5 Vegan Cookie Recipes To Try This Spring
As the weather gets warmer and the days get longer, there’s no better time to treat yourself to some vegan sweet treats! Vegan baking has come a long way in recent years, so you don’t have to sacrifice any flavor or texture to make delicious vegan-friendly treats.
In this post, we’ll share five scrumptious vegan cookie recipes to try this spring. We’ve included various recipes, from classic chocolate chip cookies to vegan Oreo truffles. Each recipe will be a hit that’s sure to tantalize your taste buds. So grab your apron, preheat your oven, and break out any special baking equipment like a pizzelle maker. It’s time to whip up a fresh batch of vegan cookies!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup vegan butter (such as Earth Balance)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup plant milk (such as almond or soy milk)
- 2 tablespoons jam or jelly
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a baking sheet with non-stick cooking spray.
- Mix the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the vegan butter and sugar until light and fluffy in a large bowl for about three minutes. Add in the vanilla extract and plant milk and mix until combined.
- Gradually fold in the flour mixture until combined, but do not overmix. The mixture should be slightly crumbly but hold together when pressed into a ball.
- Roll the dough into teaspoon-sized balls and press your thumb into the center of each cookie to create an indentation for the jam or jelly filling. Fill each indentation with about ½ teaspoon of jam or jelly; strawberry or raspberry are great options.
- Place each cookie on the prepared baking sheet and bake for 10 to 12 minutes or until golden brown around the edges. Remove from the oven and let cool completely before serving.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegan butter (such as Earth Balance)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup plant milk (such as almond or soy milk)
- 2 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking soda, salt, and cinnamon; set aside.
- Cream the vegan butter and both sugars until light and fluffy in a large bowl for about three minutes. Add in the vanilla extract and plant milk; mix until combined. Gradually fold in the flour mixture until just combined, but do not overmix.
- Stir in the rolled oats and raisins until evenly distributed throughout the dough. Spoon the dough onto prepared baking sheets by tablespoonfuls, leaving about 2 inches between each cookie for spreading while they bake in the oven.
- Bake for 12 to 15 minutes or until golden around the edges. Remove from the oven and let cool completely before serving.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegan butter (such as Earth Balance)
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup plant milk (such as almond or soy milk)
- 1 12-ounce bag of vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream vegan butter and sugars until light and fluffy for about three minutes. Add in vanilla extract and plant milk and mix until combined. Gradually fold in the flour mixture, mixing until just combined. Do not overmix.
- Stir in chocolate chips. Spoon dough onto prepared baking sheets by tablespoonfuls, leaving about 2 inches between each cookie for spreading while they bake in the oven.
- Bake for 10 to 12 minutes or until golden around the edges. Remove from the oven and let cool completely before serving.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan butter (such as Earth Balance)
- ½ cup packed dark brown sugar
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 4 tablespoons plant milk (such as almond or soy milk)
- ¼ cup granulated sugar to coat the dough
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together vegan butter, brown sugar, and peanut butter until light and fluffy for about three minutes. Add in vanilla extract and plant milk and mix until combined. Gradually fold in the flour mixture, mixing until just combined. Do not overmix.
- Form dough into teaspoon-sized balls and roll each ball lightly in granulated sugar if desired. Place each coated ball on the prepared baking sheet and flatten slightly with a fork, pressing a crisscross pattern onto each cookie.
- Bake for eight to 10 minutes until golden remove from the oven and let cool completely before serving.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegan butter (such as Earth Balance)
- ½ cup unsweetened cocoa powder
- ¾ packed dark brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup plant milk (such as almond or soy milk)
- 1 12-ounce bag of vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside
- In a large bowl, cream together vegan butter and sugars until light and fluffy for about three minutes. Add vanilla extract and plant milk, then mix until combined. Gradually fold in the flour mixture, mixing until just combined.
- Stir in chocolate chips. Spoon dough onto prepared baking sheets by the tablespoonful, leaving about 2 inches between each cookie for spreading while they bake in the oven.
- Bake for 10 to 12 minutes. Remove from the oven and let cool completely before serving. Enjoy!
Conclusion
With these five vegan cookie recipes, you can satisfy your sweet tooth without compromising your diet. Whether you’re a vegan baking enthusiast or just looking for a few quick and easy recipes, these vegan cookie recipes have you covered. From vegan oatmeal raisin cookies to vegan double chocolate chip cookies, these recipes will please the whole family. So, grab your ingredients and preheat your oven — it’s time to get baking!