Chewy Sugar Cookies (Vegan)
These cookies are sweet and chewy and are extremely addictive! If you have a sweet tooth like me, I guarantee you will fall in love with them!
If you are looking to make funfetti cookies, just add ¼ cup of sprinkles into the batter before scooping the batter onto the baking tray.
Why Use Cake Flour?
Cake flour makes these cookies much more soft and cakey. However if you do not have cake flour, you can substitute it with ⅔ cup all purpose flour.
How To Make a Flax Egg?
If you are new to vegan baking, you will quickly learn that flax eggs are going to become your best friend. A flax egg is an egg substitute often found in vegan baking, it helps bind the ingredients in a recipe just as an egg would do.
To make one flax egg, you will need 1 tbsp of ground flaxseed and 3 tbsp of water. Mix these together in a bowl and allow to sit in the fridge for 10 minutes. After 10 minutes the texture of the flax egg should be more viscous and gooey similar to an egg. Always make the flax egg first before doing any other steps in a recipe because it will need to sit for a while.
Chewy Sugar Cookies
Time: 30 minutes
Serves: 12
Ingredients:
1 tbsp flaxseed, 3 tbsp water
1/3 cup vegan butter
3 tbsp olive oil
3/4 cup granulated sugar
3/4 cup powdered sugar
2 teaspoons vanilla extract
1 tbsp almond milk
2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
How to Make:
Preheat oven to 325°F and line a baking sheet with parchment paper.
In a bowl, prepare the flax egg by mixing together the ground flaxseed and water. Place in the fridge to set for 10 minutes.
In a stand mixer whisk together the butter and oil until smooth and creamy . Next, add in the granulated sugar while the mixer is still mixing the ingredients. Add in the powdered sugar.
Once combined, add the flax egg, milk, and vanilla extract to the bowl.
Mix in the cake flour, baking powder, baking soda, and salt into the same bowl. Beat until there are no more streaks of flour but be careful not to overmix.
Use a cookie scoop to scoop out cookie dough balls 2 inches apart on the pan. Using your clean hand, flatten the top of the cookie.
Bake for 13 minutes and allow to cool before eating. Do not store in the fridge.