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!
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.
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.