Easy Vegan Cookie Recipes for Every Occasion

Vegan cookies win people over at bake sales, family gatherings, and late-night cravings. They’re familiar, quick to make, and completely plant based without sacrificing texture or flavor. Crisp edges, chewy centers, melt-in-your-mouth shortbread, even glossy meringue kisses, it’s all on the table.

The best part is how flexible the formulas can be. Baking science still matters, yet with a few dependable swaps and good technique, you can deliver a plate that disappears fast.

Build a plant-based baking pantry

A small set of staples covers a wide range of cookie styles. Here’s a practical guide that also helps when you need a swap.

• Fat: vegan butter sticks, refined coconut oil for a neutral taste, olive oil for savory-leaning cookies, nut and seed butters for richness
• Sugar: light brown sugar for chew, white granulated for spread and crispness, powdered sugar for shortbread or frostings, coconut sugar for a deeper caramel note
• Binders: ground flax or chia seeds with water create a quick gel, aquafaba (chickpea liquid) whips or binds, nut butter adds body
• Flour: all-purpose for reliability, bread flour for extra chew, pastry flour for tenderness, oat flour for a hearty profile, gluten-free blends when needed
• Leavening: baking soda for spread and browning, baking powder for lift
• Liquid: oat milk or almond milk, strong coffee for chocolate-focused doughs
• Flavor boosts: vanilla, almond extract, citrus zest, spices, miso, espresso powder
• Mix-ins: vegan chocolate chips, chopped chocolate, dried fruit, toasted nuts or seeds

Quick substitution ratios that work well:

• Flax egg: 1 tablespoon ground flax + 2.5 tablespoons water equals one egg in cookies
• Aquafaba: 3 tablespoons equals one egg in many cookie recipes
• DIY oat flour: grind rolled oats until fine, measure after grinding

Keep dough cold when you want height and thicker centers, and let it warm a bit when you want more spread.

Chewy chocolate chip cookies with a gooey center

This is the cookie you hand to skeptics. It’s classic, buttery, and packed with chocolate.

Ingredients, makes 18 to 22 cookies:

• 115 g vegan butter, softened, 1 stick
• 120 g light brown sugar, 1/2 cup tightly packed
• 100 g white sugar, 1/2 cup
• 2 tablespoons plant milk or aquafaba
• 1.5 teaspoons vanilla extract
• 210 g all-purpose flour, 1 3/4 cups
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 170 g vegan chocolate chips or chopped chocolate, about 1 cup

Method:

1. Beat butter with both sugars until fluffy, about 2 minutes.
2. Mix in plant milk and vanilla until smooth.
3. Whisk flour, baking soda, and salt. Fold into the butter mixture until just combined.
4. Stir in chocolate.
5. Chill 30 minutes for thicker cookies.
6. Scoop 2 tablespoon portions onto a lined sheet, leaving space.
7. Bake at 350°F, 11 to 12 minutes. The edges should look set, the center still soft.
8. Tap the pan on the counter once, cool 10 minutes on the pan.

Tips:

• For extra chew, replace 30 g flour with bread flour.
• For a bakery ripple look, scoot a round cutter around hot cookies to nudge them into perfect circles.

Oatmeal raisin, big and bakery worthy

Plump raisins, caramel edges, chewy middle. Add a touch of cinnamon for warmth.

Ingredients, 16 cookies:

• 100 g vegan butter or refined coconut oil, 7 tablespoons, softened
• 150 g light brown sugar, 3/4 cup tightly packed
• 1 tablespoon ground flax + 2.5 tablespoons water, stirred and set 5 minutes
• 1 teaspoon vanilla
• 160 g all-purpose flour, 1 1/3 cups
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 140 g rolled oats, 1 1/2 cups
• 120 g raisins, 3/4 cup, soaked in warm water 10 minutes, drained

Method:

1. Cream butter and sugar until smooth.
2. Mix in flax mixture and vanilla.
3. Combine flour, baking soda, salt, and cinnamon, then fold in.
4. Stir in oats and raisins.
5. Scoop 2 tablespoon mounds, chill 20 minutes.
6. Bake at 350°F for 12 to 14 minutes. Edges set, centers slightly soft.

Variations:

• Swap raisins for chopped dates and add orange zest.
• Add 40 g chopped walnuts for a toasty bite.

Three-ingredient peanut butter cookies

Minimal effort, big payoff. The aquafaba binds without extra starch.

Ingredients, 18 cookies:

• 250 g creamy peanut butter, 1 cup
• 150 g white sugar, 3/4 cup
• 3 tablespoons aquafaba

Method:

1. Mix peanut butter, sugar, and aquafaba until thick and glossy.
2. Roll into 1 tablespoon balls. Press with a fork to make a crisscross pattern.
3. Bake at 350°F for 9 to 11 minutes. Let them cool on the sheet until firm.

Notes:

• A pinch of flaky salt on top balances sweetness.
• Use almond butter for a different profile, then add 1 tablespoon extra sugar if the nut butter is unsweetened.

Maple almond shortbread that melts in the mouth

Tender, fragrant, great with tea. This one leans on almond flour for delicate crumb.

Ingredients, 20 to 24 small cookies:

• 115 g vegan butter, softened
• 60 g powdered sugar, 1/2 cup
• 40 g maple syrup, 2 tablespoons plus 2 teaspoons
• 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
• 140 g all-purpose flour, 1 1/8 cups
• 80 g fine almond flour, 3/4 cup
• 1/4 teaspoon fine salt

Method:

1. Beat butter, powdered sugar, maple syrup, and vanilla until creamy.
2. Add both flours and salt, mix until a soft dough forms.
3. Roll into a log, wrap, and chill 1 hour. Or press into a slab to cut shapes.
4. Slice 1/4-inch rounds or cut small rectangles.
5. Bake at 325°F for 14 to 18 minutes, pale with slight golden edges.
6. Cool completely before moving, they firm up as they cool.

Finishing ideas:

• Dip one edge in melted vegan dark chocolate, sprinkle with chopped pistachios.
• Dust with powdered sugar mixed with a pinch of cardamom.

Chewy ginger molasses cookies with crackly tops

Spiced cookies with a glossy sugar shell and soft interior. Perfect any time a cozy flavor sounds good.

Ingredients, 20 cookies:

• 100 g vegan butter, softened
• 120 g light brown sugar, 1/2 cup tightly packed
• 60 g molasses, 1/4 cup
• 30 g white sugar, 2 tablespoons, plus extra for rolling
• 2 tablespoons plant milk
• 1 teaspoon vanilla
• 200 g all-purpose flour, 1 2/3 cups
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/8 teaspoon cloves

Method:

1. Cream butter, both sugars, and molasses until glossy and smooth.
2. Stir in plant milk and vanilla.
3. Whisk dry ingredients together, fold into the wet mixture.
4. Chill 30 minutes for better crackles.
5. Roll 1 tablespoon portions into balls, coat in sugar.
6. Bake at 350°F for 9 to 11 minutes. Let them rest on the pan 5 minutes.

A note on spice:

• Freshly grated ginger can replace half the ground ginger for a brighter bite.
• A tiny pinch of black pepper brings complexity without heat.

No-bake chocolate oat drops

Quick and crowd friendly, great for hot days or tiny kitchens.

Ingredients, about 20 drops:

• 200 g sugar, 1 cup
• 30 g cocoa powder, 1/3 cup
• 80 ml oat milk, 1/3 cup
• 60 g coconut oil, 1/4 cup, or 65 g vegan butter
• 1 teaspoon vanilla
• 1/4 teaspoon fine salt
• 160 g quick oats, 2 cups
• 60 g peanut butter or tahini, 1/4 cup

Method:

1. In a saucepan, whisk sugar, cocoa, oat milk, and coconut oil. Bring to a gentle boil and cook 1 minute, stirring.
2. Off heat, stir in vanilla, salt, peanut butter, then the oats.
3. Drop spoonfuls on parchment. Let set at room temp 30 to 45 minutes, or chill 15 minutes.

Flavor riffs:

• Add shredded coconut and chopped dried cherries.
• Use tahini and sesame seeds for a halva-like note.

Aquafaba meringue kisses, glossy and light

A little showstopper to round out a cookie box. Crisp shells with a tender center.

Ingredients, about 60 mini kisses:

• 120 ml aquafaba, 1/2 cup, from a can of chickpeas
• 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
• 200 g superfine sugar, 1 cup
• 1 teaspoon vanilla
• Optional color with beet powder or freeze-dried fruit powder

Method:

1. Reduce aquafaba in a small pan to 100 ml, about 1/3 cup, for stronger protein. Cool completely.
2. Whip aquafaba and cream of tartar to soft peaks, 5 to 7 minutes.
3. Rain in sugar 1 tablespoon at a time while whipping to stiff, glossy peaks.
4. Beat in vanilla and optional color.
5. Pipe small kisses on lined sheets.
6. Bake at 225°F for 1 hour, then turn off the oven and let them sit inside 45 minutes with the door closed.

Storage:

• Keep in an airtight container away from humidity.

Party platter game plan

When you want variety, mix and bake in a smart order and store properly. This quick table helps with planning.

Recipe	Yield	Active Time	Bake Time	Storage	Notes
Chewy Chocolate Chip	18 to 22 cookies	20 min	11 to 12 min	3 days room temp, freeze	Dough freezes well
Oatmeal Raisin	16 cookies	20 min	12 to 14 min	4 days room temp, freeze	Soak raisins for plumpness
3-Ingredient Peanut Butter	18 cookies	10 min	9 to 11 min	5 days room temp	Gluten-free friendly
Maple Almond Shortbread	20 to 24 cookies	15 min	14 to 18 min	1 week airtight tin	Dip in chocolate for flair
Ginger Molasses	20 cookies	15 min	9 to 11 min	4 days room temp, freeze	Chill for better crackles
No-Bake Chocolate Oat Drops	20 drops	10 min	No bake	1 week fridge	Sets fastest when chilled
Aquafaba Meringue Kisses	60 mini kisses	15 min	60 min + rest	1 week airtight, dry place	Avoid humid conditions

Work in this sequence:

1. Start the meringues first since they need a low oven and long dry time.
2. Mix shortbread and chill the log while meringues bake.
3. Cream-based cookies next, reusing bowls without washing between similar flavors.
4. Finish with no-bakes while the oven cools.

Flavor upgrades that never fail

• Citrus zest brightens sugar-based doughs. Lemon with shortbread, orange with chocolate chip.
• Espresso powder deepens chocolate without tasting like coffee.
• A spoon of white miso in chocolate chip dough brings savory depth and helps browning.
• Toasted nuts change everything. Pecans in oatmeal cookies, pistachios for shortbread.
• Spice blends to try: chai mix, pumpkin spice, Chinese five spice for a subtle licorice tone.
• Extracts work best in moderation. Almond extract is potent, start at 1/4 teaspoon.

Make it gluten-free, nut-free, or without refined sugar

Dietary needs can be met without missing texture targets.

Gluten-free:

• Use a 1 to 1 gluten-free blend with xanthan gum in place of all-purpose flour.
• In chewy cookies, add 10 g extra plant milk to keep the crumb tender.
• Oat flour boosts structure and flavor in oatmeal cookies. Ensure certified gluten-free.

Nut-free:

• Pick seed butters like sunflower or tahini in peanut butter cookies.
• Skip almond flour in shortbread and increase all-purpose flour by 40 g. Add 1 tablespoon cornstarch for tenderness.

No refined sugar:

• Maple syrup or date syrup works in shortbread and no-bakes.
• In drop cookies, replace half the sugar with maple sugar to keep the structure intact.

Bake like a pro at home

Small technique shifts produce bakery-level results.

• Weigh ingredients when you can. A kitchen scale keeps ratios tight.
• Keep an eye on dough temperature. Warm dough spreads more, cold dough keeps height.
• Underbake slightly for soft centers, then cool on the sheet so carryover heat sets the crumb.
• Use light-colored sheets to prevent overbrowning. Dark sheets run hot.
• Rotate pans halfway through baking for even color, especially in home ovens.

Shiny tops and great spread:

• In chocolate chip dough, stir in a teaspoon of corn syrup or a drizzle of maple for extra gloss.
• A brief chill, 20 to 30 minutes, stops butter from melting too fast and keeps cookies thick.

Troubleshooting common cookie quirks

Flat and greasy:

• Butter was too warm. Chill the dough 20 to 60 minutes.
• Too much sugar or baking soda. Re-measure and add a spoon of flour to the remaining dough.

Dry and crumbly:

• Not enough fat or liquid. Add 1 to 2 teaspoons of plant milk and mix briefly.
• Overmixed dough built up gluten. Mix just until combined and fold gently.

Cakey instead of chewy:

• Too much flour. Switch to spoon-and-level or weigh. Swap 2 tablespoons flour for bread flour for chew.
• Try replacing 2 tablespoons of sugar with brown sugar, the molasses content locks in moisture.

Uneven spread:

• Mixed-in chunks bunched together. Stir in chocolate or nuts last with minimal strokes.
• Ovens vary. Use an oven thermometer to confirm temperature.

Pale color with little caramel:

• Increase baking temperature by 10 to 15 degrees for the next batch.
• A pinch of baking soda aids browning in molasses or maple cookies.

Small-batch baking when you only want a few

Cookies are easy to scale down. Bake four or six now and freeze the rest.

• Scoop dough balls onto a tray, freeze solid, then bag. Bake from frozen, add 1 to 2 minutes.
• For a half batch, whisk the dry ingredients separately, then use 1 tablespoon aquafaba or half a flax egg by measuring 1.5 teaspoons flax and 4 teaspoons water.

A quick small-batch chocolate chip formula, yields 8 to 10:

• 60 g vegan butter
• 50 g brown sugar
• 30 g white sugar
• 1 tablespoon plant milk
• 1/2 teaspoon vanilla
• 100 g all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 80 g chocolate chips

Bake at 350°F for 10 to 11 minutes.

Gift-worthy finishes and storage

Presentation matters when cookies leave your kitchen.

• Texture mix in a box: include one crisp cookie, one chewy, one tender shortbread, and one novelty like meringues.
• Use parchment dividers when shipping, and pack the crisp types away from soft ones to prevent moisture transfer.
• A slice of bread in the container keeps soft cookies tender longer. Replace after a day.
• Crisp cookies stay crisp in a dry environment. Keep them out of the fridge.

One dough, many flavors

A neutral base dough saves time and fuels creativity. Start with this template, then split it into bowls for different mix-ins.

Base dough, 24 cookies:

• 115 g vegan butter
• 120 g brown sugar
• 80 g white sugar
• 2 tablespoons plant milk
• 1.5 teaspoons vanilla
• 220 g all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Mix as in the chocolate chip method. Then divide and flavor:

• Double chocolate: 25 g cocoa powder plus 2 teaspoons espresso powder, with 120 g chips
• Cherry pistachio: 80 g chopped pistachios, 60 g dried cherries, orange zest
• Coconut lime: 70 g shredded coconut, lime zest, a few drops of coconut extract
• Toffee sesame: 2 tablespoons sesame seeds, 2 tablespoons maple syrup, 120 g chopped vegan chocolate

Bring it all together in your kitchen

Pick one classic, add a no-bake for speed, then finish with something unexpected like meringue kisses. Keep notes on oven time, brand of vegan butter, and room temperature. The next batch gets better, and the one after that becomes your signature.

Cookies invite play. Try a new spice, switch the chocolate, or trade in oat milk for strong coffee. Your plate of plant-based treats will speak for itself.

Frequently Asked Questions about Vegan Cookie Recipes

Embrace the versatility and delicious potential of plant-based baking with these common queries. Whether you’re new to vegan cookies or a seasoned baker, these answers will guide you to sweet success.

What are the best ingredients for vegan cookie baking?

Key ingredients include vegan butter, plant-based milks like almond or oat, and binders such as flax eggs or aquafaba.

How can I replace eggs in vegan cookies?

Use 1 tablespoon of ground flax mixed with 2.5 tablespoons of water for a flax egg or 3 tablespoons of aquafaba as egg substitutes.

Can I make vegan cookies gluten-free?

Yes, use a gluten-free flour blend or oat flour. Add a pinch of xanthan gum to improve texture, if needed.

What is the secret to chewy vegan cookies?

Combining different sugars, like brown and granulated sugar, and using a mix of flours, such as all-purpose and bread flour, enhances chewiness.

How do I prevent vegan cookies from spreading too much?

Chilling the dough and maintaining a cool room temperature help control spread, as does correct measurement of fats and leaveners.

What are some easy cookie flavor upgrades?

Try adding citrus zest, espresso powder, or toasted nuts for a flavor boost, or incorporate spices like cinnamon or cardamom.

How should vegan cookies be stored?

Store them in an airtight container. Soft cookies may benefit from a slice of bread to maintain their texture, while crisp ones should be kept dry.