Easy Vanilla Bean Cookies (Soft & Chewy)
This soft vanilla cookie recipe is the ultimate indulgence for any cookie lover. Made with rich vanilla bean extract and coconut butter, they offer a chewy texture that melts in your mouth with every bite. They are perfect as an afternoon treat or to share with family and friends. But they are equally delicious as Christmas Cookies at your holiday table—vegan, gluten-free, refined sugar-free, and oil-free.
Equipment
- 1 Mixer
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour or all-purpose flour
- 1 ¼ cup maple crystals
- 2 tablespoons conrstarch
- 2 teaspoon baking soda
- 1 ½ teaspoon vanilla bean powder
- ½ teaspoon sea salt
- 2 tablespoons ground flax seed
Wet Ingredients:
- ⅔ cup coconut butter make sure it's super smooth and creamy
- 7 tablespoons water
- 2 teaspoon vanilla extract I recommend Mexican vanilla extract for the best flavor
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Flax Egg:
- In a small bowl, mix the ground flax seed with water and let it sit for 5-10 minutes to thicken.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, maple crystals, cornstarch, baking soda, vanilla bean powder, and sea salt until well combined.
Mix Wet Ingredients:
- In a separate bowl, melt the coconut butter (if needed) until it's smooth and creamy. Add the vanilla extract and the flax egg, mixing until well incorporated.
Form the Dough:
- Gradually mix the wet ingredients into the dry ingredients until a dough forms. If the dough is too dry, you can add a tablespoon of water at a time to get the right consistency.
Shape the Cookies:
- Scoop out dough (about 1-2 tablespoons per cookie) and roll it into balls. Place the cookie dough balls onto the prepared baking sheet, leaving enough space between each cookie.
Bake:
- Bake the cookies for 10-12 minutes, or until the edges are slightly golden. The centers may appear soft, but they'll firm up as they cool.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I strongly recommend using the brands I've linked for the coconut butter and gluten-free flour. Different brands may result in different results.
When using coconut butter, it must be soft and liquid. If it is dry, it will not work.
Tried this recipe?Let us know how it was!