These vegan maple sugar cookies are chewy, soft, and SO easy. Mix the ingredients up, pop them in the oven, drizzle them with a quick maple glaze, and they're done! Apple sauce replaces eggs and coconut oil replaces butter, but you can't tell, I promise. They're perfect for Christmas, but honestly, I'd eat these any day of the year.
Here's what you need.
- Granulated sugar
- Brown sugar
- Maple syrup
- Unsweetened apple sauce
- Cream of tartar
- Baking soda
- Baking powder
- Vanilla extract
- Almond extract
- Coconut oil. This replaces the butter in a traditional cookie recipe. We get ours in bulk at Costco, but most grocery stores sell this in the same aisle as other oils. You can also find it on Amazon.
- Almond or oat milk. Use whatever dairy-free milk you prefer.
- Powdered sugar
Here's how to make them.
These vegan maple sugar cookies are really easy. Aside from the vegan aspect, they pretty much follow the typical cookie script.
First preheat the oven to 350 degrees. Then add granulated sugar, brown sugar, maple syrup, and coconut oil to a large bowl and beat with a hand or stand mixer until smooth and combined. Add apple sauce and mix until combined. The coconut oil replaces butter, and the applesauce replaces eggs, but you can't taste either of them in the finished product, I promise.
In a separate bowl, combine flour, cream of tartar, baking soda, and baking powder, and whisk until there are no clumps and everything is combined. Slowly add the dry ingredients to the bowl with the wet ingredients, mixing as you go. Once combined, mix in vanilla extract, almond extract, and salt.
Use a cookie scoop or your hands to form the dough into 1-inch diameter balls and place on a baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges just begin to turn a light golden color. I like my cookies soft, so I usually take them out on the earlier side, but if you like yours slightly crunchy, leave them in until they're golden-brown on the edges.
To make the glaze, add powdered sugar, almond or oat milk, maple syrup, and vanilla extract to a bowl and mix until combined. Once the cookies have fully cooled, drizzle them with the glaze. Enjoy!
Phyllis Leone says
We Love these cookies. They are very easy to make.I took Mollie’s advise and moved cookie sheet midway to higher shelf position. I also needed to add a minute due to my oven being slow.also I ran out of brown sugar. I placed 1/2 cup of cane sugar and 1/2 Tbsp molasses then mixed together with fork. That seems to have worked well because, They Are Delicious!!! Thanks Mollie💗
Thanks, Phyllis! Glad you enjoy the recipe! Love the molasses idea!
Phyllis Leone says
I forgot to mention this. I chilled the batter for half hour, before scooping out batter to place on parchment lined cookie sheet .Thanks again Mollie and Mike for this Great recipe!💗