These Vegan Brown Sugar Cookies are super chewy and easy to make. They are full of warm brown sugar flavor and have a crisp edge with a soft interior.
Its holiday cookie season! And that typically means a lot of sugar cookies. While I occasionally enjoy a sugar cookie, its not my first choice of cookie to eat. Honestly, they're not even in my top 5. I like to make them occasionally, but mostly for decorating. They tend to be too plain for me. I just want more flavor. And these Vegan Brown Sugar Cookies are the perfect simple cookie that still has a lot of that warm molasses flavor. They are understated, but absolutely delicious.
Ingredients and Substitutions for Vegan Brown Sugar Cookies
These Vegan Brown Sugar Cookies are incredibly simple to make. They require just 10 basic ingredients- no vegan butters or non dairy milks. And the result is a super chewy brown sugar vanilla cookie that will make you forget about traditional sugar cookies.
Refined Coconut Oil: You can use unrefined coconut oil IF you like the flavor of coconut. If you don't like the flavor of coconut, the refined coconut oil is the way to go. Refined coconut oil has no coconut flavor or smell. So, its perfect for the coconut haters out there. I like the taste of coconut, but I wanted the brown sugar and vanilla to be the stars of the show in these Brown Sugar Cookies.
Granulated Sugar: I know what you're thinking. There isn't even brown sugar in these cookies. But there is. You see, brown sugar is simply granulated sugar with molasses added back into it. Molasses is a by product of the refining process. So by combining granulated with molasses we've got out very own homemade brown sugar.
Molasses: Use the unsulphured kind here, not blackstrap. I typically buy Grandmas brand. And if you don't keep molasses around (you should!), you can substitute the granulated sugar and molasses combo for dark brown sugar.
Flour: If you've made any of my recipes, you know what I'm going to say: King Arthur All Purpose is the best flour available in my area. And its milled in Vermont making it pretty local!
Salt: To balance all of the brown sugar.
Baking Soda: Baking soda provides lift and helps the cookies spread but it also promotes browning.
Turbinado or Demerara: These minimally processed sugars both have a molasses-y flavor making them perfect for rolling the dough ball in just before baking.
How to Make Ahead and Store the Cookies
To make ahead, complete the recipe through scooping the dough into mounds and rolling it between your palms. Don't roll in turbinado. Instead, place on a baking sheet, wrap and freeze. Once the cookie dough balls are frozen, toss them into a freezer bag.
Then, when ready to bake, take the dough balls out and place them onto parchment lined baking sheets. Allow them to thaw at room temperature for about 20 minutes before rolling in turbinado sugar and baking.
To store the baked Vegan Brown Sugar Cookies, allow to cool completely, then place into an airtight container on the countertop for up to 4 days, or freeze for up to a month.
Looking for More Holiday Cookie Recipes?
Vegan Cut-Out Gingerbread Cookies
5 Spice and Blackberry Linzer Cookies
Vegan Brown Sugar Cookies
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
Ingredients
- 2 tablespoon Ground Flax
- 6 Tbsp Water
- 1 teaspoon Vanilla Extract
- ½ Cup Refined Coconut Oil, room temperature See Note
- 1 ¼ Cup Granulated Sugar See Note
- 2 tablespoon Molasses (fancy, not blackstrap) See Note
- 2 ¼ Cups All Purpose Flour
- ½ teaspoon Salt
- ¾ teaspoon Baking Soda
For Rolling
- ½ Cup Turbinado Sugar
Instructions
- Preheat oven to 350* F. Line a baking tray with parchment paper.
- In a small bowl, combine flax, water and vanilla. Stir and set aside.
- In a large bowl, combine coconut oil, sugar and molasses with a wooden spoon until the mixture is well combined.
- Add the flax egg mixture and mix well.
- Add flour, salt and baking soda and mix until just combined.
- Using a ¼ cup measure as a scoop, portion out 8 dough mounds onto the parchment lined baking sheet. Roll each mound between your palms to create a ball.
- Roll each ball in turbinado sugar, then place evenly spaced, onto the baking tray.
- Gently press the dough balls down a bit with the palm of your hand.
- Bake in a 350* oven for 16-18 minutes or until the edges just start to brown.
- Repeat with the remaining cookie dough.
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