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Vanilla Bean Coconut Sugar Cookies (Vegan)

Vanilla Bean Coconut Sugar Cookies (Vegan)

Brit Wolfe
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Cookies
Servings 12 cookies


  • 1 cup coconut oil
  • 1 3/4 cup granulated sugar, divided
  • 2 tsp. vanilla extract
  • 1 Tbsp. ground flaxseed
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 1/4 cup all-purpose flour
  • 1/2 vanilla bean


  • Preheat the oven to 350ºF.
  • In a small bowl, mix the ground flaxseed with 3 Tbsp. of water and set aside to let thicken (about 5-7 minutes).
  • In the bowl of a stand mixer, add the coconut oil and 1 1/2 cups granulated sugar (keep the remaining 1/4 cup for rolling). Set the mixer to medium and let mix until fully combined.
  • Add the vanilla extract and the flaxseed and continue to mix well.
  • Sift together the flour, baking powder, and salt and add to the mixer. Mix until just combined.
  • In a small food processor or coffee grinder, add the 1/4 cup of granulated sugar and the seeds of the vanilla bean. Grind for 1-2 seconds until the vanilla is spread evenly throughout the sugar. Be sure not to grind too much or else it will turn into powdered sugar! (See notes)
  • Using a cookie scoop or spoon, scoop the cookie dough into equal-sized balls. Roll in the vanilla sugar until fully coated, then place on a parchment-lined baking sheet.
  • Bake the cookies for 12-15 minutes until set and golden brown around the edges. Enjoy!


I chose to grind my granulated sugar before coating the cookies. This step is totally optional! The vegan sugar I use tends to have larger sugar crystals and I've found that recipes will sometimes work better if I grind the sugar to finer crystals. It also helps evenly distribute the vanilla bean seeds, which tend to stick together. However, if you're using normal white sugar, you can skip this step.