Last Updated on February 7, 2026
The Vegan Maple Sugar Cookies are easy to make, use simple ingredients, and are a perfect treat for the family!
Just because I decorated these cookies for valentine’s day doesn’t mean this is the only time you can enjoy them.
They would make a wonderful dessert for the summer months or any other holiday.
Cut the cookies out into different shapes or add different freeze dried berries to the frosting.
You will notice that these cookies have a slightly different flavor than the regular sugar cookies.
It’s because I replaced the pure cane sugar with maple syrup as the sweetener, which gives the cookies a more unique flavor.
And because I used maple syrup the cookies will have a smoky vanilla caramel flavor with just a hint of strawberry that I added to the frosting.
But you will still have the same texture with these cookies as you do the traditional sugar cookies, they are light and crisp with a slight chewy middle.
Ingredients for the cookies
- Flour – I used a all purpose flour in these cookies.
- Baking Powder and Baking Soda – Yes, both! This combo ensures that your cookies will rise properly and have the perfect texture. It maximizes the flavor and the rise of the cookies.
- Oil – I used an avocado oil in these cookies to add moisture, which will give the cookies a tender texture.
- Sugar – I used real maple syrup as my sweetener in these cookies. The maple syrup adds a slight smoky vanilla caramel flavor to these cookies.
- Egg Substitute – I used a powdered egg substitute in these cookies.
- Pure Vanilla Extract – The vanilla extract adds just a hint of a vanilla flavor and helps to enhance all the other ingredients in these cookies.
Frosting ingredients for the cookies
- Frosting – I bought an organic vegan white frosting to frost the cookies.
- Freeze Dried Strawberries – I used crushed freeze dried strawberries to decorate the tops of the cookies. This can be replaced with freeze dried raspberries, blueberries, or any berry that you prefer.
How to make the Vegan Maple Sugar Cookies
Mix together in a small bowl the powdered egg substitute and set aside for about 5 minutes before adding to the mixer.
Set the free standing mixer to medium high speed, beat together the oil, maple syrup, vanilla, and the egg substitute until smooth.
Reduce the speed to low, add in the baking soda, baking powder, and add in the flour about 1/2 cup at a time.
Once all the flour is added, blend everything until well combined.
Then cover the bowl and place into the refrigerator for 2 to 4 hours, or until firm.
After 2 to 4 hours, remove from the refrigerator and cut the dough in half.
Preheat the oven to 350° F.
Prepare two baking sheets with parchment paper and set aside.
Next, flour the counter top and the rolling pin, and place half the dough onto the floured counter top.
Then roll the dough to about 1/8th inch thick, cut out the cookies with a round cookie cutter.
Arrange the cookies onto the lined baking sheet, keeping the cookies about 1 inch apart.
Continue until the dough is gone.
Fill both baking sheets and place them into the oven.
Bake for 7 minutes, switch and rotate the baking sheets.
Then return to the oven for another 5 to 7 minutes.
Watch the cookies closely, baking times can vary.
The cookies should have a light brown top with a slightly golden brown edge.
Once the cookies are done, remove from the oven, leaving them to cool on the baking sheets.
After the cookies have completely cooled, it is time to frost.
For the frosting I used a premade (store-bought) organic vegan white frosting for my cookies.
Make sure to stir the frosting to soften before frosting the cookies.
Continue by crushing the freeze dried strawberries in a coffee grinder before frosting the cookies.
Next frost the cookies.
Want to do what I did with the strawberries?
I placed a small heart shaped cookie cutter on the frosting and sprinkled the crushed strawberries inside the cookie cutter.
Then remove the cookie cutter and continue doing the same with the other cookies.
Or just sprinkle the crushed strawberries on top of the frosting and serve.
Vegan Maple Sugar Cookies
Ingredients
Equipment
Method
- Mix together in a small bowl the powdered egg substitute and set aside for about 5 minutes before adding to the mixer.
- Set the free standing mixer to medium high speed, beat together the oil, maple syrup, vanilla, and the egg substitute until smooth.
- Reduce the speed to low, add in the baking soda, baking powder, and add in the flour about 1/2 cup at a time.
- Once all the flour is added, blend everything until well combined.
- Then cover the bowl and place into the refrigerator for 2 to 4 hours, or until firm.
- After 2 to 4 hours, remove from the refrigerator and cut the dough in half.
- Preheat the oven to 350° F.
- Prepare two baking sheets with parchment paper and set aside.
- Next, flour the counter top and the rolling pin, and place half the dough onto the floured counter top.
- Then roll the dough to about 1/8th inch thick, cut out the cookies with a round cookie cutter.
- Arrange the cookies onto the lined baking sheet, keeping the cookies about 1 inch apart.
- Continue until the dough is gone.
- Fill both baking sheets and place them into the oven.
- Bake for 7 minutes, switch and rotate the baking sheets.
- Then return to the oven for another 5 to 7 minutes.
- Watch the cookies closely, baking times can vary.
- The cookies should have a light brown top with a slightly golden brown edge.
- Once the cookies are done, remove from the oven, leaving them to cool on the baking sheets.
- After the cookies have completely cooled, it is time to frost.
- For the frosting I used a premade (store-bought) organic vegan white frosting for my cookies.
- Make sure to stir the frosting to soften before frosting the cookies.
- Continue by crushing the freeze dried strawberries in a coffee grinder before frosting the cookies.
- Next frost the cookies.
- I placed a small heart shaped cookie cutter on the frosting and sprinkled the crushed strawberries inside the cookie cutter.
- Then remove the cookie cutter and continue doing the same with the other cookies.
- Or just sprinkle the crushed strawberries on top of the frosting and serve.
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