8 Vegan Cookie Recipes the Whole Family Will Love

8 Vegan Cookie Recipes the Whole Family Will Love

Word Count: 1945

Time to Read: 10 minutes

Want to try a vegan diet?

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Craving chocolate for yourself or an easy-to-bake treat for your kids?

Ready to try some vegan cookie recipes?

The best thing about vegan recipes is they do more than satiate your cravings in a healthy way. They consider the welfare of animals and our environment.

See! Eating cookies can be a good thing!

There’s a cookie for everyone in this collection. Whip up a batch and you’ll satisfy every vegan, and non-vegan sweet tooth in your family!

1. Chocolate Chunk Cookies

These big treats are good right out of the oven, chilled or at room temperature. Add this fan favorite to your collection of vegan cookie recipes. Makes 12 large cookies.

  • 1/2 cup natural smooth almond butter
  • 1/4 cup plus 3 Tbsp. pure maple syrup
  • 3 Tbsp. virgin coconut oil, softened
  • 1/2 Tsp. pure vanilla extract
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup plus 2 Tbsp. gluten-free oat flour
  • 1/4 cup arrowroot flour/starch
  • 1/4 cup almond flour
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. pink Himalayan salt
  • 1 1/2 bars of 55% non-dairy dark chocolate
  1. Preheat the oven to 350F. Line large baking sheet with parchment paper.
  2. Stir wet almond butter, maple syrup, oil, and vanilla together in a large bowl until completely smooth.
  3. One by one stir the oats, oat flour, arrowroot, almond flour, baking soda, and salt into the wet mixture, until combined. It’s normal for the dough to be a bit wet/oily.
  4. Chop chocolate into small chunks. Set aside 3 Tbsp. for topping the cookie dough. Stir the rest of the chocolate into the batter.
  5. Scoop mounds of dough (about 2 1/2 Tbsp.) onto baking sheet 3 inches apart.
  6. Press the remaining 3 Tbsp. of chocolate chunks into the top of each cookie.
  7. Bake 8-10 minutes. Cookies will spread. Chill dough before baking for a thicker cookie.
  8. Cool on baking sheet for 5-6 minutes. Carefully transfer to a cooling rack.

2. Pumpkin Spice Cookies

What says fall more than pumpkin spice? Enjoy one of the most popular seasonal vegan cookie recipes. Makes 3 dozen.

  • 2 cups whole wheat pastry flour
  • 1 Tsp. baking soda
  • 1 1/2 Tsp. cinnamon
  • 1 Tsp. ground ginger
  • 1/2 Tsp. salt
  • 1/4 Tsp. ground nutmeg
  • 1 cup vegan margarine
  • 1 cup raw sugar
  • 1 cup pumpkin puree
  • 1 1/2 Tsp. vanilla
  • 1/2 Tsp. almond extract
  • 1/2 cup carob-covered raisins or plain raisins
  • 1/2 cup vegan chocolate chips or carob chips
  • 1/3 cup toasted coconut
  • 1/3 cup walnuts, finely chopped
  1. Line two cookie sheets with parchment paper.
  2. Stir together whole wheat pastry flour, baking soda, cinnamon, ginger, salt, and nutmeg, and set aside.
  3. In a large bowl, stir margarine and sugar together vigorously until light and creamy. Add pumpkin puree, vanilla, and almond extract. Stir well to combine. Add dry ingredients to the wet ingredients and mix thoroughly. Fold in remaining ingredients.
  4. Drop cookie dough by tablespoonfuls onto prepared cookie sheets. Space 3 inches apart. Using the back of a spoon, flatten each tablespoonful into a 2-inch circle.
  5. Bake the cookies at 350 degrees F for 8 minutes. Rotate, and bake an additional 7 to 8 minutes until edges are lightly browned.
  6. Remove from oven. Cool on the cookie sheet for 2 minutes, then transfer to a rack to cool completely.

3. Vegan Sugar Cookies

These are the vegan cookie recipes version of a classic sugar cookie. Cut them into shapes or roll them into balls that bake into round fluffy cookies.

  • 1/2 cup vegan butter, softened
  • 1/2 cup organic cane sugar + more for topping
  • 1/4 cup brown sugar
  • 1/4 cup pumpkin puree (acts as egg)
  • 1 Tsp. pure vanilla extract
  • 1 3/4 cups unbleached all-purpose flour + more for rolling into shapes
  • 1/2 Tbsp. cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. salt
  • 1-2 Tsp. non-dairy milk
  1. Cream soft butter in a large bowl with a mixer.
  2. Add sugar, brown sugar, vanilla, pumpkin puree; beat for 1 minute.
  3. Sift dry flour, cornstarch, salt, baking soda and baking powder into a separate bowl. Stir briefly with a spoon. Sift over butter and sugar mixture.
  4. Mix until incorporated. Add almond milk and mix until soft dough forms.
  5. Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes. Dough can be refrigerated overnight.
  6. Preheat oven to 350 degrees F.
  7. Roll dough into balls for standard cookies.
  8. If using cookie cutters, roll the dough between two pieces of lightly floured wax paper. Remove top layer, and cut out shapes.
  9. Arrange cookies on a baking sheet 2 inches apart. If you rolled the dough into balls, dip a glass into cane sugar and gently push down to form a disc shape so cookies bake evenly.
  10. Bake on center rack until light golden brown; 10-12 minutes for discs and 8-10 minutes for cutout shapes.
  11. Remove from oven. Rest on pan for a few minutes. Transfer to cooling rack.


  • 1/2 cup vegan butter, softened
  • 2 1/2 - 3 cups powdered sugar
  • Splash non-dairy milk
  1. Add softened butter to a bowl. Beat until light and fluffy. Add vanilla (optional) and mix again.
  2. Add powdered sugar 1/2 cup at a time. Mix until thick and creamy.
  3. Frost cooled cookies.
  4. Store cookies covered at room temperature for a few days. Freeze up to several weeks.

4. Chocolate Peanut Butter Rice Krispie Treats

This chocolate-topped peanut butter rice treat is one of the easiest vegan cookie recipes. It tastes like a peanut butter cup! Makes 16 treats.

  • 3 cups vegan gluten-free brown rice crisp cereal
  • 1/3 cup unsalted peanuts, finely chopped
  • 1/3 cup unsalted, natural peanut butter
  • 1/3 cup pure maple syrup
  1. Line 8 inch square baking pan with wax paper, parchment or greased foil.
  2. Add cereal and peanuts to a large mixing bowl. Stir together and set aside.
  3. In a small saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until incorporated. Stir occasionally. Heat until mixture begins to bubble.
  4. Stir frequently for 2 minutes. The mixture will resemble thick caramel.
  5. Remove from heat and pour into dry mixture. Stir until mixed well.
  6. Put mixture into the prepared baking pan.
  7. Use a spatula to press firmly into the pan. Smooth into an even, packed layer.
  8. Chill in the freezer for 25-30 minutes.

Chocolate Topping

  • 1/3 cup vegan chocolate chips
  • 3 Tbsp. unsalted, natural peanut butter
  1. Prepare 5 minutes before treats are done freezing.
  2. Add 1/3 cup chocolate chips and 3 Tbsp. peanut butter into a medium, microwave-safe bowl.
  3. Heat in 20-second increments until slightly softened and melted. Stir until smooth and well incorporated.
  4. Remove treats from freezer.
  5. Lift treats out of the baking pan. Set on a flat surface.
  6. Using a rubber spatula, pour the chocolate mixture over the treats and spread into an even layer.
  7. Place back into the freezer for 10-15 minutes, until the chocolate tops are hardened.
  8. Remove treats from freezer. Cut into 16 squares.

5. Raspberry Almond Thumbprint Cookies

These are delicious with hot coffee or tea. Makes 18 cookies.

  • 1 1/3 cups raw almonds, processed into almond meal
  • 1/4 cup brown rice flour
  • 2 Tbsp. ground flax
  • 1/4 Tsp. + 1/8 Tsp. fine grain sea salt
  • 1 Tsp. aluminum-free baking powder
  • 1/2 cup raw almond butter
  • 1/4 cup + 3 Tbsp. pure maple syrup
  • 1/2 Tsp. almond extract
  • 5-6 Tbsp. raspberry jam
  • 1/3 cup shredded coconut for rolling
  1. Preheat oven to 350 degrees F. Spray a large baking sheet with oil.
  2. To make almond meal, place raw almonds into a high-speed blender. Process on high until a fine crumb. Don’t process too long or the oils will release. You can use store-bought almond meal instead of making it.
  3. Whisk the almond meal, rice flour, ground flax, salt, and baking powder in a large bowl. Break up any clumps of the almond meal.
  4. In a smaller bowl, mix the almond butter, maple syrup, and almond extract. Add the wet mixture to dry mixture and stir until combined.
  5. Shape dough into balls. If dough is too sticky, place in the fridge for 15-20 minutes.
  6. Roll balls in coconut. Place balls of dough 2 inches apart on the baking sheet. Press into the middle of the ball and shape a small well with your fingers. Put 1 Tsp. of jam into each well.
  7. Bake at 350F for 10-12 minutes. Cool on sheet for 5 minutes, then transfer to a cooling rack.

6. Vegan Lemon Poppy Seed Cookies

No one will guess these chewy gems came from your vegan cookie recipes. Makes 24 yummy cookies.

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup vegan margarine
  • 3/4 cup plain non-dairy yogurt
  • 1 Tbsp. vanilla
  • 1/2 pod fresh vanilla bean
  • Zest from 2/3 of a lemon
  • 2 1/2 cups plus 2 Tbsp. flour
  • 3/4 Tsp. baking soda
  • 3/4 Tsp. salt
  • 3/4 cup poppy seeds
  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
  2. Mix sugar, brown sugar, and margarine until light and fluffy in a bowl. Add yogurt, vanilla, and vanilla bean until mixture slightly curdles. Gently fold in lemon zest.
  3. In a separate bowl, mix flour, baking soda, and salt.
  4. Stir dry ingredients into the wet ingredients and mix together. Fold in poppy seeds.
  5. Drop cookies onto cookie sheet. Bake approximately 10-15 minutes until edges are golden brown.

Lots of perennial favorites make vegan cookie recipes. Recognize this one from your childhood? Makes 4 dozen.

  • 1 Tbsp. ground flaxseed
  • 3 Tbsp. water
  • 1 cup crunchy peanut butter
  • 1 cup vegan butter
  • 1/2 Tsp. vanilla bean paste
  • 1/2 cup granulated sugar
  • 2/3 cup raw sugar, divided
  • 1 1/4 cup all-purpose flour
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  1. Preheat oven to 375 degrees F. Whisk together ground flaxseed and water in a small bowl.
  2. In a large bowl, using a mixer on medium speed, cream together flaxseed mixture, peanut butter, vegan butter, vanilla bean paste, sugar, and 1/2 cup raw sugar.
  3. In a medium bowl, mix flour, baking soda, and salt. Add peanut butter mixture and continue mixing until dough is thick and crumbly.
  4. Work in batches to form dough into balls and roll each piece in the remaining 1/3 cup sugar.
  5. Place cookie balls 3 inches apart on nonstick baking sheet. Use fork tines to lightly press a criss-cross pattern into each ball of dough.
  6. Bake cookies for 9 minutes. Remove and allow to cool on baking sheet for 2 minutes, then transfer to cooling rack.

8. Salted Caramel Cookies

Yum! Is there anything better together than caramel and sea salt? The last one of our vegan cookie recipes is worth the wait. Makes 24 delicious cookies.

  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. cornstarch
  • 1/2 Tsp. vanilla
  • 1/2 Tsp. almond extract
  • 1/4 Tsp. salt
  • 3 Tbsp. non-dairy milk
  • 1 1/4 cup flour
  • Salt for sprinkling
  1. Preheat oven to 400 degrees F. Use an electric mixer to mix margarine and sugar.
  2. Add baking soda, cornstarch, vanilla, almond extract, salt, and milk. Mix well and add in flour.
  3. Drop 12 level scoops on ungreased baking sheet and bake for 7 minutes.
  4. Let cool on cookie sheet for a few minutes, then transfer to a cooling rack or plate.
  5. Sprinkle with salt, and repeat with remaining cookies.

Need More Vegan Cookie Recipes?

If you want more vegan recipes or advice on the easiest way to follow a vegan lifestyle, visit Vegan.io today!

About the author

Julia Ott
Hi! I'm Julia and I'm a vegan recipe inventor, furniture collector and mum to a little boy. I've been a vegetarian for 25 years, and a vegan for 4. I spend all of my spare time visiting farmers markets, searching for antiques at flea markets and cooking up a vegan storm in the kitchen! I co-founded Vegan.io to make the world a better place.

Want to try a vegan diet?

We created a meal planner app to help you! Get your fresh customized meal plan full of delicious, quick, budget friendly, healthy recipes.