Vegan Brown Sugar Cookies

Close up of brown sugar cookies on a cooling rack.

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These vegan brown sugar cookies have a rich caramel-like flavor and are sure to become your new favorite!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 12

Cook Time 14

Total Time 26

Servings cookies

Calories 140

Author Jhanelle Golding

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 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 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 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.

Recipe Adapted from America’s Test Kitchen.

Nutrition