Soft, buttery, and slightly chewy, these Easy Vegan Coconut Oil Sugar Cookies are a real treat!
Christmas is almost here, aren’t you excited? We sure are! The decorations have all been hung, the shopping is nearly done, and now we are happily watching all the Christmas movies and baking cookies every few days (you know when the supply runs out 😉 ). These super Easy Vegan Coconut Oil Sugar Cookies are our current favorite.
Sugar Cookies are such a classic choice this time of year and really no cookie platter would be complete without them. So, of course I had to share our most favorite recipe for this delectable little cookie with you guys.
Most recipes start by creaming a fat, usually butter and sugar together until fluffy. Obviously, not vegan friendly. So, for these cookies we’re going to use coconut oil as the fat. Note: I use unrefined oil which does give the cookies a slight coconut flavor that we kinda like. But, if coconut’s not your thing, use a refined oil which has little to no flavor.
We’re also going to swap out the all purpose flour for white whole wheat which will still produce a tender cookie with a little more nutrition. Just be sure to use white whole wheat not whole wheat. There is a difference and you’re results will be very different and probably not as tasty. This King Arthur Flour is my go to brand.
The last change is to use aquafaba in place of the eggs typical used. Aquafaba is the liquid in a can of chickpeas and it is great for replacing the egg in a typical sugar cookie recipe. It binds very nicely and the flavor isn’t detectable in the final product. If you don’t have aqua faba handy, you can replace it with additional non dairy milk. The dough will be a little softer, but the cookies will be just a delicious.
Another important difference between these cookies and the typical is the chill time. A lot of recipes require you to chill the dough for a couple of hours before rolling and cutting out. With this one, thanks to coconut oil, you only need to chill the dough for about 20 minutes to be able to roll it out and go crazy with the cookie cutters. And if you don’t want to wait at all just scoop, roll into balls, and press with the palm of your hand to form the cookie shape and you can bake right away. No need to chill the dough at all.
And don’t worry this dough won’t spread and your shapes will keep their edges, looking great!
These cookies really are so easy and perfect for getting the little ones to help out with. Older kids can help measure ingredients and of course everyone can help with cutting the cookies out. Even my 17 month old (with a little help at first) got involved and had a blast pressing the cookie cutters to reveal the different shapes.
To decorate you can add sprinkles before the cookies bake or use a simple glaze made from powdered sugar and a tiny bit of non dairy milk. Use a piping bag or sandwich bags to apply designs and have fun adding vegan sprinkles. The kids especially love this part!
More cookies to try:
If you try this recipe or any other, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
A super easy recipe for vegan sugar cookies made with just 8 ingredients.
- 1/4 cup coconut oil The oil should be firm, but easily scooped.
- 3/4 cup raw sugar I use Florida's Crystals.
- 3 tbsp aquafaba * See Note
- 2 tbsp non dairy milk I use almond.
- 1/2 tsp vanilla
- 1 1/2 cup white whole wheat flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Preheat oven to 350 degrees and lightly grease baking sheet or line with parchment paper. Set aside.
Combine coconut oil and sugar in stand mixer or with a hand mixer.
In another bowl whisk together the flour, salt, and baking powder. Set aside.
Add aquafaba, milk, and vanilla to the oil and sugar mixture and beat 1-2 minutes until creamy and fluffy.
Add flour mixture a little at a time to the bowl with wet ingredients and thoroughly combine.
To use cookie cutters: Wrap dough in plastic wrap and chill for 20 minutes before rolling out on a floured surface and using cutters.
To make without cookie cutters: Scoop about 1 tbsp of cookie dough and roll into balls. This dough does not spread so flatten each ball with the palm of your hand to form cookie shape.
Place cookies on baking sheet a couple of inches apart.
Bake for 10 -12 minutes or until lightly browned on the bottom.
Aquafaba is the liquid in a can of chickpeas. Just drain chickpeas over a bowl and save the liquid. You can also make these cookies without the aquafaba, simply use 3 tbsp milk instead. The cookies are a bit more tender this way.