Becel Vegan Cookie Recipe for Delicious Healthy Treats

Discover the perfect blend of wholesome ingredients and indulgent flavor with this Becel vegan cookie recipe. Whether you’re a seasoned vegan baker or just starting out, these cookies are sure to become a staple in your kitchen.

Using Becel, a plant-based margarine, guarantees a rich, buttery texture without any dairy, making these treats both delicious and cruelty-free.

Imagine biting into a soft, chewy cookie that melts in your mouth, loaded with your favorite mix-ins like chocolate chips or nuts. This recipe is simple, quick, and perfect for any occasion — from afternoon snacks to holiday baking.

Plus, it’s a great way to introduce vegan baking to your friends and family without compromising on taste or texture. Let’s dive into this delightful recipe that proves vegan cookies can be just as decadent as traditional ones!

Why You’ll Love This Recipe

This Becel vegan cookie recipe is a game-changer for a few reasons. First, it uses Becel vegan margarine as a key ingredient, which adds a subtle buttery flavor and keeps the cookies moist without any dairy.

The texture strikes the perfect balance between chewy and crispy edges, making every bite satisfying.

Secondly, it’s incredibly versatile. You can customize it with different add-ins like vegan chocolate chips, nuts, or dried fruit to suit your cravings.

The recipe is also straightforward, requiring common pantry staples and minimal prep time, perfect for both beginners and experienced bakers.

Finally, it’s a guilt-free treat — vegan, dairy-free, and made with wholesome ingredients. So whether you’re vegan, lactose-intolerant, or just looking to try something new, you’ll love how easy and delicious these cookies are.

Ingredients

• 1 cup Becel vegan margarine, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup unsweetened applesauce (as egg replacer)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan chocolate chips (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Equipment

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

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
2. Cream the Becel vegan margarine with the brown sugar and granulated sugar in a large bowl. Use an electric mixer or whisk until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add the unsweetened applesauce and vanilla extract to the creamed mixture and mix until combined. The applesauce acts as a perfect egg substitute, binding the dough and keeping it moist.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid over-mixing to keep your cookies tender.
5. Fold in the vegan chocolate chips and chopped nuts if using. These add delightful bursts of flavor and texture.
6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are golden and the centers appear set but still soft.
8. 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.
9. Enjoy warm or store in an airtight container at room temperature for up to 5 days.

Tips & Variations

For chewier cookies, slightly underbake by removing them at 9 minutes.

• Swap the applesauce for flax eggs (1 tbsp ground flaxseed + 3 tbsp water, soaked for 5 minutes) for a nuttier flavor and firmer texture.
• Add spices like cinnamon, nutmeg, or cardamom for a warm twist.
• Mix in dried cranberries, raisins, or shredded coconut for added texture and natural sweetness.
• Use gluten-free flour blend if you need a gluten-free version; the texture will be slightly different but still delicious.
• Double the batch and freeze the dough balls for up to 3 months — bake straight from frozen, adding a couple of extra minutes to baking time.

Nutrition Facts

Serving Suggestions

These vegan cookies are wonderfully versatile when it comes to serving. Enjoy them warm with a glass of almond or oat milk for a comforting snack.

They also pair beautifully with a cup of your favorite vegan coffee or tea, making for a perfect afternoon treat.

For a decadent dessert, serve the cookies alongside vegan ice cream or spread a thin layer of peanut butter between two cookies to create a delightful sandwich. These cookies are also great for gifting — package them in a pretty tin or box for friends who appreciate homemade vegan goodies.

Looking to try more delicious vegan recipes? Check out our Jamaican Minced Beef Recipes, or bake a batch of our Julie Marie Eats Recipes for more plant-based inspiration.

Conclusion

Making vegan cookies that are both delicious and easy to prepare is no longer a challenge thanks to this Becel vegan cookie recipe. From the buttery texture delivered by Becel margarine to the adaptable nature of the dough, you’ll find these cookies satisfying whether you’re vegan or simply seeking a dairy-free treat.

The recipe’s simplicity and flexibility allow you to customize your cookies to your preference, making them ideal for any occasion.

Once you try these cookies, you’ll see how vegan baking can be just as indulgent and rewarding as traditional methods. Don’t forget to explore other recipes on our site, like the Magic Dough Recipe or the sweet and savory Marzipan Challah Recipe, to expand your culinary repertoire.

Happy baking and enjoy your vegan treats!

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