Vegan Cookie Recipes

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- No flax eggs or hard-to-find ingredients, they need just ONE bowl and 12 minutes to bake!

vegan cookie recipes

There is a misconception that vegan cookies are inferior to ones made with eggs and dairy.

When people think of a plant based or vegan diet, they assume that desserts, especially cookies, are out of the equation. Sure, there are some vegan desserts out there that can be quite unconventional and bland tasting, but that could be said about any dessert!

Another misconception is that vegan desserts use strange ingredients and ones that are extremely expensive or impossible to find in the supermarket. Again, some desserts do possess these qualities but this too happens with traditional desserts.

Well, these vegan cookie recipes will prove to you that you CAN have cookies that have NO eggs and NO dairy, but taste like any good cookie out there…if not better. It’s also SO easy to prepare, you’ll be kicking yourself why you didn’t try it sooner.

Vegan cookies- one base recipe with 6 flavor options!

This vegan cookie recipe is super customizable. It’s simple and insanely delicious and works as a fabulous base for FIVE popular cookie flavors.

Here are the flavor combinations– 

  • Chocolate chip cookies
  • M+ M cookies
  • Oatmeal raisin cookies
  • Cowboy cookies
  • Triple chocolate cookies
  •  White chocolate cranberry cookies

What I love about these cookies is that they use simple and easy-to-find ingredients, and require NO egg replacements or expensive dairy alternatives. In fact, you probably have everything in your pantry right this second!

One bowl, 12 minutes, perfect cookies every single time… you have no excuses.

How do you make vegan cookies? 

The Ingredients

  • 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!

The Instructions

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.

Now, cover the bowl and refrigerate it for 45 minutes. 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 begin to look firm. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before serving.

Flavor variations

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 chocolate chip cookies

Vegan Cookies

M & M cookies

  • Basic vegan cookie base
  • 1/2 cup vegan candy buttons
  • 1/4 cup vegan chocolate chips
vegan m and m cookies

Oatmeal raisin cookies

  • Basic vegan cookie base
  • 1/2 cup raisins
  • 2 tablespoons rolled oats (plus more for sprinkling on top)
  • 1 teaspoon cinnamon
vegan oatmeal raisin cookies

Cowboy cookies

  • Basic vegan cookie base
  • 1/4 cup chopped pecans OR walnuts
  • 2 tablepsoons coconut flakes
  • 2 tablespoons rolled oats
vegan cowboy cookie

Triple chocolate cookies

  • Basic vegan cookie base
  • 1/4 cup each of vegan chocolate chips, vegan white chocolate chips, and vegan ‘milk’ chocolate chips
vegan triple chocolate cookies

White chocolate cranberry cookies

  • Basic vegan cookie base
  • 1/2 cup vegan white chocolate chips
  • 1/4 cup dried cranberries
vegan white chocolate cranberry cookies

Tips to make the best vegan cookies

The perfect cookie should be thick, soft, and chewy. The secret to the best vegan cookies is NOT to overbake them. Once the cookies begin to look ‘baked’ on top, they are ready to be removed from the oven. The cookies continue to cool as they are cooling down.

Here are other expert tips for perfection-

  • 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.
Vegan cookies

Frequently Asked Questions

What is the difference between vegan cookies and regular cookies?

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!

Do vegan cookies have less calories?

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.

What is the key to soft 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 overmix the dough.

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vegan cookie recipes

Vegan Cookies (6 Flavors!)

Learn how the make the best vegan cookie recipe- Crisp edges with soft and chewy middles! One easy cookie base with 6 flavor options- Classic chocolate chip cookies, white chocolate cranberry cookies, m & m cookies, cowboy cookies, oatmeal raisin cookies, and triple chocolate cookies. No egg replacers or hard-to-find ingredients, you need just one bowl and 12 minutes to make!
5 from 6 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Servings: 16 Cookies
Calories: 132kcal
Author: Arman

Ingredients

For the basic vegan cookie base

  • 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 milk of choice I used unsweetened almond milk
  • 1 teaspoon vanilla extract

Chocolate chip cookies

M & M cookies

Oatmeal raisin cookies

Cowboy cookies

Triple chocolate cookies

White chocolate cranberry cookies

  • 1/2 cup vegan white chocolate chips
  • 1/4 cup dried cranberries

Instructions

  • 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 (depending on which cookie you choose), 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.

Notes

TO STORE: Cookies can be stored in an airtight 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 them in the freezer for up to 6 months.
Cookie recipe loosely adapted from here. 

Nutrition

Serving: 1cookie | Calories: 132kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Sodium: 195mg | Potassium: 31mg | Fiber: 1g | Vitamin A: 270IU | Calcium: 15mg | Iron: 1mg | NET CARBS: 23g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Cookies Desserts Gluten Free Recipes recipe Vegan Recipes

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