Vegan Brown Sugar Cookies
These vegan brown sugar cookies have a rich caramel-like flavor and an irresistibly chewy texture. Brown sugar gives these vegan cookies a gorgeous coloring and a decadent toffee flavor. A truly indulgent treat, sure to become your new favorite!
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Why you’ll love this recipe
- This no-chill cookie recipe is quick and easy to make with a few common pantry ingredients.
- This simple recipe is a must-try alternative to traditional cookies for all cookie lovers, vegan or not.
- These brown sugar cookies have a lovely chewy center, with hints of butterscotch, thanks to the unique combination of melted vegan butter and brown sugar – Divine!
- They will make a great addition to your next bake sale or cookie exchange.
Key Ingredient Notes
- Vegan butter or margarine: Opt for salted varieties in stick or block form. Unsalted butter can be used, but you’ll have to use an additional ¼ teaspoon of salt per ½ cup of vegan butter.
- All-purpose flour: Unbleached flour is always preferable when baking cookies as it provides more structure and a chewier center. However, bleached flour can still be used if necessary.
- Vegan egg substitute: Several options are available, from store-bought vegan egg replacers like Ener-G to simple mixtures made with ground flax or chia seeds, tapioca or cornstarch. See the recipe notes for more details.
- Dark brown sugar: Using brown sugar for cookies produces rich caramel-like flavors. This type of sugar also retains more moisture which gives a chewier center. Light brown sugar can be used, but the flavor won’t be as strong, and the cookies will be lighter in color. Learn how to make brown sugar!
- Granulated cane sugar: For extra sweetness and a crisp exterior.
How To Make Vegan Brown Sugar Cookies
- Melt the vegan butter in a small pan over medium-high heat until bubbling and tan in color. Allow the melted butter to cool for 15 minutes in a large mixing bowl.
- Meanwhile, preheat the oven to 350°F (180°C) and prepare two baking trays by lining them with parchment paper.
- Once the vegan butter has cooled, add the brown sugar and salt and mix until smooth. Then mix in your vegan egg substitute and vanilla until combined.
- In a separate bowl, create the flour mixture by sifting in the flour, baking soda, and baking powder. Gradually add the flour mixture to the butter mixture, stirring until just combined. If the dough is too dry, you can add a tablespoon of plant-based milk at this point.
- Mix the granulated sugar and the remaining dark brown sugar in a small bowl or plate ready for rolling.
- Divide the cookie dough into equal portions and roll them into balls. Roll each ball into the sugar mixture to lightly coat, then place 2 inches apart on the baking sheets to give them enough room to spread.
- Bake the cookies, one sheet at a time, in the center of your oven for 12 to 14 minutes or until the top just cracks. Your cookies may look slightly underdone, but they will continue to cook on the baking sheet as they cool, so don’t be tempted to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Storage Tips
Ensure the cookies are completely cooled, then store them immediately to maximize freshness. Chewy cookies like these will go stale rather quickly if left exposed to air.
The cookies can be enjoyed for up to four days when kept in an airtight container at room temperature. Storing in the refrigerator can dry out and harden your cookies, so I wouldn’t recommend this.
These vegan brown sugar cookies will last for up to two months in the freezer. To store, wrap one to three cookies together in plastic wrap or foil before placing them in a freezer bag. Remove any excess air and seal to prevent freezer burn.
Alternatively, you can store the cookies in an airtight container in the freezer, which you could line with foil and use parchment paper to separate each layer. Thaw in the refrigerator overnight or at room temperature. The cookies can then be kept in an airtight container at room temperature for up to four days.
More Cookie Recipes
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Ranger Cookies
- Vegan Carrot Cake Cookies
- Vegan Funfetti Cookies
- Vegan M&M Cookies
- Vegan Tahini Cookies
- Vegan Lemon Crinkle Cookies
Vegan Brown Sugar Cookies
Calories:140
Servings: 24 cookies
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These vegan brown sugar cookies have a rich caramel-like flavor and are sure to become your new favorite!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- ½ cup (113 g) vegan butter or margarine, stick or block form, not unsalted
- 2 cups (250 g) unbleached all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1¾ cups (360 g) packed dark brown sugar
- ⅛ teaspoon salt
- 2 vegan eggs, See Notes for Options
- 1 tablespoon vanilla extract
- 2 tablespoons granulated cane sugar, for rolling
- 2 tablespoons dark brown sugar, for rolling
Instructions
- Melt the vegan butter in a small saucepan over medium-high heat for 2 minutes or until bubbling and tan in color. Pour it into a large mixing bowl and set it aside to cool for 15 minutes.½ cup (113 g) vegan butter or margarine
- Set a rack in the middle of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper.
- Add the brown sugar and salt to the cooled vegan butter and mix until smooth. Mix in the vegan eggs and vanilla until combined.1¾ cups (360 g) packed dark brown sugar ,2 vegan eggs ,1 tablespoon vanilla extract ,⅛ teaspoon salt
- Sift the flour, baking soda, and baking powder into a medium bowl. Gradually stir the flour mixture into the butter mixture with a silicone spatula until just combined. Add one tablespoon of plant-based milk if the dough is too dry and doesn’t stick together.2 cups (250 g) unbleached all-purpose flour ,½ teaspoon baking soda ,¼ teaspoon baking powder
- Combine the granulated sugar and the remaining dark brown sugar in a small bowl or plate.2 tablespoons granulated cane sugar ,2 tablespoons dark brown sugar
- Using a #40 cookie scoop (about 1.5 tablespoons), make equal portions of cookie dough and roll them into balls. Roll each ball into the sugar mixture to lightly coat, then place them 2 inches apart on the baking sheets.
- Bake the cookies, one sheet at a time, for 12 to 14 minutes or until the top just cracks. They will look puffy and slightly underdone but will continue to cook on the baking sheet.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Notes
Egg Replacer options for 2 eggs:
- Store-bought vegan egg replacers such as Ener-G (used in this recipe, follow the package directions).
- 2 tablespoons ground flax or chia seeds mixed with 4 tablespoons water (may result in chewier cookies and a speckled appearance).
- 2 tablespoons tapioca or cornstarch mixed with 4 tablespoons plant-based milk or water.
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Nutrition Facts
Vegan Brown Sugar Cookies
Serving Size
1 cookie
Amount per Serving
Calories
140
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
73
mg
3
%
Potassium
35
mg
1
%
Carbohydrates
26
g
9
%
Fiber
0.3
g
1
%
Sugar
18
g
20
%
Protein
1
g
2
%
Vitamin A
0.2
IU
0
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.