Vegan Vanilla Fig Sugar Cookies (Print Version)
Soft, chewy vanilla sugar cookies studded with sweet dried figs—fully plant-based and ready in 27 minutes.
# 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 (or vegan butter)
07 - 1/4 cup unsweetened non-dairy milk (almond or oat)
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 3/4 cup dried figs, stems removed and finely chopped
→ For Rolling
10 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
03 - In a large bowl, whisk together the granulated sugar, melted coconut oil, non-dairy milk, and vanilla extract until smooth and fully combined.
04 - Add the dry ingredient mixture to the wet ingredients and stir until just combined. Do not overmix.
05 - Gently fold the chopped dried figs into the dough until evenly distributed throughout.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the extra granulated sugar, coating evenly.
07 - Place the dough balls on the prepared baking sheets about 2 inches apart. Gently flatten each ball with the palm of your hand.
08 - Bake for 10 to 12 minutes, or until the edges are set and the tops appear slightly crackled. Do not overbake for a chewier texture.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Coconut oil gives these cookies a tender chew that rivals any butter-based dough.
- The dried figs caramelize slightly during baking, creating tiny bursts of concentrated fruit flavor.
02 -
- Overmixing the dough activates the gluten and turns chewy cookies tough, so stop folding as soon as the last streak of flour vanishes.
- These cookies continue cooking on the hot sheet after you pull them from the oven, so underbake slightly for the best texture.
03 -
- Chop the figs smaller than you think necessary because large pieces tear the dough and cause uneven spreading.
- Dipping your fingers in water before flattening the dough balls prevents sticking and gives a smoother surface for the sugar crust.