Imagine a cookie that’s buttery without the butter, sweet without the sugar crash, and crispy at the edges with a soft, chewy center. That’s not fantasy—that’s your new weeknight flex. These Healthy Vegan Sugar Cookies Made with Less Sugar deliver bakery-level vibes with pantry ingredients and zero drama.
They’re simple, they’re fast, and honestly, they’ll outshine your go-to recipe without the guilt. Bake them tonight; future-you will send a thank-you note.
Why You’ll Love This Recipe
- Less sugar, same satisfaction: The smart balance of coconut sugar and maple brings sweetness without the spike, while vanilla and almond extract do some heavy lifting.
- Texture goals: Crisp edges, tender crumbs, and a chewy middle that doesn’t go cakey by day two.
- Fuss-free and fast: One bowl, no chill time required if you’re impatient (we see you). Ready in under 30 minutes.
- Allergy-friendly: Dairy-free, egg-free, and easily gluten-free.
Your whole crew can enjoy them.
- Customizable: Roll in coconut, add citrus zest, or drizzle with a minimalist glaze. It’s your cookie, not a contract.
What Goes Into This Recipe – Ingredients
- 1 3/4 cups (220 g) all-purpose flour (or 1:1 gluten-free baking blend)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (100 g) coconut sugar (or organic cane sugar for a paler cookie)
- 3 tablespoons pure maple syrup
- 1/3 cup (75 ml) melted coconut oil (refined for neutral flavor) or light olive oil
- 3 tablespoons unsweetened applesauce (acts as the egg)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional but excellent)
- 2–3 tablespoons plant milk (as needed for dough consistency; oat or almond works well)
- Optional for rolling: 2 tablespoons organic cane sugar or coconut sugar for that classic crackle
- Optional glaze: 1/2 cup powdered sugar + 1–2 teaspoons plant milk + splash of vanilla
How to Make It – Instructions
- Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a large bowl, whisk coconut sugar, maple syrup, melted oil, applesauce, vanilla, and almond extract until glossy.
- Bring it together: Add dry mix to the wet.
Stir with a spatula until just combined. If the dough is dry or crumbly, stir in plant milk 1 tablespoon at a time until soft but not sticky.
- Shape: Scoop 1.5-tablespoon portions (a small cookie scoop works). Roll into balls.
If using, roll each ball lightly in sugar.
- Flatten slightly: Place on the sheet 2 inches apart and press gently to a 1/2-inch thickness. This helps even spreading.
- Bake: 9–11 minutes, until edges are set and centers look slightly underbaked. They’ll firm up as they cool—trust the process.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack.
If glazing, wait until fully cool.
- Optional glaze: Whisk powdered sugar with plant milk and vanilla until thick but pourable. Drizzle or dip. Let set 10–15 minutes.
Preservation Guide
- Room temperature: Store in an airtight container for 3–4 days.
Add a slice of bread to maintain softness (old bakery trick).
- Refrigerator: Up to 1 week, well sealed. Let return to room temp for best texture.
- Freezer (baked): Freeze in a single layer, then bag for up to 2 months. Thaw at room temp; crisp edges with 2–3 minutes in a 300°F oven if desired.
- Freezer (dough): Scoop balls, freeze on a tray, then bag.
Bake from frozen at 350°F, adding 1–2 minutes.
Benefits of This Recipe
- Reduced sugar, amplified flavor: Maple syrup and vanilla boost perceived sweetness, so you use less actual sugar.
- Plant-based and heart-smart: No cholesterol, no dairy. Coconut or olive oil provides a cleaner fat profile.
- Fiber bump: Applesauce brings a touch of fiber and moisture, helping that soft center without extra sugar.
- Easy on digestion: No eggs or dairy means it’s friendlier for many people. IMO, great for office snack diplomacy.
- Budget-friendly pantry staples: Nothing weird or pricey.
You probably own 90% of this list already.
Common Mistakes to Avoid
- Overbaking: Pull them when centers look slightly soft. Dry sugar cookies are a universal tragedy.
- Flour overload: Spoon and level your flour. Too much flour = cakey, tough cookies.
- Skipping salt: A small amount makes sweetness pop.
Don’t fear the pinch.
- Hot baking sheet reuse: If making multiple batches, cool the sheet or your cookies will spread too much, then sulk.
- Using unrefined coconut oil if you hate coconut: Refined coconut oil is neutral. Your taste buds will thank you.
Recipe Variations
- Lemon-Poppy Glow: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds; glaze with lemon juice–powdered sugar.
- Cinnamon Sugar Snaps: Roll balls in 1/4 cup sugar mixed with 1 teaspoon cinnamon for a snickerdoodle vibe.
- Almond Joy Adjacent: Mix in 1/3 cup unsweetened shredded coconut and 1/4 teaspoon extra almond extract.
- Maple Vanilla Latte: Add 1 teaspoon instant espresso powder to the wet ingredients and finish with a maple drizzle.
- Gluten-Free Version: Use a 1:1 GF all-purpose blend with xanthan gum; add 1 extra tablespoon plant milk if dough seems dry.
- Holiday Sparkle: Stir in 2 tablespoons naturally colored sprinkles and a pinch of nutmeg. Festive without the sugar avalanche.
FAQ
Can I replace coconut sugar with regular sugar?
Yes.
Use the same amount of organic cane sugar for a lighter color and slightly crisper edges. Flavor stays great; sweetness reads a touch higher.
Do I have to use applesauce?
No. Replace with 3 tablespoons dairy-free yogurt or 2 tablespoons aquafaba.
Texture shifts slightly, but all options work well.
Why are my cookies spreading too much?
Your dough may be too warm or too wet. Chill it for 15 minutes, or add 1–2 tablespoons flour. Also make sure your baking sheet is cool between batches.
Can I reduce the sugar even more?
You can shave off 1–2 tablespoons, but don’t go wild.
Sugar affects structure and moisture. For less sweetness, lean on zest and extracts instead.
What oil is best?
Refined coconut oil gives a classic cookie texture and neutral flavor. Light olive oil also works and adds a subtle, pleasant richness.
How do I make them thicker and softer?
Chill the dough 30 minutes, keep scoops slightly larger, and bake on the shorter end of the time range.
Pull as soon as edges set.
Can I make these without any glaze or rolling sugar?
Absolutely. They’re designed to taste great plain. The finishings are purely for aesthetics and a minor texture bonus, FYI.
The Bottom Line
These Healthy Vegan Sugar Cookies Made with Less Sugar prove you don’t need a sugar bomb to get a craveable, bakery-quality bite.
With a short ingredient list, quick prep, and flexible variations, they’re the cookie you can whip up on a Tuesday and still brag about on Friday. Bake a batch, stash a few in the freezer, and enjoy the sweet spot between wholesome and “wow, that’s good.”
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