Another Word for Vegan in Recipes: Creative Alternatives

Have you ever scrolled through a recipe and wondered if there’s another word for “vegan” that better suits your taste or dietary needs? Whether you’re a seasoned plant-based eater or just dipping your toes into animal-free cooking, you’ll notice that recipes use a variety of terms—like “plant-based,” “dairy-free,” or “eggless”—to describe dishes that fit the vegan mold.

But is there a difference? And does it matter which word you use when searching for new recipes or tweaking old favorites?

Understanding these subtle nuances can make your cooking adventures more creative and inclusive.

In this post, I’ll share an easy, delicious “plant-based” chocolate chip cookie recipe and explore the world of alternative terms for vegan in recipes. You’ll find out why it’s helpful to recognize these words, how to confidently swap ingredients, and get a tasty treat to try at home.

So, let’s discover another word for vegan in recipes, and bake up something everyone can enjoy!

Why You’ll Love This Recipe

• Inclusive and Allergy-Friendly: This cookie recipe is not only vegan (or “plant-based”), but it’s also naturally dairy-free and eggless, making it perfect for anyone with common food allergies.
• Simple Ingredients: You won’t need any exotic items—everything can be found at your local grocery store.
• Deliciously Soft and Chewy: These cookies have a classic texture you’ll love, with gooey chocolate chips in every bite.
• Easy to Customize: Adapt the recipe to be gluten-free, nut-free, or oil-free as you wish.
• Perfect for Sharing: Whether you’re baking for a crowd or just yourself, these cookies are always a hit at parties, school lunches, or cozy nights in.

Ingredients

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric mixer (or sturdy whisk and strong arm!)
• Baking sheet
• Parchment paper
• Cookie scoop or tablespoon
• Wire cooling rack
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream the butter and sugars: In a large bowl, beat the plant-based butter, brown sugar, and white sugar until light and fluffy.
4. Add wet ingredients: Mix in the applesauce and vanilla extract until well combined.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
6. Fold in chocolate chips: Gently stir in the dairy-free chocolate chips.
7. Scoop dough: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are just golden. The centers may look a little soft—they’ll firm up as they cool.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Enjoy! Serve warm or store in an airtight container for up to 5 days.

Tips & Variations

• Other words for vegan: In recipes, you might also see terms like plant-based, dairy-free, eggless, or animal product-free. These often mean the same thing, but always check the ingredients list to be sure!
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend.
• Oil-free option: Use extra applesauce instead of plant-based butter for a lower-fat cookie.
• Flavor boosters: Add a pinch of cinnamon or a handful of chopped nuts for extra texture and taste.
• Storage tip: Freeze dough balls for quick, fresh cookies any time. Just bake a couple of minutes longer from frozen.

• “Plant-based” and “vegan” are often interchangeable in recipes, but “plant-based” sometimes allows for a little more flexibility with ingredients and terminology—great for those just starting out or experimenting with new food lifestyles.

Nutrition Facts

Nutrition estimates are approximate and may vary with ingredient brands and substitutions.

Serving Suggestions

• Pair these cookies with a cold glass of your favorite plant-based milk or a hot cup of coffee.
• Sandwich a scoop of Goat Milk Ice Cream (No Eggs) between two cookies for a fun vegan ice cream sandwich (sub plant-based ice cream if needed).
• Crumble cookies over vegan yogurt or oatmeal for a sweet breakfast treat.
• Serve alongside a savory main dish like Half Runner Beans or a slice of Green Chile Cheese Bread for a full plant-based meal experience.

Conclusion

Whether you call it “vegan,” “plant-based,” “dairy-free,” or “eggless,” the heart of these recipes is about delicious food that everyone can enjoy—regardless of dietary preference. Knowing the different terms helps you navigate cookbooks, blogs, and ingredient labels with confidence, making it easier to cook for yourself and others.

Experiment with new recipe titles and ingredient swaps, and don’t be afraid to make a dish your own. For more plant-based inspiration, check out our Kodiak Banana Muffins Recipe or enjoy a savory twist with our Kikkoman Stir Fry Sauce Recipe.

No matter what you call it, a world of flavor awaits!

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