You know that feeling when you want a cookie that actually loves you back? This is that cookie. Soft-center, lightly crisp edges, cozy vanilla vibes—and zero refined sugar playing sneaky games with your energy.
These Healthy Vegan Sugar Cookies made with coconut sugar deliver bakery-level taste without the crash. The dough comes together fast, bakes in minutes, and yes—you can eat one warm and still feel like a responsible adult. Ready to flex your cookie game?
Why You’ll Love This Recipe
- Nostalgic flavor, modern upgrades: Classic sugar-cookie taste with better ingredients—no dairy, no eggs, no refined sugar.
- Soft, chewy texture: Tender middle, delicate edges, and that signature sugar sparkle thanks to a coconut sugar roll.
- Simple pantry staples: No weird ingredients, no complicated steps—just solid, reliable baking.
- Customizable: Add citrus zest, spices, or vegan sprinkles and make it your own.
- Better-for-you sweetener: Coconut sugar has a lower glycemic impact than white sugar, so it’s a smarter swap, IMO.
What You’ll Need (Ingredients)
- 2 cups (240 g) all-purpose flour (or a 1:1 gluten-free baking blend if needed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (150 g) coconut sugar (plus 2–3 tablespoons extra for rolling)
- 1/2 cup (115 g) refined coconut oil, softened but not melted (or vegan butter for a more buttery flavor)
- 3 tablespoons unsweetened applesauce (acts as the egg replacer)
- 2 teaspoons pure vanilla extract
- 1–2 tablespoons non-dairy milk (only if needed to bring the dough together)
- Optional: 1 teaspoon almond extract for a bakery-style aroma
How to Make It – Instructions
- Prep the basics: Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper. Set a small bowl of coconut sugar aside for rolling.
- Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
- Cream the fat and sugar: In a separate large bowl, beat the softened coconut oil (or vegan butter) with coconut sugar for 1–2 minutes, until slightly fluffy and cohesive.
- Add wet flavor boosters: Mix in applesauce, vanilla (and almond extract if using). The mixture should look smooth and glossy.
- Combine: Add the dry ingredients to the wet and mix with a spatula until a soft dough forms.
If it’s crumbly, add 1 tablespoon non-dairy milk at a time until it just holds.
- Chill (fast but optional): If the dough feels soft or warm, chill for 15–20 minutes. This helps prevent spreading and keeps edges neat.
- Scoop and roll: Scoop 1.5-tablespoon portions, roll into balls, then roll each ball in coconut sugar for sparkle.
- Flatten slightly: Place on prepared sheets, leaving about 2 inches between. Gently press each ball to about 1/2-inch thickness for even baking.
- Bake: Bake 9–11 minutes until the edges are set and the centers look slightly underdone.
They’ll finish setting as they cool—trust the process.
- Cool smart: Let cookies rest on the tray 5 minutes, then transfer to a wire rack. Eat one warm because you’re human.
Storage Instructions
- Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft (old bakery trick).
- Refrigerator: Up to 1 week for max freshness.
Bring to room temp before serving for best texture.
- Freezer (baked): Freeze in a zip bag up to 2 months. Thaw at room temp 15–20 minutes.
- Freezer (dough): Roll into balls, freeze on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
Benefits of This Recipe
- No refined sugar: Coconut sugar offers caramel notes and a lower glycemic impact than standard white sugar.
- Vegan-friendly: Applesauce replaces eggs, and coconut oil or vegan butter stands in for dairy without losing tenderness.
- Balanced indulgence: You get cookie bliss with fewer spikes and crashes.
Win-win, FYI.
- Short ingredient list: Easy to make on a weeknight; even easier to double for parties.
- Kid-approved: Familiar taste and texture, subtle caramel flavor—no lectures required to convince them.
Common Mistakes to Avoid
- Overbaking: Pull them when the centers look slightly soft. Dry cookies are a tragedy we can prevent.
- Melty oil: If the coconut oil is fully melted and hot, the dough spreads too much. Aim for softened, not liquid.
- Skipping the chill: Warm dough equals flat cookies.
A quick chill keeps them thick and chewy.
- Too much flour: Spoon and level your flour. Packed cups make stodgy, cakey cookies—hard pass.
- Saltless sadness: A touch of salt is non-negotiable. It balances sweetness and boosts flavor.
Recipe Variations
- Lemon sugar cookies: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice; roll in zest-infused coconut sugar.
- Cinnamon-sugar twist: Mix 2 tablespoons coconut sugar with 1 teaspoon cinnamon for rolling.
Think snickerdoodle vibes.
- Almond bakery style: Add 1 teaspoon almond extract and sprinkle with sliced almonds before baking.
- Maple vanilla: Replace 2 tablespoons coconut sugar with pure maple syrup and reduce non-dairy milk as needed.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill the dough a bit longer for structure.
- Holiday sparkle: Roll in a 50/50 mix of coconut sugar and vegan sanding sugar for extra crunch.
FAQ
Do these taste like traditional sugar cookies?
They’re very close. Coconut sugar adds a light caramel note and a slightly deeper color.
The texture is classic—soft and chewy with delicate edges—so nobody’s complaining.
Can I use brown sugar instead of coconut sugar?
Yes, but it won’t be refined-sugar-free anymore. Brown sugar will make them a bit softer and slightly more moist. Reduce any added milk to avoid overhydrating the dough.
What if I only have melted coconut oil?
Let it cool and thicken to a softened state before mixing.
Fully melted oil causes excessive spreading and thin, greasy cookies.
Can I roll and cut these like traditional sugar cookies?
This recipe is best for drop cookies. For cut-outs, add 2–3 tablespoons extra flour and chill for 45–60 minutes, then roll between parchment to prevent sticking.
How do I make them less sweet?
Reduce coconut sugar to 2/3 cup and add 1 extra tablespoon applesauce for moisture. The texture will still be tender and pleasant.
Are these healthy enough for breakfast?
They’re a smarter cookie, not a superfood smoothie.
But compared to refined-sugar-loaded cookies? Absolutely a better option once in a while.
Can I add chocolate chips?
Totally. Use 1/2 to 3/4 cup dairy-free chocolate chips.
It’ll skew them away from “sugar cookie” territory, but your taste buds won’t file a complaint.
The Bottom Line
These Healthy Vegan Sugar Cookies made with coconut sugar strike that sweet spot: craveable flavor, simple ingredients, and a texture that screams “make another batch.” They’re easy, adaptable, and perfect for weeknights, holidays, or any moment that needs a small, delicious win. Keep a stash in the freezer, share a few with friends, and enjoy the kind of cookie that treats you right.
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