Becel Vegan Margarine Cookie Recipe for Perfect Treats

Cookies are one of life’s greatest simple pleasures, and when you want to enjoy them without any animal products, finding the perfect vegan recipe can be a game changer. This Becel vegan margarine cookie recipe offers a delightful balance of crisp edges and soft, chewy centers, making it an ideal treat for anyone from dedicated vegans to curious foodies.

Using Becel vegan margarine not only guarantees a rich buttery flavor but also ensures a healthier fat profile compared to traditional butter. Whether you’re baking for a party, a cozy afternoon snack, or just because, these cookies will quickly become a staple in your recipe box.

Vegan baking can sometimes feel intimidating, but this recipe is straightforward, accessible, and incredibly rewarding. Plus, with Becel’s smooth texture and plant-based ingredients, you don’t have to compromise on taste.

So, roll up your sleeves, and let’s dive into this delicious cookie adventure that’s kind to animals and delicious for your taste buds!

Why You’ll Love This Recipe

This Becel vegan margarine cookie recipe is a must-try because it combines ease, flavor, and health-conscious ingredients all in one. First, using Becel vegan margarine gives the cookies that classic buttery taste and melt-in-your-mouth texture without any dairy.

The recipe is designed to be simple enough for beginners but delicious enough to impress seasoned bakers.

These cookies have a perfect golden-brown color and a lightly crisp edge with a chewy center that will satisfy any cookie craving. Additionally, this recipe is versatile—you can easily add your favorite mix-ins like vegan chocolate chips, nuts, or dried fruits.

Finally, you can feel good about the ingredients, knowing they are plant-based and free from animal by-products.

Ingredients

• 1 cup Becel vegan margarine, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1 cup vegan chocolate chips or chopped nuts

Equipment

• Mixing bowls (large and medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
2. In a large bowl, cream together the Becel vegan margarine, granulated sugar, and brown sugar using an electric mixer or whisk until the mixture is light and fluffy, about 3-4 minutes.
3. Add the plant-based milk and vanilla extract to the creamed mixture and mix until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, which can make the cookies tough.
6. Fold in the vegan chocolate chips or chopped nuts if using, ensuring even distribution throughout the dough.
7. Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For perfectly chewy cookies, avoid overbaking and remove them just as the edges turn golden.

If you want to switch things up, try adding a teaspoon of cinnamon or a pinch of nutmeg for a warm spice flavor. You can also substitute the vegan chocolate chips with dried cranberries or raisins for a fruity twist.

For a gluten-free version, use a 1-to-1 gluten-free baking flour blend and ensure your baking soda is gluten-free. You might need to slightly adjust the plant-based milk quantity depending on the flour blend.

Storage: Store these cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. They also make a fantastic base for cookie sandwiches with vegan frosting or jam.

Nutrition Facts

Serving Suggestions

These vegan margarine cookies pair wonderfully with a cold glass of almond or oat milk for a classic treat. For a more indulgent experience, serve them alongside vegan ice cream or use them as a crunchy topping for your favorite vegan pudding or parfait.

They also make an excellent gift when packaged in a pretty tin or cellophane bag tied with a ribbon. If you’re looking to add a little holiday cheer, sprinkle some powdered sugar or drizzle melted vegan dark chocolate over the cooled cookies.

For more vegan baking inspiration, check out our Jamaican Minced Beef Recipes for savory meals or satisfy your sweet tooth with the Magic Dough Recipe that’s versatile and fun to make.

Conclusion

Whether you’re a vegan veteran or simply experimenting with plant-based baking, this Becel vegan margarine cookie recipe is a delightful addition to your repertoire. It perfectly balances ease, taste, and wholesome ingredients, making it a go-to for everyday baking or special occasions.

Using Becel vegan margarine ensures your cookies have that rich buttery flavor everyone loves, without the dairy. With simple pantry staples and straightforward steps, you’ll have delicious cookies ready in no time.

Don’t hesitate to customize with your favorite mix-ins or spices to make this recipe truly your own. Happy baking!

For other sweet treats you might enjoy, try the Jan Hagel Cookie Recipe or dive into the classic Marzipan Challah Recipe. And if you’re curious about a versatile dough recipe, the Magic Dough Recipe is a must-try!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Becel Vegan Margarine Cookie Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Deliciously soft and chewy cookies made with Becel vegan margarine. Perfect for a plant-based treat any time of day.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“1 cup Becel vegan margarine, softened”, “3/4 cup brown sugar”, “1/4 cup granulated sugar”, “1/4 cup unsweetened applesauce”, “1 teaspoon vanilla extract”, “2 cups all-purpose flour”, “1/2 teaspoon baking soda”, “1/4 teaspoon salt”, “1 cup vegan chocolate chips”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, cream Becel margarine with brown and granulated sugars.”}, {“@type”: “HowToStep”, “text”: “Mix in applesauce and vanilla extract until smooth.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk flour, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet and mix well.”}, {“@type”: “HowToStep”, “text”: “Fold in vegan chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Scoop dough onto baking sheet, spacing 2 inches apart.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes until edges are golden.”}, {“@type”: “HowToStep”, “text”: “Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “1 g”, “fatContent”: “8 g”, “carbohydrateContent”: “20 g”}}