Calling all cookie lovers! Don’t be turned off by the word “vegan”; there are tons of awesome recipes out there for vegan cookies—everything from chocolate chip to oatmeal to almond shortbread. And these recipes prove that you don’t need dairy to make some seriously delicious cookies. In fact, you probably wouldn’t even know they were vegan.
Read on for three yummy vegan cookie recipes.
Vegan Chocolate Chip Cookies
These chocolate chip cookies from Vegan Housewives have gotten rave reviews from all that have tried them.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes
Serves: 12-15 cookies
- ½ cup coconut oil
- 1 cup brown sugar
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (note that alternate flours will change the outcome of the recipe!)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegan chocolate chips (Trader Joe’s chocolate chips are accidentally vegan!)
- Preheat oven to 350 degrees.
- Thoroughly mix together the coconut oil and brown sugar, then add the almond milk and vanilla. The mixture may be really liquidy but this is OK.
- In a separate bowl mix the flour, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients (it will be crumbly; this is OK), then fold in the chocolate morsels and any other mix-ins of your choosing.
- Roll the mixture into tablespoon-sized balls and place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine.
- Bake for 7–10 minutes.
Classic Snickerdoodles (Vegan and Gluten-Free)
Oh She Glows brings us these wonderful snickerdoodles—which just happen to be vegan, gluten-free, and soy-free. They’re crispy around the edge, chewy in the center, and coated in a sweet cinnamon sugar.
Prep time: 15 minutes
Bake time: 10 minutes
Total time: 25 minutes
Serves: 10-12 cookies
- 1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
- 1/3 cup cane sugar (see note)
- 1/4 cup virgin coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon almond milk (optional, see directions)
- 1/2 cup + 1 tablespoon gluten-free oat flour
- 1/4 cup + 3 tablespoons almond flour (not almond meal)
- 1/4 cup sorghum flour
- 2 1/2 tablespoons arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine grain sea salt
- Pinch of cinnamon
Cinnamon sugar topping:
- 1 tablespoon cane sugar
- 1 teaspoon cinnamon
- Preheat oven to 375°F and line a baking sheet with parchment paper. In a small bowl, mix the flax and water to make the flax egg. Set aside.
- In a medium-sized bowl mix the sugar, melted coconut oil, and vanilla together until incorporated. Add in the flax egg and stir until combined.
- In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you knead it with your hands a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don’t want it super wet either (or it will spread out too much when baking).
- Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tbsp of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.
- Bake for 10-11 minutes. For a soft cookie, bake for less time; for a crispy cookie, bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.
Tip: If you don’t have store-bought oat flour you can make it at home. Simply add rolled oats into a high-speed blender and blend on the highest speed until a fine flour forms.
Vegan Thumbprint Cookies
These vegan cookies from The Kitchn have been described as “life-changing,” so you may want to give them a shot.
Serves: About 4 dozen 2-inch cookies
- 2 cups whole almonds or other nut like walnuts, pecans, or pistachios
- 4 cups old-fashioned oats
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour, divided
- 1 cup canola oil or melted coconut oil
- 1 cup maple syrup
- Assorted jams of your choice (see note)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a food processor, pulse the nuts until they are chopped into small pieces. It’s OK if you have a variety of sizes, just don’t grind them down to a flour. Transfer the chopped nuts into a large bowl.
- Using the same food processor bowl, grind the oats with the salt into a coarse meal. Leaving a little texture in the oats is fine. Transfer the oats to the bowl with the nuts, then add 1 1/4 cup of flour, setting aside the remaining 1/4 cup.
- Pour the oil into the bowl, followed by the maple syrup. (Doing it in this order, and using the same measuring cup, means that all the maple syrup will glide out with ease).
- Mix with a wooden spoon until combined. If the dough seems runny, add the additional flour but don’t worry if it is too soft, because it will stiffen up a little as it sits. I usually let it sit for about 15 minutes.
- Form the dough into rough balls about the size of a whole walnut. The dough will be slightly wet but not too sticky. You may want to use a cookie-sized ice-cream scoop if you have one. The cookies can be pretty close together as they don’t spread much.
- Using the back of a round 1/2 teaspoon measure, make an indentation in the top of each cookie. Clean the spoon and use it to fill the indentation with your jam of choice.
- Bake for about 15 minutes, or until the cookies begin to brown slightly. Remove from oven and let cool for about 15 minutes before moving to a rack to cool further. (Note that they’re a bit fragile when they first come out of the oven).