5 Easy Recipes for Vegan Cookies – Delicious Plant-Based Treats You’ll Love
If you love cookies but want to stick to a plant-based lifestyle, you’re in for a treat. Vegan cookies are not only possible – they’re absolutely delicious, soft, chewy, and easy to make at home. You don’t need dairy butter, milk, or eggs to whip up a batch of irresistible cookies. In fact, many vegan cookie recipes are even simpler than their traditional counterparts.
In this guide, we’re sharing 5 easy recipes for vegan cookies that anyone can make. Whether you’re craving chocolate chip, peanut butter, oatmeal, or something a little adventurous, these recipes will satisfy your sweet tooth while keeping your baking 100% plant-based.
Why Choose Vegan Cookies?
Before diving into the recipes, let’s quickly look at why vegan cookies are worth trying:
- Healthier Ingredients: Many vegan cookies use coconut oil, nut butters, or applesauce instead of butter, making them lower in cholesterol.
- Eco-Friendly: Baking without dairy or eggs helps reduce your environmental impact.
- Allergy-Friendly: Vegan cookies are naturally dairy-free and can easily be made gluten-free if needed.
- Just as Delicious: You won’t miss the butter or eggs – these recipes produce the same chewy, soft, and crisp textures you love.
Now, let’s bake!
1. Classic Vegan Chocolate Chip Cookies
Nothing beats a warm, gooey chocolate chip cookie – and this vegan version is just as good as the original.
Ingredients:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil (melted)
- ¼ cup maple syrup
- ¼ cup coconut sugar (or brown sugar)
- 2 tbsp non-dairy milk (almond, oat, or soy)
- 1 tsp vanilla extract
- ½ cup vegan chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the melted coconut oil, maple syrup, coconut sugar, vanilla, and non-dairy milk.
- Add the flour, baking soda, and salt. Stir until just combined – don’t overmix.
- Fold in the vegan chocolate chips.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Pro Tip: For extra gooey cookies, slightly underbake them and let them firm up as they cool.
2. 3-Ingredient Vegan Peanut Butter Cookies
If you’re looking for a super simple cookie recipe, this is it. These cookies are naturally gluten-free and take just 15 minutes from start to finish.
Ingredients:
- 1 cup natural peanut butter (unsweetened)
- ½ cup maple syrup or agave
- ½ cup oat flour (or almond flour)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix peanut butter and maple syrup until smooth.
- Stir in the oat flour until a soft dough forms.
- Roll dough into balls and place on the baking sheet. Press each ball down with a fork to make a crisscross pattern.
- Bake for 8–10 minutes until the edges are lightly golden.
- Cool for at least 10 minutes before eating (they firm up as they cool).
Optional: Add a sprinkle of sea salt on top for a sweet-salty combo.
3. Vegan Oatmeal Raisin Cookies
These cookies are hearty, chewy, and perfect for breakfast or a midday snack.
Ingredients:
- 1 cup rolled oats
- ¾ cup whole wheat or all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup brown sugar
- 2 tbsp applesauce (acts as egg replacement)
- 1 tsp vanilla extract
- ½ cup raisins
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, flour, baking soda, cinnamon, and nutmeg.
- In a separate bowl, whisk coconut oil, maple syrup, brown sugar, applesauce, and vanilla until smooth.
- Combine wet and dry ingredients, then fold in raisins.
- Scoop dough onto the baking sheet and flatten slightly.
- Bake for 10–12 minutes until edges are golden.
- Cool before serving.
Tip: Swap raisins for vegan chocolate chips or chopped nuts for a fun twist.
4. Chewy Vegan Snickerdoodles
Snickerdoodles are classic sugar cookies rolled in cinnamon sugar. This vegan version is soft and pillowy with the perfect spice.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
- ½ cup coconut oil, softened
- ½ cup organic cane sugar
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- 2 tbsp cinnamon sugar (for rolling)
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- In a bowl, cream together coconut oil and sugar. Add non-dairy milk and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, cream of tartar, and salt.
- Combine wet and dry ingredients to form a dough.
- Roll dough into balls and coat with cinnamon sugar.
- Place on baking sheet and flatten slightly.
- Bake 8–10 minutes until tops crack slightly.
Serving Suggestion: Enjoy these cookies with a warm mug of almond milk or chai latte.
5. Vegan Double Chocolate Cookies
For chocolate lovers, this recipe is rich, fudgy, and decadent – but still dairy-free.
Ingredients:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil or vegan butter, softened
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp flax egg (1 tbsp ground flax + 3 tbsp water, set for 5 mins)
- ½ cup vegan chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix flax egg and set aside.
- In a bowl, cream together coconut oil, brown sugar, and maple syrup. Stir in the flax egg.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Combine wet and dry ingredients until dough forms. Fold in chocolate chips.
- Scoop dough onto baking sheet and bake for 9–11 minutes.
- Let cool slightly before enjoying – they’ll be soft and fudgy!
Tips for Perfect Vegan Cookies Every Time
- Don’t Overbake: Vegan cookies can dry out quickly. Take them out when they still look slightly soft – they’ll firm up as they cool.
- Use Room-Temperature Ingredients: This helps everything mix evenly.
- Experiment with Flavors: Try adding chopped nuts, dried fruit, coconut flakes, or spices to customize your cookies.
- Store Properly: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Final Thoughts on 5 Easy Recipes for Vegan Cookies
With these 5 easy recipes for vegan cookies, you’ll never miss dairy or eggs again. Each recipe is simple, plant-based, and packed with flavor – perfect for a quick dessert, a holiday treat, or a sweet afternoon snack. Whether you’re new to vegan baking or a seasoned plant-based cook, these cookies will quickly become a staple in your kitchen.
So, preheat that oven, grab your mixing bowl, and get ready to enjoy homemade vegan cookies that are as tasty as they are compassionate.
