Vegan Ube Cookies
Dive into the vibrant world of vegan baking with these stunning Vegan Ube Cookies, a delightful treat that showcases the rich flavors and eye-catching hue of purple yam. Made with coconut oil and naturally sweetened with coconut sugar, these cookies are soft, tender, and completely dairy-free, ideal for plant-based diets or anyone seeking a unique dessert experience. Incorporating ube halaya and optional ube extract for an extra burst of flavor and deep purple color, these cookies are as gorgeous as they are delicious. Quick to prepare in just 15 minutes and baked to perfection in 12, they’re perfect for any occasion, from afternoon tea to a festive gathering. Roll them in powdered sugar for a crackled effect or keep them simple—the choice is yours! Enjoy the irresistible combination of tropical flavors and stunning visuals with every bite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted and cooled)
- 0.75 cup Coconut sugar
- 0.5 cup Ube halaya (purple yam jam, vegan-friendly)
- 2 tablespoons Non-dairy milk (e.g., almond, oat, soy)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ube extract (optional, for enhanced flavor and color)
- 0.25 cup Powdered sugar (for rolling, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil, coconut sugar, and ube halaya. Whisk until smooth and well mixed.
Add the non-dairy milk, vanilla extract, and ube extract (if using) to the wet mixture. Whisk until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until a soft, slightly sticky dough forms. Do not overmix.
Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls, about 1.5 inches in diameter. If desired, roll each dough ball lightly in powdered sugar for a crackled appearance after baking.
Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set. The cookies will puff up slightly but remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your vibrant vegan ube cookies! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.0 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
