Anthony Fantano Vegan Cookie Recipe: Easy & Delicious Guide

If you’re a music lover, you might recognize Anthony Fantano—the internet’s busiest music nerd. But did you know he’s also a passionate vegan and home cook?

Today, I’m excited to share with you the ultimate Anthony Fantano vegan cookie recipe. Whether you discovered this classic through one of Anthony’s streams, or you’re just searching for a chewy, chocolatey vegan treat, this recipe is sure to become a staple in your kitchen.

These cookies are soft in the center, perfectly crisp around the edges, and loaded with gooey chocolate chips. Even non-vegans will agree: this plant-based cookie rivals any traditional version.

So, put on your favorite album and let’s bake some cookies worthy of a 10/10!

Why You’ll Love This Recipe

There’s something magical about a cookie that brings everyone together, and this vegan version does just that. Here’s why you’ll absolutely love Anthony Fantano’s vegan cookie recipe:

• Irresistibly Chewy: These cookies have a satisfyingly soft and chewy center, thanks to the perfect ratio of plant-based butter and brown sugar.
• Easy to Make: No fancy ingredients or complicated techniques—just simple steps for bakery-quality cookies at home.
• Allergy-Friendly: Completely dairy-free and egg-free, making them suitable for vegans and those with food sensitivities.
• Customizable: Swap in your favorite mix-ins or adjust the level of sweetness to your liking.
• Kid and Adult Approved: Even skeptics will be coming back for seconds (or thirds!).

“These are my go-to cookies for parties and late-night cravings. I dare you to eat just one!”

Ingredients

Gather these pantry staples and you’re ready to bake. Here’s everything you’ll need for authentic Anthony Fantano vegan cookies:

Optional: Add 1/2 cup chopped walnuts or pecans for extra crunch!

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Hand mixer or stand mixer
• Rubber spatula or wooden spoon
• Baking sheet (or two, for batch baking)
• Parchment paper or silicone baking mat
• Cookie scoop or large spoon
• Cooling rack
• Measuring cups and spoons

Instructions

1. Prep Your Ingredients:

   Preheat your oven to 350°F (180°C). Line your baking sheet with parchment paper or a silicone mat.

   Make sure your vegan butter is softened but not melted.

2. Combine Dry Ingredients:

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugars:

   In a large bowl, use a hand mixer or stand mixer to beat the vegan butter, brown sugar, and cane sugar until light and fluffy—about 2-3 minutes.

4. Add Wet Ingredients:

   Mix in the applesauce, vanilla extract, and plant-based milk until fully incorporated. The applesauce acts as your egg replacer, adding moisture and binding power.

5. Combine Wet and Dry:

   Gradually add the dry ingredients into the wet mixture. Mix on low speed or use a spatula until just combined.

   Do not overmix—the dough should be thick and slightly sticky.

6. Add Chocolate Chips:

   Fold in the vegan chocolate chips (and nuts, if using) until evenly dispersed. For extra chocolatey cookies, press a few chips on top of the dough balls before baking.

7. Scoop and Bake:

   Use a cookie scoop or large spoon to portion dough onto your prepared baking sheet, spacing each about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are just set.

8. Cool and Enjoy:

   Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for gooey goodness, or let cool completely for the perfect chewy texture.

“Don’t overbake! The cookies should look slightly underdone in the center when you pull them out—they’ll finish setting as they cool.”

Tips & Variations

• Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
• Flavor Boost: Add a pinch of cinnamon or espresso powder to the dry ingredients for a more complex flavor.
• Gluten-Free Option: Substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour.
• Mix-Ins: Try swapping chocolate chips for dried cranberries, coconut flakes, or vegan white chocolate.
• Storage: Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

“For bakery-style cookies, sprinkle a little flaky sea salt on top right after baking.”

Nutrition Facts

Note: Values are approximate and will vary based on specific ingredients and portion sizes.

Serving Suggestions

• Enjoy fresh with a cold glass of oat or soy milk for the ultimate vegan treat.
• Turn them into vegan ice cream sandwiches—just add a scoop of your favorite plant-based ice cream between two cookies.
• Serve alongside a hot cup of coffee or tea for a comforting afternoon snack.
• Crumble cookies on top of a bowl of Goat Milk Ice Cream (if you’re flexitarian!) or your favorite vegan ice cream.
• Gift a batch wrapped in parchment and twine to a friend—these cookies travel well!

Conclusion

Anthony Fantano’s vegan cookie recipe isn’t just for music fans or vegans—it’s for anyone who craves a bakery-quality cookie experience at home. With simple pantry ingredients, a foolproof method, and irresistibly chewy results, these cookies are sure to win over all your friends and family.

Whether you’re new to vegan baking or a seasoned pro, this recipe will quickly become your go-to for every occasion.

Looking to expand your baking repertoire? Try pairing these cookies with other delicious vegan treats like the Lazy Cookie Cake or explore classic flavors with the Gold Medal Flour Recipes Sugar Cookies.

And if you’re in the mood for something savory, check out the Green Chile Cheese Bread Recipe for an irresistible pairing.

So queue up your favorite album, preheat your oven, and let the aroma of fresh-baked vegan cookies fill your home. Happy baking!

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