There’s something magical about the holidays that makes me want to turn my kitchen into a festive workshop, and I believe the best place to start is with a batch of warm, just-baked cookies. If you’re dreaming of classic Christmas cookies recipes but want something a little kinder to your body, I’m so excited for you to try these. They’re my go-to for Christmas baking ideas—a soft and chewy vegan dough that’s perfect for rolling out and creating all your favorite holiday cookies Christmas shapes, from classic rounds to playful reindeer sugar cookies and mischievous elf sugar cookies.
I promise, these are the ultimate easy Christmas treats. Made with simple, wholesome ingredients, they come together without any fuss, leaving you more time for decorating and enjoying the season’s sparkle. This recipe proves that a comfort food recipe can be both indulgent and feel-good, a sweet bite that everyone at your gathering can enjoy.
So, preheat your oven and let’s make some holiday magic. This easy vegan dessert is here to fill your home with the most wonderful aroma and your cookie tray with nothing but festive joy.
If you're looking for the perfect Healthy Vegan Sugar Cookies, you're in the right place. Whether you love Christmas Cookie or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Healthy Vegan Sugar Cookies
- Secretly wholesome: Made with whole wheat pastry flour and natural sweeteners.
- Perfect texture: A dreamy balance between soft and chewy.
- Incredibly simple: One-bowl, no-chill dough that bakes reliably.
- Endlessly customizable: Easy to flavor with zest, spices, or chocolate chips.
Ingredients & Tools
- 120 ml maple syrup (use the real stuff!)
- 60 ml melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp almond milk (or any plant milk)
- 200 g whole wheat pastry flour
- 50 g coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2-3 tbsp granulated sugar for rolling (coconut sugar or organic cane sugar works well)
Tools: A large mixing bowl, a whisk, a spatula, a baking sheet, and parchment paper.
Notes: The quality of your maple syrup and coconut oil really shines through here, so it’s worth using the good ones. Whole wheat pastry flour is key—it’s lighter than regular whole wheat and gives that perfect, tender cookie texture.
Nutrition (per serving)
| Calories: | 98 kcal |
| Protein: | 1.5 g |
| Fat: | 3.5 g |
| Carbs: | 16 g |
| Fiber: | 1.5 g |
Serves: 16 cookies | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why whole wheat pastry flour? This is the secret to a soft, non-dense cookie. It has a lower protein content than all-purpose or regular whole wheat, which prevents too much gluten from forming. If you must substitute, use a 50/50 blend of all-purpose and regular whole wheat.
- Don’t skip the rolling sugar. Rolling the dough balls in sugar before baking isn’t just for looks. It creates that classic crackly top and a delightful, slightly crunchy exterior that contrasts beautifully with the soft interior.
- Measure your flour correctly. For the best results, spoon your flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and lead to dry, crumbly cookies.
- Your coconut oil should be liquid, but not hot. Melt your coconut oil and let it cool for a minute before adding it to the other wet ingredients. If it’s too hot, it can start to cook the flour when you mix the dough.
How to Make Healthy Vegan Sugar Cookies
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is a quick recipe, so you want your oven ready to go! In your large mixing bowl, combine the maple syrup, melted (and slightly cooled) coconut oil, vanilla extract, and almond milk. Whisk it all together until it’s smooth and emulsified—you’ll notice it should look glossy and well-blended.
Step 2: Now, add all your dry ingredients directly into the same bowl: the whole wheat pastry flour, coconut sugar, baking soda, baking powder, and salt. Use a spatula to fold everything together. The trick is to mix just until you no longer see streaks of flour. The dough will be soft and slightly sticky, which is exactly what you want for a tender cookie.
Step 3: Place your 2-3 tablespoons of rolling sugar into a small bowl. Scoop out about one tablespoon of dough per cookie. I like to use a small cookie scoop for uniformity, but a tablespoon measure works perfectly. Roll the dough between your palms to form a smooth ball. If the dough is too sticky, you can lightly dampen your hands with water.
Step 4: Roll each dough ball generously in the granulated sugar until it’s fully coated. This is what gives them that classic sparkly, crackled look. Place the sugared balls onto your prepared baking sheet, leaving about 2 inches between them as they will spread a little while baking.
Step 5: Now, here’s a pro move for the perfect shape: gently flatten each dough ball just slightly with the palm of your hand or the bottom of a glass. You don’t want to smash them, just press down enough to create a thick disc. This helps them bake evenly.
Step 6: Bake for 9-11 minutes. You’re looking for the edges to be lightly golden and the centers to look just set. They might still seem a tiny bit soft in the middle—that’s perfect! They will firm up as they cool. Do not overbake, or you’ll lose that lovely soft texture.
Step 7: As soon as you take the baking sheet out of the oven, let the cookies cool on the sheet for at least 10 minutes. This is crucial. They need this time to set up properly. If you try to move them too soon, they might fall apart. After 10 minutes, you can transfer them to a wire rack to cool completely.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature for best texture.
- Freezer: Freeze baked cookies for up to 3 months in an airtight container.
- Reviving: Refresh room-temperature cookies in a 300°F oven for 2–3 minutes.
Serving Suggestions
Complementary Dishes
- A glass of chilled oat milk — The creamy, neutral flavor of oat milk is a dream with the vanilla and caramel notes of the cookies, creating a simple, wholesome pairing.
- A bowl of fresh berries — The bright, tart pop of raspberries or strawberries cuts through the sweetness beautifully and adds a refreshing element to your snack.
- A scoop of vegan vanilla ice cream — For an ultimate dessert, sandwich a scoop between two cookies. The contrast of warm cookie and cold ice cream is pure magic.
Drinks
- Hot chamomile tea — The floral, honey-like notes of chamomile complement the simple sweetness of the cookie, making for a wonderfully calming afternoon ritual.
- Cold brew coffee — The deep, smooth flavor of cold brew provides a robust counterpoint to the cookie’s sweetness without being overly bitter.
- A warm cup of almond milk latte — It’s like a cozy hug in a mug. The nutty flavor of the latte echoes any nutty notes from the whole wheat flour.
Something Sweet
- Dark chocolate-dipped strawberries — This feels fancy but is so easy. The rich, bitter dark chocolate and juicy fruit continue the theme of a balanced, fruit-forward treat.
- A small bowl of coconut yogurt with a drizzle of maple syrup — It’s creamy, tangy, and just sweet enough to feel like a dessert course without being too heavy.
- A few medjool dates — For a naturally sweet and chewy bite that aligns perfectly with the wholesome ingredients in the cookies themselves.
Top Mistakes to Avoid
- Mistake: Overmixing the dough. Once you add the flour, mix just until combined. Overworking the dough develops gluten, which can make your cookies tough and dense instead of soft and tender.
- Mistake: Using hot coconut oil. If your melted coconut oil is too hot when you add it to the maple syrup, it can cause the mixture to separate or even start to “cook” the flour. Let it cool for a minute or two first.
- Mistake: Overbaking. I’ve messed this up before too—it’s so tempting to leave them in until they look totally firm. But take them out when the edges are golden and the centers look slightly underdone. They finish setting on the hot baking sheet.
- Mistake: Skipping the cooling time on the pan. These cookies are very fragile right out of the oven. Letting them rest on the baking sheet is a non-negotiable step that allows them to firm up so they don’t crumble when you move them.
Expert Tips
- Tip: Chill your dough if it’s a warm day. If your kitchen is particularly warm and the dough feels too soft to handle, pop the whole bowl in the fridge for 15-20 minutes. This will firm up the coconut oil and make rolling much easier.
- Tip: Add a flavor twist. Before rolling the dough in sugar, try adding the zest of one lemon or orange to the dough, or a 1/2 teaspoon of almond extract alongside the vanilla for a different flavor profile.
- Tip: Make them festive. For holidays, roll the dough balls in colored sugar instead of plain. The natural cracks will show off the color beautifully, and it’s such a simple way to dress them up.
- Tip: For a crispier cookie, press thinner. If you prefer a crisper, snappier cookie, simply press the dough balls down a bit more before baking. They’ll spread more and become thinner and crunchier throughout.
FAQs
Can I use all-purpose flour instead of whole wheat pastry flour?
You can, but the texture will be slightly different. All-purpose flour will produce a cookie that’s a bit more chewy and less tender. For the best results, I’d recommend using whole wheat pastry flour as specified. If you only have all-purpose, the recipe will still work, but you might want to reduce the amount by a tablespoon or two as all-purpose flour absorbs liquid differently.
My dough is really sticky and hard to roll. What did I do wrong?
This usually happens if the flour was measured a little scantily or if your kitchen is very warm. Don’t worry, it’s an easy fix! Just chill the dough in the refrigerator for 15-20 minutes. This will firm up the coconut oil and make the dough much easier to handle. You can also lightly wet your hands with cold water to prevent sticking while you roll.
Can I make these cookies without coconut oil?
Yes, you can substitute another neutral-tasting oil. Avocado oil or a light-tasting olive oil would work, though it might change the flavor very slightly. I don’t recommend using a strong-flavored oil like extra virgin olive oil. You could also use vegan butter, melted and cooled, which would give a richer, more buttery flavor.
How should I store these cookies, and how long do they last?
Once completely cooled, store them in an airtight container at room temperature. They will stay soft and delicious for about 4-5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, cover the bowl tightly, and refrigerate it for up to 2 days. Let it sit at room temperature for 10-15 minutes to soften slightly before scooping and rolling. You can also freeze the shaped, unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Healthy Vegan Sugar Cookies: An Easy, Healthy Dessert
Whip up a batch of Healthy Vegan Sugar Cookies with this easy vegan sugar cookie recipe. They're the perfect soft, chewy, and guilt-free treat for your holiday baking ideas.
Ingredients
For the Wet Ingredients:
-
120 ml maple syrup
-
60 ml melted coconut oil
-
1 tsp vanilla extract
-
1 tbsp almond milk
For the Dry Ingredients:
-
200 g whole wheat pastry flour
-
50 g coconut sugar
-
1/2 tsp baking soda
-
1/4 tsp baking powder
-
1/4 tsp salt
For Rolling:
-
2-3 tbsp granulated sugar
Instructions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In your large mixing bowl, combine the maple syrup, melted (and slightly cooled) coconut oil, vanilla extract, and almond milk. Whisk it all together until it’s smooth and emulsified—you’ll notice it should look glossy and well-blended.01
-
Now, add all your dry ingredients directly into the same bowl: the whole wheat pastry flour, coconut sugar, baking soda, baking powder, and salt. Use a spatula to fold everything together. The trick is to mix just until you no longer see streaks of flour. The dough will be soft and slightly sticky, which is exactly what you want for a tender cookie.02
-
Place your 2-3 tablespoons of rolling sugar into a small bowl. Scoop out about one tablespoon of dough per cookie. I like to use a small cookie scoop for uniformity, but a tablespoon measure works perfectly. Roll the dough between your palms to form a smooth ball. If the dough is too sticky, you can lightly dampen your hands with water.03
-
Roll each dough ball generously in the granulated sugar until it’s fully coated. This is what gives them that classic sparkly, crackled look. Place the sugared balls onto your prepared baking sheet, leaving about 2 inches between them as they will spread a little while baking.04
-
Now, here’s a pro move for the perfect shape: gently flatten each dough ball just slightly with the palm of your hand or the bottom of a glass. You don't want to smash them, just press down enough to create a thick disc. This helps them bake evenly.05
-
Bake for 9-11 minutes. You’re looking for the edges to be lightly golden and the centers to look just set. They might still seem a tiny bit soft in the middle—that’s perfect! They will firm up as they cool. Do not overbake, or you’ll lose that lovely soft texture.06
-
As soon as you take the baking sheet out of the oven, let the cookies cool on the sheet for at least 10 minutes. This is crucial. They need this time to set up properly. If you try to move them too soon, they might fall apart. After 10 minutes, you can transfer them to a wire rack to cool completely.07
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