Healthy Vegan Sugar Cookies
A whole wheat, naturally sweetened, vegan version of the classic sugar cookie that will cure any sweet tooth.
Servings Prep Time
18cookies 10minutes
Cook Time
11-14minutes
Servings Prep Time
18cookies 10minutes
Cook Time
11-14minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees farenheight. Line a cookie sheet with a silicone baking mat or parchment paper. Mix flax seed and water in a small dish and set aside to gel to make a “flax egg.”
  2. In a medium bowl, combine flour, baking powder, and salt util evenly distributed. Set aside.
  3. In a large bowl, cream together oil, applesauce, and sugar till light in color (2-3 minutes). Add in “flax egg” and vanilla extract and mix until incorporated. Slowly add in the dry mixture (about a 1/2 cup at a time) until the mixture is fully combined, taking care to scrape down the sides of the bowl periodically.
  4. Scoop dough into 2 tbsp sized balls and roll. Place on cookie sheet and flatten out the top (These don’t spread very much in the oven, so if you’d like your cookies flatter, flatten them out before baking!). Sprinkle your cookies with desired toppings, taking care to press them into the dough. Bake for 11-14 minutes (When the cookies come out of the oven, they will look underdone. You’ll know they’re done because the bottoms will be golden-brown. They’ll continue to bake on the cookie sheet after you take them out and harden).
Recipe Notes

*Whole wheat pastry flour keeps these cookies whole grain while staying light and fluffy. If you don’t have this on hand, try subbing with one cup of whole wheat flour and one cup of white flour. If you decide to sub with ALL whole wheat flour, you might need a little bit less than the amount called for in the recipe because the flour will absorb more water. If you decide to sub with ALL regular white flour you might need a little bit more flour than the called for amount because the white flour will absorb less than whole wheat flour.

**Most oils should work here. I used coconut oil, but any light colored, mild-tasting oil will work (ie. vegetable oil, sunflower oil, etc.)

*** To keep these naturally-sweetened, I used coconut sugar here. However, feel free to substitute with traditional cane sugar.

 

Nutrition facts below are calculated for 1 of 18 cookies (gotten by rolling dough into 2 tablespoon sized balls) made with whole wheat flour, coconut oil, and coconut sugar. It doesn’t account for sprinkles or additional toppings.

 

 

This recipe is loosely adapted from Minimalist Baker‘s recipe for Gluten Free Sugar Cookies.

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