Top 10 Vegan Cookie Recipes

Vegan Peanut Butter Cookies

Mix 1 cup peanut butter, 1 cup brown sugar, 1 cup oat flour, 1tsp baking soda, 2 tsp vanilla and a little salt in a mixing bowl with beating and add required water to form the dough. Roll the dough into 2” balls.

Spread the rolls on a cookie sheet and make a crisscross pattern with forks. Now bake the balls at around 400ºF for around 10 minutes when edges turn golden. Cool and enjoy.

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Vegan Chocolate Chip Cookies

Mix 1-1/4 cups brown sugar, 1/2 cup canola oil,6 tablespoons soy milk,1/4 cup sugar and 2 teaspoons vanilla in a mixing bowl and then add 2-1/4 cups flour, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 cup chocolate chips,1/2 cup finely chopped walnuts well with a beating.

Now cover and put in a refrigerator for 1 hour. Drop 2” apart on a baking sheet and bake at 375ºF until the edges turn brown. Cool and serve.

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Vegan Oatmeal Cookies

Mix 1 cup margarine, 1-1/2 cups brown sugar, 1 cup sugar, 1 ripe mashed banana, 3-5 teaspoons vanilla, 2 Tbsp. water, 1-3/4 cups wheat flour, 1 tsp. baking powder, 2-1/2 cups rolled oats and 2-1/2 cups vegan chocolate chips well to have a dry batter to hold chips.

Bake for around 10 minutes on an ungreased cookie sheet at 375ºF. Leave it on the sheet for a minute or two. Cool to serve.

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Vegan Sugar Cookies

Mix 1-1/4 cup flour, 1/2 cup sugar and ¼ tsp baking soda. Add ½ cup vegan butter, 1tsp vanilla and required amount of water to form a dough. Now roll the dough keeping it between two pieces of parchment paper to around ¼” thick.

Cut to shape and cool in a refrigerator for 30 min. Transfer the cookies to the baking sheet and bake at 350ºF till the edges are brown. Cool and add icing to serve.

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Vegan Brownies

Stir 2 cups all-purpose flour, 2 cups white sugar, ¾ cup unsweetened cocoa powder, 1 tsp baking powder and 1 tsp salt. Pour 1 cup vegetable oil, 1 tsp vanilla extract and 1 cup of water and mix to have intimate blending.

Spread the mixture evenly on a baking pan and bake for 20 to 30 minutes in an oven preheated to 350ºF until the top is not shiny. Allow standing for 10 minutes for cooling. Cut to square pieces and serve.

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Vegan Christmas Cookies

Cream ½ cup soy margarine and 1 tsp dark brown sugar till fluffy. Add ½ cup molasses, 1 tsp almond milk and mix well. Fold in ½ cup chocolate chips and cover the dough and cool in a freeze for 2 to 4 hours.

Then form 2” balls and put those on the baking sheet and make those slightly flat by pressing and freeze for another 10 min.

Dust the cookies with sugar and bake for 12-15 minutes in an oven preheated to 325ºF. Cool it to serve.

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Vegan Black & White Cookies

Whisk 2 cups non-dairy milk & 1tsp vinegar, sufficient flour, a little baking powder and baking soda; ½ tsp vanilla and ¼ tsp lemon extract first in separate bowls and then mix well together.

Scoop the batter and pour it on the baking sheet with around 1” gap in between and bake for 20-25 minutes at 375ºF. Dress half of the cookies with molten chocolate and half with vanilla icing.

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Vegan Toasted Coconut Chocolate Chip Cookies

Toast ¾ cup coconut flour on a baking sheet for 20 minutes at 300ºF. Now curdle 1cup+2tsp non dairy milk, 2 tsp golden flax meal and ½ tsp apple cider vinegar for 10 min at 350º.

Now mix the toasted coconut flower, the curdle, ½ cup bread flour, ½ cup coconut oil, 2 tsp vanilla, 2 tsp molasses, salt and beat till well combined to form the dough.

Form 1-1/2” balls, make slightly flat and spread shredded coconuts. Now bake for 26 minutes to have nicely formed cookies.

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Vegan Pistachio Meringue Cookies

Ingredients used are ¼ cup wheat starch, 1 teaspoon xanthan gum, 2 tsp soy protein isolate, ¼ teaspoon cream of tartar, 1 cup sugar, ¾ teaspoon vanilla extract, 2 tsp vegan golden caramel sauce and 1/3 cup toasted pistachios.

Mix the ingredients well with continuous stirring and fold in the pistachios. Put the mix as1-1/2” round on the baking sheet using a star tip and bake for three and a half hours at 200ºF to have beautiful cookies.

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The ingredients are 1/4 pound soy margarine, 1-1/2 cups flour, 3/4 cup toasted cashew pieces, 1 tsp baking powder, 1 tsp salt, 1 cup brown sugar, 2/3 cup granulated sugar, Ener-G egg replacer for 3 eggs, 1 tsp vanilla extract and 1 cup semi-sweet chocolate chips.

Mix the ingredients to get uniform dough. Spread the dough evenly in a pan and bake for 40-45 minutes at 350ºF to have the cookie cake.

Hi there, I am the chief editor and creator of this website. I am ex-professional cook with more than 5 years of experience preparing food for a few of the best restaurants worldwide. If there is something, I know much about its definitely cooking.

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