so work quickly or pop it in the fridge for 10 minutes.
- The cookies will seem very soft when they first come out of the oven but trust the process because they set up beautifully as they cool.
03 -
- Chilling the log is technically optional but it is the difference between a clean spiral and a smeared one so I never skip it anymore.
- Strain the pineapple puree through a fine mesh sieve before measuring because wet puree will make the dough sticky and impossible to roll.