Vegan Vanilla Papaya Cookies (Print Version)

Soft vanilla treats infused with sweet tropical papaya pieces.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup refined coconut oil, melted and cooled
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1/4 cup unsweetened plant milk
09 - 2 tsp pure vanilla extract
10 - 1 tbsp ground flaxseed
11 - 2 1/2 tbsp water

→ Fruit

12 - 1/2 cup fresh papaya, finely diced

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine ground flaxseed and water. Stir and let rest for 5 minutes to thicken.
03 - In a large mixing bowl, whisk together the melted coconut oil, granulated sugar, brown sugar, plant milk, vanilla extract, and flax egg until smooth and creamy.
04 - In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Fold in the diced papaya gently.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11–13 minutes, or until the edges are lightly golden but the centers are still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay incredibly soft for days thanks to the coconut oil and flax egg.
  • The sweet tropical bursts of papaya make these feel fancy without any complicated effort.
02 -
  • Overmixing the dough once the flour is added will make these tough instead of tender.
  • Blotting the papaya with a paper towel prevents soggy cookies if the fruit is very ripe.
03 -
  • Room temperature ingredients help prevent the coconut oil from seizing up when mixed.
  • Chilling the dough for ten minutes if it feels too greasy helps the cookies hold their shape.

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