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Chewy Brown Sugar Cookies (Gluten-Free, Vegan)

platter with chewy brown sugar cookies ready to serve.

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These unbelievably soft and chewy Brown Sugar Cookies are gluten-free, vegan, and allergy-free! Rich dark brown sugar keeps these eggless cookies extra chewy and moist with delicious notes of caramel and molasses flavor. Buttery and sweet with a perfect crinkle top, these quick and easy brown sugar cookies have 8 ingredients and bake up in 10 minutes!

Ingredients

Scale

Instructions

  1. Whisk together the gluten-free flour, starch, baking soda, and salt in a large mixing bowl and set aside.
  2. Melt your vegan butter in a small bowl before adding the dark brown sugar and vanilla. Mix together until the sugar is melted.
  3. Next, add the vegan cream cheese to the hot mixture and mix until you have a thick wet batter with no lumps. (If the cream cheese is still too cold, heat the mixture in the microwave for 20-30 seconds).
  4. Pour the hot sugar mixture into the bowl of dry ingredients and gently mix the cookie batter until smooth.
  5. Freeze the cookie batter for about 15-20 minutes while you preheat the oven to 350ยฐF.
  6. Line your baking sheets with parchment paper or Silpats and scoop out 1-tablespoon-sized cookie balls (about 20 cookies), using a cookie scoop. Roll the cookie balls in the granulated sugar before placing them spaced out on your baking sheet. Leave the remaining cookie dough in the freezer between batches.
  7. Bake the cookies for about 10 minutes, until the edges are slightly golden, but the center still looks gooey. Check the cookies at 8 minutes to prevent overbaking.
  8. Remove the cookies from the oven and allow them to cool slightly for 1-2 minutes on the baking sheet before you transfer them to a wire rack to cool completely.

Notes

  • Storage: Once the cookies have cooled to room temperature, you can store them in an airtight container at room temperature for 5-7 days.
  • Freezing: You can freeze leftover baked cookies by wrapping them in wax paper and stacking them in a freezer-storage bag or container for 4-6 months. Allow them to thaw at room temperature before serving.
  • Make-Ahead: You can prep the cookie dough 2-3 days in advance and keep it covered in the fridge. You can also scoop the cookie dough into balls and freeze them on a baking sheet before transferring them into a freezer-safe storage bag for up to 4 months. When ready to use, take the cookie dough balls out and allow them to thaw slightly at room temperature before rolling them in sugar and baking as instructed.

Dark Brown Sugar Alternatives

  • Use Light Brown Sugar: Light brown sugar is totally acceptable and won't change the recipe too much. The cookies will come out lighter in color and may be puffier and less chewy (but just a bit). You can always add 1-2 tablespoons of molasses to counter this.
  • Make Your Own Brown Sugar: Dark brown sugar is just 1 cup of white granulated sugar mixed with 2 tablespoons of molasses. Light brown sugar is 1 cup of white granulated sugar mixed with 1 tablespoon of molasses.
  • Sugar-Free Brown Sugar: As I'm always here to give you a sugar-free recipe option, you can use Swerve brown sugar! This brown-sugar style erythritol is delicious and will cut down on calories and sugar. If you want to just reduce the sugar, I suggest using half Swerve and half real sugar!

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