Desserts
This vegan sugar cookie recipe with applesauce proves you don’t need eggs or butter for cookies that are moist and tender. ✨ I developed this after years of testing plant-based substitutions, and applesauce delivers the perfect balance of binding and moisture—no one will guess they’re egg-free.
The secret lies in the right ratio of applesauce to flour, which creates that classic sugar cookie texture without compromising flavor.
The beauty of this recipe is its simplicity: just 8 ingredients and 15 minutes of prep time, but the results are restaurant-quality. Applesauce replaces eggs by adding natural sweetness and moisture, while coconut oil keeps the cookies tender and flavorful.
The baking process is foolproof—350°F for 10-12 minutes—ensuring cookies that stay soft in the center with just the right crispness around the edges.
What you’ll end up with is a batch of cookies that’s perfect for holidays, parties, or a cozy weeknight treat. The applesauce gives them a subtle depth of flavor, while the classic sugar cookie taste remains front and center.
These cookies hold their shape beautifully, making them ideal for decorating with icing or sprinkles if you’re feeling festive.
Best of all, this recipe scales effortlessly—whether you’re making a dozen for a gathering or a full sheet pan for sharing. The applesauce substitution works so well that even those who don’t follow a vegan diet will be asking for the recipe. Let’s get baking!
Ingredients for vegan sugar cookie recipe with applesauce
Eight simple ingredients transform into perfectly moist vegan cookies—no one will guess they're egg-free!
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Applesauce 🍎 | ½ cup | Unsweetened for proper binding |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Coconut Oil 🥥 | ½ cup | Melted, full-fat preferred |
| Granulated Sugar 🍚 | 1 cup | White or organic cane |
| Brown Sugar 🍯 | ½ cup | Packed, light or dark |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| Baking Soda 🧪 | ½ tsp | Pure, no aluminum |
| Salt 🧂 | ½ tsp | Fine sea or kosher |
The applesauce is the game-changer here—unsweetened is critical for proper binding without adding extra sugar. Mott's or Whole Foods brand are my go-tos, but any unsweetened works. Coconut oil should be melted but not hot—just warm it in the microwave for 30 seconds. The sugar combo (granulated + brown) ensures that perfect balance of chew and crisp. I always measure my flour by spooning it into the cup and leveling it off—don't pack it down. For vanilla, Nielsen-Massey is my absolute favorite—it's worth the splurge for that authentic flavor. The baking soda should be fresh (test by mixing with water—it should fizz immediately).
No coconut oil? Vegan butter like Earth Balance works in a pinch, but reduce the amount to 0.375 cup to avoid heaviness. Short on applesauce? Mashed banana or pumpkin puree can substitute at the same ratio, though flavor will shift slightly. Swap brown sugar for white if needed, but the cookies will be less tender. For extra richness, add 1 tbsp of almond milk to the dough. The dough should hold together when pressed but not be sticky—if it's too dry, add 1 tsp more applesauce. If too wet, chill it for 30 minutes before baking. For a festive touch, fold in vegan sprinkles or mini chocolate chips.
The dough keeps beautifully for 5 days in the fridge, wrapped tightly in plastic. For longer storage, portion into balls and freeze them on a tray before transferring to a bag—up to 3 months. Baked cookies stay fresh for 3 days at room temperature in an airtight container. To reheat, warm for 10 seconds in the microwave or at 300°F for 2 minutes. These cookies are perfect for decorating—use vegan icing or melted dark chocolate for dipping. Double the batch and freeze half for later—trust me, you'll want to!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just toss in the applesauce, coconut oil, and sugars, then fold in the flour. No standing over a mixer, no waiting for butter to soften. The applesauce keeps everything smooth and cohesive without extra effort.
- Chewy Magic: That perfect balance of brown and granulated sugar? It delivers a tender, buttery cookie that’s almost too good to share. The applesauce adds subtle moisture, so every bite stays soft without being gummy.
- Holiday Ready: Cut into stars for Christmas, dip in sprinkles for birthdays, or just eat them plain—these cookies adapt to any celebration. They freeze beautifully too, so I always bake a double batch. (Yes, even when no one’s coming over.)
- Budget Baking: Applesauce replaces expensive butter, and coconut oil is a pantry staple. A single batch makes 24 cookies, and they last days in an airtight container. My wallet—and my kids—thank me every time.
Step-by-step instructions for vegan sugar cookies with applesauce
Here's how to create tender, chewy vegan sugar cookies that rival classic recipes—no eggs or butter needed!
👨🍳 Step 1: Mix Wet Ingredients for Perfect Binding
In a medium bowl, combine the 0.5 cup unsweetened applesauce, 0.5 cup melted coconut oil, 1 cup granulated sugar, and 0.5 cup packed brown sugar. I use a silicone spatula to stir everything until smooth and fully emulsified—this step ensures your cookies hold together without eggs. The applesauce acts as our binder here, so don't skip the mixing.
Next, stir in the 1 tbsp vanilla extract and let the mixture sit for 5 minutes at room temperature. This resting time allows the coconut oil to cool slightly, preventing over-spreading in the oven. I know it seems counterintuitive to wait, but trust me—this makes all the difference for that perfect cookie texture.
👨🍳 Step 2: Combine Dry Ingredients for Light Texture
In a separate large bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt. I sift the flour first for a lighter texture—this prevents dense cookies. Make a well in the center of the dry ingredients and pour in the wet mixture you prepared earlier.
Gently fold everything together using a rubber spatula until just combined. Here's the thing—don't overmix! You want to see a few flour streaks remaining. Overmixing develops gluten, which leads to tough cookies instead of the tender, chewy texture we're after. Once combined, cover the bowl and refrigerate for 30 minutes to firm up the dough.
🔥 Step 3: Prep and Bake for Perfectly Golden Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions (I use a small cookie scoop for consistency) and roll them into balls. Place them 2 inches apart on the prepared baking sheets—this gives them room to spread while baking.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to set as they cool, so don't bake them until fully set. Real talk: your oven might run hot, so start checking at the 10-minute mark—every oven behaves differently.
⏰ Step 4: Cool and Enjoy Your Vegan Treats
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This short cooling period on the sheet helps maintain their shape while they set. The result should be soft, chewy centers with crisp edges—just like classic sugar cookies, but completely plant-based!
For maximum flavor, I like to serve them warm with a sprinkle of powdered sugar or a drizzle of vegan chocolate. These cookies keep well in an airtight container for up to 5 days, though I doubt they'll last that long in your house. Store any leftovers at room temperature for best texture.
Pro Tips For Making Vegan Sugar Cookie Recipe With Applesauce
- CHILL THE DOUGH: I learned this the hard way—rolling out warm applesauce dough leads to sticky, uneven cookies. Wrap the dough in plastic and refrigerate for at least 30 minutes (or up to 24 hours for thicker cookies). The cold firmness prevents spreading and keeps edges crisp.
- MEASURE COCONUT OIL PRECISELY: Solid coconut oil behaves like butter, but melted oil makes cookies spread like pancakes. Use a kitchen scale for ¼ cup (50g) of solid coconut oil—pack it tightly into the measuring cup and let it soften at room temp before mixing. No guessing, no sad flat cookies.
- DON’T OVERMIX THE BATTER: Applesauce dough is forgiving, but overworking it develops gluten and turns cookies tough. Mix just until the flour disappears—about 20 seconds after the dry ingredients are incorporated. Lumpy? That’s fine. Dense? You’ve gone too far.
- USE BROWN SUGAR FOR CHEW: Swap half the granulated sugar for brown sugar (same weight) for deeper flavor and a slower spread. The molasses in brown sugar adds moisture and caramelizes into a chewy center—trust me, your cookies will taste like they’ve been baking for hours, not minutes.
Best sauces and condiments for this vegan sugar cookie recipe with applesauce
Creamy Vanilla Glaze
This simple vanilla glaze elevates your cookies to bakery-quality. Mix ½ cup powdered sugar with 1 tbsp plant-based milk (I use almond milk) and ½ tsp vanilla extract. Drizzle over cooled cookies and let set for 5 minutes.
The glaze adds a delicate sweetness that complements the applesauce flavor beautifully. For extra shine, brush with a little more milk after the first coat. 💛
Spiced Apple Butter
Take your cookies to the next level with a spiced apple butter drizzle. Warm ¼ cup unsweetened applesauce with ½ tsp cinnamon and ¼ tsp nutmeg in a small saucepan over low heat for 5 minutes.
Let cool slightly before drizzling over cookies. This adds a warm, autumnal note that pairs perfectly with the cookie's sweetness. Store any leftover apple butter in the fridge for up to 1 week.
Dark Chocolate Drizzle
A dark chocolate drizzle adds richness and contrast. Melt ½ cup vegan dark chocolate chips (I recommend Enjoy Life brand) in 10-second intervals in the microwave. Thin with 1 tsp coconut oil if needed for easy drizzling.
The deep cocoa flavor balances the sweetness of the cookies. For a festive touch, sprinkle with crushed hazelnuts or sea salt flakes before the chocolate sets. 🍫
Caramelized Maple Syrup
For a sophisticated twist, try a caramelized maple syrup glaze. Simmer ¼ cup pure maple syrup with 1 tbsp coconut oil over medium heat until it thickens slightly (about 3-4 minutes). Let cool before drizzling.
The earthy maple flavor adds depth that complements the applesauce substitution. This works especially well with cookies that have a slightly crisp exterior. Store any leftover syrup in the fridge for up to 2 weeks.
Lemon Zest Twist
Brighten up your cookies with a lemon zest glaze. Mix ¼ cup powdered sugar with 1 tbsp lemon juice and ½ tsp lemon zest. The citrus cuts through the sweetness and adds a refreshing note. This pairing works beautifully for spring or summer celebrations.
For extra zing, add a pinch of salt to the glaze. The cookies will stay fresh longer with this citrus touch, thanks to the natural preservative properties of lemon. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use applesauce instead of eggs?
Applesauce acts as a perfect egg substitute because it provides both moisture and binding properties. The natural pectin in applesauce helps hold the cookie dough together while adding subtle sweetness. For this recipe, we use unsweetened applesauce to avoid altering the sugar balance—it replaces the eggs' role without making the cookies too sweet or dense.
Can I make these cookies without coconut oil?
If you don't have coconut oil, use vegan butter (like Earth Balance) or even olive oil in a pinch. For best results, reduce the amount to 0.375 cup if using butter to prevent heaviness. The key is keeping the fat content balanced—just don't skip it entirely, as it's what creates that tender texture we love in sugar cookies.
How do I prevent my cookies from spreading too much?
Chilling the dough for 30 minutes before baking is your best defense against spreading. Also, make sure your oven is fully preheated to 350°F—a hot oven creates a better set immediately. For extra insurance, flatten the dough balls slightly before baking or use a cookie scoop to portion them evenly. The applesauce helps with structure, but proper baking temperature is key!
Can I add mix-ins like chocolate chips?
Yes! Fold in ½ cup vegan chocolate chips or chopped nuts when you combine the wet and dry ingredients. Just be gentle to avoid overmixing. For best results, use mini chips so they melt slightly during baking. If you're worried about extra moisture, chill the dough for 45 minutes instead of 30 to help the mix-ins distribute evenly.
Why do my cookies taste slightly bitter?
Bitter flavor usually comes from overbaking or using old baking soda. Check your cookies at the 10-minute mark—they should be just set at the edges but still soft in the center. If you used baking soda older than 6 months, replace it with fresh. For extra flavor balance, try adding ¼ tsp cinnamon to the dough or a simple vanilla glaze after baking.