Ready for more vegan desserts? Try my vegan brownies, vegan cinnamon rolls, and vegan chocolate cake next. It’s important to have a few standby cookie recipes in your baking arsenal, especially a vegan recipe. My vegan-friendly cookies 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.
Why I love this recipe
They bake quickly. While yes, I do suggest chilling the cookie dough, the actual bake time is only 12 minutes. 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. There are no flax eggs or niche ingredients required. Make a new flavor every time. The base recipe essentially makes vegan sugar cookies, but you can throw the kitchen sink in there to make whatever flavor you want!
Ingredients needed
Flour. Use regular all-purpose flour that’s been sifted to remove clumps. If you’re making gluten-free cookies, use a gluten-free flour blend with xanthan gum. Baking soda. Gives the cookies some rise but also prevents them from overspreading. Don’t use baking powder, as it won’t have the same effect. 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. For moisture and richness. 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 for 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 used 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- Mix the cookie dough. In a small bowl, combine the flour, baking soda, and salt. In a bowl of a stand mixer, cream the butter and sugars until smooth. Add milk and vanilla and mix. Gently fold in the dry ingredients until combined. Fold in mix-ins, reserving some to top the cookies. Step 2- Chill. Cover the mixing bowl and refrigerate the dough for an hour. Step 3- Prep. Preheat the oven to 180C/350F and line two large baking sheets with parchment paper. Step 4- Shape. Using a cookie scoop, scoop out 16 cookie dough balls. Place 8 on each baking tray, leaving 2 inches of space between. Step 5- 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
Don’t skip that chill time! I say this with every cookie recipe, but seriously, don’t skip the time in the fridge! 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.
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 raisins. Cowboy. Add 2 tablespoons of rolled oats, ¼ 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 in 2 tablespoons cranberries and ¼ cup vegan white chocolate chips.
To freeze: Place leftovers in a ziplock bag and store it in the freezer for up to six months.
Frequently asked questions
More vegan cookie recipes
Vegan chocolate chip cookies Vegan white chocolate macadamia nut cookies Vegan shortbread cookies Vegan double chocolate cookies Vegan brown butter chocolate chip cookies
Originally published October 2022, updated and republished July 2024
