These delicious vegan cookie recipes include peanut butter cookies, sugar cookies, chocolate chip, and more. You won't miss the butter or eggs one bit!
You don’t need eggs or butter to make delicious cookies, and these vegan cookie recipes are here to prove it. They include all the classics – peanut butter cookies, sugar cookies, gingerbread, and chocolate chip – as well as fun, out-of-the-box vegan cookie recipes for anyone looking to try something new.
Whether you’re gearing up for holiday baking or just in the mood for an easy sweet treat, I hope you find some vegan cookie recipes you love!
Vegan Spice Cookies
These vegan cookie recipes are especially perfect for the holidays, but if you’re tempted to make them at another time of year, I won’t blame you. Filled with warm spices like cinnamon and ginger, they’re comforting, flavorful, and easy to make.
Chewy Molasses Cookies
Vegan cookies don’t get better than this! These guys have crisp edges, fudgy middles, and a rich, dark flavor from molasses and brown sugar. Enjoy one with a mug of hot cocoa or a cold glass of almond milk.
Chocolate Chip Vegan Cookie Recipes
Can’t kick that chocolate craving? These easy vegan cookie recipes are just what you need.
Vegan Chocolate Chip Cookies
My all-time favorite chocolate chip cookie recipe, vegan or not! It’s super simple to throw together (you don’t even have to chill the dough!), and the cookies always come out chewy, flavorful, and chock-full of gooey vegan chocolate chunks.
Dried cranberries and chopped pistachios add festive flair to these chewy chocolate chip cookies.
Flourless Almond Chocolate Chip Cookies, page 241 of Love & Lemons Every Day
Almond butter and almond flour make these gluten-free, grain-free cookies ultra-nutty and rich. A sprinkle of flaky sea salt takes them over the top.
Nutty Vegan Cookie Recipes
Calling all peanut butter lovers…
Vegan Peanut Butter Cookies
They’re deliciously sweet and nutty, with a perfect melt-in-your-mouth texture.
Peanut Butter Snickerdoodles, page 251 of Love & Lemons Every Day
This recipe calls for part oat flour and part all-purpose. The combination is both wholesome and delicious, as the oat flour gives the cookies an amazing soft texture.
Soft and Puffy Vegan Cookies
We all have cookie preferences. Some of us like crispy cookies; some of us like chewy ones. Me? I’ll take one of these soft, puffy vegan cookies whenever I get the chance.
Vegan Sugar Cookies
These soft-baked sugar cookies are so fun to make and decorate! They’d be a festive addition to a holiday cookie plate.
Apple Oatmeal Cookies
Fall in cookie form! These puffy oatmeal cookies are packed with diced apples, raisins, walnuts, and cinnamon.
Carrot Cake Cookies
If you like carrot cake, you’ll flip for these moist, warmly spiced cookies! Enjoy them plain for a wholesome treat, or dress them up with vegan cream cheese frosting if you’re craving something more decadent.
Pumpkin Chocolate Chip Cookies
I make these vegan cookies every year in the fall. They’re soft, moist, warmly spiced, and full of rich chocolate-pumpkin flavor. Pair one with a cup of coffee or tea for the perfect afternoon treat!
No-Bake Vegan Cookie Recipes
These vegan cookie recipes are insanely easy to make, so they’re great ones to make with kids. The only hard part is waiting for the dough balls to firm up the in the fridge!
Heads up: these fudgy vegan cookies are completely addictive. If you reach for one, you’re almost guaranteed to go back for a second.
Peanut Butter No-Bake Cookies
Made with just 7 ingredients, these chewy vegan cookies are easy to whip up and keep on hand for a delicious anytime treat.
Vegan Cookie Recipes: Chocolate Chip Vegan Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk together the brown sugar, coconut oil, tahini, water, and vanilla until smooth.
- Pour the dry ingredients into the bowl of wet ingredients and use a spatula to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets. Bake, one sheet at a time, for 12 to 14 minutes. Remove from the oven and let cool on the baking sheet for at least 10 minutes.