If you’re on the hunt for a deliciously indulgent yet 100% plant-based treat, look no further than the BOSH vegan cookie recipe. These cookies combine perfectly soft centers with a slightly crisp edge, delivering a melt-in-your-mouth experience that satisfies any sweet tooth.
Whether you’re a seasoned vegan or simply curious about plant-based baking, this recipe is designed to be straightforward and reliable, using wholesome ingredients that you probably already have in your pantry.
From rich cocoa to creamy coconut oil, every bite bursts with flavor and texture. Plus, these cookies are free from dairy and eggs, making them allergy-friendly and suitable for many dietary preferences.
It’s an ideal recipe to whip up for a cozy night in, share with friends, or bring to a potluck where everyone can enjoy a tasty vegan dessert.
Ready to dive into the world of guilt-free indulgence? Let’s get baking!
Why You’ll Love This Recipe
This BOSH vegan cookie recipe is a standout for many reasons:
- Simple Ingredients: Made from everyday pantry staples, no need for complicated or hard-to-find items.
- Perfect Texture: Crispy on the edges and chewy in the center, just the way everyone loves a cookie.
- Vegan & Allergy-Friendly: No eggs, dairy, or animal products, great for vegans and those with common allergies.
- Quick to Make: Ready in under 30 minutes from start to finish, perfect for last-minute cravings.
- Customizable: Easy to add your favorite mix-ins like nuts, dried fruit, or vegan chocolate chips.
Whether you’re an experienced baker or a beginner, this recipe yields consistently delicious cookies that are sure to impress.
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- ½ cup organic cane sugar
- ¼ cup brown sugar, packed
- ½ cup coconut oil, melted
- ¼ cup unsweetened almond milk (or any plant-based milk)
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp vanilla extract
- ½ cup vegan chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Baking sheet lined with parchment paper
- Cooling rack
- Cookie scoop or tablespoon
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, sea salt, cane sugar, and brown sugar until combined.
- Add wet ingredients: Pour in the melted coconut oil, almond milk, and vanilla extract. Stir with a wooden spoon or whisk until the dough starts to come together.
- Fold in mix-ins: Add the vegan chocolate chips and chopped nuts (if using), mixing gently to distribute evenly throughout the dough.
- Shape the cookies: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges start to turn golden brown.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy! Serve with your favorite plant-based milk or simply savor on their own.
Tips & Variations
For chewier cookies, slightly underbake by reducing the time by 1-2 minutes.
Swap coconut oil for vegan butter for a richer flavor.
Add a pinch of cinnamon or espresso powder for an extra flavor boost.
Try mixing in dried cranberries or raisins for a fruity twist.
Pro tip: Refrigerate the dough for 30 minutes before baking to help the cookies hold their shape better.
Nutrition Facts
| Nutrient | Amount per Cookie (approx.) |
|---|---|
| Calories | 150 kcal |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Sugar | 10 g |
| Protein | 2 g |
| Fiber | 2 g |
Serving Suggestions
These vegan cookies pair beautifully with a cold glass of almond milk, oat milk, or your favorite plant-based coffee latte. For a decadent treat, serve them warmed with dairy-free vanilla ice cream on the side.
Hosting a gathering? Arrange these cookies on a festive platter alongside other vegan desserts like the rich Chocolate Heaven Cake or the refreshingly creamy Cinnamon Pecan Ice Cream.
For a quick snack, pack a cookie or two with your midday tea or coffee to keep your energy up and your taste buds happy.
Conclusion
The BOSH vegan cookie recipe is a fantastic addition to any baker’s repertoire, offering a perfect balance of ease, flavor, and wholesome ingredients. Whether you’re catering to a vegan lifestyle or just exploring new recipes, these cookies prove that plant-based baking can be both simple and incredibly satisfying.
With just a handful of ingredients and minimal prep time, you can create a batch of cookies that everyone will love. The flexibility of this recipe allows you to personalize it with your favorite flavors and mix-ins, making it a versatile go-to for any occasion.
So next time you crave a sweet treat, give these cookies a try and enjoy the deliciousness of vegan baking at its best!
For more plant-based baking inspiration, you might also enjoy the Collard Green Casserole Recipes or try out the comforting Costco Vegan Mushroom Stew Recipe. Happy baking!
📖 Recipe Card: BOSH Vegan Cookie Recipe
Description: Deliciously soft and chewy vegan cookies made with simple plant-based ingredients. Perfect for a quick treat or sharing with friends.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla.
- Add almond milk to the wet mixture and stir well.
- Combine wet and dry ingredients until just mixed.
- Fold in chocolate chips and walnuts.
- Scoop dough onto a lined baking tray, spacing evenly.
- Bake for 10-12 minutes until edges are golden.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 10 g | Carbs: 22 g
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