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Vegan Coconut Sugar Cookies.

April 24, 2012 by Katie

These were a total accident. I’m staying with my best friend and we wanted to make sugar cookies–but were out of eggs and butter. So, we improvised and made these tasty vegan treats. A few weeks ago, Ben from Swanson Vitamins sent us a coupon to buy some goodies from their store. I was really excited about their selection of Tazo Tea–my favorite. And I’d been hearing great things about Coconut Oil–so I got some of that too. We’ve been using it for everything–from eggs to potatoes to sautéing veggies. And, now, for baking. The coconut flavor in these cookies comes from the coconut oil–not too overpowering. Just right.


1/2 cup of vegan margarine
1/2 cup of Coconut Oil 
2 1/2 cups of flour
1/4 tsp of salt
1 tbsp. flax seed
1/4 cup of water
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. soda
1 tsp of cream of tarter


Preheat oven to 350 degrees F. Mix flax seed and water. Cream butter, Coconut Oil, sugar, salt, and soda. Add flax seed mixture. Mix with vanilla and almond extract. Stir in flour and cream of tartar. Roll into balls and place on an non-greased cookie sheet.

Bake at 350 degrees F for 8-10 minutes.


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Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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