Learn how to make the best vegan cookies that have perfectly crisp edges and have soft, chewy middles! One magic cookie base with 6 flavor options.
Cookies should be a staple in every single diet out there.
Why you’ll love this recipe
- Made in one bowl. If you hate cleaning up, this is the cookie recipe you need.
- Ready in 12 minutes. Monitor the oven the whole time, because these cookies cook quickly!
- Simple ingredients. They use simple and easy-to-find ingredients, and require NO egg replacements or expensive dairy alternatives.
- Easily made gluten-free. While naturally vegan, swap out the oats for gluten free ones and these are perfect for celiacs!
What I love about this vegan cookie recipe is that it’s super customizable. It’s simple and insanely delicious and works as a fabulous base for SIX popular cookie flavors.
As we mentioned earlier, this recipe calls for very simple, everyday ingredients that you probably already have in your kitchen as we speak! Here is what you’ll need:
- Flour– All purpose flour or plain flour that has been sifted very well, to ensure there are no clumps. If you’d like these cookies to be gluten free, try a gluten free flour blend that has added xanthan gum.
- Baking soda– Gives the cookies some rise but also prevents it from overspreading.
- Salt– To balance out the sweet ingredients. Sprinkle a little salt on the freshly baked cookies to intensify the flavors!
- Vegan butter– When baking vegan cookies (or any cookie), always use butter from a block, not a spread or buttery sticks. The latter two sometimes have additives to fillers in them (like water) that can affect the overall texture of the cookies.
- Brown and white sugar– Brown sugar keeps the cookies soft and chewy in the middle while the white sugar keeps the edges slightly crispy and firm. The white sugar also balances out some of the molasses flavor of the brown sugar.
- Plant based milk– I used unsweetened almond milk but any plant based milk can be used.
- Vanilla extract– A must for any good cookie recipe!
With just 5 minutes hands-on time, this recipe is very simple and the oven takes care of all the hard work. Ready to bake some cookies?
Step 1- Make the cookie dough
Start by whisking together the flour, baking soda, and salt in a small bowl. In a large mixing bowl, use an electric hand mixer to cream together the vegan butter, brown sugar, and white sugar until fluffy. Add the milk and vanilla extract until combined. Add the dry ingredients until just combined.
Step 2- Chill the dough
Now, cover the bowl and refrigerate it for 45 minutes.
Step 3- Bake the cookies
After the cookie dough has chilled, use your hands to form 16 balls of dough. Place them on a lined baking sheet and bake the cookies for 10-12 minutes until the edges look firm. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before serving.
For all the flavor variations below, make the basic vegan cookie dough base first. Then, fold through the extra ingredients to change up the flavors before refrigerating the dough.
- Classic choc chip. Add 1/2 cup of vegan chocolate chips.
- M & M. Add 1/4 cup vegan chocolate chips and 1/2 cup vegan candy buttons.
- Oatmeal raisin. Fold through 2 tablespoons of rolled oats and add 1/4 cup raisins.
- Cowboy. Add 2 tablespoons of rolled oats, 1/4 cup chopped pecans, and 2 tablespoons of coconut flakes.
- Triple chocolate. Add a mix of white, milk, and dark chocolate chips.
- White chocolate cranberry. Fold through 2 tablespoons cranberries and 1/4 cup vegan white chocolate chips.
- Bake the cookies on the middle two racks of the oven. You should bake your cookies on two cookie sheets to ensure that the cookies have enough room to spread. furthermore, baking the cookies in the middle racks will ensure they cook evenly throughout.
- Remove the cookies halfway through and add more mix-ins on top. If you choose to add in some mix-ins (chocolate chips, nuts, etc), reserve a handful to add on top of the half baked cookies.
- Chill the cookie dough. I know we all want cookies instantly but trust me- chilling the dough for 45 minutes prior to baking them ensures they cook evenly and don’t spread out too much.
Storing and freezing tips
- To store: Cookies can be stored in an air tight container at room temperature for up to 1 week. If you’d like them to keep longer, you can store them in the refrigerator.
- To freeze: Place leftovers in a ziplock bag and store it in the freezer for up to 6 months.
- Chocolate chip cookies
- White chocolate macadamia nut cookies
- Shortbread cookies
- Double chocolate cookies
- Brown butter chocolate chip cookies
- Monster cookies
Frequently Asked Questions
The only difference between vegan cookies 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!
Not necessarily! Vegan cookies can be high calorie or low calorie. It all comes down to the ingredients used.
If you are watching your calories, try low calorie cookies.
To achieve soft cookies, there are two things needed. The first is to use some brown sugar in the dough. The second thing is not to over-mix the dough.
Vegan Cookies With 6 Ingredients | Bakes In 12 Minutes
For the basic vegan cookie base
Chocolate chip cookies
- 1/2 cup vegan chocolate chips
Triple chocolate cookies
- 1/4 cup vegan chocolate chips
- 1/4 cup vegan white chocolate chips
- 1/4 cup vegan milk chocolate chips
White chocolate cranberry cookies
- 1/2 cup vegan white chocolate chips
- 1/4 cup dried cranberries
- 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.
- Cover the mixing bowl and refrigerate the dough for an hour.
- Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and set them aside.
- 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.