These easy vegan pineapple cookies are the softest cookies that you will ever eat! Topped with a sweet pineapple glaze that makes these cookies great year round.
Maybe you have heard about these or maybe not, but we guarantee once you try these vegan pineapple cookies, you’ll be making them again and again.
They are quite literally the softest cookies ever!
These cookies are based off a recipe from my childhood and one of the first things that I ever veganized. That’s how much we love them.
Now, unlike more cookies, these are very very soft and delicate. They almost seem to melt in your mouth. But also for that reason they are warm and cozy and loved by everyone!
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VEGAN PINEAPPLE COOKIES INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these easy vegan dairy free cookies:
- vegan butter – we need oil in cookies for moisture and the best texture. It also provides the richness we expect cookies to have
- brown sugar – We are using brown sugar. Obviously it’s about sweetening, but the amount of brown sugar we are adding here also helps with the softness of the cookies thanks to the presence of molasses. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- unsweetened applesauce – Our egg replacer of choice here. The applesauce has a neutral taste, adds moisture, and is easy to use
- all-purpose flour – all you need is all-purpose flour for this recipe making it easy and simple.
- pineapple – we’re making pineapple cookies, so of course we need pineapple! We don’t want any big chunks in these small cookies, so we are using crushed pineapple. You can use crushed canned pineapple or you can use fresh and blend if yourself. Either works!
- powdered sugar – The base of our glaze, powdered sugar makes for excellent glazes since you just need it and a liquid
- pineapple juice – the liquid for our glaze is pineapple juice. It adds more pineapple flavor and is simple to use
SUBSTITUTIONS AND VARIATIONS:
- brown sugar – You can use granulated cane sugar, date sugar, or coconut sugar, but they will not be as soft
- unsweetened applesauce – You can sub with a flax egg (1 tbsp ground flax with 2 tbsp water, mix together), the same amount of banana, pumpkin or sweet potato puree, coconut cream, or non-dairy yogurt. Some of these may alter taste and texture.
- all-purpose flour – gluten free flour can be use. We recommend a 1:1 blend
- vanilla – instead of all vanilla extract, try swapping with 1/2 vanilla and 1/2 pineapple extract for a more pineapple flavor
- pineapple juice – you could also use orange juice or a mix of orange and pineapple for a different taste
Frequently Asked Questions:
Whether you have a gluten allergy or dairy or another Top 8, you will be happy to know that you can make these completely free of top allergens.
For the vegan butter, we would recommend using a soy free vegan butter, like Earth Balance soy free in the red tub
For gluten free, we have had the best of luck with King Arthur Measure for Measure flour.
Yes! Let cool completely and then leave in an air tight container on the counter for up to 5 days. Note: Because of how soft these are, if you stack them on top of each other, they will stick.
Of course. Whether you want to eat the entire batch at one time or you just need a couple here and there, you can totally roll out what you need and then freeze the remaining batter in an air tight freezer container or bag
Absolutely! Make the dough ahead, cover the bowl and place in the fridge up to a week.
It does take very chilled cookies longer to cook so check after the recommended baking time and you may need an additional few minutes to finish your cookies.
When you eat a cookie like this, you release serotonin which is always a healthy thing to have happen.
This recipe does contain vegan butter and vegan sugar; however both of those could be replaced with substitutions like applesauce and coconut sugar to make healthier, although the taste and texture would differ.
They are under 200 calories per cookie, which is lower than most cookies and the fruit contained does add some value of nutrition.
Many people believe that since there’s no eggs in the dough, that they could just eat the dough; however, flour is actually more a risk for salmonella poisoning than eggs.
For that reason, we do not recommend eating this dough.
However, we do have an edible vegan chocolate chip cookie dough that you can eat. As well as a gluten free edible vegan chocolate chip cookie dough.
If you wanted edible pineapple cookie dough, you can follow the steps for our edible chocolate chip recipe to heat treat the flour, then add in pineapple at the end of the dough instead of chocolate chips.
What other vegan cookie ideas could I make?
We have over a dozen vegan cookie recipes that you can find when you click on our best vegan cookie recipes roundup.
We have things like:
- vegan snickerdoodles
- vegan classic sugar cut-out cookies
- vegan peanut butter cookies
- vegan oatmeal cookies
- and more!
Just click here.
Pin these vegan pineapple cookies for later!
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Vegan Pineapple Cookies
Ingredients
- 1/2 cup vegan butter, cold
- 1 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 1/2 tsp vanilla
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 oz crushed pineapple, drained (canned or fresh pineapple pureed, juice reserved)
For the Glaze
- 1 cup powdered sugar
- 3 tbsp pineapple juice
Instructions
- Preheat oven to 325 degrees F. Line a baking tray with parchment paper. Set aside.
- In a large bowl, add the butter and brown sugar. Cream together until light and fluffy (3-4 minutes).
- Add in applesauce and vanilla and beat again just until combined.
- Sift in the flour, baking powder, baking soda and salt. Beat just until almost combined, do not overmix.
- Fold in the drained crushed pineapple pieces. Dough will be sticky. Let chill in fridge for 20-30 minutes.
- Scoop out about 1 1/2 tbsp of dough onto the baking sheet.
- Bake for 9-12 minutes.
- Remove from allow and allow to cool for 5 minutes on baking sheet. Carefully move to a cooling rack. *Do not move early on they will break.
- While cooling, whisk together powdered sugar and pineapple juice. Once cookies are completely cooled, drizzle glaze over the tops.
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I’m in the midst of baking these delicious sounding cookies. It would be great to have more info for novice bakers. Things like leaving space between cookies as they will spread and whether or not to press the dough flat or leave slightly stacked (which will affect the cooking time and how crisp/chewy the cookie will be). Also a quick video showing the process would be fab. The oven buzzer has just rung – wish me luck!
Thanks for the feedback
These were amazing!
Happy that you enjoyed them!
These were amazing! Made them the same day it was posted!
So glad to hear that!
These are AWESOME! I’ve made them twice!
Love that you’ve done it again!