No matter what type of diet you have, these best vegan cookie recipes are the bomb every time you make them. All you have to do is adjust the simple cookie cooking idea slightly to have a plant-based treat. You can now stay healthy while munching on your favorite cookie.
These cookies are simple to whip right in the kitchen even when you have little pantry skill. The plus side of making your own cookie is that you get to experiment with a variety of ingredients. So let this article sparks you with incredible cookie cooking ideas for your next meal.
Maybe you have grown familiar with conventional chocolate chip or peanut butter cookies, but there is more to discover. Although these recipes don’t include animal milk or butter, the difference is almost indistinguishable. So let’s get cooking!
Total time: 22 minutes.
Peanut butter cookie is an easy-to-make dessert with simple plant-based ingredients. If you’re doubting the vegan characteristic of peanut butter, let this recipe prove otherwise.
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The treat is crumbly with a smooth peanut butter taste that dissolves into your mouth. The best thing is you can use a straightforward three-ingredient peanut cookie recipe to pull off the dessert.
Mix the dough mixture containing peanut butter, oat flour, and maple syrup as a sweetener. Divide the batter into even-sized balls before placing them onto the baking tray. Additionally, you want to use a fork to flatten the dough balls for a beautiful decoration pattern.
Make sure you leave some space between the balls because they will expand during the baking process. Commonly, the oven takes around 12 – 18 minutes to bake the cookies to a golden brown. Let your vegan treat rest for around 10 minutes to get a crunchy texture.
Total time: 20 minutes.
Shortbread is a traditional Scottish cookie that has existed since the 12th century; however, the first printed recipe only appeared in 1736.
The main ingredients are usually white sugar and wheat flour, but the original recipe of shortbread is not suitable for a vegan diet because of the addition of conventional butter.
Luckily, you can still easily find vegan alternatives to make this treat. Aside from the vegan butter and sugar, people tend to use all-purpose flour and vanilla extract for the batter, like this recipe.
Once you mix the ingredients thoroughly, you have to form the batter into a brick shape to stick with the original recipe. Take a knife to cut the shortbread brick into slices to prepare them for baking. Vegan shortbread tastes similar to regular ones with a buttery, light-sweet taste.
Shortbread is an easy option to recreate in everyone’s kitchen.
Total time: 45 minutes.
Almost no one can say no to delicious chocolate chip cookies, even if they’re on a diet. It’s a simple treat but can easily please the crowd. In addition, people have the option to tweak the cookie recipe however they please.
For a vegan-friendly version, I suggest utilizing a basic cookie batter of all-purpose flour with baking soda and sugar. But please remember to switch the butter to a vegan variety. It’s best to use plant-based milk to incorporate the dry ingredients.
Don’t worry about whether chocolate is vegan-friendly; there are plenty of vegan chocolate products you can use. After kneading the dough for some time, you should allow it to chill for around 30 minutes in the refrigerator.
Bake for around 11-14 minutes; the cookie might be slightly undercooked but don’t worry about it. The chocolate chip cookies should firm up after 5 minutes of resting outside of the oven.
Total time: 27 minutes.
There are various classic cookies to choose from when you want a sweet treat for your family. But I want you to test out the lemon cookies that perfectly fit a vegan diet. The dessert instantly evaporates in your mouth on the first bite leaving a nice touch of lemonade taste.
Simply whip up vegan butter with sugar until you get a beautiful fluffy texture. Next, pour in applesauce along with freshly squeezed lemon juice, vanilla, and lemon zest. Stir the bowls to distribute the ingredients evenly.
As for the batter, add the flour, baking powder, and baking soda into the lemonade mixture. When you split the batter into individual balls, prepare a concoction of sugar and lemon zest to roll the dough through.
Ideally, the cookie surface should have some cracks when removed from the oven. Let your dessert cool down before you can enjoy it with a cup of warm tea.
Total time: 17 minutes.
Sometimes the best way to begin the day is with a cookie that provides you with a huge amount of energy. Yes, I’m talking about fixing a simple breakfast cookie with some easy-to-find ingredients to satisfy your sweet tooth right in the morning.
First, you want to soak the dates (palm fruit) for 15 minutes, so it’s easier to incorporate with peanut butter using a blender. Most often, the concoction needs to have a smooth consistency before you move to the next stage.
Grab yourself a bowl with oats and chocolate chips to combine with the dates mixture. Scoop out the batter and form it into a cookie shape for the baking process. The breakfast cookie should take around 10 minutes to have scrumptious brown sides.
Total time: 1 hour 37 minutes.
Everyone loves crumbly chocolate oreo cookies with sweet vanilla cream in the middle. Did you know that it’s entirely doable to recreate a plant-based and butter-free cookies recipe right at home? Better yet, you get to customize the batter to your own will.
When it comes to Oreos, people often think about the signature black color of the cookies. The secret to infusing such color into the batter is to lay your hands on black cocoa powder. The rest of the process is mixing flour with baking powder, soy milk, and margarine (vegan butter).
Of course, an Oreo is not complete without the cream. I usually combine margarine, powdered sugar, and vanilla extract (or vanilla sugar). After baking the cookie, you want to assemble the Oreo by sandwiching the cream in the middle of two cookie pieces.
Who would have known that vegan Oreo is this easy to make.
Total time: 30 minutes.
People often know about these delicious snowballs as lovely Mexican cookies that appear in festive events in the country. Despite having another name, Russian tea cakes, the dessert doesn’t originate from Russia.
The sweet treat is characterized by a snowy white color from a lightly dusted layer of powdered sugar. To make the batter, people have to fluff up a combination of vegan butter and sugar before pouring in vanilla extract, all-purpose flour, and chopped pecan seeds.
Thanks to the pecan nuts, the wedding cookies are incredibly buttery with a smooth sweetness. Instead of having a crumbly texture, Mexican wedding cookies usually possess a unique softness.
In some cases, these snowballs may instantly melt in your mouth. The treat is good for storing in the refrigerator for up to 5 days in an airtight container.
Total time: 27 minutes.
Brownie alone is already an addicting dessert that hardly anyone can resist, but I have a better way to elevate the recipe to a whole new level. Simply put, I want you to create a brownie cookie that explodes with chocolate flavor while keeping the recipe clean from animal products.
Begin making the cookies by incorporating the dry ingredients such as flour, cocoa powder, and baking powder. As for the liquid, I’ll let you decide which type of vegan milk you like to use. Remember to add some drops of vanilla extract for a fragrant batter.
In addition, you need to whip up a shiny blend of chocolate and vegan butter to combine with the batter. Once you pour the chocolate into the batter, I suggest quickening your pace to allow the ingredients to spread evenly.
Scoop the mixture into small balls before popping them into the open. The result is a soft brownie cookie that blasts you with heavy chocolate flavor.
Total time: 20 minutes.
Oatmeal is often a go-to choice for many people to enjoy a healthy and convenient breakfast. Therefore, I can’t stop myself from making healthy oatmeal cookies to treat everyone in the family. The chewy texture of the oat will surely throw you for a spin with this recipe.
For this recipe, you need to mix oatmeal along with a basic cookie powder mixture. Most often, conventional recipes utilize regular eggs to bind the ingredients, but a vegan diet doesn’t feature animal products.
That’s why I want to introduce you to flax egg, a perfectly vegan-friendly option for your meal. A flax egg is essentially a combination of ground flaxseed and water. Use the flax egg to combine maple syrup with melted coconut oil and peanut butter.
Mash the dry blend with the flax egg concoction to form the batter. After baking in the oven, the cookies should begin to turn to a golden brown color.
Total time: 20 minutes.
Snickerdoodle is one of the classic cookies made with flour, butter, and cinnamon sugar. People usually describe the texture as soft and chewy with a tangy flavor. The vegan version of snickerdoodle requires you to make a few changes while retaining its original taste.
Instead of regular butter, I like using a cashew-based variety for a nutty flavor. In addition, you may want to find aquafaba, which is chickpea brine, to combine with the flour. Commonly, the chickpea water has no taste, so you don’t have to worry about ruining the snickerdoodle taste.
The main focus of the recipe is the tartar cream to help the snickerdoodle rise after the kneading process. Don’t forget to throw extra cinnamon into the mixture. Toss the snickerdoodle balls with a blend of cinnamon and sugar before you move on to baking them.
Remember, the snickerdoodles will continue to cook for another 10 minutes when you remove them from the oven. Most often, the snickerdoodle possesses a soft texture after 9 – 10 minutes of baking, while the 11 minutes mark produces a firmer cookie.
Snickerdoodle is much easier to create for any pastry newcomers.
Total time: 1 hour 15 minutes.
Biscotti or Cantucci is an iconic Italian cookie recipe with almond flavor as the main focus of the dessert. In Italy, the locals tend to dip Biscotti in various drinks, commonly coffee or Vin Santo (Italian dessert wine).
Because of the hard texture of Biscotti, it’s perfect for dunking into any type of liquid. For an easy Biscotti recipe, you need to whisk regular flour with baking and salt. Then, pour the chia seeds to soak with milk for some time.
In addition to the flour base, people often whip up coconut oil and sugar to a fluffy consistency. Next, you want to incorporate the chia seeds, vanilla extract, and lemon zest with the coconut cream. I also like throwing in some cashew for an extra nutty taste.
Spread the Biscotti over a baking tray to prepare them for the oven. At this stage, you can sprinkle additional sugar to suit your taste bud. Biscotti usually has a beautiful golden brown color when coming out of the oven.
Total time: 1 hour 30 minutes (including 1 hour of chilling).
I know many people love the nutty aftertaste of a sweet pecan pie, which is why I want to bring you a miniature version of the dessert right on a piece of cookie. Don’t quickly judge these miniature cookies because they have the taste of the real deal pecan pie.
Since I want to base the recipe on a pecan pie, I suggest you make the crust from a combination of coconut oil, almond meal, and maple syrup. The best way to form the crust is to take advantage of your muffin mold. Transfer the dough to chill for an hour in the refrigerator.
While you’re at it, fix the filling by combining chopped pecans with minced dates, maple syrup, and sugar. Ideally, you should roast the pecan before mixing it with other filling elements. To assemble the pecan pie, drop a decent amount of filling in the middle of the crust.
Top the surface with chopped pecan to enhance the nutty flavor. Allow the oven to bake the cookie for around 10 minutes before serving the miniature pecan pie.
Total time: 30 minutes.
These molasses cookies have such a unique taste that they will be an instant hit when you serve them to everyone. I love the chewy and soft texture of this treat with some interesting crack patterns on the surface.
For people who don’t know about molasses, it’s a viscous sweetener with a smooth black color. Most often, molasses gives any recipe a sweet and smoky flavor of burnt sugar.
In order to make the base flour, I recommend using a reliable mixture of all-purpose flour, baking soda, and ginger. Then, continue to combine the dry ingredients with the molasses and flax egg until you get a smooth mixture.
Next, roll the dough balls with cane sugar for a sweet layer of coating. While baking, you should look for puffing signs on the cookie surface. They are an indication that the cookies are ready to serve. The center of the treat should be soft and easy for you to break apart.
Total time: 1 hour.
If the holiday season is approaching and you’re still wondering what to make, then it’s time to turn to a homemade gingerbread cookie to surprise everyone. With a lightly sweet flavor and bursting with ginger flavor, gingerbread is great as a festive holiday cookie for everyone.
To materialize the dough, you need to grab almond and oat flour as the base mixture. Of course, you have to throw in some ground ginger to help with the main flavor of this delicious sugar-free cookie. Beat the molasses and coconut oil to incorporate with the flour blend.
Don’t forget to drop a sweetener of your choice to give the batter some sweetness. Now, here is the fun part. Take a cookie cutter to create beautiful cookie shapes on the flattened dough. Bake the cut cookies for around 12 minutes and serve them during the day for the best experience
Bring the festive atmosphere anywhere you go by baking fragrant vegan gingerbread cookies.
Total time: 20 minutes.
Tahini cookie is a popular treat from Turkey, Lebanon, and Syria. The locals often take advantage of tahini (toasted ground sesame seeds) to make the dessert and almond nuts for topping. However, this recipe is much easier by only having three main elements.
To cut you some slack, I suggest getting tahini from supermarkets. While you’re at it, remember also to get some oats and dates. Use a food processor to blend the ingredients into a dough texture. Shape the batter into cookie shapes, and you’re ready to bake them.
Because of the tahini, you get a hint of smokiness and a strong taste of nuttiness. A little side note for you: don’t panic because tahini cookies don’t rise while baking; it’s mainly because the recipe has no baking powder or flour.
Total time: 24 minutes (without 30 minutes of resting the dough).
Carrots are not the first choice to turn into a scrumptious sandwich cookie in many cases. But the flavor of creamy filling and decadent carrot cake cookies are something you shouldn’t miss. If you want children to eat more carrots, this is the cookie you have to make at home.
The cookie’s base is a blend including all-purpose flour, oat, and maple syrup. To accompany the dry ingredients, I suggest whisking a fluffy mixture of vegan butter and sugar. Continue to fold the dough steadily while throwing in grated carrots.
For an additional nutty taste, I like to introduce pecan to the batter. Typically, you have to chill the dough for half an hour to stabilize the texture. The cookies should come out of the oven a little bit soft, but a couple of minutes of cooling should help them firm up.
Of course, you can’t leave out the cream cheese frosting. To make it simple for you, simply use store-bought cream. Finally, assemble the cookie by spreading a dollop of filling over a piece and top it off with the other half.
Total time: 20 minutes.
What’s the best way to enjoy cookies during autumn? You take advantage of the abundance of fruits to create a tasty fall-themed cookie delicacy for everyone in the family. Thanks to the infusion of bananas, the cookie gets a lovely chewy texture.
To enhance the fruity taste, I prefer using coconut flour in place of the regular variety. Blend the flour along with pumpkin puree, banana puree, and tapioca for a thick batter consistency. Make sure you leave out the chocolate chips or dates for the topping.
Scoop a spoon full of dough and lay it on parchment paper to prevent sticking to the baking tray. To see if the cookie is cooked through, stick a toothpick in the middle of the dough. The toothpick should come out clean with no crumbles.
Total time: 35 minutes.
Hallongrotta or commonly known as thumbprint cookies is a unique dessert in Sweden. In Australia, people call it by a different name, jam drop. It is essentially a piece of cookie with raspberry jam in the middle for filling.
To turn the Hallongrotta into a vegan sweet treat, you just have to swap the butter and milk with a vegan variety for the best effect. Combine flour, butter, and almond milk to create your base concoction. Proceed to add almond extract for a strong sweet flavor.
Once you divide the dough into individual balls, grab a spoon to start creating an indentation on each cookie. Take a small amount of raspberry jam and place it over the dough’s dent. Bake the cookie until you get a beautiful golden brown color on the surface.
The buttery flavor of the cookie makes for a great combo with the sweet and tart flavor of the jam. Additionally, you can dust the Hallongrotta with a thin layer of powdered sugar.
Serving up thumbprint cookies is a great way to end a meal with a pleasant note of raspberry.
Total time: 40 minutes.
These funfetti sugar cookies are great to bust out whenever you have a party. In terms of flavor, it’s somewhat similar to shortbread but with a strong vanilla flavor. But that’s not it yet, because you have the option to decorate the recipe with colorful sprinkles.
Despite having the word sugar in the name, the amount of sweetener in the mixture is just right to give the dessert a smooth sweetness. The best way to prepare the funfetti is to prepare the wet ingredients first and then follow them up with the dry elements.
For the wet elements, you need to beat vegan butter with sugar, vanilla extract, and plant-based milk. Ideally, you should get a fluffy mix when you stop working around the ingredients. Then, fold in the necessary flours for baking but be sure to leave out the sprinkle until the final step.
Bake these funfetti creations for around 12 minutes if you want a crunchy texture. However, you should take it out of the oven soon for a chewy experience in the middle of the cookie.
Total time: 10 minutes.
These sweet coconut creations are similar to a traditional Italian treat, the Macaroon. The best thing about this recipe is that you don’t have to fire up the oven to bake the cookie. This light snack is sure to make a blast with a delicious chocolate shell and tangy coconut lime flavor.
The food processor should help make almond flour easier to incorporate with shredded coconut, lime juice, and maple syrup. For a more bursting coconut taste, I suggest swapping the lime juice out with coconut water. But I prefer a cookie that has a slight hint of tangy lemon.
When the dough is soft enough to work with, divide it into small balls and shape them into a cookie shape. While the cookie chills in the freezer, melt your vegan chocolate chips with coconut oil to make the shell. Simply dip your coconut creation into the chocolate and allow it to dry.
Total time: 3 hours 26 minutes.
Crinkle cookies are like a gift from heaven that bursts with chocolate flavor. In some cases, the chocolate crinkle makes for a great plant-based Christmas cookie to make for everyone. The most important is that the vegan version of the chocolate crinkle is super easy to follow.
In the dough mixture, I go with ground flaxseed to provide the chocolate crinkle for extra oil content. Don’t forget the appearance of cocoa powder for the chocolate taste. Before you bake the dough balls of the chocolate crinkle, make sure to roll them through powdered sugar.
The chocolate crinkles should slowly form random cracks over the surface while in the oven. Although the crinkles may be a little bit puffed up out of the oven, the cookies will gradually flatten with some time for cooling.
Total time: 25 minutes.
What do you get from combining gooey S’more and cookies? The result is an irresistible dessert that reminds you of exciting camping trips. If you think a combination like that can’t exist, I promise a single bite into a S’more cookie will change your mind right away.
Don’t worry if you have no experience making a S’more. To put it simply, you only have to know that it’s a camping treat with a piece of marshmallow and chocolate between two cracker slices. Most often, people roast the marshmallow for a char flavor.
To create the cookie, you need to combine the flour and crumbled graham cracker with a fluffy vegan butter concoction. Fold the ingredients a couple of times to evenly distribute them. Sprinkle in vegan marshmallows and chocolate chunks for the final step of preparation.
S’more cookies take around 13-15 minutes of baking to melt the chocolate and marshmallow completely. With an initial bite into the S’more cookie, your mouth instantly gets assaulted by a pleasuring sweetness of various elements.
Relive a fantastic camping experience by whipping up S’more cookies right at home.
Total time: 42 minutes.
I know some people just can’t get enough of the taste of sugar cookies. Therefore, I have another method to elevate the overall flavor by infusing matcha into the treat. With a simple twist of adding matcha, the cookie possesses a refreshing flavor of green tea.
Commonly, matcha powder appears at almost any supermarket, so it shouldn’t be a problem for you to find it. As for the batter, people create a fluffy concoction of applesauce, sugar, and vegan butter to help incorporate the flour easier.
Make sure you throw in the matcha powder at this stage. However, I recommend not abusing too much matcha as it can lead to a bitter cookie. The rest of the procedures are straightforward as you roll the dough into individual balls to prepare them for the oven.
Total time: 15 minutes.
These golden almond cookies are incredible to look at when they display a bright yellow color. The cookie is easy to impress anyone with a strong almond taste and a touch of turmeric scent.
For this recipe to work, people resolve to almond flour as a base to incorporate cinnamon, ginger, and turmeric. Additionally, you should utilize baking powder to help puff up the cookie during baking.
Transfer the dry elements into a bowl filled with coconut oil and maple syrup to form a soft batter mixture. Allow the oven to bake the cookie until you see some cracks appear on the surface or a bright golden color.
Total time: 51 minutes (with 30 minutes of cooling).
At first glance, you may think these non-dairy cookies are products of artificially coloring. However, I can confidently say that the mesmerizing purple comes from the blueberries only. Making this blueberry-infused dessert is sure to make everyone’s mind boggled.
Like any other cookie, you have to start with an all-purpose flour base, vegan butter, and baking powder. For the blueberries, I want you to soften them up to a jam consistency if you’re using frozen ones. Set your mixer to high to thoroughly infuse the blueberries with the dough.
Don’t forget to sprinkle in white chocolate chips to enhance the overall buttery experience. Allow the oven to brown the cookie’s edge for around 10 – 13 minutes before you can dig into it.
These blueberry cookies are eye-catching and taste incredible.
Total time: 18 minutes.
I save the best for last; these giant cookies are the ultimate creation you want to bring out whenever dessert is the main focus. With an average size of an adult hand, you only need to serve each person with a single cookie.
Because of its huge size, the giant cookie characterizes a soft and chewy texture instead of being crumbly or crunchy. To help bind the ingredients, I recommend using a bit of ground flax meal with a basic chocolate chip batter.
Furthermore, I always enjoy the coffee flavor in the treat by using instant espresso. In addition, you should consider featuring hazelnuts for a nutty and creamy taste.
Despite the huge size, the cookie only takes around 8 minutes to cook thoroughly, but if you want them to look more golden brown, the extra 4 to 5 minutes is preferable.
Here are some delicate Danish cookies for Christmas. The main components in these butter cookies include butter (obviously), flour, and sugar. So in order to make some for vegan diets, I just need to swap the regular butter into a vegan one.
In this recipe, I also flavor them with aromatic vanilla. And thanks to aquafaba, they work excellently in place of eggs, so the cookies still come out tastily like the original ones.
The key to successfully making these buttery treats is you have to measure the ingredient precisely, especially the flour amount. Otherwise, your food might end up stiff, making it less appetizing. So if possible, please buy a kitchen scale before making them.
I know many people find it difficult to stay on track with their diet. Therefore, I hope you find these recipes intriguing to keep you on a veggie diet. It’s safe to say that you can never go wrong with cookies. I’m sure people are more than pleased to taste a homemade dessert.
Do you know anyone who needs a sweet boost to their vegan diet? Share this article to help them out in maintaining a healthy plant-based meal. Comment your opinion about these vegan cookies; I’d love to hear more from everyone. Thank you for reading!
8 servings per container
- Amount Per ServingCalories267
- % Daily Value *
- Total Fat
- Saturated Fat 3.5g 18%
- Sodium 150mg 7%
- Potassium 247mg 8%
- Total Carbohydrate
- Dietary Fiber 2.2g 9%
- Sugars 10.5g
- Protein 9.3g 19%
* 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.