Vegan Pineapple Vanilla Cookies (Print Version)
Soft chewy vegan cookies bursting with pineapple and vanilla, ready in just 32 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - ¾ cup vegan butter, softened
06 - 1 cup granulated sugar
07 - ¼ cup brown sugar
08 - ¼ cup unsweetened pineapple juice
09 - ½ cup finely chopped dried unsweetened pineapple
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon ground flaxseed
12 - 3 tablespoons water
→ For Rolling
13 - ¼ cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Combine ground flaxseed with water in a small bowl. Let stand for 5 minutes until thickened and gelatinous.
03 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl until evenly distributed.
04 - Beat softened vegan butter, granulated sugar, and brown sugar in a large bowl using an electric mixer until pale, light, and fluffy.
05 - Add the thickened flax egg, pineapple juice, and vanilla extract to the creamed butter mixture. Beat until smooth and fully incorporated.
06 - Stir the finely chopped dried pineapple into the wet mixture until evenly dispersed.
07 - Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
08 - Scoop tablespoon-sized portions of dough and roll into even balls. Roll each ball in granulated sugar to coat completely.
09 - Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
10 - Bake for 11 to 13 minutes until edges are lightly golden while centers remain soft and slightly underdone.
11 - Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- The chewy centers and golden sugar crust make these feel like a bakery treat you whipped up in your own kitchen.
- Dried pineapple tucked inside every bite means you get bursts of tangy sweetness without any artificial flavors.
02 -
- I once forgot to let the flax egg thicken and ended up with dough that spread into one giant cookie blob on the tray, so always give it those five minutes.
- Overbaking by even two minutes turns these from chewy and soft to dry and crumbly, so pull them out when the centers still look a touch doughy.
03 -
- Chill the dough for 30 minutes before rolling if your kitchen is hot, because firm dough holds its shape better and produces thicker cookies.
- The secret to that bakery style crackled top is rolling the dough balls in sugar right before they go into the oven, not ahead of time.