Thick & chewy vegan sugar cookies! We are going all out for this recipe- no thin, crispy, dry cookies allowed here!
Prep Time:15 minutes
Cook Time:11 minutes
Total Time:26 minutes
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.
Preheat oven to 375 F.
In a small bowl or ramekin, mix together the egg replacer and water and set aside.
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.
Whisk together the pastry flour, all-purpose flour and baking soda. Add to wet mixture in two parts and stir to form a dough.
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!
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