Best Vegan Cookies Recipes -Easy Cookies That You Can Try

Many people see the transition to veganism as a kind of culinary revelation. All the resources you came from are suddenly no longer available. I find myself in this situation often. Whenever I am in front of a culinary genius, I am troubled about talking about my vegetarianism.

Not that I am ashamed, although I am proud and grateful for being one.
But like everyone, I like eating bakery stuff and cookies, and it was a challenge for me to search for the best vegan cookies recipes.

The list of cookies shown below is for both a vegan or not. It all depends on its merits-they are just classic, smooth in the middle, but a bit crispy on the outside, which means that if you can find a good recipe, keep it.

Vegan Oatmeal And Raisin Cookies

Oatmeal raisin biscuits are a childhood classic. They can be put in children’s school lunch boxes or used to enjoy afternoon tea or coffee. This must-have recipe contains all the ingredients that make it up. Biscuits are very popular, and here we include some ingredients like brown sugar, oatmeal, raisins, vanilla, and spices, and some ingredient substitutes make them suitable for vegetarians.

Ingredients:

• Sugar ½ cup
• Flour 1 cup
• Brown sugar 1 cup
• Vanilla extract 1 teaspoon
• Baking soda ½ teaspoon
• Margarine vegan ¾ cup
• Soy milk ½ cup
• Oatmeal 3 cups
• Raisin 1 cup
• Salt ½ teaspoon
• Nutmeg ½ teaspoon
• Cloves ½ teaspoon
• Cinnamon 1 teaspoon

Instructions:

1. Collect the ingredients. 
2. Preheat the oven to 350 F.
3. In a medium bowl, lightly beat the sugar, brown sugar, vegan margarine, and vanilla until fluffy. Add soy milk and stir until smooth. 
4. Then add flour, baking soda, salt, cinnamon, cloves, and nutmeg and stir until smooth. Add the remaining ingredients. The cookie dough becomes very thick.
5. Put it on the baking tray or an oiled cooking sheet and flatten it slightly.
6. Bake the oatmeal cookies for 12 to 15 minutes or until tender. 
7. After the biscuits finish cooking, they will remain slightly soft and chewy. Enjoy!

Vegan Vanilla And Chocolate Chips Cookies

Making your favorite chocolate chip cookies dairy-free is fantastic. This recipe calls for replacing ordinary butter and eggs with vegan margarine, egg substitutes, and vegan semi-sweet chocolate chips to get the soft biscuits of your dreams.

Ingredients:

• Sugar ¾ cup
• Brown sugar ¾ cup
• Vegan margarine 1 cup (At room temperature)
• Flour 2 ¼ cup
• Applesauce 1/2 cup for replacer of 2 eggs
• Semi-sweet vegan chocolate chips 12 ounces
• Baking soda 1 teaspoon
• Salt 1 teaspoon
• Vanilla extract 1 teaspoon

Instructions:

1. Collecting all the ingredients is simple enough. Heat the oven to 350°F and set it on the appropriate temperature setting.
2. In a large bowl, use a sieve to mix the flour, baking powder, and salt.
3. Beat the vegan margarine, sugar, brown sugar, vanilla, and egg substitute until the mixture is light.
4. Mix the dry ingredients into the mixture and stir well. 
5. Carefully add vegan chocolate chips until smooth.
6. Place a 1-inch spoonful of dough on a cooking sheet.
7. If you want a less brown, less crisp edge, bake for 10-12 minutes. If you wish for more crispness but less color, bake for 8-10 minutes.
8. Let it cool for 2 minutes before removing it from the baking sheet.

Vegan Peanut Butter Cookie

It’s time to revisit this classic biscuit: vegan peanut butter cookies. They are lightly crispy on the edges and hard in the middle. They are free of oil and butter. The magic of pure peanut butter without eggs is everything you need to make healthy peanut butter cookies. These cookies don’t skimp on texture or taste.

Ingredients:

• 190g all-purpose flour
• 112g vegan butter
• 200g white granulated sugar +50g for rolling
• 250g salted peanut butter
• ½ teaspoon of salt
• 1 teaspoon of vanilla extract
• 1 teaspoon of soy milk
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder

Instructions:

1. Preheat the oven to 190°C. 
2. Put sugar and vegan butter in a blender and blend until creamy. Add peanut butter and vanilla extract to the mixture. 
3. In a separate bowl, add all-purpose flour, Baking soda, baking powder, and salt, stir well. 
4. Add the dry ingredients to the preparations and stir well by mixing them by hand instead of using an electric mixer.
5. Add soy milk and knead into cookie dough.
6. Place the dough in a ball, then roll it into the sugar and spread it evenly on a baking sheet tray with baking paper.
7. Smooth it slightly with a fork and then bake it for 10-15 minutes until golden brown.
8. At first, they are soft and come out of the oven, but then they harden when they cool.

Vegan Pumpkin Cookie

The soft vegetarian pumpkin cookies sound delicious! These old-fashioned biscuits are very soft and look more like muffin tops than traditional biscuits. Biting into one of these cookies is a total flavor explosion of sweet and spicy. Most importantly, they are very easy to make, completely vegan, and one of the best biscuits I have ever eaten.

Ingredients:

• 1 cup pumpkin puree
• 2 ⅔ cup of all-purpose flour
• ⅔ cup of white granulated sugar
• ⅔ cup of brown sugar
• ½ cup of soft vegan butter
• ½ teaspoon of nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon of salt
• ¾ teaspoon of baking soda
• 1 teaspoon of cinnamon
• 2 teaspoon of vanilla extract

Instructions:

1. Preheat the oven to 350°F. 
2. In a blender, mix butter, sugar, and brown sugar 
3. Combine the pumpkin puree and vanilla extract. 
4. Blend the dry ingredients of flour and baking powder, and baking soda until they are combined. Afterward, add a dash of cinnamon, nutmeg, and salt to taste.
5. Roll the cookie dough into balls (about 2 tablespoons for each ball).
6. Place the balls on a good non-stick baking sheet, 2 inches apart to get a flatter cookie, and then press the dough ball into thin slices about ½ inch thick.
7. Bake for 12-14 minutes or until toothpicks are clean. 
8. After the cookies have cooled completely, cover them with icing sugar! Or just keep them plain.
9. You can store the rest of the biscuits in the refrigerator for up to 4-5 days.

Vegan Chocolate Cookies

Hello Chocolate Heaven! If you like chocolate, please raise your hand! Throw your hands into the air at the speed of light. Yes, that’s me. I am very addicted. But listen, I think this obsession is entirely reasonable for many of us to love delicious, filling, and sweet chocolate-coated desserts?

Ingredients:

• 185 g of all flour
• 100g sugar
• 165 g brown sugar
• 1 teaspoon of salt
• ½ teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 120 gr refined coconut oil
• 60ml non-dairy milk
• 115g of vegan semi-sweet chocolate chunks
• 115 g of vegan dark chocolate chunks

Instructions:

1. Combine the sugar, brown sugar, salt, and coconut oil in a large bowl
2. Add non-dairy milk and vanilla until all the sugar is dissolve and the batter becomes smooth.
3. Add the flour and baking powder, then use a spatula to add it to the mixture, being careful not to stir too much. 
4. Fold in the chocolate chunks evenly. 
5. At least 30 minutes, put the dough in the refrigerator to chill.
6. Preheat the oven at 180°C.
7. You should place the parchment paper on the baking pan. Try to leave at least 2 inches between the biscuits and the edges of the baking pan so they can be evenly distributed.
8. Bake for 12-15 mins or until golden brown on the outside
9. Let it cool completely and enjoy the taste.

Vegan Lemon Cookies

These vegan lemon puffs are easy and quick to make just 10 minutes of preparation time! Thanks to almond flour, they are very soft and cloud-like, but they have a pleasantly chewy texture. These are small baked biscuits, soft but not dry, thoroughly moisturized with almond flour instead of butter.

Ingredients:

• Flour 1 cup
• Vegan butter 4 tablespoon
• Sugar ½ cup + 2 tablespoons to roll cookies in
• Lemon juice 1 tablespoon
• Lemon zest 2 teaspoon
• Lemon extract 1 teaspoon
• Baking soda ½ teaspoon
• Salt ¼ teaspoon
• Unsweetened applesauce 1 tablespoon+1 teaspoon

Instructions:

1. Preheat the oven to 350° 
2. Use a blender to stir the sugar and vegan butter until frothy. 
3. Add the remaining ingredients except for 2 tablespoons of sugar. Stir at medium speed until a batter is formed. 
4. Use a spoon to retrieve the dough and roll it into a ball by hand, then toss it in 2 tablespoons of sugar in a small bowl.
5. Place the balls, one by one, on the baking sheet lined with parchment paper. When finished, cover all of the dough with sugar.
6. Bake in the oven for 10 minutes, 
7. In a pan, bake the batter at 350 degrees for 30-35 minutes.. 

Vegan Shortbread Cookie

This vegan muffin is a greasy shortbread made from only 4 simple ingredients! Without fancy mixers, these are the perfect Christmas cookies! The texture of this biscuit is precisely what you would expect from a good cake-thick and rich; it melts in the mouth. The taste is pleasantly sweet and buttery.

Ingredients:

• 125g All-Purpose Flour
• 50g  White Granulated Sugar (plus more for rolling)
• 1/4 tsp Salt
• 112g Vegan Butter

Instructions:

1. Preheat the oven to 149°C.
2. Put the flour into a bowl. Add the sugar and salt and stir. 
3. Then add vegan oil by rubbing it with your fingers. It shatters and then gradually becomes cookie dough. 
4. Shape the dough into a round ball, flatten it on a floured workbench, and cut out a few biscuits—1/2 inch thick. The dough is very crisp, so you can roll it out and squeeze it simultaneously if you use a rolling pin. 
5. Sprinkle flour on the dough to prevent the rolling pin from sticking. Put the biscuits in granulated sugar and place them on a baking sheet lined with baking paper.
6. Roll the dough into another ball and flatten it to cut more cookies.
7. At some point, you have to chop up the last cookie, and there is not enough left to make the last cookie, so roll it into a ball, roll it with sugar, and place it on the baking tray as an extra cookie. 
8. Please make about 8-9 cookies. Bake in the oven for 25-30 minutes until they reach a brown color.
9. Remove from the oven, let it cool and harden directly on the baking sheet before transferring.

Vegan Almond Cookies

These almond flour cookies are the best! They are made from gluten-free almond flour, which is rich in protein, which can help you avoid blood sugar spikes in the future. You need only a few ingredients to start!

Ingredients:

• Almond flour 2 cups
• Baking soda ½ teaspoon
• Maple syrup ¼ cup
• Refined coconut oil ¼ cup
• Apple cider vinegar 1 teaspoon
• Vanilla extract 2 teaspoon
• Salt ¼ teaspoon
• Almond flakes ½ cup

Instructions:

1. Set oven to 250°F and layout a large baking sheet with parchment paper.
2. In a large bowl, mix almond flour, butter, maple syrup, salt, baking powder, vanilla, and vinegar. Stir until well combined to get a form of a Sticky dough. (The maple syrup must be at room temperature; otherwise, the coconut oil will harden, and the mixture will be harder to stir.)
3. Take a scoop of the batter onto the baking sheet. Then flatten and press down by hand (they won’t fall apart too much when baking). Wet your fingers with water to prevent them from sticking to the dough. Put the almond flakes on before baking.
4. Bake until the cookies are hard to the touch on edge, about 30 minutes at 250° F. You can only bake at 350°F for 12 minutes if you are in a hurry. Crisp cookies can be baked at 250° F for up to 45 minutes. Low temperatures will not darken the edges of these biscuits, so don’t be intimidated by their pale color. 

5.When the biscuits have cooled for at least 10 minutes, take them out of the oven and let them cool down before trying to remove them. When they cool, they become harder, perfect for enjoying either warm or at room temperature.

These biscuits should be stored in the fridge or freezer, though if you want them to stay fresh & tasty.

Vegan Gingerbread Cookies

This recipe is delicious. These are some of the simplest cookies I have ever made. The dough rolled out like a dream. And the biscuits, damn it, that’s great. Spicy, not too sweet, and unreal texture. The flavor, how crunchy you want them to be, and the texture. Suppose you’re not sure which one suits your taste buds best, storing them in different ways to what might work best for you.

Ingredients:

• White sugar ½ cup+ 1 tablespoon
• Coconut oil, room temperature ½ cup
• All-purpose flour ¾ cup
• Whole wheat flour 1 ⅓ cup
• Baking soda 1 teaspoon
• Baking powder ½ tablespoon
• Cloves powder ½ teaspoon
• Ginger powder 2 teaspoon
• Nutmeg ½ teaspoon
• Cinnamon ½ tablespoon
• Vanilla ½ teaspoon
• Water ¼ cup

Instructions:

1. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside. 
2. Mix the coconut oil and sugar in a large bowl. Stir for 1-2 minutes until the mixture becomes smooth. Add water and vanilla, and stir for another 30 seconds to mix well.
3. Gradually add the flour mixture to the mixture and stir until everything is combined. 
4. Put the dough tightly in plastic wrap and refrigerate overnight (or at least 2 hours). 
5. Let the dough cool at room temperature for 30 minutes to 1 hour, then roll it out again.
6. Preheat the oven to 325°F. 
7. The dough should be rolled directly on the parchment paper. The batter should be one inch thick. Cut out the dough with a cookie cutter, and carefully remove the excess dough with a flat spatula.
8. Continue rolling and slicing the batter, and then place in the refrigerator for 10 minutes. 
9. Bake for 8-10 minutes, until the edges of the biscuits are light golden brown and the center is hard.
10. Let it cool completely before decorating. Store in an airtight container to get the perfect taste of these biscuits. Give it a little air to make slightly crispy and sour gingerbread.

Conclusion

I tried different recipe combinations to see if I could find a better recipe; nevertheless, it still provided an extraordinary richness that my vegetarian taste buds could try. There is also the fact that it is not as crispy as biscuits. In each iteration, I learned more about what makes a cookie the way it is.

I learned that white sugar could make your biscuits look crispier, while brown sugar adds a sweeter taste. I found out that half a teaspoon of baking soda can make your cookies have a more vibrant texture.

Based on this knowledge, I put everything together to create the most delicious vegan chocolate chip cookie recipe, crispy on the outside and fragrant on the inside. Among the various recipes I have baked from the list below, you can try the one you like.

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