Most vegan sugar cookies are made with granulated white sugar and processed white flour. NOT these Vegan Sugar cookies! There are no refined sugars and we use whole wheat flour to give these cookies added nutrition! Keep reading to find out what other ingredients we use to make these cookies vegan and scrumptious!
What Makes these Vegan Sugar Cookies Dairy-Free?
Another awesome thing about these cookies is that the dough can be room temperature and no chilling is necessary! A lot of that has to do with the dairy-free ingredients we use.
Coconut Oil: Unlike my Gluten-Free Sugar Cookies and Healthy Sugar Cookies that use grass-fed butter, these vegan sugar cookies call for coconut oil! Did you know, coconut oil is actually a SUPERFOOD?! Coconut oil is high in healthy fatty acids that support brain function, boost fat burning, and give you energy! You can read more about coconut oil and its benefits here.
Egg Swap: Chia eggs have become one of my favorite egg substitutes. I’ve used flax eggs in the past, but they always seem to leave a strange taste in my recipes. Not a fan of that. Chia eggs though, do not change the flavor of what I you’re baking. They act just like eggs! All you need to do is grind up 2 Tbs of chia seeds and pop it in a bowl with 4 Tbs of water. As soon as you mix it, it turns thick and egg like! It’s magical, really. I use my handheld coffee bean grinder to grind the chia seeds. It’s so quick and easy!
Agave: I love using a little agave in this recipe because it gives these vegan sugar cookies a more complex sweet flavor. The agave also helps the dough stick together better. Double bonus!
Other Ingredients in these Vegan Sugar Cookies
Lemon Juice: The reason we use a tiny bit of lemon juice in this vegan sugar cookie recipe is not for the lemon flavor. It’s simply to add an acidic ingredient that will make these cookies hold together and rise beautifully.
Just like in my Gluten-Free Sugar Cookies and Healthy Sugar Cookies, you get to decide what kind of icing to put on these cookies! Cream cheese or butter cream! You can’t go wrong either way. They are equally delicious! We just tweak the recipes a little and use vegan cream cheese and earth balance vegan butter. Gotta love it!
Okay, I’ve made them all now. Gluten-free Sugar Cookies, Healthy Sugar Cookies, and now Vegan Sugar Cookies! I love all of them and if you had me choose my favorite… not sure I could! You’ll just have to try them all and let me know your favorite!
1. In a large bowl, add melted coconut oil and coconut sugar. With a hand mixer or standing mixer (See Note 3 if you don’t have one of these), Beat on high for around 5 minutes until the sugar is mostly dissolved in the butter.
2. Add the chia eggs, almond and vanilla extracts, and lemon juice to the coconut oil mixture and beat together until combined.
3. To the bowl, gently fold in the white whole wheat flour, baking powder and baking soda. Stir until just combined (try not to over-mix).
6. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
7. On a floured surface, firmly press down the dough with the rolling pin to flatten it a bit. Then begin rolling the dough until it's ¼ inch thick (you can use a bottle cap for reference).
8. Cut out the dough with cookie cutters and place them on the parchment lined cookie sheet. (If the dough is sticking to the table, use a knife to shimmy underneath the shapes when trying to lift them out).
9. Place the cut out cookies into the fridge to chill for 10 minutes (See Note 4).
10. While chilling the cut out shapes, gather the excess dough, form into a ball and repeat steps 9 and 10. (If the dough is too sticky, place it in the fridge for 20 minutes).
11. After 10 minutes, pull the cookies out of the fridge and bake at 350 F. for 9-12 minutes. (They should look slightly doughy but golden on the edges).
12. Let cool completely (around 20 minutes).
13. Make the icing, frost the cookies, decorate, and devour!
14. Store in the fridge for up to a week and the freezer for up to 3 months!
Butter Cream Icing:
In a medium bowl, using a hand mixer or standing mixer (See Note 3 if you don’t have either) mix powdered sugar and vegan butter on high for 5 minutes until smooth. Add in nut milk to get desired thickness.
Cream Cheese Icing:
In a medium bowl, using a hand mixer or standing mixer (See Note 3 if you don’t have either) mix softened vegan cream cheese and powdered sugar on high for 5 minutes until smooth. Add in the nut milk to get desired thickness.
Chia Eggs: To make 2 chia eggs, grind up 2 Tbs of Chia Seeds and pop it into a small bowl with 4 Tbs of water. Mix, and it will thicken quickly into an egg like texture. I use my handheld coffee bean grinder to grind the chia seeds.
I recommend using a fork to cream the ingredients together.Once the ingredients are incorporated, then you can switch to a hand whisk to further cream ingredients together.
There is no need to chill this cookie dough before rolling it out. We chill the dough before baking them for 10 minutes so the cookies fluff up while baking instead of spread out in the hot oven.
If you want to make this cookie dough ahead of time you can! Just leave it in the fridge for up to 3 days. Pull it out of the fridge and leave it on the counter for 10 minutes to thaw a little before working with it.
I hope you LOVE these Vegan Sugar Cookies! YUM!
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This nutrition is just for the vegan cookie.
The vegan butter cream is about 59 calories, 4.8 g carbs, 4.4 g fat
The vegan cream cheese icing is about 48 calories, 3.6 g carbs, 3.6 g fat, and .4 g protein
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