Chewy Vegan Brown Sugar Cookies (No Eggs)

Vegan brown sugar cookies freshly baked on parchment paper.

Chewy Vegan Brown Sugar Cookies (No Eggs)

These vegan brown sugar cookies are nicely chewy on the inside and crispy on the edges, they have a delicious buttery and sweet flavor, plus they are easy to make! 100% vegan, egg-free and dairy-free.

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Keyword: healthy cookies, vegan cookies

Servings:

Calories: 210kcal

Author: Jessica Laroche

Equipment

Baking sheet
Parchment paper
Mixin bowl
Mixing spoon and spatula
Small kitchen scale (or measuring cups)
Measuring spoons

Ingredients

180 g brown sugar (180 g = 1 cup)
120 g vegan butter (softened) (120 g = ½ cup)
2 teaspoon vanilla extract
80 g dairy-free milk (80 g = ⅓ cup)
250 g all-purpose flour (250 g = lightly packed 2 cups, see notes)
2 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon optional

Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper.
To a large mixing bowl, add the softened butter (or at room temperature), brown sugar, milk and vanilla. Use electric beaters to combine until mostly uniform (tiny clumps of butter are fine).
Add the flour, baking powder, cinnamon and salt, and use a spatula or large spoon to mix the ingredients until uniform. At first, the mixture will look too dry, but keep mixing and pressing on the ingredients until there are no dry pockets of flour anymore.
Use a medium-sized ice cream scoop to scoop the batter and transfer to the prepared baking sheet as you go. You should be able to make 12 cookies, but I recommend baking them in 2 batches so you can space them out slightly (they spread a little bit.)
Bake for 11-12 minutes, let the cookies cool down on the baking sheet for about 2 minutes (they will be very soft at first), then transfer to a cooling rack until completely cooled down.
* To make the chocolate as seen in the pictures/video, add 1 cup vegan dark chocolate chips with 1.5 tablespoons of coconut oil in a small bowl and warm up using then microwave for about 90 seconds. Let the bowl sit for 1 minute, then stir until all melted. You can warm up 15 additional seconds at a time as needed.

Video

Notes

Like most baking recipes, I highly recommend weighing the ingredients (especially the flour) instead of using cups. If you don't have a scale, then make sure to use the scoop and level method.
Try to plan ahead and take the butter out of the fridge about one hour before baking. Softened butter is easier to handle, which will help create a uniform texture when mixed with the sugar.
The cookie will feel underdone and very soft once just out of the oven, this is normal! Let them cool down for a few minutes, they will finish up cooking and firm up during that time.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition