I remember when vegan cookie recipes were bland, dry, and full of hard-to-find ingredients.
But we’re so lucky today! Between the vegan butter, cream cheese, and egg replacements, the sky’s the limit.
Seriously, there’s an endless number of dairy-free cookie recipes out there.
You’ll find everything on this list. I’m talking chocolate chip, peanut butter, shortbread, and even homemade Oreos.
These vegan cookie recipes are just as good as – if not better than – standard cookies.
So why not give one (or three) a try? I’ll bet you won’t even notice the difference.
The BEST Vegan Chocolate Chip Cookies and More!
With their crunchy exterior and chewy center, these double chocolate cookies are hard to resist.
I love the cracked look of these, which you get from the dryer dough. That’s what you want, so don’t try adding any extra liquid.
The dryness will leave these with a lovely crisp edge and a perfectly tender middle.
If you’ve been vegan for a while, you’ll already know that most peanut butter brands are totally vegan-friendly.
For those who might be new to the world of dairy-free foods, just be sure to get peanut butter without honey.
These vegan cookies are bursting with peanut flavor. However, you could swap it out for almond butter if you prefer.
In my opinion, shortbread cookies should contain no more than five ingredients.
All you need for a crumbly and buttery shortbread cookie is flour, sugar, and butter.
Of course, vanilla is always welcome, though not essential in this case.
The fifth and optional ingredient is cornstarch, which helps to keep the cookie tender.
Oatmeal cookies are chewy and wholesome with the perfect nutty texture.
These have the bonus of coconut, which adds to the texture with a sweet flavor boost.
This thick treacle-like syrup will give these incredible caramel flavors while making them super chewy and tender.
The earthy sweetness of pumpkin and the slightly bitter notes from dark chocolate are made for each other.
With these vegan cookies, every bite delivers a perfect balance of chocolate and pumpkin.
They’re wonderfully chewy and will melt in your mouth.
Gingersnap cookies take all those incredibly warm spices we love for holidays and amps them up to eleven.
Instead of being subtle, these babies have an almost spicy kick, which is so delicious and perfect for a chilly afternoon.
And as the name suggests, these dairy-free cookies should be crunchy. They’re called ginger-snap cookies, after all.
Snowball cookies should be buttery, crumbly, and absolutely covered in powdered sugar.
I expect to see a nice dusting on my shirt after I’ve devoured a plate
Pecans add a nice bit of crunch to the mix, though you could also use macadamia, walnuts, or even pistachios if you want a pop of color.
You’ll never see a holiday cookie platter without sugar cookies, because they’re perfectly sweet and easy to decorate.
Unusually, this recipe uses pumpkin puree as an egg replacement, which leaves them with a slight orange hue.
You won’t taste it, and you could swap it out for banana or applesauce if you prefer.
These lovely lemon dairy-free cookies have a super light and airy finish. They don’t use any fat or oil but are full of lemon juice and zest.
Since they use refrigerated dough, they’re incredibly soft and fluffy.
These lemon cookies are delicately sweet with just a kiss of maple syrup and vanilla extract.
These Snickerdoodle cookies are more or less regular (vegan) sugar cookies; only they’re loaded with cinnamon.
Between the vegan butter, white sugar, and cream of tart, these cookies are rich, sweet, and full of that signature tang you expect from snickerdoodles.
Cream of tartar is also used to ensure a chewy texture, so although these are light, they still have that classic cookie mouthfeel.
Chocolate-dipped peanut butter waffles, anyone? It’s hard to resist waffle-shaped cookies!
These cookies are sure to be the life of the party, even among the non-vegans!
With a crispy waffle crust (thanks to a handy dandy waffle iron) and tasty toppings, they’ll go fast.
It’s hard to believe, but these cookies only need three ingredients and about 10 minutes of your time.
Unlike other three-ingredient coconut cookies, these only need shredded coconut, sugar, and coconut milk.
They won’t be as pillowy as coconut macaroons, but all the flavors are there. Plus, they have a lovely crumbly texture.
Serious vegans may already know that Oreo cookies aren’t technically vegan. This is why I’ve included a recipe for vegan Oreos!
These dairy-free cookies are as crispy and crunchy as Oreos with a satisfying creamy filling.
They are a little more crumbly and softer than regular Oreos, which makes them even better!
The ingredient list for these cookies is similar to what you might see on a recipe for homemade granola.
Full of oats, seeds, coconut, dried fruits, and almond butter, these cookies are healthy!
In fact, if you’re in a rush, you can make this recipe in a baking dish and cut these into bars if you prefer.
Almond butter is one of the healthiest nut butter around, and that flavor just can’t be beaten.
It adds a wonderful creamy texture with a gentle kiss of almond flavoring. It’s the perfect chewy nut butter cookie!
That chocolate drizzle is just what they need to add a bit of decadence.
Unfortunately, Nutella is not vegan-friendly because it contains milk powder.
But that doesn’t mean you can’t enjoy the same flavors. It just means you need to get a little creative.
Between the cocoa powder, ground hazelnuts, and chocolate chips, these have such a heavenly Nutella-like flavor.
I recommend toasting some hazelnuts and rough chopping them before mixing them into the dough.
Thumbprint cookies are such a fun, kid-friendly cookie. You can easily modify them by adding different flavors of jam.
Since they’re essentially an almond-flavored shortbread cookie, you just need to swap in vegan butter. Easy peasy.
When adding the almond extract, remember that a little goes a long way. I recommend starting with 1/4 teaspoon and going from there.
There’s nothing I love more than a crunchy, flavorful biscotti with my mid-morning coffee.
Since these are twice-baked, you’ll need to carve out some time to make a batch.
The time is well worth it. though. These eggless cookies are delightfully crunchy with a kiss of fragrant orange and almond.
Crispy on the outside, and ooey-gooey on the insides, these cookies are hard to put down.
Each bite delivers the perfect balance of chocolatey and marshmallow flavors, and they’re so easy!
From start to finish, these cookies take just 15 minutes. How easy is that?
Individually, brownies and cookies are about as close to perfect as you can get in the kitchen. But together? You might have to sit down for this one.
These are supposed to be quite thick; that way, you get a nice firm edge but still have an impossibly fudgy center.
To get the right consistency, you’ll use aquafaba, which means you’ll need a can of chickpeas.
Thanks to the pecans and maple syrup, these cookies really do have a lovely pecan pie-like flavor.
Of course, unlike pecan pie, these aren’t loaded with sugary corn syrup. They’re also gluten-free and use oats instead of flour for extra texture.
Did I mention these are crazy-easy to make? They’re quick, tasty, and ready for fall!
These no-bake cookies are such a fun way to include a little color into your day.
They’re designed to be edible cookie dough of sorts, though shaped to look like cookies.
I like these chilled with a slightly firmer texture, but if you want them to melt in your mouth, let them sit at room temperature for about 20-30 minutes.
Vegan chai spice cookies taste like autumn on a plate. All of the seasonal pumpkin pie spices come to the party in this recipe.
When they come out of the oven, they’re so dense and chewy with a brownie-like consistency.
The best part is that cinnamon and sugar coating that brings a boost of sweetness.
The taste, the texture, and even the look of these cookies are exactly what you want in a chocolate chip cookie.
They’re delicately sweet, chocolatey, and chewy. Your non-vegan friends won’t be able to tell the difference, they’re that good!
Not only are these the best vegan chocolate chip cookies, but they’re also a cinch to make.
Pistachios don’t just taste delicious; they look great, too.
I love using them in baking because the vibrant green colors are Instagram-worthy.
They utilize ground pistachios and ground almonds, along with sugar and aquafaba, for the binder.
Orange zest is an optional extra, but these are much tastier when you include it.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?