These Filipino-inspired vegan ube cookies are similar to a sugar cookie but with a unique flavor. They are easy to make, soft and buttery with delicious ube flavor. If you’ve never had ube before, you will love the taste!
My husband, who was born in the Philippines, introduced me to ube many years ago and it was love at first taste. Unfortunately, since I’ve yet to find a vegan ube baked good at a bakery or store, I haven’t had any ube treats in years.
So I decided it was time to make my own! Luckily you can purchase powdered ube and also ube extract online so there’s no need to try to find the purple yam in an Asian food market.
Love cookies with a sugar coating? Try my vegan lemon crinkle cookies and vegan ginger molasses cookies.
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Why You’ll Love Vegan Ube Cookies
- Gorgeous color: These cookies have a rich purple color.
- Ube flavor: Ube is sweet and earthy with just a touch of vanilla flavor.
What Is Ube?
Ube is a purple yam that’s popular in Filipino baking. It has a bright purple color and a sweet flavor that tastes a bit like vanilla.
Looking for more ube recipes? Try my vegan ube layer cake or vegan ube coconut cupcakes. Or for a breakfast option, make a batch of my vegan ube pancakes.
Ingredient Notes
- Ube powder: I used NPG brand 100% Pure Purple Sweet Potato Powder from Amazon. I like it because it isn't grainy like some other brands.
- Ube extract: I use Butterfly brand of ube flavor from Amazon.
- Flour: Use regular all purpose flour for best texture.
- Vegan butter: My favorite brand to bake with is Country Crock Plant Butter.
- Non-dairy milk: I usually bake with unsweetened soy milk but use any kind of plant-based milk you’d like.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
I’ve made these vegan ube cookies a few different ways. Rolled in regular sugar, rolled in powdered sugar, and with no extra sugar for rolling. All 3 ways are delicious but our favorite way is rolled in regular sugar.
How To Make Vegan Ube Cookies
Step 1: Preheat the oven to 350°. Line a baking sheet with parchment paper.
Step 2: In the bowl of a stand mixer, cream together the softened vegan butter, sugar and ube powder.
Step 3: Mix in the non-dairy milk and ube extract on low. Then, mix in the flour, baking powder and salt. You will have a thick cookie dough.
Step 4: Use your hands to roll a ball of dough, about 1-2 tablespoons worth. Roll it in sugar, place on a baking sheet and slightly flatten. Repeat until all dough is used.
Step 5: Bake in the preheated oven for 13 minutes. Take the cookie sheet out of the oven and let the cookies rest for about 3 minutes (to firm up) before transferring to a wire rack to cool completely.
Plate and enjoy!
Expert Tips
- Be careful when using the ube extract. It’s also a food dye and can stain easily.
- If you don't have a stand mixer, just use a large mixing bowl with a handheld mixer.
- Make sure you lightly press down the cookie dough balls before baking. You can use a cookie scoop if you want to have even sized cookies.
Serving Suggestions
If you want to take it up a notch, you can make ube cookie sandwiches with frosting in the middle. Try out my vegan vanilla buttercream or vegan cream cheese frosting.
Recipe and Storage FAQs
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze these cookies in a freezer safe container for up to 3 months. Defrost overnight in the fridge.
While they are both root vegetables, there are some key differences. Taro is light purple with a mild starchy flavor and is used in both sweet and savory dishes. Ube is bright purple, sweeter, and mainly used in dessert dishes.
Not at all. There’s no rehydrating needed for this easy recipe. You’ll simply add the powder along with the other ingredients.
I buy mine on Amazon. There are several brands available.
More Cookie Recipes
If you tried this Vegan Ube Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Ube Cookies
Equipment
- Stand or handheld mixer
- Baking sheet
- cooling rack
Ingredients
- 1 cup vegan butter, softened
- 1 cup sugar
- ½ cup ube powder
- 6 tablespoon non-dairy milk
- 2 teaspoon ube extract
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup sugar for rolling
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer (or a large mixing bowl with a handheld mixer), cream together the softened vegan butter, sugar and ube powder.
- Mix in the non-dairy milk and ube extract on low. Then, mix in the flour, baking powder and salt. You will have a thick cookie dough.
- Use your hands to roll a ball of dough, about 1-2 tablespoons worth. Roll it in sugar and place on a baking sheet. Slightly flatten the dough ball. Repeat until all dough is used.
- Bake in the preheated oven for 13 minutes. Take the cookie sheet out of the oven and let the cookies rest for about 3 minutes before transferring to a wire rack to cool completely.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Be careful when using the ube extract. It’s also a food dye and can stain easily.
- Make sure you lightly press down the cookie dough balls before baking. You can use a cookie scoop if you want to have even sized cookies.
Jen says
A non-vegan friend who had never had ube said they were the best cookies he’s ever had. That’s a win!