Vegan Vanilla Bean Sugar Cookies (Print Version)
Soft vegan sugar cookies scented with real vanilla bean; tender centers and crisp edges, made with coconut oil and flax.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - 1/2 cup refined coconut oil, melted and cooled (or vegan butter, softened)
07 - 1/4 cup unsweetened non-dairy milk, such as almond or soy
08 - 1 tablespoon ground flaxseed
09 - 3 tablespoons water
10 - 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract)
→ Rolling
11 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine ground flaxseed and water in a small bowl and let sit for 5 minutes until thickened.
03 - In a large bowl, whisk together all-purpose flour, baking soda, baking powder, and sea salt.
04 - In a separate bowl, beat together granulated sugar and melted coconut oil (or softened vegan butter) until smooth. Add flaxseed mixture, non-dairy milk, and vanilla bean seeds or extract; mix until fully incorporated.
05 - Add the dry ingredients to the wet mixture gradually, stirring just until a soft dough forms. Avoid overmixing.
06 - Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar until evenly coated.
07 - Place dough balls on prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
08 - Bake for 9 to 11 minutes, until the edges are set but the centers appear slightly underbaked.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies taste so buttery and decadent, friends rarely believe they’re vegan when I share them at gatherings.
- The dough is a dream to handle, so you don’t have to fuss over chilling or sticky messes.
02 -
- The first time I made these, I didn’t wait for the coconut oil to cool and ended up with greasy, flat cookies—patience pays off.
- I learned that underbaking just a touch keeps them deliciously soft, even days later.
03 -
- For even cookies, roll them between slightly damp hands—less dough will cling.
- A sprinkle of flaky sea salt on warm cookies makes the flavor pop for grown-up palates.