vegan cookie recipes

This is an easy and delicious recipe for Lemon Lavender Almond Cookies. No eggs, no butter, and no leftovers! These chewy and lightly sweet lemon cookies are completely vegan, and gluten free!

LEMON LAVENDER ALMOND COOKIES | VEGAN AND GLUTEN FREE RECIPE

almond flour⁣

tsp baking soda

tsp salt⁣

tsp cold pressed coconut oil

vanilla ⁣

tsp culinarily grade lavender crushed

tsp raw sugar

lemon zested

Tb pure maple syrup⁣

In a separate bowl crush the lavender with raw sugar and zest

Combine with all ingredients in large bowl. Mix well.

Scoop out tablespoon size cookies onto baking sheet lined with parchment paper.

Bake @350F for 9-10 minutes until slightly golden. Enjoy! ⁣

These chocolate chip vegan cookies are one of our favorite vegan cookie recipes!

Vegan Cookie Recipes: Chocolate Chip Vegan Cookies

all-purpose flour

baking powder

baking soda

sea salt

brown sugar

coconut oil

tahini* (see note)

water

vanilla extract

dark chocolate chips

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.

Moist, blueberry cookies made with buttery cookie dough, crunchy walnuts, rolled oats, and fresh blueberries for a burst of juicy berries in every bite!

Blueberry Cookies

salted butter (softened; I used dairy-free)

brown sugar (loosely packed)

applesauce

all purpose flour

cinnamon

sea salt*

walnuts

rolled oats

blueberries

Cream the Butter: Add the butter and brown sugar to a large mixing bowl or standing mixer. Cream over low speed for 2 to 3 minutes, scraping the sides of the bowl with a spatula, until the butter has lightened in color and the sugar is dissolved.

Wet Ingredients: Add the applesauce and vanilla and cream until incorporated, about 1 minute

Dry Ingredients: Add the flour, baking powder, cinnamon, and salt to the bowl. Mix over low speed until just incorporated, being careful not to over mix.

Add-Ins: Add the walnuts and oats to the cookie dough and fold in with a spatula. Then, add the blueberries to the bowl and carefully fold again, trying not to pop any of the berries.

Divide the Dough: Divide the dough into 12 thick cookies (about 1/3 cup of dough per cookie) and transfer to a lightly greased or lined baking sheet. Lightly flatten each cookie, as they will not spread in the oven during baking.

Chill: Place the cookies in the refrigerator for at least 15 minutes while you preheat the oven to 375. You can also make the cookies in advance, cover, and store in the refrigerator overnight.

Bake: Bake in the middle rack of the oven for 16 to 18 minutes, until the bottom edge of the cookies is lightly browned. Let the cookies rest on the baking tray for 5 minutes, then transfer to a wire rack to let cool completely.

Serve &amp; Store: Enjoy immediately, or store in a container with a loose-fitting lid at room temperature for up to 2 days. Because of the high moisture content of the blueberries these cookies will spoil faster; to prevent this, you can also store in the fridge for up to 7 days (or the freezer for up to 2 months) and reheat in the toaster oven until warmed.

Chocolate Shortbread Cookies bursting with chocolate flavor, aromatic chai spices, and the perfect melt-in-your-mouth texture. Bake this gorgeous, holiday-inspired cookie recipe with just 15 minutes of prep work. Vegan.

Chocolate Chai Shortbread Cookies

unsalted butter (I used dairy-free)

sugar

salt ¼ tsp for salted butter)

cocoa powder

ginger

cardamom

allspice

cloves

black pepper (optional)

chocolate (for dipping the cookies in)

turbinado sugar (for topping (optional))

Cream the Butter: Add the softened butter to a large bowl and beat with a hand mixer on low speed until light and smooth, 2 to 3 minutes. You can also use a stand mixer.

Form the Dough: Add the powdered sugar, vanilla, and salt to the bowl. Beat again until smooth, about 1 minute. Sift the flour, cocoa powder, cinnamon, ginger, cardamom, allspice, cloves, and black pepper over the wet ingredients (important to remove clumps!) Beat one final time on low speed, until there is no more dry flour and the spices are evenly incorporated. The dough should look crumbly, but will stick together when pinched.

Knead &amp; Chill: Use your hands to press the dough together, then knead it a few times to form a ball. Flatten the ball into a disc, cover in plastic wrap, and chill in the fridge for at least an hour, or up to overnight.

Oven Prep: Preheat the oven to 350F. Line a large baking sheet with a silicone mat or parchment paper and set aside.

Form the Cookies: Generously dust a cutting board and rolling pin with flour. Unwrap the dough and place on the cutting board; if the dough does not look completely smooth, knead it a few times to help the gluten develop some. Roll the dough out until it is around 1/2” thick, then use a cookie cutter to form cookies. Transfer each cookie to the baking sheet (a bench knife makes this easy!), leaving about 1/2” of space between each cookie.

Repeat: Knead the remaining dough back together and repeat step 5 until there is no remaining cookie dough. Dust your cutting board with more flour if things start to stick.

Bake: Bake in the middle rack of the oven for 5 minutes, then rotate the baking tray (to help the cookies cook more evenly) and bake for an additional 5 minutes.

Cool: Remove from the oven and let sit on the baking tray for 10 minutes to set. Use a spatula to transfer the cookies to a wire rack and let them cool completely.

Melt the Chocolate: Melt the chocolate in the microwave or double boiler, until smooth.

Decorate: Drizzle or spoon the chocolate over the cookies; I would not recommend dunking them, as they are delicate and may break. Sprinkle the turbinado sugar over the chocolate and return to the wire rack.

Serve &amp; Store: Let the cookies rest until the chocolate sets and is firm, which can take up to 1 hour. Once firm, store the cookies in an airtight container at room temperature for up to 5 days.

These 1-bowl Chocolate Chip Pecan Cookies are a chewy and delicious cookie packed with equal parts chocolate chips and chopped pecans. They&#39;re complete with a soft center and perfectly crisp edges. Vegan.

Chocolate Chip Pecan Cookies

flaxseed

salted vegan butter (softened

cane sugar

cornstarch (or sub arrowroot powder)

cinnamon (optional)

salt

dairy-free chocolate chips

pecans

Flaky salt (for serving (optional))

Prep: Preheat the oven to 350F. Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken. Combine the chocolate chips and pecans together in a small bowl; set 1/4 cup of the mixture aside, to top the cookie dough before baking.

Cream the Butter: Add the softened butter, cane sugar, and brown sugar to a large mixing bowl or stand-mixer. Use an electric mixer to cream the butter and sugar together on low speed for 3 to 5 minutes, until the butter is smooth, light, and fluffy. Scrape the sides of the bowl with a spatula as necessary.

Wet Ingredients: Add the flax “egg” and vanilla to the bowl and beat again, until the mixture is smooth and combined.

Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, cinnamon (if using), and salt. Mix well until a thick, non-sticky dough forms. Add the chocolate chips and pecans to the batter and fold into the dough using a spatula.

Form the Cookies: Use a cookie scoop or spoon to form 12 cookies with ~3 tablespoons of dough per cookie. Roll each cookie into a smooth ball and space evenly across the prepared baking sheet. Sprinkle the remaining chocolate and pecan mixture across the top of each cookie dough ball, pressing it in slightly so it sticks.

Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden.

Cool: Take the cookies out of the oven and carefully “drop” the baking sheet onto the counter a few times to help them deflate. Sprinkle with flaky salt, if desired. Let the cookies rest on the baking sheet for another 10 minutes, where they will deflate fully. Transfer to a wire rack and let cool completely.

Serve &amp; Store: Enjoy the cookies immediately, or store in an airtight container for up to 5 days. You can also store the baked cookies in the freezer for up to 2 months, but I would recommend storing the cookie dough balls instead and baking when desired :)

These Vegan Snickerdoodles are perfectly puffy, soft, and slightly chewy. All you need is 10 simple ingredients and 20 minutes to make. No chilling required!

Vegan Snickerdoodles

salted butter (or 2 sticks, softened to room temperature)

non-dairy milk

cornstarch

cream of tartar*

Prep: Preheat the oven to 375F. Line two baking sheets with parchment paper or silicone baking mats and set aside. Make the topping by mixing the cinnamon and sugar together in a small bowl; set aside.

Cream the Butter: Add the softened butter and sugar to a large bowl. Use a hand mixer or stand mixer to cream the butter and sugar together until smooth, about 1 to 2 minutes. Add the milk and vanilla and mix again until well combined.

Dry Ingredients: Add the flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon to the bowl. Use a spatula to mix the dry ingredients together, then incorporate them into the butter mixture to form a dough. The dough may look slightly dry, but should stick together when you pinch it. If the dough is too dry add more milk in 1 tbsp increments.

Make the Cookies: Use a cookie scoop or tablespoon to divide the dough into 2-tablespoon sized balls. Roll the cookie dough together to form a smooth ball, then roll each ball in the cinnamon sugar topping and place 2 inches apart on the baking sheet. Lightly flatten each cookie dough ball onto the sheet as they will not spread much when baking. (Note: if you want your cookies extra thick, don’t flatten them!)

Bake: Bake for 9 minutes; the cookies will appear puffy and soft. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack and let them cool completely.

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies (or cookie dough!) for up to 2 months.

These Vegan Funfetti Cookies are soft, fluffy, gluten-free, oil-free, and made with only 6 wholesome ingredients! A fun and tasty dessert or snack.

Soft-Baked Vegan Funfetti Cookies

(100 g) oat flour*

arrowroot powder

coarse sea salt (reduce

(125 g) cup cashew butter*

vegan-friendly sprinkles,

Prep

Preheat the oven to 350F and grease or line a baking sheet with parchment paper or a silicone mat.

Dry Ingredients

Add the oat flour, arrowroot powder, baking powder, and salt to a medium bowl. Whisk until well combined, then set aside.

Wet Ingredients

In a large bowl, add the nut butter, maple syrup, and vanilla and mix well, until the nut butter has completely dissolved into the syrup. Add the dry ingredients and the sprinkles to the wet ingredients and mix until a uniform dough forms.

Scoop + Flatten

Use a 1 1/2 tablespoon-sized cookie scoop to scoop out balls of dough, placing them on the baking mat with even space between them. Use damp hands to slightly flatten each dough ball, as they will not spread much in the oven. Add an extra sprinkle of sprinkles, if desired.

Bake

for 12-14 minutes in the middle rack of the oven, until the cookies appear slightly golden around the edges. Remove from the oven and let the cookies sit on the baking tray for 5 minutes to set. Once they have firmed up a bit, use a spatula to carefully transfer each cookie to a baking rack to cool completely.

Serve

as desired; leftovers will keep at room temperature in a container with a loose-fitting lid for up to 7 days.

These cookies are perfect! The recipe was simple, easy to follow, and a new favorite.

Just made these cookies and they are delicious! This will probably become my new go to because they are made with ingredients I always have on hand and are easy to customize due to the neutral base. Just for reference I made mine with almond butter, added vanilla bean from one pod, and swapped the sprinkles for dried cranberries (quarter cup). I baked for 14 minutes but next time I think I will scale back to 12. Thanks for this and all of your tasty easy to make vegan recipes!

These cookies are amazing! I have my whole family hooked on them! So easy to make and delicious too!

These were unbelievably delicious: without a doubt some of the best cookies I have ever made and probably some of the best cookies I've had anywhere.

The ingredient list is so simple and yet both the taste and texture is very unique. The final product is kind of in between a sugar cookie and a shortbread and somehow there are notes of salty toffee / butterscotch mixed in there as well.

These would be perfect as a holiday cookie, especially with matching sprinkles. I highly recommend the Supernatural line of sprinkles (all vegan and made with decent ingredients) as they baked with a perfect texture inside and on top of the cookie.

Very impressive Caitiln!

These were delicious! I used almond butter. And for my second batch (my husband wanted more), I subbed about 1/3rd of the almond butter with pumpkin puree. So about 85 grams (1/3rd cup) almond butter, and 40 grams pumpkin puree. Turned out just as good with a little less fat. Yum!

This recipe was super easy to whip up and I was surprised at how few ingredients can make such a delicious cookie!

These fluffy Banana Almond Pulp cookies are a healthy and yummy way to use up your leftover nut pulp after making almond milk! Vegan + Grain-Free. 

Banana Almond Pulp Cookies 

ripe and spotty bananas

natural nut

maple syrup

tsp baking powder

tsp salt

flax (flaxseed meal)

coconut flour

(194 g) almond pulp*

chocolate chips (optional, but recommended)

Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.

Break the bananas into chunks and place them in a large bowl. Use a fork to mash the bananas, then stir in the nut butter, maple syrup, baking powder, and salt.

Once everything is well-combined, add in the ground flax and coconut flour; the batter will start to thicken at this point. Add the almond pulp mixture and mix really well until no more clumps remain &#8211; the dough will be really thick and fluffy! Finally, fold the chocolate chips into the dough.

Use a cookie scoop or 3 tbsp measuring spoon to scoop out balls of cookie dough. Flatten them with your hands (they will not spread out in the oven) and place them evenly onto the baking tray.

Bake in the middle rack of the oven for 20-22 minutes. Remove and let the cookies sit on the tray for 5 minutes, then transfer to a baking rack to let cool. Store leftovers at room temperature in a loose-fitting container for up to 5 days.

The best cookie recipe for my almond pulp. Since I’m not vegan, I replaced the ground flex with 1 egg. Mixed with dried cranberries I/o chocolate chips. Thanks for the recipe.

I made these cookies with almond pulp leftovers in my freezer and turned out very good! udes honey instead of maple syrup. Thanks for the recipe :)

Caitlin, LOVE these cookies!  Made my first ever VitaMix batch of Almond Milk &amp; wanted to uses the pulp.  Google to the rescue!  So glad I found your recipe.  Looking forward to trying some of your other recipes as I delve into making nut milks &amp; butters.

I made these for my 1 year old — omitted the maple syrup and used spelt flour instead of coconut flour and they turned out perfect! Thanks so much for a use for the almond pulp!

Vegan Lemon Crinkle Cookies are soft and sweet, bursting with bright lemon flavors, and coated in powdered sugar. The perfect cookies for spring!

Vegan Lemon Crinkle Cookies

turmeric (optional, for color)

lemon zest* (3-4 lemons)

dairy-free salted butter* (softened)

vegetable oil

lemon juice (at room temperature* (2-3 lemons))

almond extract (optional)

confectioner’s sugar

Dry Ingredients: Whisk the flour, cornstarch, baking soda, turmeric (if using) and salt together in a medium bowl; set aside.

Wet Ingredients: Add the sugar and lemon zest to a large bowl or stand mixer. Use your hands to massage the lemon zest into the sugar until it is evenly distributed and the sugar is yellow (this creates a stronger lemon flavor!). Add the softened butter and mix on low speed, using a stand mixer or electric mixer, for 3 to 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the oil, applesauce, lemon juice, vanilla, and almond extract to the bowl and mix for 1 more minute. The mixture should be mostly uniform, but may look slightly separated due to the lemon juice.

Make the Dough: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be very soft and look slightly crumbly, but it should not be sticky and should ball together when pinched. Use a spatula to form the dough into 1 ball and cover the top tightly with plastic wrap.

Chill: Chill the dough in the refrigerator for at least 3 hours, or up to overnight.

Prep: Preheat the oven to 350F and line two baking sheets with parchment paper or a silicone mat. Add the powdered sugar to a small bowl and set aside.

Form the Cookies: Use a measuring spoon or cookie scoop to scoop out 1 1/2 tablespoons of cookie dough. Roll the dough between your hands to form a smooth ball, then generously roll the cookie dough in the powdered sugar. Coat it in more sugar than you think you need - I like to even press a little extra on the sides and top of the ball. Place the coated ball on the baking sheet and repeat with the remaining cookie dough, placing each cookie about 3” apart from each other.

Bake: Bake the cookies, one baking tray at a time, in the middle rack of the oven for 10 to 12 minutes. Store the extra baking tray in the refrigerator while the first one bakes.

Cool: Remove the cookies from the oven (they should have spread, but still look puffy) and let them set on the baking sheet for 10 minutes. Use a spatula to transfer the cookies to a wire baking rack and let them cool completely.

Serve &amp; Store: Enjoy immediately, or store any leftovers in an airtight container at room temperature for up to 1 week.

Flourless chickpea cookies with peanut butter and chocolate chips

6-ingredient Peanut Butter Chickpea Cookies

garbanzo beans, drained and rinsed

peanut butter (stirred)

tsp pure vanilla extract

chocolate chips

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.

Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.

Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.

Allow cookies to cool at least 10 minutes before diving in!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656279229/gnw7cfynckoddgn6ejka.mp4

Healthy chocolate chip cookies made with beans! 6-Ingredient Vegan Chocolate Chip Peanut Butter Chickpea Cookies made with basic pantry ingredients. Grain-free, gluten-free, dairy-free, flourless, and ultra peanut buttery!

Top 10 vegan cookie recipes recipes from across the web

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LEMON LAVENDER ALMOND COOKIES | VEG...

Vegan Cookie Recipes: Chocolate Chi...

Blueberry Cookies

Chocolate Chai Shortbread Cookies

Chocolate Chip Pecan Cookies

Vegan Snickerdoodles

Soft-Baked Vegan Funfetti Cookies

Banana Almond Pulp Cookies

Vegan Lemon Crinkle Cookies

6-ingredient Peanut Butter Chickpea...

Top 10 vegan cookie recipes recipes from across the web

The most viewed vegan cookie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

LEMON LAVENDER ALMOND COOKIES | VEG...

Vegan Cookie Recipes: Chocolate Chi...

Blueberry Cookies

Chocolate Chai Shortbread Cookies

Chocolate Chip Pecan Cookies

Vegan Snickerdoodles

Soft-Baked Vegan Funfetti Cookies

Banana Almond Pulp Cookies

Vegan Lemon Crinkle Cookies

6-ingredient Peanut Butter Chickpea...

The most viewed vegan cookie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine