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My vegan cookies are chewy yet soft, with crisp edges and gooey centers. It’s one magic cookie base with six unique flavor options!
If you’ve run out of eggs or follow a vegan diet, my classic vegan cookies make the OG standby cookie to have on hand.
Inspired by my classic vegan chocolate chip cookies, these have the same buttery and soft texture as traditional cookies, just with a shortlist of plant-based ingredients. Best of all, my one base recipe can easily be turned into 6 (or more!) different cookie flavors.
Table of Contents
Why I love this recipe
- They bake quickly. From prep to plate, these cookies take just 12 minutes to bake.
- Convenient. Prep the cookie dough the night before, then let it come to room temperature 10 minutes before baking. You can even freeze cookie dough balls and bake off one or two when you have a craving.
- Simple ingredients. My qualm with vegan recipes is that sometimes the ingredients are hard to find. Not in these cookies!
- Make a new flavor every time. I’m sharing a tried and true base vegan cookie recipe, and you can change it up to suit your favorite flavors. I’ve even included six of my favorites.
If you are after more vegan cookie recipes, try my flourless cookies, vegan white chocolate macadamia nut cookies, vegan shortbread cookies, and vegan peanut butter cookies next.
Key Ingredients
- All-purpose flour. Sifted to remove clumps. I also tested these cookies with cake flour and they resulted in a lighter texture, so use whichever you prefer.
- Baking soda. Gives the cookies some rise but also prevents them from overspreading.
- Salt. To balance out the sweet ingredients. I like to top the cookies with flaky sea salt to bring out the natural sweetness.
- Vegan butter. If you’d rather not use vegan butter, use refined coconut oil (refined = no coconut flavor) instead. In terms of vegan butter brands, I’ve tested every single one possible, and the best brands I’ve found for vegan baking are Miyokos and Country Crock buttery spread.
- Brown sugar and white sugar. Brown sugar keeps the cookies soft and chewy in the middle, while white sugar keeps the edges crispy.
- Dairy-free milk. I use unsweetened almond milk, but any plant-based milk works.
- Vanilla extract. A must for any good cookie recipe!
How to make vegan cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. Mix the dry ingredients in a bowl. Cream the butter and sugar in a stand mixer until smooth. Add milk and vanilla, then fold in the dry ingredients.
Step 2- Shape. Using a cookie scoop, scoop out 16 cookie dough balls. Place 8 on each baking tray, leaving 2 inches of space between.
Step 3- Bake. Bake the cookies for 10-12 minutes or until the edges lift from the baking sheet. Let them cool on a cooling rack for 5 minutes before serving.
Arman’s recipe tips
- Chill the dough for thicker cookies. If you prefer thicker, bakery-style cookies, I recommend chilling the dough for an hour. It helps prevent the cookies from overspreading and keeps them chewy in the center.
- Bake the cookies on the middle oven racks. Whenever my cookies don’t turn out right, I find it’s because I baked them on the upper or lower racks. Baking them in the middle gives all the cookies equal access to the heat, helping them to bake evenly.
- Top the cookies with your mix-ins. Halfway through baking, carefully place the mix-ins on top of the half-baked cookies.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks.
To freeze: Place leftovers in a ziplock bag and store it in the freezer for up to six months.
Frequently asked questions
The only difference between vegan and regular cookies is the ingredients used. In the vegan ones, there will be no dairy and no eggs whatsoever. However, when made correctly, they can taste just as good, if not better!
You can! I successfully tested these using a gluten-free all-purpose flour with added xanthan gum (Bob’s Red Mill brand). I can’t vouch for how they’d turn out using alternative flours though.
More vegan dessert recipes
Vegan Cookies (6 Flavors)
Video
Ingredients
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan butter
- 3/4 cup brown sugar
- 1/4 cup + 3 tablespoons white sugar
- 4 tablespoons unsweetened almond milk or dairy-free milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and set them aside.
- In a small bowl, mix together the flour, baking soda, and salt. In a mixing bowl, add the vegan butter, brown sugar, and white sugar. Using a hand mixer, cream everything together until smooth. Add the milk and vanilla extract until combined. Gently fold through the dry ingredients until just combined. Fold through your mix-ins of choice, reserving a few to top the cookies with.
- If you prefer thicker cookies, cover the mixing bowl and refrigerate the dough for an hour.
- Using your hands, roll out 16 balls of cookie dough. Place 8 balls of cookie dough onto each baking sheet, around 2-inches apart to ensure they have enough room to spread.
- Bake the cookies for 10-12 minutes, or until the edges begin to look cooked.
- Remove the cookies from the oven and let them cool for 5 minutes, before serving.
Notes
- Classic chocolate chip. Add ½ cup of vegan chocolate chips.
- M&M. Add ¼ cup vegan chocolate chunks and ½ cup vegan candy buttons.
- Oatmeal raisin. Fold in 2 tablespoons of rolled oats and ¼ cup of raisins.
- Cowboy. Add 2 tablespoons of rolled oats, ¼ cup of chopped pecans, and 2 tablespoons of coconut flakes.
- Triple chocolate. Add a mix of white, milk, and dark chocolate chips.
- White chocolate cranberry. Fold in 2 tablespoons cranberries and ¼ cup vegan white chocolate chips.
Nutrition
Originally published October 2022, updated and republished March 2025
This recipe is amazing as I can save it and change every time I make cookies for vegan friend!
So happy to try your recipe. A friend is allergic to eggs and this turned out to be the perfect recipe for our picnic dessert. The recipe came together nicely with pantry stables. Thanks so much!
Amazing
Can you substitute coconut sugar for both brown and white sugar? Or would you recommend only for one?
Hmm yes you could 🙂
I substituted date sugar and added some extra nuts – mine stayed the shape of round balls the entire time.. in future I would flatten them out into disks manually before baking…
These are raw in the middle on 11 minutes, so I tried 13 minutes on the next batch and still raw. I would recommend spacing your dough out to more cookies so they can cook all the way through and you don’t waste your ingredients
what vegan butter works best? i use earth balance but it tends to be a bit oily at the end.
I like Miyokos
Absolutely delicious and perfect! Added a bit of orange zest, the best vegan cookie recipe I have found 🙂 😊 thank you
Can we sub coconut sugar for the brown sugar?
Yes you can!
best. cookies. ever.
Great Cookie 🍪
Great recipes. Easy to follow and very tasty
I love your recipes so easy to make and yummy
Thank you, Kath!