These Vanilla Bean Cookies are soft, chewy, and packed with pure vanilla flavor. And they are simple to make and only require 9 ingredients and absolutely no chill time!
Vanilla doesn't get enough time in the spotlight. It is so often a background flavor in baked goods, but I really love to let it shine on its own in recipes like Vegan Vanilla Cake, Vanilla Overnight Oats, and Vegan Vanilla Cupcakes!
And in these Vanilla Bean Cookies, vanilla is the star of the show! These cookies are packed with layers of warm, rich vanilla flavor and are super chewy with a crisp edge. They are easy to make and best of all, the dough requires no chill time!
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Why You'll Love This Recipe
- This recipe requires 9 simple ingredients.
- And the dough requires no chill time!
- These Vanilla Bean Cookies are completely vegan and dairy-free, so anyone can enjoy them.
- They are super chewy and are packed with pure vanilla flavor.
- And most importantly, they are absolutely delicious!
Ingredients
Non-Dairy Butter: My favorite is Country Crock Plant Butter Sticks. They taste great and are easy to find. But use what you like!
Vanilla Bean Paste: I love Nielsen-Massey Vanilla Bean Paste. It has a more complex flavor than vanilla extract.
Vanilla Bean: The cookies are rolled in vanilla bean sugar before baking, which adds another layer of vanilla flavor. I buy vanilla beans online for the best price! Then you can make my Vanilla Bean Scones with the extra ones!
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!
Instructions
Step 1. First, make the vanilla sugar by splitting a vanilla bean in half lengthwise. Then, use the back of the blade to scrape the seeds out of the pod.
Add the vanilla seeds to a small bowl of granulated sugar and use your fingers to combine them until the vanilla seeds are evenly distributed.
Set aside.
Step 2. In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, granulated sugar, and brown sugar until light and fluffy.
Then, add non-dairy milk and vanilla bean paste and mix on low until combined.
Step 3. Next, add flour, baking soda, and salt, and mix on low to form the cookie dough.
Step 4. Use a 3-tablespoon cookie scoop to scoop 8 balls of cookie dough onto a parchment-lined baking sheet.
Roll each ball in the vanilla bean sugar and return to the baking sheet.
Bake the Vanilla Bean Cookies in a 350*F oven for 14-16 minutes, or until the edges begin to brown.
Enjoy!
Recipe FAQs
To store, place the cookies in an airtight container and store at room temperature for up to 5 days.
Or freeze for up to a month.
Vanilla bean paste has a stronger and richer flavor than vanilla extract, so use vanilla paste if you want a more pronounced flavor.
Warm flavors like brown sugar and molasses complement the flavor of vanilla.
Use a paring knife to split the vanilla bean in half lengthwise. Then, use the back of the blade to scrape the seeds out of the inside of the pod.
Then, you can add the vanilla seeds to whatever recipe you are making!
Expert Recipe Tips
For round, evenly sized Vanilla Bean Cookies, I recommend using a cookie scoop!
Don't throw your empty vanilla bean pod away! You can add it to a batch of vanilla extract, or Vanilla Bean Simple Syrup, or simmer it with a compote like my Blueberry Compote to extract more flavor out of it.
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📖 Recipe
Vanilla Bean Cookies (Vegan!)
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 3 Tablespoon Cookie Scoop
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Non-Dairy Butter, room temperature
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar, packed
- ¼ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Bean Paste See note!
- 1 ¾ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
Vanilla Bean Sugar for Rolling the Cookies
- ¼ Cup Granulated Sugar
- 1 Medium Vanilla Bean
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment.
Make the Vanilla Bean Sugar for Rolling the Cookies
- Use a paring knife to split the vanilla bean lengthwise. Then, use the back of the blade to scrape the seeds out of the pod.1 Medium Vanilla Bean
- Scoop the seeds into a small bowl with the granulated sugar. Use your fingers to combine until the vanilla seeds are evenly distributed. Set aside.¼ Cup Granulated Sugar
Make the Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, granulated sugar, and light brown sugar until light and fluffy.8 tablespoon Non-Dairy Butter, room temperature, ½ Cup Granulated Sugar, ½ Cup Light Brown Sugar, packed
- Then, add non-dairy milk and vanilla bean paste and mix on low until combined.¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Bean Paste
- Add flour, baking soda and salt and mix on low to form the cookie dough.1 ¾ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment lined baking sheet, leaving at least 2 ½ inches of space between each cookie. Roll each dough ball in the vanilla bean sugar and return to the baking sheet.
- Bake the cookies in a 350*F oven for 7 minutes, then remove the tray and bang it twice on your stove top. Then, return the cookies to the oven for 7-9 more minutes or until they are golden around the edges, but still soft in the middle.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling. Repeat with the remaining cookie dough.
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