Vegan Vanilla Chamomile Sugar Cookies (Print Version)

Tender vegan vanilla cookies scented with chamomile, lightly sweet and perfect for teatime or an afternoon treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ¼ teaspoon fine sea salt
05 - 1 tablespoon dried chamomile flowers (from food-grade tea bags)

→ Wet Ingredients

06 - ¾ cup granulated sugar
07 - ½ cup refined coconut oil, melted and slightly cooled
08 - ¼ cup unsweetened non-dairy milk (almond or oat)
09 - 2 teaspoons pure vanilla extract

→ For Rolling

10 - ¼ cup granulated sugar

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, whisk together the flour, baking soda, baking powder, salt, and dried chamomile flowers until evenly distributed. Set aside.
03 - In a large bowl, whisk the granulated sugar and melted coconut oil until well combined. Add the non-dairy milk and vanilla extract, whisking until the mixture is smooth and creamy.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the extra granulated sugar, coating evenly.
06 - Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass.
07 - Bake for 10 to 12 minutes, or until the edges are just turning golden and the centers appear set.
08 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The chamomile gives these cookies a quiet sophistication that makes people pause after the first bite and ask what that flavor is.
  • They come together in one bowl with zero chilling time, which means you can go from craving to cookie in about half an hour.
02 -
  • Overmixing the dough is the fastest way to turn these delicate cookies into something tough, so stop folding the moment everything comes together.
  • The cookies will look underdone when you pull them from the oven, but they continue cooking on the hot sheet and set up perfectly as they cool.
03 -
  • Measure your flour by spooning it into the cup and leveling with a knife rather than scooping directly, which packs in too much flour and dries out the dough.
  • Let your coconut oil cool slightly after melting so it does not cook the sugar or melt the dough into an oily mess when combined.

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