Who says vegan cookies can’t be irresistibly delicious? Whether you’re a seasoned vegan baker or just dipping your toes into plant-based treats, we’ve got something sweet for you. From chewy chocolate chip to zesty lemon crinkle, our roundup of 20 Delicious Vegan Cookie Recipes for Every Occasion promises to satisfy every craving. So, preheat your oven and let’s bake some magic—your perfect cookie match awaits!
Chocolate Chip Vegan Cookies
These chocolate chip vegan cookies are the little bites of joy you didn’t know you needed in your life until now. Trust me, your taste buds will throw a party, and your dairy-loving friends won’t even know what hit them.
Ingredients
- 1 cup of all-purpose flour (because even vegan cookies need a good foundation)
- A half cup of coconut sugar (for that sweet, sweet life)
- A quarter cup of coconut oil, melted (it’s like liquid gold, but healthier)
- A splash of vanilla extract (because vanilla makes everything better)
- A couple of tablespoons of almond milk (just enough to bring the dough together)
- A half cup of vegan chocolate chips (the star of the show)
- A pinch of salt (to balance out the sweetness)
- A half teaspoon of baking soda (for that perfect rise)
Instructions
- Preheat your oven to 350°F (175°C) – no guessing games here, we’re baking, not gambling.
- In a large bowl, whisk together the flour, coconut sugar, baking soda, and salt. This is where the magic starts.
- Add the melted coconut oil and vanilla extract to the dry ingredients. Mix until it looks like wet sand. Pro tip: If it’s too dry, add a splash of almond milk.
- Fold in the vegan chocolate chips. The more, the merrier, I always say.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Give them some space; they like to spread their wings.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Watch them like a hawk – they go from perfect to overdone in a blink.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially with cookies.
Absolutely divine when warm, with a crispy edge and a gooey center that’s packed with melty chocolate chips. Serve them with a glass of almond milk for the ultimate vegan cookie experience, or crumble them over dairy-free ice cream for a next-level dessert.
Peanut Butter Vegan Cookies
Ready to dive into the world of vegan baking that even your peanut butter-loving dog would envy? These cookies are the perfect blend of chewy, crunchy, and downright delicious, proving that vegan treats can steal the show at any cookie jar.
Ingredients
- 1 cup of creamy peanut butter (because chunky is just a texture rebellion)
- 1 cup of sugar (white, brown, or a mix if you’re feeling fancy)
- 1 flax egg (that’s 1 tbsp ground flaxseed mixed with 3 tbsp water, sitting for 5 minutes to get gloopy)
- A splash of vanilla extract (the secret handshake of baking)
- A pinch of salt (to make the sweet stuff pop)
- 1/2 tsp baking soda (the lift that keeps on giving)
Instructions
- Preheat your oven to 350°F because we’re not baking in the sun, no matter how hot it gets.
- In a bowl, mix the peanut butter and sugar until they’re best friends. This might take a couple of minutes, so channel your inner mixer.
- Add the flax egg and vanilla extract to the party, mixing until everything’s smoother than a jazz playlist.
- Sprinkle in the salt and baking soda, giving the mix a quick stir to distribute the love evenly.
- Roll the dough into balls about the size of a walnut (because who doesn’t love a good nut reference?) and place them on a baking sheet lined with parchment paper.
- Flatten each ball with a fork in a criss-cross pattern, because aesthetics matter, even in vegan cookie land.
- Bake for 10-12 minutes until the edges are just starting to golden. They’ll look soft, but trust the process—they firm up as they cool.
- Let them chill on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, unless you’re into cookie crumbles.
Vegan never tasted so good! These cookies are the perfect combo of soft in the middle with a slight crunch on the edges, making them ideal for dunking in almond milk or crushing over dairy-free ice cream for a next-level dessert.
Oatmeal Raisin Vegan Cookies
Vegans and cookie lovers, unite! These oatmeal raisin vegan cookies are about to become your new best friends—chewy, sweet, and packed with all the good stuff, minus the guilt. Perfect for when you need a quick energy boost or just something to nibble on while pretending to work.
Ingredients
- 1 cup of rolled oats (because quick oats are for quitters)
- 1/2 cup of almond flour (for that nutty, tender crumb)
- A generous splash of maple syrup (nature’s liquid gold)
- 1/4 cup of coconut oil, melted (hello, richness)
- A couple of dashes of cinnamon (for spice, for life)
- 1/2 cup of raisins (the chewy little surprises)
- A pinch of salt (to make the sweet stuff pop)
- 1 tsp of vanilla extract (because vanilla makes everything better)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking, no crying.
- In a large bowl, mix the rolled oats, almond flour, cinnamon, and salt like you mean it.
- Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until everything’s friends. Tip: If the dough feels too wet, add a bit more almond flour.
- Fold in the raisins with the enthusiasm of a kid finding candy. Tip: Soak your raisins in warm water for 10 minutes beforehand for extra plumpness.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially with cookies.
How’s that for a cookie that’s both wholesome and indulgent? These babies are chewy on the inside, slightly crisp on the outside, and bursting with cinnamon-y, raisin-y goodness. Serve them with a cold glass of almond milk, or crumble them over your morning oatmeal for a meta breakfast experience.
Double Chocolate Vegan Cookies
Just when you thought vegan cookies couldn’t get any better, here comes a double chocolate version that’ll make your taste buds do a happy dance. These bad boys are so rich, fudgy, and downright irresistible, you’ll forget they’re plant-based—no kidding!
Ingredients
- 1 cup of all-purpose flour (because even vegan cookies need a little structure)
- 1/2 cup of cocoa powder (the darker, the better for that intense chocolatey vibe)
- 1/2 cup of coconut sugar (for a touch of caramel-like sweetness)
- 1/4 cup of maple syrup (a sticky sweet hug for your cookies)
- 1/2 cup of coconut oil, melted (the secret to keeping things moist and dreamy)
- A splash of vanilla extract (because vanilla is the wingman chocolate deserves)
- 1/2 tsp of baking soda (the tiny but mighty lift your cookies need)
- A pinch of salt (to make all the flavors pop)
- 1/2 cup of vegan chocolate chips (because more chocolate is always the answer)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking, no crying.
- In a large bowl, whisk together the flour, cocoa powder, coconut sugar, baking soda, and salt. No lumps allowed—smooth sailing only.
- Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until you’ve got a dough that’s as unified as a boy band.
- Fold in the vegan chocolate chips with the enthusiasm of a kid in a candy store. They should be evenly distributed, like good vibes at a party.
- Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving some room for them to spread their wings.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool, promise.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially with cookies.
These cookies are the perfect combo of crispy edges and chewy centers, with a chocolate intensity that’s borderline addictive. Serve them slightly warm with a glass of almond milk, or crumble them over dairy-free ice cream for a dessert that’s basically a hug in a bowl.
Almond Flour Vegan Cookies
So, you’re telling me you want to indulge in some guilt-free, almond-flour vegan cookies that are so good, they’ll make your taste buds do a happy dance? Well, buckle up, buttercup, because we’re about to embark on a baking adventure that’s as easy as it is delicious.
Ingredients
- 2 cups of almond flour (because we’re fancy like that)
- A generous pinch of salt (to keep things interesting)
- 1/2 cup of coconut sugar (for that sweet, sweet love)
- A splash of vanilla extract (because why not?)
- 1/4 cup of coconut oil, melted (it’s like liquid gold)
- A couple of tbsp of almond milk (just enough to bring the party together)
- 1/2 tsp of baking soda (the magic rise-maker)
- A handful of vegan chocolate chips (because chocolate is life)
Instructions
- Preheat your oven to 350°F (175°C) – let’s get this party started.
- In a large bowl, mix together the almond flour, salt, coconut sugar, and baking soda. Whisper sweet nothings to them as you do.
- Add the melted coconut oil, vanilla extract, and almond milk to the dry ingredients. Stir until the dough comes together like a beautiful, cohesive family.
- Fold in the vegan chocolate chips gently, as if you’re tucking them into bed.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Give them some space; they like their personal bubble.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Watch them like a hawk – nobody likes a burnt cookie.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Patience is a virtue, especially when cookies are involved.
Voilà! You’ve just created cookies that are crispy on the outside, chewy on the inside, and packed with flavor. Serve them with a glass of almond milk for the ultimate vegan cookie experience, or crumble them over your favorite dairy-free ice cream for a dessert that’s next-level amazing.
Gluten-Free Vegan Cookies
Vegging out on a lazy Sunday afternoon? Why not whip up a batch of these gluten-free vegan cookies that are so good, they’ll make your taste buds do a happy dance! Perfect for when you’re craving something sweet but want to keep it light and guilt-free.
Ingredients
- 1 cup of almond flour (because regular flour is so last season)
- A couple of tablespoons of coconut oil (the secret to that melt-in-your-mouth magic)
- A splash of vanilla extract (for that ‘I’m a baking pro’ aroma)
- 1/2 cup of maple syrup (nature’s candy, am I right?)
- A pinch of salt (to balance out the sweetness, because we’re sophisticated like that)
- 1/2 teaspoon of baking soda (for that perfect little lift)
- A handful of dairy-free chocolate chips (because what’s a cookie without chocolate?)
Instructions
- Preheat your oven to 350°F (175°C) – no guessing games here, we’re baking, not gambling.
- In a mixing bowl, combine the almond flour, coconut oil, vanilla extract, maple syrup, salt, and baking soda. Mix until you’ve got a dough that’s smoother than your last pickup line.
- Fold in the chocolate chips like you’re tucking them into bed – gently but with purpose.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving some room for these babies to spread their wings.
- Bake for 10-12 minutes, or until the edges are golden brown. They’ll look underdone in the middle, but trust me, they’ll set as they cool – patience is a virtue, my friend.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This is the perfect time to practice your self-control.
Zesty, chewy, and packed with flavor, these cookies are the ultimate treat. Serve them with a glass of almond milk for a classic combo, or crumble them over dairy-free ice cream for a next-level dessert experience.
Vegan Snickerdoodle Cookies
Picture this: a cookie so delightfully chewy, so perfectly spiced, it’ll make your taste buds do a happy dance—no dairy or eggs required. That’s right, we’re talking about Vegan Snickerdoodle Cookies, the treat that proves plant-based baking is anything but boring.
Ingredients
- 1 cup of coconut sugar (because we’re sweet, but not too sweet)
- A generous ½ cup of coconut oil, melted (the secret to that irresistible chew)
- A splash of vanilla extract (for that ‘I can’t believe it’s vegan’ aroma)
- 2 cups of all-purpose flour (the trusty backbone of any great cookie)
- A couple of tsp of cream of tartar (the snickerdoodle’s signature tang)
- 1 tsp of baking soda (for that perfect puff)
- A pinch of salt (to balance the sweetness)
- 2 tbsp of cinnamon sugar mix (for rolling, because we’re extra like that)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
- In a large bowl, whisk together the coconut sugar and melted coconut oil until they’re best friends. Tip: If your coconut oil is solid, a quick zap in the microwave will do the trick.
- Add the vanilla extract to the sugar-oil mix and give it a good stir. This is where the magic starts.
- In another bowl, sift together the flour, cream of tartar, baking soda, and salt. Tip: Sifting avoids lumps and leads to a smoother dough.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. It should be soft but not sticky—like playdough you can eat.
- Roll the dough into balls, about 1 tbsp each, then roll them in the cinnamon sugar mix until they’re fully coated. This is where they get their snickerdoodle swagger.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread out as they bake, so give them room to party.
- Bake for 10-12 minutes, or until the edges are just golden. Tip: They’ll look soft in the middle, but trust the process—they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This patience-testing step ensures they don’t fall apart.
Kick back and marvel at your handiwork: these cookies are the perfect combo of crispy edges and chewy centers, with a cinnamon-sugar hug in every bite. Serve them with a tall glass of almond milk, or crumble them over dairy-free ice cream for a dessert that’s downright decadent.
Pumpkin Spice Vegan Cookies
Fall is basically pumpkin spice season, and these vegan cookies are here to make your taste buds dance. They’re so good, you might forget they’re plant-based—seriously, they’re that magical.
Ingredients
- 2 cups of all-purpose flour (because we’re keeping it classic)
- 1 cup of pumpkin puree (the star of the show)
- 1/2 cup of coconut oil, melted (for that lush texture)
- 3/4 cup of brown sugar (for a touch of caramel-like sweetness)
- 1/4 cup of maple syrup (because why not make it extra autumnal?)
- 1 tsp of vanilla extract (a splash of love)
- 1 tbsp of pumpkin pie spice (the essence of fall in a jar)
- 1/2 tsp of baking soda (to give them a little lift)
- A pinch of salt (to balance all that sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed!
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This is where the magic starts.
- In another bowl, mix the melted coconut oil, brown sugar, maple syrup, and vanilla extract until it’s smoother than your morning latte.
- Add the pumpkin puree to the wet ingredients and stir until combined. It’s okay if it looks a bit like baby food—it’s supposed to.
- Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is the enemy of fluffy cookies, so take it easy.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread like gossip at a bake sale.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll firm up as they cool, so resist the urge to overbake.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially with cookies.
Golden on the edges, soft in the middle, and packed with all the cozy flavors of fall. Serve these with a dollop of coconut whipped cream for an extra indulgent treat, or just eat them straight off the rack—we won’t judge.
Vegan Gingerbread Cookies
Look out, Santa! These vegan gingerbread cookies are about to steal the holiday spotlight with their spicy-sweet charm and guilt-free goodness. Perfect for nibbling by the fire or gifting to your favorite elves, they’re a festive treat that everyone can enjoy.
Ingredients
- 2 cups of all-purpose flour (because even vegan cookies need a good foundation)
- 1 tsp of baking soda (the magic that makes them puff)
- A generous pinch of salt (to balance the sweetness)
- 1 tbsp of ground ginger (for that kick)
- 1 tsp of cinnamon (because it’s basically holiday in a spice jar)
- A splash of molasses (for depth and that classic gingerbread color)
- 1/2 cup of coconut oil, melted (the secret to keeping them rich and dairy-free)
- 1/2 cup of brown sugar (for that caramel-like sweetness)
- A couple of tbsp of almond milk (just enough to bring the dough together)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: No parchment? A light grease will do, but parchment is your best friend for easy cleanup.
- In a large bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. Tip: Sifting the flour can make your cookies extra tender, but it’s not a deal-breaker.
- In another bowl, mix the molasses, melted coconut oil, brown sugar, and almond milk until well combined. Tip: If your coconut oil is solid, a quick zap in the microwave will do the trick.
- Gradually add the dry ingredients to the wet, stirring until a dough forms. If it’s too sticky, a little more flour can help, but don’t overdo it.
- Roll the dough out on a floured surface to about 1/4 inch thick and cut into shapes. Tip: Dip your cookie cutter in flour to prevent sticking.
- Bake for 10-12 minutes, until the edges are just starting to darken. They’ll firm up as they cool, so don’t overbake.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This patience-testing step prevents breakage.
Get ready to fall in love with cookies that are crispy on the edges, chewy in the middle, and packed with all the warm spices of the season. Serve them with a dollop of vegan whipped cream for an extra indulgent treat, or string them up as edible ornaments for a festive touch.
Lemon Poppy Seed Vegan Cookies
Now, who said vegan cookies can’t pack a punch of zest and crunch? These Lemon Poppy Seed Vegan Cookies are here to prove the naysayers wrong, with a tangy twist and a playful pop in every bite. Perfect for those sunny afternoons or when you’re just in the mood to brighten up your day (and your taste buds).
Ingredients
- 2 cups of all-purpose flour (because even cookies need a good foundation)
- 1 cup of sugar (for that sweet, sweet happiness)
- A splash of vanilla extract (the secret handshake of baking)
- 1/2 cup of coconut oil, melted (keep it cool, but not too cool)
- 2 tbsp of lemon zest (for that zing!)
- 1 tbsp of poppy seeds (tiny but mighty)
- 1/2 tsp of baking soda (the unsung hero of fluffiness)
- A pinch of salt (to balance the sweet chaos)
- 1/4 cup of almond milk (just a little to bring it all together)
Instructions
- Preheat your oven to 350°F (175°C) – let’s get this party started.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. No lumps allowed!
- Add the melted coconut oil, vanilla extract, and almond milk to the dry ingredients. Mix until you’ve got a dough that’s just right – not too sticky, not too dry. Tip: If it’s too dry, add a teeny bit more almond milk.
- Fold in the lemon zest and poppy seeds. This is where the magic happens, so make sure they’re evenly distributed.
- Roll the dough into balls (about the size of a walnut) and place them on a baking sheet lined with parchment paper. Give them some space – they like their personal bubble.
- Bake for 10-12 minutes, or until the edges are just starting to golden. Tip: They’ll firm up as they cool, so don’t overbake!
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Patience is key here – unless you’re into cookie crumbles.
Zesty, crunchy, and with just the right amount of sweetness, these cookies are a dream. Serve them with a dollop of coconut yogurt for an extra tangy twist, or just enjoy them as is – we won’t judge.
Vegan Coconut Macaroons
Finally, a vegan coconut macaroon that doesn’t skimp on flavor or texture, proving once and for all that plant-based treats can be just as indulgent as their dairy-filled cousins. These little clouds of joy are so good, they’ll have you questioning why you ever bothered with the non-vegan kind in the first place.
Ingredients
- 2 cups of shredded coconut (because we’re not messing around)
- 1/2 cup of coconut flour (for that extra coconutty punch)
- 1/2 cup of maple syrup (nature’s liquid gold)
- A splash of vanilla extract (the secret weapon)
- A pinch of salt (to make all the flavors pop)
- 1/4 cup of coconut oil, melted (for that irresistible richness)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed.
- In a large bowl, mix together the shredded coconut and coconut flour. Get in there with your hands if you must—it’s therapeutic.
- Add the maple syrup, vanilla extract, salt, and melted coconut oil to the bowl. Stir until everything is well combined and the mixture sticks together like a dream.
- Using a tablespoon, scoop the mixture and form it into small mounds on the prepared baking sheet. Pro tip: Wet your hands slightly to prevent sticking.
- Bake for 15-20 minutes, or until the edges are golden brown. Keep an eye on them—they go from perfect to overdone in the blink of an eye.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack. Patience is a virtue, especially when it comes to avoiding crumbly disasters.
So there you have it—vegan coconut macaroons that are crispy on the outside, chewy on the inside, and packed with flavor. Serve them with a drizzle of dark chocolate for an extra touch of decadence, or enjoy them as is for a guilt-free snack that’s anything but boring.
Matcha Green Tea Vegan Cookies
Dive into the world of vegan baking with these Matcha Green Tea Cookies that pack a punch of flavor and a dash of whimsy. Perfect for those who love a little green in their treats and a lot of fun in their baking adventures.
Ingredients
- 1 cup of all-purpose flour (because even cookies need a good foundation)
- 1/2 cup of coconut sugar (for that sweet, sweet life)
- 1/4 cup of coconut oil, melted (a splash of tropical vibes)
- 2 tbsp of matcha green tea powder (the star of the show)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, because we’re fancy like that)
- A pinch of salt (to keep things balanced)
- 1/2 tsp of vanilla extract (for that whisper of sweetness)
Instructions
- Preheat your oven to 350°F (175°C) – let’s get this party started.
- In a small bowl, whisk together the ground flaxseed and water to make your flax egg. Set it aside to thicken for about 5 minutes. Tip: This is your egg substitute magic!
- In a larger bowl, mix the melted coconut oil and coconut sugar until they’re best friends.
- Add the flax egg and vanilla extract to the bowl, stirring until everything’s happily combined.
- Sift in the flour, matcha powder, and salt. Mix until the dough comes together – no overmixing, or the cookie fairies will frown.
- Roll the dough into small balls, place them on a baking sheet, and gently flatten them. Tip: Space them out like introverts at a party.
- Bake for 10-12 minutes, until the edges are just starting to golden. Tip: They’ll firm up as they cool, so don’t overbake!
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Crunchy on the outside, chewy on the inside, these cookies are a matcha made in heaven. Serve them with a side of smug satisfaction or a dollop of coconut yogurt for an extra treat.
Vegan Thumbprint Cookies
Perfectly portioned and packed with personality, these Vegan Thumbprint Cookies are the little joys of life you can hold in your hand. Whether you’re a seasoned vegan or just cookie-curious, these bites are sure to impress with their buttery texture and fruity heart.
Ingredients
- 1 cup of almond flour (because we’re fancy like that)
- A couple of tablespoons of coconut oil, melted (for that tropical vibe)
- A splash of maple syrup (nature’s liquid gold)
- A pinch of salt (to keep things balanced)
- 1/2 teaspoon of vanilla extract (for a whisper of sweetness)
- Your favorite jam (because life’s too short for boring flavors)
Instructions
- Preheat your oven to 350°F (175°C) – let’s get this party started.
- In a bowl, mix the almond flour, melted coconut oil, maple syrup, salt, and vanilla extract until it looks like a happy, crumbly family.
- Roll the dough into small balls, about 1 inch in diameter – think cute, not colossal.
- Place them on a baking sheet lined with parchment paper, because nobody likes a sticky situation.
- Now, the fun part: press your thumb gently into the center of each ball to make a little well for the jam. Pro tip: if the dough sticks, wet your thumb slightly.
- Fill each thumbprint with a tiny spoonful of jam – go wild with the flavors!
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Watch them like a hawk; they go from perfect to overdone in a blink.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Patience is a virtue, especially with cookies.
Unbelievably tender with a crisp edge, these cookies are a textural dream. Serve them on a vintage plate for that Instagram-worthy moment, or just eat them straight off the rack – we won’t judge.
Banana Walnut Vegan Cookies
Alright, let’s dive into the world of guilt-free munching with these Banana Walnut Vegan Cookies that are so good, they’ll make you forget they’re actually good for you. Perfect for those ‘I need a cookie now’ moments or when you’re trying to impress your vegan friends with your baking prowess.
Ingredients
- 2 ripe bananas (the spottier, the better)
- 1.5 cups of rolled oats (because we’re keeping it wholesome)
- A generous splash of maple syrup (for that sweet, sweet hug)
- A couple of tablespoons of coconut oil (melted, because solid is so last season)
- A handful of walnuts (chopped, unless you’re into big surprises)
- A pinch of salt (to make the sweet stuff pop)
- 1 teaspoon of vanilla extract (the secret handshake of baking)
Instructions
- Preheat your oven to 350°F (175°C) because we’re about to get baking.
- In a bowl, mash those bananas like you’re venting about your day. No lumps allowed!
- Add the rolled oats, maple syrup, melted coconut oil, chopped walnuts, salt, and vanilla extract to the banana mash. Stir it all together like you’re mixing the pot of friendship.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. They don’t have to be perfect; rustic is in.
- Bake for 15-20 minutes or until the edges are golden brown. Tip: They’ll firm up as they cool, so resist the urge to poke!
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Tip: This is the perfect time to clean up or, let’s be real, sneak a taste.
- Once completely cool, store in an airtight container. Tip: If they last that long, you’re a stronger person than I am.
Chewy, nutty, and just the right amount of sweet, these cookies are a dream with a cup of almond milk or crumbled over your morning oatmeal for a breakfast that feels like dessert.
Vegan Sugar Cookies
Vegan sugar cookies? Yes, please! These little circles of joy are about to become your new best friends, especially if you’re into sweet treats that don’t involve any dairy or eggs. Perfect for dunking, decorating, or just devouring straight off the baking sheet.
Ingredients
- 2 cups of all-purpose flour (because we’re keeping it classic)
- A generous 3/4 cup of sugar (for that sweet, sweet happiness)
- A splash of vanilla extract (about 1 tsp, but who’s measuring?)
- 1/2 cup of coconut oil, melted (for that dreamy texture)
- A couple of tbsp of almond milk (just enough to bring it all together)
- A pinch of salt (to balance the sweetness)
- 1 tsp of baking powder (for that perfect rise)
Instructions
- Preheat your oven to 350°F (175°C) – no guessing here, we want these cookies just right.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where the magic starts.
- Add the melted coconut oil and vanilla extract to the dry ingredients. Mix until it looks like wet sand. Tip: If it’s too dry, add almond milk one tbsp at a time until it comes together.
- Roll the dough into balls, about 1 tbsp each, and flatten them slightly on a baking sheet. They won’t spread much, so give them a little love with your fingers.
- Bake for 10-12 minutes, until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake!
- Let them cool on the baking sheet for 5 minutes before moving to a wire rack. Tip: This is the perfect time to sneak a taste – for quality control, of course.
Perfectly crisp on the outside, tender on the inside, and just sweet enough to satisfy that cookie craving. Try stacking them with a dollop of vegan frosting in between for an extra special treat.
Espresso Chocolate Vegan Cookies
Ready to dunk your taste buds into the deep end of deliciousness? These Espresso Chocolate Vegan Cookies are the wake-up call your dessert game didn’t know it needed—packed with bold flavors and zero guilt.
Ingredients
- 1 cup of all-purpose flour (because even vegan cookies need a good base)
- A half cup of coconut sugar (for that sweet, sweet life)
- A quarter cup of cocoa powder (the darker, the better)
- A couple of tablespoons of espresso powder (for a caffeine kick that’ll make your heart sing)
- A splash of vanilla extract (because vanilla makes everything better)
- A half cup of vegan butter, melted (the secret to chewy goodness)
- A quarter cup of almond milk (just enough to bring it all together)
- A handful of vegan chocolate chips (because what’s a cookie without chocolate?)
Instructions
- Preheat your oven to 350°F—because patience is a virtue, especially when cookies are involved.
- In a big bowl, whisk together the flour, coconut sugar, cocoa powder, and espresso powder. No lumps allowed!
- Pour in the melted vegan butter, vanilla extract, and almond milk. Mix until it’s smoother than your morning latte.
- Fold in the vegan chocolate chips like you’re tucking them into bed—they need to be cozy in there.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Give them space; they’ll spread like gossip.
- Bake for 10-12 minutes. They’ll look soft, but trust me, they’re done. Let them cool on the sheet for 5 minutes—this is the hardest part.
- Transfer to a wire rack to cool completely, or don’t. I won’t judge if you eat one warm.
Kick back with a cookie (or three) and marvel at the perfect balance of rich chocolate and bold espresso. These bad boys are crispy on the edges, chewy in the middle, and downright addictive. Serve them with a cold glass of almond milk for the ultimate vegan dunking experience.
Vegan Shortbread Cookies
Vegan shortbread cookies? Yes, please! These buttery, crumbly delights are here to prove that plant-based baking can be just as indulgent as the traditional stuff. Perfect for dunking in your favorite tea or coffee, they’re a simple pleasure that doesn’t skimp on flavor.
Ingredients
- 1 cup of vegan butter, because we’re keeping it plant-based and fabulous
- 1/2 cup of powdered sugar, for that sweet, sweet love
- 2 cups of all-purpose flour, the backbone of our cookie dreams
- A pinch of salt, to balance the sweetness like a pro
- A splash of vanilla extract, for that aromatic hug
Instructions
- Preheat your oven to 325°F (163°C), because precision is key in the world of baking.
- In a large bowl, cream together the vegan butter and powdered sugar until light and fluffy. Tip: Room temperature butter mixes better, so plan ahead!
- Gradually mix in the flour and salt, then add the vanilla extract. The dough should come together nicely but not be too sticky. Tip: If it’s too crumbly, a teeny bit of plant-based milk can bring it together.
- Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for at least 30 minutes. Patience is a virtue, especially in baking.
- Slice the log into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper. Tip: Leave some space between them; they like their personal space as they bake.
- Bake for 15-18 minutes, or until the edges are just starting to turn golden. Keep an eye on them; they go from perfect to overdone in a flash.
Light, buttery, and with just the right amount of crumble, these vegan shortbread cookies are a testament to the magic of simple ingredients. Serve them alongside a bold espresso or crumble them over dairy-free ice cream for an extra special treat.
Raspberry Almond Vegan Cookies
Craving something sweet that won’t make your vegan friends side-eye you? These Raspberry Almond Vegan Cookies are here to save the day, blending tart raspberries with nutty almonds in a cookie so good, it’ll have everyone asking for the recipe—vegan or not.
Ingredients
- 1 cup of almond flour (because we’re keeping it nutty)
- 1/2 cup of coconut sugar (for that caramel-like sweetness)
- 1/4 cup of coconut oil, melted (a splash of tropical vibes)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, because we’re clever like that)
- A handful of fresh raspberries (for those juicy bursts of flavor)
- A pinch of salt (to make the sweet stuff pop)
- 1/2 tsp of baking soda (the lift in our step)
- 1 tsp of vanilla extract (because vanilla makes everything better)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking, no crying.
- In a small bowl, whip up your flax egg by mixing the ground flaxseed with water. Let it sit for 5 minutes to thicken—patience is a virtue.
- In a larger bowl, mix the almond flour, coconut sugar, melted coconut oil, flax egg, salt, baking soda, and vanilla extract until you’ve got a dough that’s just right. Not too sticky, not too dry.
- Gently fold in the raspberries, being careful not to smash them too much unless you’re into that smeared look.
- Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. They like their personal space.
- Bake for 12-15 minutes, until the edges are golden but the centers are still soft. They’ll firm up as they cool, promise.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Resist the urge to eat them all now.
Perfectly chewy with a slight crunch from the almonds and little pockets of raspberry jamminess, these cookies are a dream. Serve them with a dollop of coconut whipped cream for an extra indulgent treat, or just hoard them all for yourself—we won’t judge.
Vegan Pumpkin Chocolate Chip Cookies
So, you’ve decided to dive into the world of vegan baking, and let me tell you, these Vegan Pumpkin Chocolate Chip Cookies are about to become your new obsession. They’re the perfect blend of cozy pumpkin spice and melty chocolate chips, all wrapped up in a cookie that’s so good, it’ll have you questioning why you ever bothered with dairy and eggs in the first place.
Ingredients
- 1 cup of pumpkin puree (not pie filling, unless you’re into that sort of surprise)
- 1/2 cup of coconut oil, melted (because we’re keeping it vegan and fabulous)
- 1 cup of brown sugar (for that deep, caramel-like sweetness)
- 2 tsp of vanilla extract (a splash of liquid gold)
- 2 cups of all-purpose flour (the backbone of our cookie dreams)
- 1 tsp of baking soda (the lift that makes them just right)
- 1/2 tsp of salt (to balance all that sweetness)
- 1 tsp of pumpkin pie spice (because it’s not pumpkin without it)
- 1 cup of vegan chocolate chips (the melty, dreamy stars of the show)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking, no crying.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth. Tip: If your coconut oil is solid, a quick zap in the microwave will do the trick.
- Add the flour, baking soda, salt, and pumpkin pie spice to the wet ingredients. Stir until just combined. Overmixing is the enemy of fluffy cookies, so keep it gentle.
- Fold in the vegan chocolate chips with the enthusiasm of someone who knows they’re about to eat cookie dough. Tip: Save a few chips to press on top of the cookies before baking for that Instagram-worthy look.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll look soft in the middle, but trust the process—they firm up as they cool.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially when cookies are involved.
Finally, these cookies are the perfect mix of soft, chewy, and packed with flavor. Serve them warm with a glass of almond milk, or be a rebel and eat them straight off the rack. No judgment here.
Carrot Cake Vegan Cookies
Mmm, imagine biting into a cookie that’s like a hug from your grandma’s carrot cake, but it’s vegan, and you can shamelessly eat three before noon. These Carrot Cake Vegan Cookies are here to blur the lines between breakfast and dessert, and we’re totally here for it.
Ingredients
- 1 ½ cups of all-purpose flour (because even vegan cookies need a little structure)
- 1 cup of grated carrots (the more, the merrier, and yes, it counts as a vegetable)
- ½ cup of coconut sugar (for that deep, caramel-like sweetness)
- ⅓ cup of melted coconut oil (a.k.a. liquid gold)
- A splash of vanilla extract (because vanilla makes everything fancy)
- 1 tsp of cinnamon (for that warm, spicy kick)
- ½ tsp of baking soda (the little lift that could)
- A pinch of salt (to make all the flavors pop)
Instructions
- Preheat your oven to 350°F (175°C) – no rushing, let it get properly toasty.
- In a big bowl, mix the flour, coconut sugar, cinnamon, baking soda, and salt like you’re throwing a mini party for them.
- Add the melted coconut oil and vanilla extract to the dry ingredients. Stir until it looks like wet sand – weird, but trust the process.
- Fold in the grated carrots until they’re evenly distributed. The dough will be thick, but that’s how we like it.
- Roll the dough into balls (about 1 tbsp each) and place them on a baking sheet lined with parchment paper. Give them some space; they like their personal bubble.
- Bake for 12-14 minutes until the edges are just starting to golden. They’ll look soft, but they’ll firm up as they cool – patience is key.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Resist the urge to eat them immediately; hot cookie burns are real.
Yield: These cookies are soft, slightly chewy, and packed with carrot cake vibes. Serve them with a dollop of vegan cream cheese frosting for the full carrot cake experience, or just enjoy them as is – no judgment here.
Conclusion
We hope this roundup of 20 delicious vegan cookie recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just craving something sweet, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for later. Happy baking!