This is a twist on a basic vegan wafer cookie recipe with a touch of cacao and ginger for added flavor. You can cut the cookies into any shape you like with a cookie cutter and garnish in different ways, in this recipe I simply sprinkled the cookies with some coconut sugar before baking but feel free to get creative with your toppings and change it up. This “sugar-free” delicate cookie dough is a great treat for almost any occasion. They can be served as a sweet treat with a side of hot cacao or hot tea.

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Vegan Chocolate Sugar Cookies
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Rating: 0
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Prep Time 10-15 Minutes
Cook Time 30 Minutes
Passive Time 2.5 Hours
Servings
Cookies
Ingredients
Wet Ingredients
Garnish
Prep Time 10-15 Minutes
Cook Time 30 Minutes
Passive Time 2.5 Hours
Servings
Cookies
Ingredients
Wet Ingredients
Garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Whisk, measure and sift together the flour, arrowroot, baking powder and cacao powder. The arrowroot help bind and also create a cake flour substitution for a delicate cookie texture.
  2. In a small bowl, combine the syrup, oil, and chocolate extract and whisk to combine. Add the wet ingredients to the dry flour mixture and mix with a rubber spatula until the dough is smooth and shiny. If the dough looks too dry and crumbly simply add 3-4 tablespoons of water and continue mixing. I added about 4 tablespoons but consistency may vary so use your own judgement. You don't want the dough batter to bee to watery either. The dough should be soft.
  3. Mold and pat the dough into a rough disk shape and wrap the dough in plastic wrap. Place the dough in the freezer to chill for about 2 hours or until it is cold enough to roll and cut, but not fully frozen.
  4. About 30 minutes before you are ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat. Next, remove the dough from the freezer and unwrap. Cut it in half and rewrap leftover piece to keep it from drying out. Working with one piece at a time, roll the dough out on a clean, flat surface until about 1/4-inch thick. Using a cookie cutter, press it into the dough, make the cuts as close together as possible and reuse left over dough as you go. When all of the cookies are cut, press the remaining pieces of dough together and then roll it out again and cut it to make more cookies.
  5. Using a wide spatula, lift the cookies and gently place on the prepared baking sheet, placing them about a 1/4-inch apart. Make sure to work quickly here because if the dough gets too soft, it will be difficult to transfer the cookies to the baking sheet. If using sprinkle the tops of the cookies with the coconut sugar.
  6. Transfer the baking sheet to the preheated oven and bake for about 10-12 minutes or until the cookies look dry and slightly puffed.
  7. Let the cookies cool on the baking sheet for 3 minutes or until they are firm enough to move, then transfer them to a wire cooling rack to cool completely before serving.