Last Updated on April 7, 2024
These Vegan Brown Sugar Cookies taste just like my Grandmothers Brown Sugar Cookies.
She always had homemade cookies ready for us when we visited, as well as our own special little coffee cup to sip and dunk our cookies.
Back then I didn’t have all the allergies that I have today, nor did I have any vegan family members, so I could enjoy these cookies just as she made them.
Boy do I miss those carefree days.
So I created my vegan version of her cookies for my family today.
There are a few things I have noticed about these old recipes, they are super easy to alter and you can still use simple ingredients.
These cookies have the same great taste with a similar result as the old recipe, actually I believe I had better results with my recipe than my Grandmother’s.
This simple cookie is just as crisp and has just the right amount of sweetness that I enjoyed as a child.
It is still the perfect cookie to serve with or dunk into your coffee, even if it is dairy free.
Enjoy!
Ingredients for these cookies
- Sugars – I used both the brown sugar and the pure cane white sugar in these cookies.
- Margarine – In my cookies I used my favorite vegan margarine. Any margarine or butter can be used.
- Oil – Any variety of oil will work for these cookies. I have used olive and avocado oil with great results.
- Egg Substitute – I use a powdered egg substitute for this recipe. All the powdered egg substitute’s I have tried are similar, so use what you can find in your stores.
- Pure Vanilla Extract – Vanilla extract adds flavor to the 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.
- Creme of Tartar – This is added to help activate the leaving ingredients in the dough. It also makes the cookies chewy.
- Flour – Any all purpose white flour is the best for these cookies.
- Salt – Adding salt to cookies helps to keep the cookies fresh longer, attracts moisture, brings out the flavors of other ingredients in the dough, and balances the sweetness of the cookies.
How to make Vegan Brown Sugar Cookies
Preheat the oven to 350°F.
Line two baking sheets with parchment paper, and set aside.
Mix together the powdered egg substitute to the package direction and set aside.
In a large mixing bowl, cream together the sugars, oil, and margarine with a free standing mixer.
Once this is smooth, add the egg substitute and vanilla, continue blending.
Continue by adding the baking powder, baking soda, creme of tartar, and salt.
Now add the flour slowly to the bowl while on a low setting, mixing until well combined.
Next add a little sugar to a small bowl, about 2 Tbsp, ( this is to roll the cookies in ) place next to the prepared baking sheet.
Scoop the cookie dough into a ball ( about the size of a golf ball ), drop the ball into the bowl of sugar, and roll until the ball is covered in sugar.
Place the sugar coated dough ball onto the baking sheet and continue until you have used up all the dough.
After you have filled the baking sheets, flatten the cookies with the bottom of a glass, pressing down on each dough ball.
The cookies should be about 1/4 inch thick.
Place one baking sheet into the oven.
Bake for 6 minutes, rotate the baking sheet and bake for another 6 minutes.
You will notice the cookies will be slightly brown on the sides.
Take the cookie sheet out of the oven and let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.
Continue baking the next baking sheet as you did the first.
Once the cookies have cooled completely, store in a air tight container or freeze for later.
Serve these tasty cookies with your favorite hot or cold beverage.
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Vegan Brown Sugar Cookies
Equipment
- 1 Free-standing mixer
Ingredients
- 1/2 Cup Brown Sugar
- 1/2 Cup Pure Cane White Sugar Plus extra to roll cookies into.
- 3 Tbsp Vegan Margarine Use your favorite.
- 3 Tbsp Oil I have used olive and avocado oil.
- 2 Egg Substitute Equal to 2 eggs. I used a powder egg substitute.
- 1/2 tsp Pure Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Creme of Tartar
- 1/4 tsp Salt
- 2 Cups All Purpose Flour
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper, and set aside.
- Mix together the powdered egg substitute to the package direction and set aside.
- In a large mixing bowl, cream together the sugars, oil, and margarine with a free standing mixer.
- Once this is smooth, add the egg substitute and vanilla, continue blending.
- Continue by adding the baking powder, baking soda, creme of tartar, and salt.
- Now add the flour slowly to the bowl while on a low setting, mixing until well combined.
- Next add a little sugar to a small bowl, about 2 Tbsp, ( this is to roll the cookies in ) place next to the prepared baking sheet.
- Scoop the cookie dough into a ball ( about the size of a golf ball ), drop the ball into the bowl of sugar, and roll until the ball is covered in sugar.
- Place the sugar coated dough ball onto the baking sheet and continue until you have used up all the dough.
- After you have filled the baking sheets, flatten the cookies with the bottom of a glass, pressing down on each dough ball.
- The cookies should be about 1/4 inch thick.
- Place one baking sheet into the oven.
- Bake for 6 minutes, rotate the baking sheet and bake for another 6 minutes.
- You will notice the cookies will be slightly brown on the sides.
- Take the cookie sheet out of the oven and let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.
- Continue baking the next baking sheet as you did the first.
- Once the cookies have cooled completely, store in a air tight container or freeze for later.
- Serve these tasty cookies with your favorite hot or cold beverage.
