These vegan Christmas cookies are the only holiday cookie recipe you need! Made with EASY ingredients, they are perfectly soft, chewy, and loaded with plenty of festive candy! Dairy free and eggless.
During the holiday season, my family takes baking to another level.
On an almost daily basis, one of us will use the oven, stovetop, or a combination of them both to make some Christmas dessert recipes. Until Christmas day, we’ll all be baking cookies, candy, and other holiday favorites to share amongst our friends, family, and workplaces.
As per tradition, I always gift my friends homemade candies or chocolate. Many of my friends follow a vegan diet, so I tend to alternate between English toffee and Almond Roca. This year, I’m doing things a little differently and going the cookie route. Now, instead of my classic vegan cookies, I’m adapting them to give them a festive twist!
This vegan Christmas cookies recipe is a keeper. It’s the perfect cookie base loaded with Christmas colored candy buttons and chocolate chips. Unfortunately, M & M’s are not vegan friendly, but there are plenty of dairy free copycats out there, including Choco No No’s and Clarana’s.
The texture of these cookies is perfectly crisp around the edges and soft in the middle. They are perfectly sweet and you are guarenteed that every mouthful will have plenty of chocolate in them!
What I love about these cookies is how perfect they are for the holiday season. They are perfect to bring to holiday parties, cookie swaps and even take center stage on the dessert table at Christmas time! Bonus? They are completely dairy free and egg free!
How do you make vegan Christmas cookies?
- Vegan butter OR coconut oil– I prefer using vegan butter, but softened coconut oil can also be used. If you choose to use the butter, opt for sticks or blocks, not spreads.
- White sugar and brown sugar– A combination of both sugars will yield the perfect texture- Crisp edges and perfectly soft centers.
- Non-dairy milk– I used soy milk, but almond, coconut, oat, and other plant based milks will work.
- Vanilla extract– A must for any good cookie.
- All purpose flour– Also known as plain flour. Be sure to sift the flour very well in case there are any clumps.
- Baking soda– Gives the cookies some rise and helps prevent them from over spreading.
- Salt– A pinch of salt balances out the flavors and brings out the natural sweetness of the other ingredients.
- Candy buttons– A mix of green and red candy buttons! There are a handful of vegan friendly candy buttons on the market, including Choco No No’s and Clarana’s.
- Chocolate chips– Optional, but I enjoy adding some vegan chocolate chips to the dough for extra pockets of chocolate throughout.
Start by adding the sugars and butter in a mixing bowl and using a hand mixer, cream them together. Add the milk and vanilla extract and mix until combined. Add the dry ingredients and mix until just combined. Fold through the candy buttons and chocolate chips. Next, cover the mixing bowl and refrigerate the dough for an hour.
Now, divide the dough into 12 portions. Using your hands, roll into balls. Place them onto a lined baking sheet and bake for 10-12 minutes until the sides just firm up. Remove the cookies from the oven and let them cool completely.
Tips to make the best recipe
- Chilling the dough for an hour prior to baking the cookies will prevent them from overspreading and also yield the perfectly gooey center.
- Do not over-bake the cookies, as they continue to firm up as they are cooling down.
- Avoid freezing the unbaked cookie dough. The candy buttons bleed into the dough and become crumbly once thawed.
Storing, freezing and make ahead instructions
- To store: Store leftovers at room temperature in an airtight container for up to two weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
- Make ahead: You can prepare the dough up to 5 days in advance before baking them. Simply cover the prepared dough in plastic wrap and refrigerate it. Once ready to use, let the dough sit at room temperature for 30 minutes.
More vegan Christmas cookie recipes to try
- Peanut butter cookies
- Double chocolate cookies
- Chocolate chip marshmallow cookies
- Levain cookies
Vegan Christmas Cookies
- In a large mixing bowl, add the vegan butter, white sugar, and brown sugar, and using a hand mixer, cream together. Add the milk and vanilla extract and mix well. Gently stir through the dry ingredients until just combined and no flour pockets remain. Fold through the candy buttons and chocolate chips.
- Cover the bowl and refrigerate the dough for an hour.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator and divide the dough into 12 portions. Using your hands, roll them into balls and place them on the lined sheet. Press down lightly on each one.
- Bake the cookies for 10-12 minutes, until the edges just begin to firm up.
- Remove the cookies from the oven and let them cool completely.