When it comes to vegan cookies, it’s often difficullt to find just the right ingredients to replace the staple ingredients that make up the cookies we know; butter and eggs. While there are so many “egg replacers” and other fancy stuff to substitute into cookie recipes, we prefer to use other ingredients that can easily be found in your regular supermarket.
Take a look at our favourite 5 vegan cookie recipes that are both delicious and easy to make!
1. Chocolate Cookies:
Directions: mix the flour, baking powder, cacao powder, and ground almonds in a bowl until evenly combined. In a separate bowl make sure the coconut oil is liquid but cooled and mix in the date syrup and vanilla extract until combined. Add the wet mix to the dry and mix well together until you have a nice cookie dough consistency. Take a scoop of the mixture and make little balls with your hands and place on a well greased baking tray. Flatten slightly and bake in the oven on the middle shelf for around 8-10 mins on 160. Keep checking them as they cook fast. Enjoy!❤️?
2. Maple Sandwich Cookies with Vanilla Creme Filling:
Maple Sandwich Cookies with Vanilla Crème Filling by @vibrancie ? – ⅓ cup maple syrup – ¼ cup raw cashew or almond butter – 1 tsp. vanilla extract – 1 cup oat, buckwheat, spelt, white whole wheat, or all-purpose flour, or more as needed – ½ tsp. baking soda – pinch salt – ½ cup raw cashew butter – ¼ cup organic powdered sugar (or more) – ¼ tsp. vanilla bean powder – 1 ½ tbs. melted cacao butter OR 2 tbs. semisolid coconut oil 1. Warm the maple syrup and nut butter so that it’s easier to mix; add in the vanilla extract and stir until completely smooth. 2. Sift in the flour, baking soda, and salt, and mix with your hands until a smooth dough forms. You want it to be slightly tacky but not sticking to your hands. Add in more flour, if needed. 3. Flour a flat working surface and coat the dough in the flour; roll out to ⅛” thickness and cut into whatever shapes you wish. Arrange in a non-stick baking sheet and bake in an oven preheated to 300 °F for 15 minutes. 4. Remove from oven and cool; meanwhile, make your filling by mixing all the remaining four ingredients together. (If your cashew butter is thin, you might want to add more powdered sugar.) Place about a teaspoon of filling on half of the cooled cookies, and sandwich with another half. Let it sit for a few hours for the filling to set (keep in fridge in the summer); cookies will keep in an airtight container for a couple weeks. Yield will depend on the size of your cookies – I got 36 sandwich cookies. #bestofvegan A photo posted by Best Of Vegan (@bestofvegan) on
3. Chocolate Chips Cookies:
Vegan chocolate chip cookies by @lizzyeatsvegan ? Ingredients: -1 cup brown sugar -½ cup coconut oil -¼ cup almond milk -1 tablespoon vanilla extract -2 cups all purpose flour or whole wheat flour (alternate flours WILL change the outcome of the recipe) -1 teaspoon baking soda -1 teaspoon baking powder -½ teaspoon salt -1 cup vegan chocolate chips • Directions: 1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. 2. In a bowl, thoroughly mix together the coconut oil & brown sugar, then add the almond milk & vanilla. The mixture will be really “liquidy” 3. In a separate bowl, combine the flour, baking soda, baking powder and salt. 4. Combine the wet & dry ingredients (the mixture will be as thick as cookie dough). Then fold in the chocolate chips and any other mix-ins of your choosing. 5. Roll into tbsp sized balls & place them on the lined baking sheet. Then flatten them out a bit with your palm. 6. Bake for 7-10 minutes until golden brown. #bestofvegan
4. Oat and Raisin Cookies:
Morning guys! Just wanted to share the recipe for these oat and raisin cookies for those of you that asked? They are one of my best cookie recipes and I challenge you not to eat them all at once!!?? Oat and raisin cookies; 3/4 cup of whole rolled jumbo oats 1/2 cup of soft raisins 1/2 cup of coconut shreds 1 cup of whole grain spelt or wholewheat flour ( can sub all purpose gluten free ) 1 tsp of baking powder 1 tsp of cinnamon 1/2 tsp nutmeg 1/2 cup of maple syrup 1/2 cup of melted coconut oil 1 tbs of pure vanilla extract Add all the dry ingredients into a bowl and mix well. In a separate bowl mix all the wet ingredients until you have an evenly combined liquid. Add the wet to the dry and mix well. Lastly fold in the raisins. Take little lumps of the mixture between your hands and shape them into little balls. Flatten he balls onto a lined baking sheet to make a cookie shape. Once all he cookies are shaped onto the tray ( how many you get depends on how big you shape them!) bake in the middle of the oven for 8-12 minutes on 160c being sure not to let them burn. Leave to cool ( if you can wait that long!) and enjoy?? A photo posted by Marie UK?? (@papaya_sunshine) on
5. Cinnamon and Chocolate Cookies:
If there’s one thing I love as much as chocolate it’s cookies!? I am forever trying out new combos and textures and plan on more the coming weeks but for today I will leave you with these delicious chocolate and cinnamon cookies which are so crumbly with just the perfect amount of crunch with a soft centre. I even go as far to say that my vegan cookies made with a good quality coconut oil and cacao butter are better than any regular cookie I ever tasted before. Give them a try! Cinnamon chocolate chip cookies? 1 1/4 cup of spelt or wholewheat flour 60g of ground almonds Some whole almonds to decorate on top 1 heaped tsp of ground cinnamon 1/2 tsp nutmeg 1 tbs of baking powder 1 tbs of vanilla extract 3/4 cup of @nutriseeduk coconut oil 1/3 cup maple syrup or honey if not vegan 1/2 cup of dairy free chocolate chips or a bar cut into small chunks Directions: mix the flour, baking powder, nutmeg, cinnamon and ground almonds in a bowl until evenly combined. In a separate bowl make sure the coconut oil is melted but cooled and mix in the maple syrup and vanilla extract until combined. Add the wet mix to the dry and mix well together. Once you have your cookie dough batter gently mix in the chocolate chips until well combined. Take a scoop of the mixture and make little balls with your hands and place on a well greased baking tray. Flatten slightly and bake in the oven on the middle shelf for around 8-10 mins on 160. Keep checking them as they cook fast. Enjoy!❤️ A photo posted by Marie UK?? (@papaya_sunshine) on