Vegan cookies that taste incredible? Absolutely! Whether you’re craving chewy chocolate chip, festive snickerdoodles, or rich peanut butter delights, this collection has a plant-based treat for every sweet tooth. Forget complicated ingredients—these recipes are simple, satisfying, and perfect for sharing. Ready to bake up some magic? Dive into these 27 irresistible vegan cookie recipes and discover your new favorite!
Chewy Almond Butter Vegan Cookies
Let’s be real—sometimes you just need a cookie that’s chewy, satisfying, and totally vegan. These almond butter cookies are exactly that, with a rich nutty flavor and soft-baked texture that’ll make you forget they’re dairy-free. Plus, they come together in one bowl with ingredients you probably already have.
Ingredients
– 1 cup of creamy almond butter
– ¾ cup of brown sugar
– ¼ cup of maple syrup
– 1 flax egg (that’s 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water)
– 1 teaspoon of vanilla extract
– 1 cup of all-purpose flour
– ½ teaspoon of baking soda
– A good pinch of salt
– A generous handful of vegan chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flax egg and let it sit for 5 minutes until it becomes gel-like—this is your egg replacement working its magic.
3. Add the almond butter, brown sugar, maple syrup, and vanilla extract to the bowl.
4. Mix everything until smooth and well combined.
5. Tip: Scrape down the sides of the bowl with a spatula to make sure no pockets of almond butter are left unmixed.
6. Sprinkle in the flour, baking soda, and salt.
7. Stir gently until just combined—overmixing can make the cookies tough.
8. Fold in the vegan chocolate chips until they’re evenly distributed.
9. Scoop out tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet.
10. Gently flatten each dough ball with the back of a fork to create a crisscross pattern.
11. Tip: Dip your fork in a little water between presses to prevent sticking.
12. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
13. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes—they’ll firm up as they cool.
14. Tip: For extra chewiness, don’t overbake; pulling them out when the centers are soft ensures that perfect texture.
15. Transfer the cookies to a wire rack to cool completely.
Oh, the texture here is everything—soft and chewy with little melty pockets of chocolate. They’re nutty, not too sweet, and perfect with a cold glass of almond milk. Try crumbling one over vegan ice cream for an next-level dessert.
Double Chocolate Hazelnut Vegan Cookies
Vegan baking just got a whole lot more delicious with these double chocolate hazelnut cookies. You won’t believe how rich and fudgy they turn out without any dairy or eggs. Seriously, these might become your new go-to cookie recipe.
Ingredients
– 2 cups of all-purpose flour
– ¾ cup of cocoa powder
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 1 cup of vegan butter, softened
– ¾ cup of brown sugar
– ¾ cup of granulated sugar
– ½ cup of unsweetened applesauce
– 2 teaspoons of vanilla extract
– 1 cup of vegan chocolate chips
– ½ cup of chopped hazelnuts
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
3. In a separate large bowl, beat the softened vegan butter with both sugars using an electric mixer for about 2 minutes until light and fluffy.
4. Mix in the applesauce and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in the chocolate chips and chopped hazelnuts with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes until the edges look set but the centers still appear slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Fresh from the oven, these cookies have that perfect crackly top and chewy center that makes them irresistible. The combination of rich chocolate and toasted hazelnuts creates this amazing flavor that feels both indulgent and comforting. Try warming one up and serving it with a scoop of vegan ice cream for the ultimate dessert experience.
Classic Vegan Chocolate Chip Cookies
Mmm, who says you need dairy and eggs for the perfect chocolate chip cookie? You’re about to make the chewiest, most satisfying vegan version that’ll have everyone begging for the recipe.
Ingredients
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A good pinch of salt
– ¾ cup of brown sugar, packed
– ¾ cup of white sugar
– 1 cup of vegan butter, softened
– ¼ cup of unsweetened applesauce
– 1 teaspoon of vanilla extract
– A couple of cups of vegan chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl until well combined.
3. In a separate large bowl, cream together the softened vegan butter, brown sugar, and white sugar for about 2 minutes until light and fluffy.
4. Mix in the applesauce and vanilla extract until fully incorporated into the butter mixture.
5. Gradually add the dry flour mixture to the wet ingredients, stirring just until no white streaks remain—don’t overmix!
6. Fold in the vegan chocolate chips until they’re evenly distributed throughout the cookie dough.
7. Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly underdone.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies have that perfect crisp edge giving way to a soft, chewy center. The combination of brown sugar and applesauce creates that classic caramelized flavor you love, while the melty chocolate chips make every bite irresistible. Try serving them warm with a scoop of vegan vanilla ice cream for the ultimate cookie sandwich experience.
Soft and Spicy Vegan Ginger Molasses Cookies
Aren’t you craving that perfect chewy cookie with just the right amount of spice? These soft vegan ginger molasses cookies deliver all the cozy warmth you need. They’re surprisingly easy to make and fill your kitchen with the most incredible holiday aroma.
Ingredients
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 2 teaspoons of ground ginger
– 1 teaspoon of cinnamon
– ½ teaspoon of ground cloves
– A pinch of salt
– ¾ cup of vegan butter, softened
– 1 cup of brown sugar, packed
– ¼ cup of molasses
– ¼ cup of plant-based milk
– A couple of tablespoons of granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
3. In a separate large bowl, beat the softened vegan butter and brown sugar together until creamy and well-combined.
4. Mix in the molasses and plant-based milk until the mixture is smooth and uniform.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
6. Cover the dough and chill it in the refrigerator for exactly 30 minutes to prevent spreading.
7. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
8. Roll each ball in granulated sugar until lightly coated on all sides.
9. Place the sugared dough balls 2 inches apart on your prepared baking sheets.
10. Bake for 10-12 minutes until the edges look set but the centers still appear slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Allow cookies to cool completely for about 20 minutes to achieve the perfect chewy texture.
You’ll love how these cookies stay wonderfully soft for days with that crackly sugar crust. The spicy ginger and deep molasses create such a comforting flavor that pairs perfectly with your favorite tea or coffee. Try crumbling one over vegan ice cream for an extra special treat!
Fudgy Vegan Peanut Butter Cookies
Sometimes you just need a cookie that hits all the right spots—chewy, fudgy, and packed with peanut butter flavor. These vegan cookies are surprisingly simple to whip up and deliver that perfect soft-baked texture you love. You won’t believe they’re dairy-free and egg-free!
Ingredients
- 1 cup of creamy peanut butter
- ¾ cup of brown sugar, packed nice and tight
- ¼ cup of maple syrup
- 1 teaspoon of vanilla extract
- ½ cup of all-purpose flour
- ½ teaspoon of baking soda
- A good pinch of salt
- A splash of non-dairy milk, just to bring it all together
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, brown sugar, maple syrup, and vanilla extract until smooth and well combined.
- Tip: If your peanut butter is super thick, pop it in the microwave for 15 seconds to make mixing easier.
- Add the flour, baking soda, and salt to the wet ingredients, stirring just until no dry streaks remain.
- If the dough feels too crumbly, add a splash of non-dairy milk, one tablespoon at a time, until it holds together when pressed.
- Scoop out heaping tablespoons of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheet.
- Use a fork to gently press down on each ball, creating a classic crisscross pattern.
- Tip: Dip your fork in a little extra flour between cookies to prevent sticking.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft.
- Tip: For extra fudgy cookies, pull them out right at 10 minutes—they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies come out incredibly soft and rich, with a deep peanut butter flavor that’s not too sweet. They’re perfect with a cold glass of almond milk, or try crumbling one over dairy-free ice cream for an easy dessert upgrade.
Delicious Vegan Oatmeal Raisin Cookies
Ugh, sometimes you just need a classic cookie that happens to be vegan, right? These oatmeal raisin cookies are soft, chewy, and packed with cozy flavor—perfect for when that sweet tooth hits. They’re so simple to whip up, you’ll have a batch ready in no time.
Ingredients
– 1 cup of rolled oats
– 3/4 cup of all-purpose flour
– 1/2 cup of brown sugar
– 1/3 cup of coconut oil, melted
– 1/4 cup of plant-based milk (like almond or oat)
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of cinnamon
– A pinch of salt
– A generous handful of raisins
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking soda, cinnamon, and salt until well combined.
3. Pour in the melted coconut oil, plant-based milk, and vanilla extract, then stir everything until a thick dough forms.
4. Fold in the raisins evenly throughout the dough.
5. Scoop tablespoon-sized portions of dough and roll them into balls with your hands.
6. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Gently flatten each ball with the back of a spoon to about 1/2-inch thickness for even baking.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Buttery notes of cinnamon and sweet raisins shine in these cookies, with a chewy texture that’s downright irresistible. Enjoy them warm with a glass of oat milk, or crumble them over vegan ice cream for a fun dessert twist.
Lemon Zest Vegan Sugar Cookies
Mmm, you know those days when you’re craving something sweet but want to keep it plant-based? These lemon zest vegan sugar cookies are just the thing—bright, buttery-tasting, and perfect with a cup of tea or coffee.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of vegan butter, softened
– 3/4 cup of granulated sugar
– 1/4 cup of powdered sugar
– Zest from 2 lemons
– A splash of vanilla extract
– A couple of tablespoons of unsweetened almond milk
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and powdered sugar using a hand mixer for about 2 minutes until light and fluffy.
3. Mix in the lemon zest and vanilla extract until fully combined.
4. Gradually add the flour and salt, mixing on low speed just until a crumbly dough forms.
5. Add the almond milk, one tablespoon at a time, until the dough comes together into a soft, pliable ball. Tip: Don’t overmix to keep the cookies tender.
6. Scoop out tablespoon-sized portions of dough and roll them into smooth balls.
7. Place the dough balls about 2 inches apart on the prepared baking sheets.
8. Gently flatten each ball with the bottom of a glass or your palm to about 1/4-inch thickness.
9. Bake for 10–12 minutes, or until the edges are just starting to turn golden. Tip: Check at 10 minutes—they firm up as they cool, so avoid overbaking.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: For extra sparkle, sprinkle with a little sugar right after baking.
Golden and crisp around the edges with a soft center, these cookies have a zesty kick that pairs wonderfully with a drizzle of lemon glaze or crumbled over vegan ice cream for a simple dessert.
Decadent Vegan Snickerdoodle Cookies
Just when you thought vegan baking couldn’t get more comforting, these snickerdoodles prove otherwise. They’re the perfect chewy, cinnamon-sugar cookies that happen to be completely plant-based—no one will guess the secret!
Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of cream of tartar
- a pinch of salt
- 1 cup of vegan butter, softened
- 1 ½ cups of granulated sugar
- ¼ cup of unsweetened applesauce
- 1 teaspoon of vanilla extract
- a couple of tablespoons of plant-based milk
- 2 tablespoons of cinnamon sugar mix (just mix 2 tbsp sugar with 1 tsp cinnamon)
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl.
- Cream the softened vegan butter and 1 ¼ cups of sugar in a large bowl until light and fluffy, about 2 minutes.
- Mix in the applesauce and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet, mixing just until a dough forms—don’t overmix.
- If the dough feels too dry, add a splash of plant-based milk, one tablespoon at a time, until it holds together.
- In a small bowl, combine the remaining ¼ cup of sugar with 1 teaspoon of cinnamon for the coating.
- Scoop out 1 tablespoon of dough, roll it into a ball, and coat it thoroughly in the cinnamon sugar mixture.
- Place the coated balls 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
What you get are cookies with crisp edges, soft centers, and that classic crackly top. The cinnamon sugar crust gives way to a tender, buttery bite that’s perfect with a cold glass of almond milk or crumbled over dairy-free ice cream for an extra treat.
Rich Vegan Double Chocolate Chunk Cookies
Oh my goodness, have you ever craved that perfect chewy, fudgy chocolate cookie but wanted to keep it plant-based? These rich vegan double chocolate chunk cookies are about to become your new obsession. They’re seriously easy to make and deliver that deep chocolate flavor you’re dreaming of.
Ingredients
– 1 cup of all-purpose flour
– 1/2 cup of cocoa powder
– 1/2 teaspoon of baking soda
– A good pinch of salt
– 1/2 cup of coconut oil, melted
– 3/4 cup of brown sugar
– 1/4 cup of almond milk
– 1 teaspoon of vanilla extract
– A big handful of vegan chocolate chunks
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate large bowl, mix the melted coconut oil and brown sugar until smooth and creamy.
4. Stir in the almond milk and vanilla extract into the wet ingredients until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
6. Fold in the vegan chocolate chunks until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, until the edges look set but the centers still appear slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Best enjoyed warm when the chocolate chunks are still gooey and melty. These cookies have that perfect crackly top with a soft, fudgy center that makes them absolutely irresistible. Try serving them slightly warmed with a scoop of vegan vanilla ice cream for the ultimate dessert experience.
Nutty Vegan Pistachio Cranberry Cookies
You know those days when you want something sweet but also kinda wholesome? Yeah, these nutty vegan pistachio cranberry cookies are exactly that—a chewy, festive treat that’s surprisingly easy to whip up.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of coconut sugar
– ½ cup of melted coconut oil
– ¼ cup of almond milk
– 1 teaspoon of vanilla extract
– 1 teaspoon of baking powder
– ½ teaspoon of salt
– ¾ cup of chopped pistachios
– ½ cup of dried cranberries
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and salt until well combined.
3. Pour in the melted coconut oil, almond milk, and vanilla extract, and stir until a thick dough forms. Tip: If the dough feels too dry, add another tablespoon of almond milk for a softer texture.
4. Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
5. Scoop out tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheet.
6. Gently flatten each ball with the palm of your hand to about ½-inch thickness. Tip: For extra crunch, press a few extra pistachio pieces onto the tops before baking.
7. Bake for 12–14 minutes, or until the edges are lightly golden and the centers look set. Tip: Let them cool on the baking sheet for 5 minutes to firm up—they’ll be fragile right out of the oven!
8. Transfer the cookies to a wire rack to cool completely.
Hearty and satisfying, these cookies have a soft, chewy center with pops of tart cranberry and crunchy pistachio in every bite. Try crumbling one over dairy-free vanilla ice cream for a cozy dessert, or pack them for a midday snack—they’re just sweet enough without being overwhelming.
Vegan Pumpkin Spice Cookies
Zesty pumpkin spice cookies are the perfect cozy treat when autumn rolls around. You’ll love how these vegan cookies fill your kitchen with that warm, familiar aroma while being completely plant-based. They’re soft, spiced just right, and totally irresistible with your afternoon coffee or tea.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of canned pumpkin puree
– ¾ cup of brown sugar
– ½ cup of coconut oil, melted
– 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (your flax egg)
– 2 teaspoons of pumpkin pie spice
– 1 teaspoon of baking soda
– A good pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a small bowl, whisk together the ground flaxseed and water, then let it sit for 5 minutes until it thickens into a gel-like consistency.
3. In a large mixing bowl, combine the melted coconut oil, brown sugar, pumpkin puree, flax egg mixture, and vanilla extract.
4. Tip: Make sure your coconut oil is melted but not hot, or it might cause the sugar to dissolve too much and affect the cookie texture.
5. Add the flour, pumpkin pie spice, baking soda, and salt to the wet ingredients.
6. Mix everything together until just combined—don’t overmix or your cookies could become tough.
7. Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
8. Tip: For perfectly round cookies, roll each scoop between your palms before placing them on the sheet.
9. Bake for 12-14 minutes, until the edges are lightly golden and the centers look set.
10. Tip: The cookies will continue to firm up as they cool, so don’t wait for them to look completely done in the oven.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Really, these cookies come out wonderfully soft with just the right amount of spice—they’re like little bites of autumn. The pumpkin keeps them moist for days, and I love crumbling one over vanilla ice cream for an easy dessert upgrade.
Tropical Coconut Lime Vegan Cookies
Kicking off this recipe with some serious tropical vibes! You’re about to make these incredible coconut lime vegan cookies that taste like a vacation in every bite. They’re the perfect sweet treat when you’re craving something bright and refreshing.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of coconut sugar
– 1 cup of shredded coconut
– ½ cup of melted coconut oil
– ¼ cup of coconut milk
– Zest from 2 fresh limes
– Juice from those same 2 limes
– 1 teaspoon of baking powder
– A good pinch of salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the flour, coconut sugar, shredded coconut, baking powder, and salt in a large bowl.
3. Pour in the melted coconut oil and coconut milk, then mix until just combined.
4. Zest both limes directly into the bowl for maximum flavor.
5. Juice the limes and add the fresh juice to the dough.
6. Mix everything until a soft dough forms—don’t overmix!
7. Scoop tablespoon-sized portions of dough and roll them into balls.
8. Place the dough balls 2 inches apart on your prepared baking sheet.
9. Gently flatten each ball with your palm to about ½-inch thickness.
10. Bake for 12-14 minutes until the edges turn golden brown.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring.
12. Move them to a wire rack to cool completely.
These cookies come out with a perfect chewy texture and crispy edges. The coconut gives them this amazing tropical flavor while the lime adds that zesty punch. Try serving them with a cold glass of coconut milk or crumbling them over vegan ice cream for an extra special treat!
Vegan Matcha Green Tea Cookies
Craving something sweet but want to keep it on the healthier side? These vegan matcha green tea cookies are just what you need. They’re earthy, slightly sweet, and have that beautiful green hue that makes them almost too pretty to eat.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of matcha green tea powder
– ½ cup of coconut oil, softened
– ½ cup of maple syrup
– 1 teaspoon of vanilla extract
– A pinch of salt
– A couple of tablespoons of plant-based milk (just in case)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of matcha green tea powder, and a pinch of salt until well combined.
3. In a separate bowl, mix ½ cup of softened coconut oil with ½ cup of maple syrup and 1 teaspoon of vanilla extract until smooth.
4. Tip: If your coconut oil is too firm, warm it slightly—it should be soft but not melted for the best cookie texture.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. If the dough feels too crumbly, add a couple of tablespoons of plant-based milk, one at a time, until it holds together.
7. Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet about 2 inches apart.
8. Gently flatten each ball with the back of a spoon or your fingers to about ¼-inch thickness.
9. Tip: For even baking, make sure the cookies are uniform in size and thickness.
10. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
11. Tip: Don’t overbake—the cookies will firm up as they cool, so pull them out when they’re just set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Just out of the oven, these cookies are soft with a slight chew and a rich matcha flavor that isn’t overpowering. They’re perfect with a cup of tea, or try crumbling them over vegan ice cream for a fun dessert twist.
Mint Chocolate Vegan Sandwich Cookies
Who says vegan treats can’t be absolutely irresistible? These mint chocolate sandwich cookies are the perfect balance of rich, fudgy chocolate and refreshing mint—they’re so good, you won’t believe they’re dairy-free. You’ll love how the crisp cookies give way to that creamy, cool filling.
Ingredients
For the cookies: 1 cup of all-purpose flour, ½ cup of cocoa powder, ½ teaspoon of baking soda, a pinch of salt, ½ cup of coconut oil (solid), ¾ cup of granulated sugar, ¼ cup of almond milk, and 1 teaspoon of vanilla extract.
For the filling: ½ cup of vegan butter, 1 ½ cups of powdered sugar, 1-2 tablespoons of almond milk (just a splash if needed), and 1 teaspoon of peppermint extract.
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
- In a separate bowl, beat the solid coconut oil and granulated sugar with a mixer on medium speed for about 2 minutes until fluffy.
- Mix in the almond milk and vanilla extract until just incorporated.
- Gradually add the dry ingredients to the wet, mixing on low until a thick dough forms. Tip: Don’t overmix—stop as soon as no dry streaks remain.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the cookies look set and slightly cracked on top.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so patience is key!
- For the filling, beat the vegan butter in a clean bowl until smooth.
- Gradually add the powdered sugar, mixing on low at first to avoid a mess, then increase to medium until creamy.
- Mix in the peppermint extract and a splash of almond milk if needed to reach a spreadable consistency. Tip: If it’s too thick, add milk a teaspoon at a time.
- Spread about 1 tablespoon of filling onto the flat side of one cooled cookie and sandwich with another.
But these cookies are all about that satisfying crunch giving way to a soft, minty center. The deep chocolate flavor pairs perfectly with the cool, creamy filling—try serving them slightly chilled for an extra refreshing treat, or crumble them over vegan ice cream for a decadent twist.
Conclusion
Craving something sweet? These 27 irresistible vegan cookie recipes prove that plant-based treats can be just as delicious and satisfying as traditional ones. Whether you’re a seasoned baker or just starting out, there’s a perfect cookie waiting for you to try. Bake up a batch, share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save these tasty recipes for later!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
