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20 of the BEST Vegan Cookie recipes for all your get-togethers this year. Learn how to veganize any cookie by following the recipes in this guide below. Chocolate Chip Cookies, Oatmeal Cookies, Double Chocolate, and more!
Many of you know that before I was a food blogger, I was a classically trained pastry chef. I worked for a decade in kitchens while getting a degree in a Baking and Patisserie program. When I went vegan, I set out on a mission to veganize all the classic desserts we know and love.
With all that experience behind me, I found that it wasn’t difficult at all to make delicious and crave-able dessert exactly like we remembered them. By understanding how eggs work in baking and looking to find the perfect egg replacers, I was able to replicate nearly everything.
Among my most popular baking recipes, are my vegan cookies. You guys love them! And so I decided to round up all the BEST cookie recipes in one place so that you can enjoy vegan cookies all year ’round!
Let’s take a closer look at these vegan cookie recipes. I think you’re going to love them!
Recommended Equipment
For most cookie recipes you will need simple kitchen utensils such as measuring cups and spoons, parchment paper or silicone baking mats, baking sheets, and a wire rack.
In addition, if you don’t have a stand-up mixer, I highly recommend one for vegan baking. I have had mine for 15 years and it’s never once given me a problem. I can make every kind of vegan cookie simply by flipping a switch.
Serving and Storing
Storing – Store leftover cookies in an airtight container at room temperature for up to five days.
Freezing – To freeze these cookies, allow the cookies to cool and transfer to an airtight freezer-safe container or bag. Freeze the cookies for up to three months.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you a gummy and dense cookie.
- Bake the cookies at a higher temperature. This allows extra chewiness on the inside while creating a delicate crispy shell on the outside. I choose to bake mine at 375F which, after a lot of trial and error, seems to give me the best texture inside and out.
- Pull cookies out when they are slightly underdone. I found 8-10 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously chewy center.
Frequently Asked Questions
Yes! If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!
Yep! For a gluten free option use a 1:1 Gluten-Free Flour Baking Blend. If the recipe calls for oats, make sure also to find oats that are marked gluten free as well.
Each recipe will have a different egg replacer recommendation. If you want to experiment, check out my Complete Guide to Replacing Eggs for more ideas.
Vegan Cookie Recipes
More Vegan Recipe Roundups
- 11 Amazing Kid-Friendly Recipes
- 11 INCREDIBLE Vegan Pizza Recipes
- 11 Incredible Donut Recipes
- 31 Quick and Easy Weeknight Dinners
- 11 of the BEST Vegan Pasta Recipes
That’s it! 20 incredible vegan cookie recipes. Now let’s get cooking!
Written by Sarah McMinn
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
angel says
hello was planning to make a cookie that could ooze out chocolate in the middle, but the recipe requires an egg , any suggestions on the replacement . thankyou
235g ap flour
1 tsp baking powder
3/4 tsp baking soda
150g unsalted butter
10g milk powder
170g light brown sugar
70g white sugar
1 large egg, cold from the fridge
2tsp vanilla extract2
10g 70% dark choc, chopped into chunks
Sarah McMinn says
I would use 1/4 cup applesauce in place and add an additional 1/4 tsp baking soda (although you might not need to add the extra baking soda as there is already quite a lot of leavener in this recipe). I would try it first with and then 2nd without.