These 15 best vegan cookie recipes are a celebration of flavor, texture, and simplicity, all ready in just 30 minutes. From chewy chocolate chip to crisp almond delights, each bite offers a perfect balance of sweetness and richness. Whether you’re vegan or just exploring plant-based treats, these cookies prove indulgence doesn’t need compromise. With only 15 minutes of prep, you’ll have a batch of warm, golden cookies that fill your kitchen with irresistible aromas. Perfect for sharing or savoring solo, they’re a guilt-free way to satisfy your sweet tooth.
Every recipe is crafted to deliver mouthwatering textures—soft centers, crunchy edges, or melt-in-your-mouth crumbles. Flavors range from classic vanilla to zesty lemon, ensuring there’s something for everyone. These cookies are not just delicious but also quick to make, ideal for last-minute cravings or impromptu gatherings. With wholesome ingredients and no animal products, they’re a treat you can feel good about. Dive into these recipes and discover how easy it is to create vegan cookies that are as delightful as they are effortless.
Ingredients for the Best Vegan Cookies
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup packed brown sugar
- ½ cup melted coconut oil (can substitute with vegan butter)
- ⅓ cup tahini* (see note for substitution ideas)
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips (ensure they’re vegan)
Step-by-Step Instructions
- 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 portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake, one sheet at a time, for 12 to 14 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
Storage and Reheating Tips
Store your vegan cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the oven at 300°F for 5 minutes for that fresh-baked warmth.
Recipe Variations to Try
Swap out the dark chocolate chips for white chocolate, dried fruit, or chopped nuts for a different twist. You can also replace tahini with almond or peanut butter for a nuttier flavor. For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Time-Saving Hacks
Prep your cookie dough ahead of time and refrigerate it in a sealed container for up to 3 days. When ready to bake, scoop and bake as usual. Alternatively, freeze the dough in pre-portioned balls for quick, fresh cookies anytime—just add 1-2 minutes to the baking time.
Equipment Guidance
A 2-tablespoon cookie scoop ensures evenly sized cookies for consistent baking. If you don’t have one, use a measuring spoon and roll the dough into balls with your hands. Parchment paper is a must for easy cleanup and preventing sticking.
Special Notes on Tahini
Choose a well-stirred tahini for the best consistency and flavor. If your tahini is too thick, warm it slightly or add a teaspoon of water to make it easier to mix. Tahini adds a rich, nutty depth to these cookies, but feel free to adjust the amount to suit your taste.
15 Best Vegan Cookie Recipes
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup packed brown sugar
- ½ cup melted coconut oil
- ⅓ cup tahini * see note
- 6 tablespoons water
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips
Instructions
- 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.