14 Vegan Cookie Recipes You’Ll Crave Every Weekend

Preheat oven to 350°F (177°C). Line two baking sheets with parchment.

Whisk flour, baking soda, and salt.

In another bowl, whisk brown sugar, granulated sugar, coconut oil, almond milk, and vanilla until glossy.

Stir dry ingredients into wet until just combined. Fold in chocolate chips.

Scoop 2-tablespoon mounds, 2 inches apart. Bake 10–12 minutes until edges set and centers still soft.

Cool on sheet 5 minutes, then transfer to a rack.

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

3/4 cup creamy peanut butter

1/2 cup coconut oil, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup unsweetened almond milk

2 tsp vanilla extract

Heat oven to 350°F (177°C). Line baking sheets.

Whisk flour, baking powder, baking soda, and salt.

Cream peanut butter, coconut oil, and sugars until fluffy. Beat in almond milk and vanilla.

Mix in dry ingredients until just combined.

Roll 1.5-tablespoon balls. Press with a fork twice to make crisscrosses.

Bake 9–11 minutes until edges lightly golden. Cool 10 minutes.

2 1/4 cups almond flour, fine

1/4 cup tapioca starch

1/4 tsp fine salt

1/3 cup maple syrup

1/4 cup melted coconut oil

1 tsp vanilla extract

2 tbsp cane sugar + 1 tsp cinnamon (for rolling)

Preheat oven to 350°F (177°C). Line a baking sheet.

Whisk almond flour, tapioca, baking powder, and salt.

Stir in maple syrup, coconut oil, and vanilla to form a soft dough.

Chill 15 minutes. Roll 1-tablespoon balls in cinnamon-sugar.

Flatten slightly and bake 9–11 minutes until edges set.

Cool completely for best texture.

1 cup all-purpose flour

1/2 cup Dutch-process cocoa powder

1/2 cup granulated sugar

1/2 cup brown sugar

1/3 cup neutral oil

1/3 cup unsweetened almond milk

1 tsp vanilla

1/2 cup vegan dark chocolate, melted and cooled

3/4 cup dairy-free chocolate chips

Whisk flour, cocoa, baking powder, and salt.

Whisk sugars, oil, almond milk, vanilla, and melted chocolate until smooth.

Fold in dry ingredients, then chips. Chill 20 minutes.

Scoop 2-tablespoon mounds. Bake 10–12 minutes until crackly.

Cool on sheet to set the fudginess.

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 cup vegan butter, softened

3/4 cup brown sugar

2 tbsp cane sugar

1/4 cup unsweetened applesauce

2 tsp vanilla

1 1/2 cups old-fashioned oats

3/4 cup raisins

Preheat to 350°F (177°C). Line sheets.

Whisk flour, leaveners, salt, and cinnamon.

Cream vegan butter and sugars until fluffy. Beat in applesauce and vanilla.

Stir in dry mix, then oats and raisins.

Scoop 2-tablespoon portions. Bake 10–12 minutes until edges set.

Rest 5 minutes before moving.

1 1/4 cups all-purpose flour

1/2 cup tahini, well-stirred

2 tbsp maple syrup

3/4 cup chopped dairy-free dark chocolate

Sesame seeds, optional topping

Heat oven to 350°F (177°C). Line baking sheet.

Whisk tahini, oil, brown sugar, maple syrup, and vanilla until smooth.

Stir in dry mix. Fold in chocolate.

Portion 2 tablespoons each, flatten slightly. Sprinkle sesame seeds.

Bake 9–11 minutes. Cool completely for clean edges.

1 cup vegan butter, softened

1/4 cup powdered sugar

2 1/4 cups all-purpose flour

3/4 cup toasted pecans, finely chopped

Preheat oven to 325°F (163°C). Line a 9×9 pan or baking sheet for rounds.

Cream vegan butter, maple syrup, and powdered sugar until smooth.

Mix in flour and salt just until combined. Fold in pecans.

Press into pan and score, or roll and cut rounds 1/2-inch thick.

Bake 18–22 minutes until edges barely golden. Cool before slicing.

1 cup sunflower seed butter

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 cup rolled oats

3/4 cup all-purpose flour

1/2 cup dairy-free chocolate chips

1/3 cup dried cranberries or raisins

Heat oven to 350°F (177°C). Line sheets.

Stir sunflower butter, brown sugar, maple, coconut oil, almond milk, and vanilla until creamy.

Add oats, flour, baking soda, and salt. Fold in chips and dried fruit.

Scoop 2-tablespoon mounds. Flatten slightly.

Bake 10–12 minutes. Cool 10 minutes to set.

2 cups all-purpose flour

3/4 cup granulated sugar

1/4 cup coconut cream

2 tbsp lemon juice

1 tbsp lemon zest

1 tbsp poppy seeds

1/2 cup powdered sugar + 1–2 tsp lemon juice (glaze)

Cream sugar and vegan butter until fluffy. Mix in coconut cream, lemon juice, zest, vanilla.

Stir in dry mix and poppy seeds.

Roll 1.5-tablespoon balls. Bake 9–11 minutes. Cool, then glaze.

2 tsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

1 tsp baking soda

1/3 cup unsulfured molasses

1/4 cup granulated sugar (rolling)

Whisk flour, spices, baking soda, and salt.

Cream brown sugar and vegan butter. Beat in molasses, applesauce, and vanilla.

Mix in dry ingredients. Chill 30 minutes.

Roll 1.5-tablespoon balls in sugar. Bake 9–11 minutes until crackled.

2 tsp instant espresso powder

1/2 cup cane sugar

1/2 cup neutral oil

1/4 cup oat milk

1 cup dairy-free chocolate chips

Whisk flour, baking soda, salt, and espresso.

Whisk sugars, oil, oat milk, and vanilla.

Combine wet and dry. Fold in chips.

Scoop 2 tablespoons each. Bake 10–12 minutes. Cool on pan.

3 cups unsweetened shredded coconut

1/2 cup coconut milk (full fat, well-stirred)

1/2 cup maple syrup

2 tbsp coconut oil, melted

1 tbsp lime zest

Pinch of salt

3 oz dairy-free dark chocolate (optional, for dipping)

Heat oven to 325°F (163°C). Line sheet.

Stir coconut, coconut milk, maple, coconut oil, vanilla, lime zest, and salt until evenly moistened.

Pack mixture into tight 1.5-tablespoon mounds. Place on sheet.

Bake 18–22 minutes until golden at tips. Cool.

Dip bottoms in melted chocolate if using. Set on parchment to harden.

1 3/4 cups all-purpose flour

8 large Medjool dates, pitted

2 tbsp almond butter

Pinch of salt (for caramel)

Flaky salt for topping

Preheat oven to 350°F (177°C). Line sheets.

Cream vegan butter and brown sugar. Mix in oat milk and vanilla.

Stir in dry mixture.

Blend dates, almond butter, and pinch of salt into a smooth paste.

Scoop 1.5-tablespoon dough, flatten, add 1 teaspoon date caramel, fold and seal. Repeat.

Bake 10–12 minutes. Top warm cookies with flaky salt.