Sweets, Vegan Food

Thick & Chewy Vegan Sugar Cookies


Today I’m making Thick & Chewy Vegan Sugar Cookies!

Sugar cookies are one of those recipes that I struggled to get just right. My favourite kind of sugar cookies are the big, thick, chewy ones. Normally, these sugar cookies have a bunch of butter, sugar and eggs. However, when making vegan sugar cookies, you need to get a bit more creative to achieve that desired texture and flavour. I finally found a combination of ingredients (with two types of flours- a bit extra I know but I promise it makes the texture just right) that works amazing!

♡ PS: for more delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!

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Thick & Chewy Vegan Sugar Cookies

Thick & Chewy Vegan Sugar Cookies

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5 from 3 reviews

  • Author: Liv B
  • Total Time: 26 minutes


Thick & chewy vegan sugar cookies! We are going all out for this recipe- no thin, crispy, dry cookies allowed here!


  • 1 tbsp egg replacer* + 2 tbsp water
  • 1/2 cup vegan margarine or softened vegan butter
  • 1/2 cup cups cane sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 3/4 cups cake/pastry flour**
  • 3/4 cups all purpose flour
  • 3/4 tsp baking soda

*I use Bob’s Red Mill egg replacer

** This is important: it gives the cookies that thick & fluffy texture without drying them out. If you use only all-purpose flour they will be more like chocolate chip cookies without the chocolate chips.


  1. Preheat oven to 375 F.
  2. In a small bowl or ramekin, mix together the egg replacer and water and set aside.
  3. In a mixing bowl, cream together the vegan margarine, cane sugar and brown sugar until light and fluffy. Add the egg replacer mixture and vanilla and stir well to combine.
  4. Whisk together the pastry flour, all-purpose flour and baking soda. Add to wet mixture in two parts and stir to form a dough.
  5. Roll 2 tbsp of dough into balls and space evenly on a non-stick baking sheet. Bake for 9-11 minutes or until just starting to turn golden. Remove from pan and place on a cooling rack to cool. In my experience these cookies are best in taste and texture once they have fully cooled!
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes


  1. These cookies look sooo good! I feel like adding macadamia nuts would make this even better! I’m excited to give it a try now, thank you

  2. OMG Liv, I made these just recently and it was a HIT in my household AND at work. You are the best!!

  3. This is a great recipe. I added 1/3 cup of rainbow sprinkles and they came out perfectly.

  4. I made these with some modifications for fall!

    Instead of the egg replacer + water, I used 1/4c of pumpkin. I also added 1t cinnamon and 1/2t pumpkin pie spice. I rolled the cookies in cinnamon sugar and baked for 9 minutes at 375. I only used AP flour since it’s what I had on hand, as well. They turned out great! Extremely puffy and chewy with a good bite to the edges. Thanks so much!

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