25 best Vegan Cookie Recipes

You are in the right place if you're vegan and have a sweet tooth! We present you with our collection of the best vegan cookie recipes! It can be quite difficult to get a decent vegan cookie recipe. We understand the difficulty, so we rounded up easy vegan cookie recipes for you to try and enjoy.

We included several exciting recipes like mug cookies, Mexican shortbread, oatmeal cookies, and some peanut butter and almond cookies, too! We know you'll enjoy making these easy vegan recipes and love eating them even more! These delicious vegan cookie recipes are so yummy your whole family will love them, and no one will be able to tell the difference!

Top Vegan Cookie Recipes You Need to Try

25. Chocolate Chip Vegan Mug Cookie (1 Minute!)

The ultimate single-serve vegan treat — a warm, gooey, freshly baked chocolate chip cookie made entirely in a mug in under 60 seconds. No eggs, no dairy, no waiting, no sharing. Perfect for those moments when only a warm cookie will do. A wonderful addition to our best chocolate cookie recipes.

Ingredients:

• 2 tablespoons all-purpose flour
• 1 tablespoon coconut sugar or brown sugar
• 1 tablespoon coconut oil, melted
• 1 tablespoon plant-based milk (oat, almond, or soy)
• ¼ teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon vegan chocolate chips

Instructions:

1. Add the flour, coconut sugar, and salt to a large microwave-safe mug. Stir to combine the dry ingredients.
2. Add the melted coconut oil, plant-based milk, and vanilla. Stir vigorously until a smooth cookie dough forms with no dry patches.
3. Fold in the vegan chocolate chips. Spread the dough evenly in the bottom of the mug.
4. Microwave on HIGH for 45–60 seconds. The cookie is done when the centre is just barely set — it will look slightly underdone and that is exactly right. It continues cooking from residual heat and sets into a soft, gooey cookie as it cools for 30 seconds. Do not overcook or it will become rubbery. Eat directly from the mug.

24. 3-Ingredient Banana Oatmeal Cookies (Gluten-Free, Dairy-Free)

The simplest and most wholesome cookie recipe imaginable — just ripe bananas, rolled oats, and cinnamon combined and baked into naturally sweet, soft, and satisfying cookies with no added sugar, no flour, and no dairy. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 2 very ripe bananas (the riper and more spotted, the sweeter)
• 1 cup rolled oats
• ½ teaspoon cinnamon
• Optional add-ins: 2 tablespoons vegan chocolate chips, 2 tablespoons raisins, or 1 tablespoon nut butter

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mash the ripe bananas in a large bowl until completely smooth with no lumps. The smoother the mash, the better the cookies will hold together.
3. Add the rolled oats and cinnamon to the mashed banana. Stir until thoroughly combined. Fold in any optional add-ins. The mixture will be very soft and sticky — this is normal.
4. Drop rounded tablespoons of the mixture onto the prepared baking sheet. Flatten each slightly into a cookie shape — these will not spread during baking so shape them as you want them to look. Bake for 12–15 minutes until lightly golden on the edges. Cool 5 minutes before eating.

23. Hojarascas (Mexican Shortbread Cookies)

A beloved traditional Mexican shortbread cookie — delicate, crumbly, and lightly sweetened with cinnamon and sugar. Hojarascas are naturally vegan and are typically served with coffee or hot chocolate. Their coarse, crumbling texture and subtle warmth of cinnamon make them completely irresistible. A wonderful recipe from our best shortbread cookie recipes.

Ingredients:

• 2 cups all-purpose flour
• ½ cup vegetable shortening or coconut oil, at room temperature
• ½ cup powdered sugar, plus extra for rolling
• 1½ teaspoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• Pinch of salt
• 2–4 tablespoons cold water (as needed)
• ¼ cup granulated sugar mixed with ½ teaspoon cinnamon, for coating

Instructions:

1. Combine the flour, powdered sugar, 1 teaspoon cinnamon, and salt in a large bowl. Add the shortening or coconut oil and rub in with your fingertips until the mixture resembles coarse sand. Add vanilla and water one tablespoon at a time, mixing until the dough just comes together. Do not overwork.
2. Preheat oven to 350°F. Roll the dough on a lightly floured surface to ¼-inch thickness. Cut into rounds, squares, or flower shapes with cookie cutters.
3. Place on an ungreased baking sheet. Bake for 12–15 minutes until the edges are lightly golden. The cookies should be pale — they should not brown significantly.
4. While still warm, roll each cookie in the cinnamon-sugar mixture to coat completely. Cool on a wire rack. The distinctive crumbly texture develops fully as they cool. Store in an airtight container for up to 2 weeks.

22. Healthy Vegan Chocolate Oatmeal Cookies (with Tahini)

A wonderfully wholesome and deeply chocolatey vegan cookie — fibre-rich rolled oats combined with cocoa powder and creamy tahini for a uniquely nutty, rich chocolate cookie that is naturally dairy-free and egg-free. Soft, chewy, and satisfying enough to enjoy at any time of day. A wonderful addition to our best chocolate cookie recipes.

Ingredients:

• 1½ cups rolled oats
• 3 tablespoons cocoa powder
• 3 tablespoons tahini
• 3 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt
• ¼ cup vegan dark chocolate chips
• 2–3 tablespoons plant-based milk (if the dough is too dry)

Instructions:

1. Preheat oven to 350°F. Combine the rolled oats, cocoa powder, baking powder, and salt in a bowl. In a separate bowl, whisk together the tahini, maple syrup, melted coconut oil, and vanilla until smooth.
2. Pour the wet ingredients into the dry ingredients and mix thoroughly. The dough will be thick and somewhat sticky. If too dry to hold together, add plant-based milk one tablespoon at a time. Fold in the chocolate chips.
3. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon — these cookies do not spread significantly during baking.
4. Bake for 10–12 minutes until set around the edges. They will look slightly underdone in the centre — this is correct. Cool on the baking sheet for 10 minutes before moving as they firm up significantly as they cool.

21. Almond Flour Peanut Butter Cookies (Gluten-Free)

A beautifully soft, rich, and deeply nutty gluten-free cookie — creamy peanut butter and almond flour combine to create a cookie with a tender, slightly dense interior and lightly crispy edges that is completely naturally gluten-free. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 1 cup almond flour
• ½ cup creamy peanut butter
• 3 tablespoons maple syrup
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• Flaky sea salt, for topping

Instructions:

1. Make the flax egg: mix the ground flaxseed and water and rest 5 minutes until thickened and gel-like. Preheat oven to 350°F.
2. Combine the peanut butter, maple syrup, flax egg, and vanilla in a bowl. Whisk until smooth. Add the almond flour, baking soda, and salt. Stir until a thick dough forms.
3. Roll into 12 equal balls. Place on a parchment-lined baking sheet and flatten with a fork in a crosshatch pattern — this is the classic peanut butter cookie look. Sprinkle a small pinch of flaky sea salt over each cookie.
4. Bake for 10–12 minutes until lightly golden around the edges. The centres will look underdone — do not overbake as almond flour cookies firm up significantly as they cool. Cool completely on the baking sheet before eating.

20. Vegan Ginger Cookies

Soft, chewy, and boldly spiced vegan ginger cookies — ground ginger, cinnamon, and molasses create that distinctive deeply warm, slightly spicy gingerbread flavour in a completely plant-based cookie that is irresistible year-round. A wonderful addition to our best cookie recipes.

Ingredients:

• 2 cups all-purpose flour
• ½ cup vegan butter, softened
• ½ cup coconut sugar or brown sugar
• 3 tablespoons molasses
• 2 tablespoons plant-based milk
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• 1 teaspoon baking soda
• Pinch of salt
• Extra sugar, for rolling

Instructions:

1. Beat the vegan butter and coconut sugar together until light and fluffy — about 3 minutes. Add the molasses and plant-based milk and beat until combined.
2. Add the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Mix until a smooth, slightly sticky dough forms. Refrigerate for 30 minutes — chilling is important for a soft, chewy result.
3. Preheat oven to 350°F. Roll the dough into 1-inch balls and roll each ball in granulated sugar to coat completely. Place on a parchment-lined baking sheet.
4. Bake for 10–12 minutes until the edges are set but the centres look slightly underdone. They will crack beautifully on top during baking. Cool on the baking sheet 10 minutes — they firm into soft, chewy cookies as they cool.

19. Vegan Almond Cookies

Delicate, tender, and deeply nutty vegan almond cookies — almond meal and almond extract create a cookie with an intensely pure almond flavour that is completely dairy-free and egg-free. Soft with a slight chew and a profound almond aroma in every bite. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 2 cups almond meal or almond flour
• ⅓ cup maple syrup or agave syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• ¼ teaspoon baking powder
• Pinch of salt
• Whole blanched almonds, for topping (one per cookie)

Instructions:

1. Preheat oven to 325°F. Combine the almond meal, baking powder, and salt in a bowl. In a separate bowl, whisk together the maple syrup, melted coconut oil, almond extract, and vanilla.
2. Pour the wet ingredients into the almond meal and mix until a soft, slightly sticky dough forms. If the dough is too wet to roll, refrigerate for 15 minutes.
3. Roll into 16 equal balls. Place on a parchment-lined baking sheet and flatten slightly. Press one whole almond into the centre of each cookie.
4. Bake for 12–14 minutes until lightly golden on the edges. The centres will be very soft — do not overbake. Cool completely on the baking sheet as they firm up significantly. These cookies are very delicate when warm.

18. Vegan Blueberry Cookies

Soft, fruity, and completely delightful plant-based cookies — fresh or frozen blueberries folded into a tender dough made with almond flour and coconut oil, creating bursts of juicy blueberry in every bite with a beautiful vanilla undertone. A wonderful clean treat. A wonderful addition to our best vegan cookie recipes.

Ingredients:

• 1½ cups almond flour
• ¼ cup coconut oil, melted and cooled
• 3 tablespoons maple syrup
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• ½ cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Combine almond flour, baking soda, and salt. In a separate bowl, whisk together the coconut oil, maple syrup, flax egg, and vanilla.
2. Combine wet and dry ingredients and stir until a soft dough forms. Fold in the blueberries very gently with a spatula — be careful not to crush them or the dough will turn purple.
3. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten slightly — the cookies will not spread significantly.
4. Bake for 12–14 minutes until the edges are lightly golden. Cool completely on the baking sheet before eating — these cookies are very tender when warm and need time to set.

17. Maple Peanut Butter Cookies (Vegan)

A beautifully simple and naturally sweetened vegan cookie — creamy peanut butter and pure maple syrup combine to create a soft, moist, deeply nutty cookie with a wonderful sweetness that comes entirely from the maple. Completely plant-based and incredibly satisfying. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 1 cup creamy peanut butter
• ¼ cup pure maple syrup
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• Optional: ¼ cup vegan chocolate chips or extra maple drizzle

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F.
2. Beat together the peanut butter, maple syrup, flax egg, and vanilla until smooth and creamy. Add the baking soda and salt. Mix until combined. Fold in chocolate chips if using. The dough will be thick and soft.
3. Roll into 12 equal balls. Place on a parchment-lined baking sheet. Flatten each ball with a fork in the classic crosshatch pattern.
4. Bake for 10–12 minutes until lightly golden around the edges. The centres will look slightly underdone — this ensures a soft, moist cookie. Cool on the baking sheet for 10 minutes as they firm up significantly before serving.

16. Vegan Matcha White Chocolate Chip Cookies

A stunning and uniquely flavoured vegan cookie — earthy, subtly bitter matcha green tea powder paired with sweet vegan white chocolate chips in a soft, chewy cookie that is visually beautiful and completely delicious. A modern, sophisticated take on a classic. A wonderful addition to our best vegan cookie recipes.

Ingredients:

• 1½ cups all-purpose flour
• ½ cup vegan butter, softened
• ½ cup coconut sugar or cane sugar
• ¼ cup powdered sugar
• 2 tablespoons culinary-grade matcha powder
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• ¾ cup vegan white chocolate chips

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Beat the vegan butter, coconut sugar, and powdered sugar together until light and creamy — about 3 minutes. Add the flax egg and vanilla and beat until combined.
2. Add the flour, matcha powder, baking soda, and salt. Stir until a beautiful green dough forms. Fold in the vegan white chocolate chips.
3. Refrigerate the dough for 20 minutes — this prevents excessive spreading and creates a chewier cookie. Scoop rounded tablespoons onto a parchment-lined baking sheet, spacing 2 inches apart.
4. Bake for 10–12 minutes until the edges are just set. The cookies will look slightly underdone — this is correct for a chewy result. Cool on the baking sheet 10 minutes before transferring.

15. Easy Vegan Cookie Dough Bites (Gluten-Free)

All the joy of eating raw cookie dough without any of the risk — no-bake bites made with almond flour, coconut oil, maple syrup, and vegan chocolate chips that taste exactly like the raw cookie dough everyone loves but is completely safe to eat. Gluten-free, vegan, and irresistible. A wonderful addition to our best no-bake cookie recipes.

Ingredients:

• 1½ cups almond flour
• 3 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• ⅓ cup vegan mini chocolate chips
• 1–2 tablespoons plant-based milk (if the dough is too dry)

Instructions:

1. Combine the almond flour and salt in a bowl. Add the melted coconut oil, maple syrup, and vanilla. Stir until a soft, pliable dough forms. If too dry, add plant-based milk one tablespoon at a time until it reaches a rollable consistency.
2. Fold in the mini chocolate chips. The dough should be soft and slightly sticky but hold together when pressed.
3. Refrigerate the dough for 15 minutes to firm up — this makes rolling into balls much easier. Roll into 16 small balls using your hands, pressing firmly so they hold their shape.
4. Place on a parchment-lined plate and refrigerate for at least 30 minutes until firm. Store in an airtight container in the refrigerator for up to 1 week or freeze for 3 months.

14. Vegan Chocolate Chip Cookies with Rye Flour

A healthier and more complex take on the classic chocolate chip cookie — rye flour adds a distinctive nutty, slightly earthy depth that elevates a simple chocolate chip cookie into something genuinely interesting. Soft, chewy, completely vegan, and deeply satisfying. A wonderful addition to our best chocolate cookie recipes.

Ingredients:

• 1 cup rye flour
• ½ cup all-purpose flour
• ½ cup vegan butter, softened
• ½ cup brown sugar
• ¼ cup coconut sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons plant-based milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup vegan dark chocolate chips

Instructions:

1. Make the flax egg and rest 5 minutes. Beat vegan butter, brown sugar, and coconut sugar until light and fluffy. Add the flax egg, plant-based milk, and vanilla. Beat until combined.
2. Add both flours, baking soda, and salt. Stir until a soft dough forms. Fold in the chocolate chips. Refrigerate for 30 minutes — this is important for rye flour cookies as it prevents spreading and develops the nutty flavour.
3. Preheat oven to 350°F. Scoop rounded tablespoons onto a parchment-lined baking sheet, spacing 2 inches apart.
4. Bake for 11–13 minutes until the edges are set but the centres look slightly underdone. Cool on the baking sheet for 10 minutes — the rye flour gives these cookies a wonderfully chewy texture that develops fully as they cool.

13. Vegan Red Velvet Cookies

Stunning, vibrantly coloured, and deeply chocolatey — these vegan red velvet cookies have a rich cocoa base with the distinctive deep red colour and subtle tang of classic red velvet, studded with vegan white chocolate chips for a beautiful contrast. Perfect for holidays and special occasions. A wonderful addition to our best holiday cookie recipes.

Ingredients:

• 1¾ cups all-purpose flour
• 3 tablespoons cocoa powder
• ½ cup vegan butter, softened
• ¾ cup granulated sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons plant-based milk
• 1 tablespoon red food colouring (vegan-certified)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon white wine vinegar
• Pinch of salt
• ½ cup vegan white chocolate chips

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Beat the vegan butter and sugar until light and fluffy. Add the flax egg, plant-based milk, red food colouring, vanilla, and white wine vinegar. Beat until combined and vividly red.
2. Add the flour, cocoa powder, baking soda, and salt. Stir until a smooth, deeply red dough forms. Fold in the white chocolate chips.
3. Scoop rounded tablespoons onto parchment-lined baking sheets, spacing 2 inches apart.
4. Bake for 10–12 minutes until the edges are set. The centres will look soft — do not overbake or they will lose their lovely, tender texture. Cool completely on the baking sheet.

12. Vegan Double Chocolate Cookies

An intensely chocolatey, soft, and fudgy chocolate cookie that is completely dairy-free and egg-free — a rich cocoa powder batter studded with vegan chocolate chips for a double-chocolate hit that satisfies the most serious chocolate cravings. A wonderful addition to our best vegan cookie recipes.

Ingredients:

• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• ½ cup vegan butter, softened
• ¾ cup coconut sugar or brown sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• ¼ cup plant-based milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• ¾ cup vegan dark chocolate chips

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Beat the vegan butter and coconut sugar until creamy. Add the flax egg, plant-based milk, and vanilla and beat until smooth and dark.
2. Add the flour, cocoa powder, baking soda, and salt. Stir until a thick, chocolatey dough forms. Fold in the chocolate chips.
3. Scoop rounded tablespoons onto parchment-lined baking sheets, spacing 2 inches apart. Refrigerate the scooped dough for 15 minutes for thicker, less-spread cookies.
4. Bake for 10–12 minutes until the edges are set. The centres will look underdone and very soft — this is exactly right. Cool on the baking sheet for 10 minutes as they set into fudgy, deeply chocolatey cookies.

11. Vegan Ginger Cookies with Cardamom

A wonderfully aromatic and distinctive vegan ginger cookie — the warmth of ground ginger is elevated by fragrant cardamom for a spiced cookie that is more complex and interesting than a standard gingerbread. Soft, chewy, and beautifully balanced between sweet and spiced. A wonderful addition to our best holiday cookie recipes.

Ingredients:

• 2 cups all-purpose flour
• ½ cup vegan butter, softened
• ½ cup coconut sugar
• 3 tablespoons molasses
• 2 tablespoons plant-based milk
• 2 teaspoons ground ginger
• 1 teaspoon ground cardamom
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• 1 teaspoon baking soda
• Pinch of salt
• Extra sugar, for rolling

Instructions:

1. Beat the vegan butter and coconut sugar until creamy. Add the molasses and plant-based milk and beat until combined — the molasses gives both colour and depth of flavour.
2. Add the flour, ginger, cardamom, cinnamon, cloves, baking soda, and salt. Mix until a soft dough forms. The cardamom fragrance will be immediately noticeable and wonderful. Refrigerate for 30 minutes.
3. Preheat oven to 350°F. Roll the dough into balls and coat in granulated sugar. Place on a parchment-lined baking sheet.
4. Bake for 10–12 minutes until cracked on top and set around the edges but still soft in the centre. Cool 10 minutes on the baking sheet — the cardamom flavour intensifies as they cool.

10. Soft Lemon Almond Flour Cookies (Vegan, Gluten-Free)

Light, fresh, and beautifully bright vegan and gluten-free lemon cookies — almond flour creates a tender, slightly cakey texture while fresh lemon zest and juice give a clean, zingy flavour that is completely refreshing. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut oil, melted and cooled
• ¼ cup maple syrup
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt
• Lemon glaze (optional): ½ cup powdered sugar + 1–2 tablespoons fresh lemon juice — whisk until smooth

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Combine almond flour, baking powder, and salt. In a separate bowl, whisk together the coconut oil, maple syrup, flax egg, lemon zest, lemon juice, and vanilla.
2. Combine wet and dry ingredients and stir until a soft dough forms. The lemon zest should be evenly distributed throughout. Refrigerate for 15 minutes to firm slightly.
3. Scoop rounded tablespoons onto a parchment-lined baking sheet. Flatten each slightly into a round cookie shape.
4. Bake for 12–14 minutes until lightly golden around the edges. Cool completely before drizzling with lemon glaze if using. The bright lemon flavour intensifies as the cookies cool.

9. Microwave Cookies

A remarkable single-serving cookie made entirely in the microwave in under 5 minutes with just 4 simple ingredients — soft, warm, and chewy with no oven required. Perfect for a fast sweet fix any time of day. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon butter or coconut oil, melted
• 1 tablespoon milk or plant-based milk
• ¼ teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon chocolate chips or add-in of choice

Instructions:

1. Mix together the flour, sugar, and salt in a small microwave-safe bowl or on a microwave-safe plate.
2. Add the melted butter, milk, and vanilla. Stir until a smooth dough forms. Fold in the chocolate chips.
3. Shape into a single flat cookie on the plate, or leave in the bowl for a thicker, softer result.
4. Microwave on HIGH for 40–60 seconds. The cookie is done when the edges are set but the centre still looks slightly glossy. Do not overcook — it firms up within 30 seconds of coming out of the microwave. Rest 1 minute before eating. Eat warm directly from the plate.

8. No-Bake Chocolate Oatmeal Cookies

The classic no-bake cookie that never fails — a deeply chocolatey, oat-based cookie with creamy peanut butter and a firm, fudgy texture that is achieved entirely without an oven. Ready in under 15 minutes including the setting time. A wonderful addition to our best no-bake cookie recipes.

Ingredients:

• 2 cups rolled oats
• ½ cup creamy peanut butter
• ½ cup coconut sugar or granulated sugar
• ¼ cup cocoa powder
• ¼ cup plant-based milk or dairy milk
• 3 tablespoons vegan butter or coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Line a baking sheet with parchment paper. Combine the sugar, cocoa powder, plant-based milk, and vegan butter in a saucepan over medium heat. Stir constantly until the mixture comes to a full, rolling boil.
2. Boil for exactly 1 minute while stirring. This precise boiling time is crucial — too little and the cookies won't set; too long and they will become crumbly. Remove from heat immediately.
3. Stir in the peanut butter and vanilla until completely smooth. Add the rolled oats and salt. Stir quickly until the oats are fully coated.
4. Working quickly, drop rounded tablespoons of the mixture onto the prepared baking sheet. The mixture sets fast. Allow to cool at room temperature for 20–30 minutes until firm. Store in an airtight container for up to 1 week.

7. Paleo Chocolate Chip Cookies

A wonderfully tender, rich, and deeply satisfying grain-free chocolate chip cookie — almond flour and coconut oil create a dense, nutty cookie with a beautiful texture that satisfies every chocolate chip cookie craving while remaining grain-free, dairy-free, and refined sugar-free. A wonderful addition to our best healthy recipes.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut oil, melted and cooled
• 3 tablespoons maple syrup or raw honey
• 1 egg or flax egg for vegan version
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup paleo-compliant dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Combine almond flour, baking soda, and salt. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla until smooth.
2. Combine wet and dry ingredients until a soft, somewhat sticky dough forms. Fold in the chocolate chips. Refrigerate the dough for 15 minutes — this prevents the cookies from spreading too thin.
3. Scoop rounded tablespoons onto a parchment-lined baking sheet. Flatten slightly — paleo cookies need to be shaped before baking as they will not spread as much as conventional cookies.
4. Bake for 10–12 minutes until golden around the edges. Cool completely on the baking sheet as almond flour cookies are very fragile when warm and firm up beautifully as they cool.

6. Almond Flour Thumbprint Cookies (Vegan)

One of the most charming and beautiful vegan cookies — tender almond flour shortbread cookies with a depression pressed into the centre and filled with a brilliant jewel-coloured fruit jam. The nutty, gluten-free base and sweet jam create a perfect sweet-savoury contrast. A wonderful addition to our best holiday cookie recipes.

Ingredients:

• 2 cups almond flour
• 3 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup raspberry, strawberry, or apricot jam for filling

Instructions:

1. Preheat oven to 350°F. Combine the almond flour and salt. Add the melted coconut oil, maple syrup, and vanilla. Stir until a soft, pliable dough forms. If the dough is too sticky, refrigerate for 10 minutes.
2. Roll the dough into 16 equal balls. Place on a parchment-lined baking sheet. Press your thumb or the back of a teaspoon firmly into the centre of each ball to create a deep well — press all the way down without going through the cookie.
3. Fill each well with ½ teaspoon of jam. Do not overfill as the jam bubbles during baking.
4. Bake for 12–14 minutes until lightly golden around the edges. The jam will be bubbling and the cookies will look slightly underdone. Cool completely on the baking sheet — the jam sets and the cookies firm as they cool. These are best at room temperature.

5. Vegan Coconut Oil Cookies

Wonderfully tender, buttery-tasting, and subtly coconut-flavoured vegan cookies — coconut oil replaces butter perfectly to create a soft, melt-in-your-mouth cookie with a gentle tropical sweetness. Completely dairy-free and egg-free with a beautiful texture. A wonderful addition to our best easy cookie recipes.

Ingredients:

• 2 cups all-purpose flour
• ½ cup coconut oil, solid at room temperature (not melted)
• ¾ cup powdered sugar
• 2 tablespoons plant-based milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt
• Optional: shredded coconut, chocolate chips, or sprinkles

Instructions:

1. Preheat oven to 350°F. Beat the solid coconut oil and powdered sugar together until creamy and combined — about 2 minutes. Add the plant-based milk and vanilla. Beat until smooth.
2. Add the flour, baking powder, and salt. Mix until a soft, pliable dough forms. If using add-ins, fold them in now.
3. Roll into balls and flatten slightly on a parchment-lined baking sheet, or roll the dough and cut into shapes with cookie cutters for a more decorative result.
4. Bake for 10–12 minutes until lightly golden around the edges. These cookies are pale when done — they should not brown significantly. Cool completely on a wire rack. The coconut oil flavour becomes more pronounced as they cool.

4. Healthy No-Bake Pumpkin Oatmeal Cookies

A wonderfully seasonal, healthy, and completely oven-free cookie — oats and pumpkin purée combined with warming spices and a natural sweetener, rolled into cookies and chilled until firm without any baking required. Vegan, gluten-free, and packed with fibre. A wonderful addition to our best no-bake cookie recipes.

Ingredients:

• 1½ cups rolled oats
• ½ cup pumpkin purée (not pumpkin pie filling)
• 3 tablespoons almond butter or peanut butter
• 3 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger)
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional: ¼ cup vegan chocolate chips or pumpkin seeds

Instructions:

1. Combine all ingredients in a large bowl — oats, pumpkin purée, almond butter, maple syrup, pumpkin pie spice, vanilla, and salt. Mix thoroughly until everything is evenly combined. Fold in chocolate chips or pumpkin seeds if using.
2. Taste the mixture and adjust sweetness or spice level. The mixture will be thick and slightly sticky.
3. Refrigerate for 20 minutes to firm up — this makes shaping much easier. Scoop rounded tablespoons and roll into balls or shape into flat cookie rounds with your hands.
4. Place on a parchment-lined baking sheet and refrigerate for at least 1 hour until firm and fully set. Store in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.

3. Vegan Peanut Butter Chocolate Chip Cookies (Flourless)

A completely flourless, grain-free, gluten-free, and vegan peanut butter cookie that delivers a perfect texture — crispy on the bottom, slightly chewy in the centre, and deeply nutty and chocolatey. Just a handful of ingredients and completely extraordinary results. A wonderful addition to our best chocolate cookie recipes.

Ingredients:

• 1 cup creamy peanut butter (natural, no stir variety works best)
• ½ cup coconut sugar or brown sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• ½ cup vegan dark chocolate chips

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Combine the peanut butter, coconut sugar, flax egg, vanilla, baking soda, and salt. Mix until a thick, cohesive dough forms — it will look dry at first but will come together with stirring. Fold in the chocolate chips.
2. Roll into 12 equal balls and place on a parchment-lined baking sheet. The dough is very thick — this is correct. Flatten each ball slightly with a fork in a crosshatch pattern.
3. Bake for 10–12 minutes until lightly golden. The cookies will look very underdone in the centre — do not overbake or they will become dry and crumbly.
4. Cool on the baking sheet for at least 15 minutes before moving — flourless cookies are extremely fragile when warm and need the full cooling time to firm up into their perfect chewy, slightly crispy texture.

2. Vegan Ginger Cookies (Molasses)

Warmly spiced, deeply molasses-flavoured, and beautifully soft vegan ginger cookies — made with ginger and a blend of warm spices that create an intensely flavourful cookie that melts in the mouth. A sophisticated, grown-up ginger cookie that is completely dairy-free and egg-free. A wonderful addition to our best holiday cookie recipes.

Ingredients:

• 2 cups all-purpose flour
• ½ cup vegan butter, softened
• ½ cup coconut sugar
• ¼ cup molasses
• 2 tablespoons plant-based milk
• 2½ teaspoons ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon black pepper (the secret to a complex ginger cookie)
• 1 teaspoon baking soda
• Pinch of salt
• Granulated sugar, for rolling

Instructions:

1. Beat the vegan butter and coconut sugar until fluffy. Add the molasses and plant-based milk and beat until combined and fragrant. The black pepper is the secret ingredient that adds depth to the ginger flavour.
2. Add the flour, ginger, cinnamon, cloves, black pepper, baking soda, and salt. Mix until a smooth, slightly sticky dough forms. Refrigerate for 1 hour — this step is important for the best flavour and texture.
3. Preheat oven to 350°F. Roll the dough into balls and coat each in granulated sugar. Place on a parchment-lined baking sheet and do not flatten — they will spread and crack beautifully during baking.
4. Bake for 10–11 minutes until the tops are cracked and the edges are just set. The centres will look soft and underdone — this creates the melt-in-your-mouth texture. Cool 10 minutes on the baking sheet before eating.

1. Vegan Fluffernutter Cookies with Mini Marshmallows

The most playful, indulgent, and completely extraordinary vegan cookie — a peanut butter cookie dough studded with vegan mini marshmallows and swirled with vegan marshmallow fluff, creating the iconic fluffernutter flavour combination in gooey, irresistible cookie form. A wonderful addition to our best cookie recipes.

Ingredients:

• 1½ cups all-purpose flour
• ½ cup creamy peanut butter
• ¼ cup vegan butter, softened
• ½ cup coconut sugar or brown sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons plant-based milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• ½ cup vegan mini marshmallows
• 3 tablespoons vegan marshmallow fluff (available at health food stores), for swirling on top

Instructions:

1. Make the flax egg and rest 5 minutes. Preheat oven to 350°F. Beat together the peanut butter, vegan butter, and coconut sugar until creamy. Add the flax egg, plant-based milk, and vanilla and beat until smooth.
2. Add the flour, baking soda, and salt. Mix until a soft dough forms. Fold in the vegan mini marshmallows gently.
3. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Make a small well in the top of each cookie and add a small swirl of vegan marshmallow fluff.
4. Bake for 10–12 minutes until the edges are golden and the marshmallows are melted and slightly toasted. Cool on the baking sheet for 10 minutes — the marshmallows will be extremely hot immediately after baking. Serve warm for maximum gooeyness.

FAQs

What is the best egg replacement in vegan cookies?

Eggs perform three functions in cookies: binding, moisture, and leavening — and different vegan substitutes excel at different functions. The flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes until gel-like) is the most reliable all-purpose substitute and is used in the majority of recipes in this roundup. It binds well and adds a slight nuttiness. A chia egg works identically to a flax egg with the same ratio. Mashed ripe banana (3 tablespoons per egg) adds binding and moisture with a slight banana flavour that works beautifully in cookies like the 3-ingredient banana oatmeal cookies. Applesauce (3 tablespoons per egg) works similarly but with a more neutral flavour. Aquafaba — the liquid from a can of chickpeas — whipped briefly and used at 3 tablespoons per egg, provides excellent binding and a particularly light texture in more delicate cookies. For the mug cookie, no egg substitute is needed at all — the small quantity of milk provides sufficient moisture and binding. The choice of substitute often comes down to the cookie's other flavours and what additional qualities you want to bring.

How do I make vegan cookies chewier?

The chewiness in cookies comes from several factors that are all achievable in vegan baking. Using more brown sugar or coconut sugar than white granulated sugar significantly increases chewiness — the molasses in brown sugar retains moisture and creates a denser, chewier texture. Adding a tablespoon of molasses to any vegan cookie recipe — even when it is not called for — improves both chewiness and flavour depth. Refrigerating the dough for at least 30 minutes before baking allows the flour to hydrate fully, developing a chewier texture. Underbaking the cookies slightly is one of the most reliable techniques — remove them when the edges are set but the centres still look visibly underdone, then allow them to finish setting on the hot baking sheet. Using bread flour in place of all-purpose flour adds extra gluten, which creates a chewier crumb. Finally, allowing baked cookies to rest on the baking sheet for at least 10 minutes rather than moving them immediately to a wire rack significantly improves their final texture.

What vegan butter substitute works best in cookie baking?

For most cookie recipes, a good-quality vegan butter stick is the most direct and reliable substitute for dairy butter — brands such as Miyoko's Creamery, Earth Balance, and Country Crock Plant Butter perform consistently well in baking and behave almost identically to dairy butter in terms of fat content and water content. Refined coconut oil is the second-best option — it has a neutral flavour when refined (unlike unrefined which has a distinct coconut taste) and creates a tender, slightly crisp cookie similar to shortbread. However, coconut oil must be used in solid form for creaming with sugar — melted coconut oil creates a flatter, greasier result. For softer, more cake-like cookies, neutral vegetable oil can replace butter at a ratio of ¾ cup oil for every 1 cup of butter — this creates a very moist, dense cookie but does not cream with sugar the way butter does, so the texture will be different. Nut butters like almond or peanut butter replace butter in flourless cookies beautifully, providing fat, binding, and flavour simultaneously.

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