Vegan Vanilla Apricot Cookies (Print Version)

Soft, chewy vegan sugar cookies with vanilla and chopped dried apricots; dairy- and egg-free, ready in ~32 minutes.

# List of Ingredients:

→ Dry Ingredients

01 - 2 ¼ cups all-purpose flour
02 - ¾ teaspoon baking soda
03 - ½ teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup granulated sugar
05 - ½ cup refined coconut oil, melted and cooled (or vegan butter)
06 - ¼ cup unsweetened plant-based milk (almond or soy)
07 - 2 teaspoons pure vanilla extract

→ Add-Ins

08 - ¾ cup dried apricots, finely chopped

→ For Rolling

09 - 3 tablespoons granulated sugar

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk the sugar and melted coconut oil (or vegan butter) until smooth. Add the plant-based milk and vanilla extract, whisking until fully combined.
04 - Add the dry ingredients to the wet mixture and fold with a spatula until just combined. Do not overmix.
05 - Gently fold the chopped dried apricots into the dough, distributing them evenly throughout.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and roll each ball in granulated sugar to coat evenly.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball using the bottom of a glass.
08 - Bake for 10 to 12 minutes, until the edges are just set and the centers appear slightly underbaked.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is incredibly soft and chewy with those slightly crisp edges everyone fights over
  • Dried apricots add natural sweetness and a tart contrast that cuts through the sugar perfectly
  • These cookies come together in under 35 minutes from start to finish
02 -
  • Overmixing the dough will make these cookies tough instead of tender
  • Letting the coconut oil cool completely prevents the dough from becoming too soft
  • The centers will look underbaked when you remove them but they firm up beautifully while cooling
03 -
  • Use refined coconut oil to avoid any coconut flavor in the final cookies
  • Chill the dough for 15 minutes if it's too soft to work with especially in warm weather

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