Vegan Cookies come together with creamy vegan butter and rich chocolate chips for a dessert everyone can enjoy. The dough mixes up quickly with a hand mixer, and just 12 minutes in the oven gives them golden edges and soft centers. They’re perfect for sharing at gatherings or keeping all to yourself—no one will guess they’re plant-based!
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Table of Contents
Ingredients for Vegan Cookies
For the cookies
- Vegan Butter – Make sure it’s softened for the creamiest texture.
- Granulated Sugar – Adds that classic sweetness we all love in cookies.
- Brown Sugar – Packed brown sugar gives these cookies that irresistible chewiness.
- Unsweetened Applesauce – Keeps things moist without the need for eggs.
- Vanilla Extract – Pure vanilla is best for the most flavorful cookies.
- All-Purpose Flour – The trusty base for any good cookie dough.
- Baking Soda – Helps the cookies rise and get that perfect texture.
- Salt – Just a pinch to balance the sweetness.
- Vegan Chocolate Chips – Because chocolate chips are non-negotiable in cookies.
Cook Time for Easy Vegan Cookies
I love a recipe that fits into even the busiest weeknight schedule. These come together so quickly, you can have warm cookies ready in under 30 minutes. This timeline is perfect for those spontaneous cravings!
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
If you’re looking for more sweet treats that come together in a flash, I think you’ll adore my collection of easy no-bake vegan dessert ideas too.
How to Make Vegan Chocolate Chip Cookies
Step 1: Preheat and Prep
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. A quick spritz of cooking spray on the paper is my little trick for absolute peace of mind against sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened vegan butter, granulated sugar, and packed brown sugar. Whisk together vegan butter and sugars with a hand mixer on medium speed for about 2 minutes until the mixture becomes wonderfully creamy and smooth.
Step 3: Add Wet Ingredients
Add the unsweetened applesauce and vanilla extract to the butter-sugar mixture. Mix on low speed until everything is fully incorporated and the mixture looks beautifully uniform.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low just until you have a fluffy dairy-free cookie dough with no visible streaks of flour left.
Step 5: Fold in Chocolate Chips
Now for the best part! Use a rubber spatula to fold the vegan chocolate chips into the dough until they are scattered evenly throughout every single scoop.
Step 6: Scoop and Space
Scoop heaping tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them just the right amount of room to spread into perfect circles.
Step 7: Bake to Perfection
Bake for 10–12 minutes, or until the edges are lightly golden brown and the centers are set. Let them cool on the sheet for 5 minutes—this is crucial for that ideal chewy texture—before moving them to a wire rack.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this vegan cookies recipe more times than I can count. Here are my very best tips and favorite ways to mix things up, straight from my kitchen to yours.
- Flavor Swap: Not a chocolate person? Try folding in a cup of dried cranberries and chopped pecans instead for a festive twist on vegan holiday cookies.
- Diet Tweaks: For a gluten-free version, a 1:1 gluten-free baking flour works wonderfully. I’ve also had great success with oat flour for a heartier cookie.
- Texture Fix: For an even softer, cakier cookie, try chilling the dough for 30 minutes before baking. It helps the flavors meld and prevents over-spreading.
- Storage Tip: Keep your cookies soft by storing them in an airtight container at room temperature. They also freeze beautifully for up to 3 months. For more clever storage ideas, check out my guide on healthy baking recipes and how to keep them fresh.
Vegan Cookies
Ingredients
- 1 cup vegan butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
Equipment
- oven
- hand mixer
- spatula
- baking sheet
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened vegan butter, granulated sugar, and brown sugar together with a hand mixer or whisk until creamy and well combined, about 2 minutes.
- Add the unsweetened applesauce and vanilla extract to the butter mixture, and mix until smooth and evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
- Fold in the vegan chocolate chips with a spatula until evenly distributed throughout the dough.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
You might be wondering if something so delicious could also be good for you. I love knowing exactly what’s in the treats I share with family, so let’s break it down. While these are definitely a sweet indulgence, using plant-based ingredients means we’re skipping the cholesterol and often reducing saturated fats.
Each of these vegan cookies brings a little nutritional boost to your snack time. The unsweetened applesauce adds natural fiber and moisture without extra fat, and using quality vegan butter helps keep things heart-healthy. Of course, dark chocolate chips can offer antioxidants, especially if you choose a brand with higher cocoa content.
Here’s a quick look at what you’ll find in each serving of these easy vegan cookies:
| Nutrient | Per Cookie |
|---|---|
| Calories | 145 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Carbohydrates | 20g |
| Fiber | 1g |
| Sugar | 12g |
| Protein | 1g |
Remember, these are approximate values and can vary based on your specific ingredients. If you’re looking for more nutritious baking ideas, I’ve gathered some of my favorite healthy baking recipes that never sacrifice flavor. For those interested in the science behind perfect plant-based treats, this vegan baking science guide offers fascinating insights into ingredient interactions.
A Lighter Version of Vegan Cookies
Sometimes we want all the comfort of fresh-baked cookies with just a little less indulgence. Over the years, I’ve perfected a few simple swaps that lighten up these treats without losing that homemade goodness we all crave.
For a lower-fat version, try replacing half the vegan butter with mashed ripe banana or pumpkin puree. The fruit adds natural sweetness and moisture while cutting down on oils. You can also reduce the sugar by up to one-third without dramatically changing the texture—these chewy vegan cookies will still be plenty sweet.
If you’re avoiding processed sugars altogether, coconut sugar makes an excellent 1:1 replacement for both granulated and brown sugar. It has a lovely caramel notes that complements the chocolate beautifully. For more inspiration on lighter treats, my easy no-bake vegan dessert collection features plenty of options that come together without even turning on the oven.
I also love adding a tablespoon of ground flaxseed to the dry ingredients for an extra fiber boost. It blends right in and gives these soft plant-based cookies even more nutritional value. For another delicious lighter cookie option, these small batch oatmeal chocolate chip cookies are perfect when you just want a few treats without temptation.
Thoughtful Tips for Special Diets
When my aunt started managing her blood sugar, I began experimenting with alternatives that would let her still enjoy our family cookie traditions. It’s amazing how simple swaps can make these treats accessible to almost everyone at the table.
For diabetic-friendly versions, I often use a blend of erythritol and monk fruit sweetener instead of traditional sugars. These natural sweeteners measure cup-for-cup like sugar but won’t spike your glucose levels. You might need to add an extra tablespoon of applesauce since some sugar alternatives can make the dough slightly drier.
Another great option is using date paste as both a sweetener and binder—it adds wonderful richness while keeping things low glycemic. Just remember that any sugar alternative might change the spreading and browning characteristics slightly, so keep an eye on your first batch. Portion control helps too—I often make smaller cookies so everyone can enjoy a treat without overdoing it.
How to Serve Vegan Cookies
I’ll never forget the first time I served these cookies to my extended family at our annual summer gathering. My cousin Mike, who’s never been shy about his love for “real” butter and eggs, ate three before finally asking what made them so special. When I told him they were completely plant-based, his shocked expression turned into the biggest compliment my baking has ever received.
These vegan chocolate chip cookies are wonderful served warm with a cold glass of almond milk—it’s my children’s favorite after-school treat. For something more elegant, crumble them over vegan ice cream or arrange them on a platter with fresh berries for contrast. They also pair beautifully with coffee or tea, making them perfect for afternoon visits with friends.
If you’re hosting a gathering, why not create a cookie bar with several varieties? These vegan holiday cookies alongside my peanut butter cookies and pumpkin cookies make a beautiful display that caters to all dietary preferences. However you choose to serve them, I hope they bring as much joy to your table as they have to mine.
Mistakes to Avoid
I’ve had my share of baking mishaps over the years, especially when first experimenting with plant-based recipes. Through trial and error, I’ve discovered the most common pitfalls that can trip up even seasoned bakers when making these vegan cookies.
One frequent mistake is overmixing the dough. When you whisk together vegan butter and sugars too vigorously, you incorporate excess air that leads to cakier cookies rather than the dense, chewy texture we love. Mix just until combined—those few streaks of flour are perfectly fine.
Another error involves inaccurate measurements. Baking is a science, and using heaping cups instead of level measurements can throw off the moisture balance. I always spoon my flour into the measuring cup rather than scooping directly from the bag to avoid dense, dry cookies.
Chilling time is another area where impatience can sabotage your results. That thirty-minute rest in the refrigerator helps solidify the fats and prevents your soft plant-based cookies from spreading too thin in the oven. For more insights on perfecting your technique, this ingredient optimization guide breaks down how each component affects your final bake.
I’ll never forget the time I substituted coconut oil for vegan butter without adjusting quantities—the cookies practically swam off the baking sheet! Now I stick to tested ratios unless I’m intentionally experimenting. For those looking to expand their vegan baking skills, my collection of healthy muffin recipes follows the same careful approach to ingredient balancing.
Finally, don’t overlook your oven’s quirks. I learned the hard way that my oven runs hot after burning two batches of what should have been perfect chewy vegan cookies. An inexpensive oven thermometer became my best baking investment and saved countless treats from becoming charcoal souvenirs.
How to Store Vegan Cookies
There’s something magical about walking into my grandmother’s kitchen and finding her vintage cookie jar filled with fresh-baked treats. She taught me that proper storage is what keeps cookies tasting like they just came out of the oven—even days later.
For short-term storage, I always let my vegan chocolate chip cookies cool completely before transferring them to an airtight container. Layering them with parchment paper prevents sticking and maintains that perfect texture. They’ll stay fresh at room temperature for up to five days this way.
If you want to keep them longer, freezing is your best friend. I flash-freeze the cooled cookies on a baking sheet for about an hour before transferring them to freezer bags. This prevents them from sticking together and lets you grab just one or two whenever the craving strikes. They’ll maintain quality for up to three months this way.
When you’re ready to enjoy frozen cookies, simply let them thaw at room temperature for about thirty minutes. For that fresh-from-the-oven experience, pop them in a 350°F oven for three to five minutes. The revived warmth makes them taste like you just pulled up a chair in my kitchen.
For cookie dough storage, you can refrigerate the fluffy dairy-free cookie dough for up to three days or freeze portioned balls for future baking. I love having ready-to-bake dough on hand for unexpected guests or sudden cookie emergencies. If you enjoy having prepared dough available, my snickerdoodle cookie mix makes another wonderful make-ahead option.
Try This Vegan Cookies Yourself
I remember the first time I brought these cookies to our neighborhood potluck. My friend Sarah, who had recently gone dairy-free, actually teared up when she realized she could enjoy every single dessert on the table. That moment reminded me why sharing inclusive recipes matters so much.
Now it’s your turn to create those special moments in your own kitchen. These easy vegan cookies have become my go-to for school events, holiday gatherings, and those quiet Tuesday evenings when only something warm and sweet will do. They’ve won over skeptics and satisfied vegans and non-vegans alike at countless family functions.
I’d love to hear how your baking adventure turns out. Did your children sneak dough from the bowl? Did your partner declare them better than traditional cookies? Those kitchen stories connect us across miles and generations, and I cherish every one shared with me.
If you enjoy these treats, you might also love my peanut butter cookies for another classic option. For seasonal inspiration, these Halloween cookies and pumpkin cookies always bring festive joy to our home. And if you’re looking for something beyond cookies, my cottage cheese banana bread offers another delicious way to enjoy plant-based baking.
Frequently Asked Questions
What kind of cookies are vegan?
Vegan cookies exclude all animal products, meaning no butter, eggs, or dairy. Many traditional cookies can be made vegan with simple substitutions like plant-based butter, flax eggs, and dairy-free chocolate chips. Oreos and several other store-bought options are accidentally vegan too!
Which Oreo cookies are vegan?
Most standard Oreo varieties are vegan, including the original, mint, and dark chocolate flavors. Always check the label since some limited editions contain dairy or other animal-derived ingredients. The creme filling is surprisingly plant-based in the classic versions.
Are Trader Joe’s Oreos vegan?
Yes, Trader Joe’s version of sandwich cookies (their Joe-Joe’s brand) offers several vegan options. Their regular Joe-Joe’s and gluten-free varieties are typically plant-based, but I always recommend checking the ingredient list since formulations can change occasionally.
What are common vegan cookie mistakes?
The most common mistakes include overmixing the dough, inaccurate measuring, and not chilling the dough sufficiently. Using the wrong fat substitutes can also affect texture—coconut oil behaves differently than vegan butter. For more baking guidance, explore my healthy baking recipes that avoid these pitfalls.
More Vegan Treats You’ll Love
If these cookies sparked your plant-based baking joy, here are more recipes that never disappoint.
- Vegan Burrito Bowl – A vibrant, protein-packed bowl that comes together in minutes with fresh ingredients and bold flavors.
- Snickerdoodle Banana Bread – The cozy comfort of banana bread meets the cinnamon-sugar sparkle of classic snickerdoodles.
- Danish Oatmeal Cookies – Crispy-edged, chewy-centered cookies with wholesome oats and just the right touch of sweetness.
- Cake Mix Peanut Butter Cookies – Incredibly easy cookies with perfect texture and rich peanut butter flavor using a simple shortcut.
