If you’ve ever found yourself craving the irresistible aroma and chewy bite of a homemade cookie but want to keep things entirely plant-based, you’re in for a delicious treat! Vegan cookies have come a long way from dry, crumbly “health food” snacks—today’s recipes deliver all the gooey, chocolatey, and melt-in-your-mouth goodness you’d expect from classic cookies, only without eggs or dairy.
Whether you’re a seasoned vegan baker or just experimenting with dairy-free desserts, these recipes will prove that you don’t have to compromise on flavor or texture. From classic chocolate chip to creative nutty blends, these vegan cookie recipes are tested, perfected, and guaranteed to please even the pickiest of palates.
Get ready to fill your kitchen with the comforting smell of freshly baked cookies that just happen to be 100% plant-based!
Why You’ll Love This Recipe
There are countless reasons to fall in love with these vegan cookie recipes. First and foremost, they’re easy to make—you don’t need fancy equipment or hard-to-find ingredients.
In fact, most of what you need is probably already in your pantry. No eggs, no dairy, no problem!
These cookies use clever plant-based swaps like flaxseed “eggs” and vegan butter, ensuring you never miss out on that classic cookie taste or texture.
Another reason? They’re perfect for sharing.
Whether you’re baking for a family gathering, packing lunches, or preparing treats for a party, these cookies satisfy a wide range of dietary needs without sacrificing flavor. Plus, they’re endlessly adaptable—toss in your favorite nuts, dried fruits, or vegan chocolate chips to truly make them your own.
And finally, baking vegan cookies is a wonderful way to explore new ingredients and techniques. You might just discover a new favorite treat that everyone (vegan or not) will request again and again.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Can substitute half with whole wheat flour for extra fiber |
| Baking soda | 1 tsp | Ensures good rise and chewiness |
| Salt | 1/2 tsp | Balances sweetness |
| Vegan butter | 1/2 cup (1 stick), softened | Room temperature for easy mixing; coconut oil works too |
| Brown sugar | 3/4 cup | Light or dark brown sugar both work |
| Granulated sugar | 1/4 cup | For balanced sweetness |
| Non-dairy milk | 1/4 cup | Almond, soy, or oat milk preferred |
| Flaxseed meal | 1 tbsp | For flax egg |
| Water | 2.5 tbsp | To mix with flaxseed meal |
| Pure vanilla extract | 2 tsp | For rich flavor |
| Vegan chocolate chips | 1 cup | Or use chopped dark chocolate |
| Optional add-ins | 1/2 cup | Nuts, dried fruit, shredded coconut, etc. |
Want to try other vegan baking ideas? Check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another sweet treat!
Equipment
- Large mixing bowl – For combining dry and wet ingredients
- Medium mixing bowl – For prepping the flaxseed egg
- Electric hand mixer or sturdy whisk – For creaming the vegan butter and sugars
- Spatula or wooden spoon – To fold in chocolate chips and mix dough
- Measuring cups and spoons – Ensure accuracy for best results
- Baking sheet – Line with parchment paper for easy cleanup
- Parchment paper or silicone baking mat – Prevents sticking
- Cookie scoop or tablespoon – For uniform cookies
- Cooling rack – To cool cookies evenly
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes for easy cleanup.
- Prepare the flaxseed egg: In a medium bowl, whisk together 1 tbsp flaxseed meal and 2.5 tbsp water. Set aside for 5-10 minutes until it gels and thickens.
- Cream the vegan butter and sugars: In a large bowl, use an electric mixer or sturdy whisk to cream together the softened vegan butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy (about 2 minutes).
- Add wet ingredients: Mix in the prepared flaxseed egg, 1/4 cup non-dairy milk, and 2 tsp vanilla extract. Beat until well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring with a spatula or wooden spoon. Don’t overmix; just combine until you see no more dry flour.
- Fold in chocolate chips and any add-ins: Gently fold in 1 cup vegan chocolate chips and any optional add-ins like nuts or coconut.
- Scoop and shape: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing about 2 inches apart. You should get 18–24 cookies, depending on size.
- Bake: Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Don’t overbake for chewy cookies!
- Cool: Allow cookies to rest on the baking sheet for 2–3 minutes before transferring to a cooling rack. This helps them set and prevents crumbling.
- Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 5 days.
Baking tip: For a bakery-style touch, sprinkle a little flaky sea salt on top of each cookie before baking!
Tips & Variations
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend to create gluten-free vegan cookies.
- Mix-It-Up Add-Ins: Try chopped walnuts, pecans, or pistachios for crunch, or dried cranberries and raisins for a chewy contrast.
- Chocolate Lovers’ Dream: Use a mix of vegan dark chocolate chunks and mini chips for extra gooeyness.
- Oatmeal Version: Replace 1 cup of flour with rolled oats for a hearty, fiber-rich cookie.
- Spice It Up: Add a pinch of cinnamon, cardamom, or nutmeg for warm, aromatic undertones.
- Less Sweet? Reduce the sugar by 2–3 tablespoons for a subtler treat.
- Chill the dough: For thicker, chewier cookies, chill the dough for 30 minutes before baking.
“The real joy in vegan baking is how easily you can experiment with flavors and textures. Don’t be afraid to make these cookies your own!”
Searching for more creative vegan recipes? Try our Vegan Bread Machine Recipe for Soft, Delicious Loaves or explore Peruvian Vegetable Recipes for Flavorful Healthy Meals for savory inspiration!
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 125 |
| Total Fat | 5g |
| Saturated Fat | 1.5g |
| Carbohydrates | 19g |
| Sugar | 10g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 70mg |
Note: Nutrition will vary based on size and add-ins. This estimate is for a basic chocolate chip cookie made as directed above.
Serving Suggestions
- Classic pairing: Enjoy your cookies with a glass of cold non-dairy milk or a warm cup of tea or coffee.
- Cookie sandwiches: Spread a layer of vegan ice cream, nut butter, or homemade vegan bechamel sauce (for savory lovers!) between two cookies for an indulgent treat.
- Party platter: Arrange an assortment of cookies with vegan brownies, fruit, and nuts for an elegant dessert board.
- Lunchbox treats: Pack cookies for a sweet surprise in lunchboxes—kids and adults alike will appreciate the homemade goodness.
- Gifting: Wrap cookies in parchment and tie with twine for a thoughtful, homemade gift.
“Cookies are best shared with loved ones—double the batch and brighten someone’s day!”
Conclusion
Baking vegan cookies is a joyful, creative process that’s as rewarding as it is delicious. With the right substitutions and a few clever techniques, you can whip up cookies that rival any traditional recipe in taste, texture, and visual appeal.
Whether you’re new to vegan baking or a seasoned pro, these recipes offer a reliable foundation—and endless possibilities for customization.
Remember, baking is about more than just following instructions; it’s about making memories, sharing love, and expressing creativity. So preheat your oven, gather your favorite mix-ins, and get ready to bake the best vegan cookies you’ve ever tasted.
And if you’re hungry for more plant-based inspiration, don’t miss our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or explore unique flavors with our Vegetarian Swiss Chard Recipes for Healthy Meals.
Happy baking!
📖 Recipe Card: Best Vegan Chocolate Chip Cookies
Description: Chewy, gooey, and loaded with chocolate chips, these vegan cookies are a crowd-pleaser. Perfect for satisfying your sweet tooth without any dairy or eggs.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 18 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup non-dairy milk
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix melted coconut oil and brown sugar until combined.
- Add non-dairy milk and vanilla extract to the wet mixture.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in vegan chocolate chips.
- Scoop tablespoons of dough onto the baking sheet, spacing evenly.
- Bake for 10-12 minutes, until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 140 | Protein: 2g | Fat: 6g | Carbs: 21g
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