Perfect Soft and Chewy Vegan Sugar Cookies Recipe | Yummly
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Perfect Soft and Chewy Vegan Sugar Cookies

Sara: "Yummy! I used this as a base and tweaked it a bit…" Read More
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These vegan sugar cookies are unexpectedly soft and chewy - perfect for a sweet snack! The recipe is a Yummly original created by Sara Mellas.


  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1 tablespoon brown rice syrup
  • 1/4 cup almond milk (or cashew milk)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories270Calories from Fat100
    Total Fat11g17%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate41g14%
    Dietary Fiber<1g3%
    Vitamin A0%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sara a month ago
    Yummy! I used this as a base and tweaked it a bit with the addition of 1tsp cinnamon, 1tsp ginger and orange oil. I swapped out the brown rice syrup for molasses. I found the cookie dough to be far too sweet, so I added an extra 50% liquid and flour to make it less so. The cookies turned out great.
    Forrest 9 months ago
    Would definitely make again. My sister in law absolutely loved them!!!
    Master 10 months ago
    Pretty good recipe, but be warned that for me, when I hit the guided recipe start, the measurements for the ingredients were no longer correct. Make sure you use the measurements from the initial ingredient list
    Allison Miller a year ago
    Great! A perfect base for adding other ingredients
    Katie House a year ago
    Add slightly more oil and milk and roll in a cinnamon-sugar mixture before baking! My coworkers were begging me to make more.
    DrCd Zedicher a year ago
    Added a splash more milk, and a dash of cinnamon. They were fantastic!
    Leandria L. a year ago
    Solid recipe!!😀 Will make again.
    ZebraZ 2 years ago
    Very good but they weren't very chewy. I think I over cooked them. Although they did have an interesting taste and should have some spices. It is a blank canvas ready for paint or in this case flavor.
    Joshua Schoonmaker 2 years ago
    Excellent choice for sensitive allergies. Tastes a bit different from normal sugar cookies and would probably benefit from a few tweaks but they are great nonetheless.
    June tracy 2 years ago
    Fantastic!is was soooooo yummy!
    Astha 2 years ago
    The dough didn't get as thick as mentioned.. I had to add more flour and then eventually used my hands instead of the scoop.. finally came out decent !!
    Aleycia Dawn 2 years ago
    Def bookmarking this. Its late in the evening and I was craving something sweet. I had to improvise as I have a severe almond allergy I realized I had no vanilla extract halfway in so doubled up on the brown rice syrup, my coconut milk has hints of vanilla so I crossed my fingers and poured that in as well lol. I added cinnamon, nutmeg, and a few shakes of ginger as well. Once they came out the oven I sprinkled some Sugar in the Raw crystals on top.... Super good.
    Isabella Carey 3 years ago
    They are so good! I love how soft they are and they’re quite easy to make and don’t take too long.
    Elizabeth Gysi 3 years ago
    Turned out great! used maple syrup instead of brown rice syrup.. very maply and very good!
    aj 3 years ago
    Turned out great! Added a 1/4tsp of Allspice, 1/8tsp of Nutmeg and about 1tsp of freshly grated ginger. 👍🏼👍🏼
    Natalie 3 years ago
    Added some personal touches and they were stunning. Fantastic base recipe!
    tabasco 3 years ago
    Surprisingly good, definitely will make them again. A little crumbly when they first came out of the oven, but when they cool they stay together better.
    SarahMorgan 3 years ago
    I cut the sugar in half because I made these for my little kiddos. They were just sweet enough but they ended up being quite crumbly. **Edit** I made these again, this time with 3/4 cup of sugar and the consistency completely changed. They spread quite a bit and turned out chewy.