My Favorite Vegan Cookie Recipes

I was born and raised a cookie baker. My mom bakes dozens of different flavors every single year for the holidays, and she plates them up and drives them around to her friends and family members. All of her friends and our family have their favorite cookies, and they look forward to the cookie tray as much as my mom loves handing them out.

I helped her bake from the moment I could reach the countertop, and as an adult I've now veganized her best recipes. I've also scoured the internet and bookstores for the best vegan cookie recipes that other people have available for you.

• Vegan Sugar Cookies
• Vegan Royal Icing that's perfect for frosting the sugar cookies
• Vegan No-Bake Chocolate Peanut Butter Cookies
• We also have a Vegan Christmas Cookies ebook with 20 of my favorite festive holiday cookie recipes.
• My favorite vegan chocolate chip cookie recipe comes from Dreena Burton in Vive le Vegan! You can also find her homestyle chocolate chip cookies recipe on her blog here. They are absolutely, ridiculously fantastic.

Vegan Sugar Cookie Recipe

This is a vegan dessert recipe from The Joy of Vegan Baking, and is simple and delicious. You can decorate these simple sugar cookies to suit any holiday or celebration. It makes about 20 cookies.

Ingredients:

• 3/4 c. unbleached all purpose flour
• 1/2 tsp. baking powder
• 1/2 c. non-hydrogenated, nondairy butter
• 3/4 c. granulated sugar
• 1 1/2 tsp. Ener-G Egg Replacer
• 2 tbsp. water
• 1 tsp. vanilla extract

Directions:

Combine flour and baking powder in a bowl and set aside.

Use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.

Add the egg replacer, vanilla, and water and beat for another minute.

Add the flour and beat until the dough is smooth.

Divide the dough in half and wrap each ball in plastic wrap.

Refrigerate for 1 hour, until firm.

Preheat oven to 350 degrees F.

Roll out one of the halves of pie crust to about 1/4 inch thickness. Make sure the dough does not get too warm-- you can put it back in the fridge if the cookies won't hold their shape.

Cut out cookies with cutters and put them on baking sheets covered in parchment paper.

Here's a great trick: Put the cookies in the fridge for 10 minutes before baking to make sure that they keep their shape.

Bake for 12-15 minutes, until they are starting to brown around the edges.

Cool on a wire rack and decorate with royal icing.

Most royal icings are made with a raw egg white, which can be dangerous. This vegan royal icing will need to sit for a few hours to harden completely. You might even consider letting it sit overnight before stacking.

Ingredients:

• 1.5 tsp. Ener-G Egg Replacer
• 2 tbsp. water
• 1 tsp. fresh lemon juice
• 1/4 tsp almond extract (or vanilla)
• 1.5 cups confectioner's sugar, sifted

Directions:

Beat egg replacer with water and lemon juice until fluffy and dissolved.

Add sugar and beat until combined and smooth.

It might take a few hours to set up on cookies.

There are just some days when you don't want to wait for the oven to preheat, or you don't even want to turn the oven on, and you want a sweet fix fast. I love this no-bake recipe because it's delicious, quick, and relatively healthy and absolutely perfect in the summertime.

You can trade out any kind of nut butter to turn these into almond butter cookies, cashew cookies, or even sunflower seed cookies, and you can also experiment a bit with your wet sugars. Maple syrup, brown rice syrup, and agave nectar all have the right texture, so play with the amounts to find your favorite cookie recipe.

Ingredients:

• 1/3 c. maple syrup
• 1/3 c. brown rice syrup (or substitute with more maple syrup)
• 1/4 c. vegetable oil
• 5 Tbsp. unsweetened cocoa powder
• 1 tsp. ground cinnamon
• 1/2 c. peanut butter
• 1 c. rolled oats
• 1 tsp. vanilla extract

Directions:

In a small saucepan over medium heat, combine the syrups, oil, cocoa, and cinnamon.

Boil for three minutes over medium heat, stirring constantly.

Remove the mixture from the heat and stir in the peanut butter, rolled oats, and vanilla, until well blended.

Drop by spoonfuls onto waxed paper and cool until set. If you're in a hurry, stick them in the freezer for a few minutes and they'll be all ready to eat in about 5-10 minutes!

Vegan Cookie Recipes Take Over Your Cookbook Shelf

In case you haven't checked out this book yet, I have to throw a plug at Isa Chandra Moskowitz's cookie book, Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats. I've yet to make a vegan cookie recipe from this book that isn't totally delicious and able to stop the most dedicated cookie aficionada in his tracks.

I've had excellent results with her girl scout cookie style Somoas, her whole wheat fig newtons, vegan sugar cookies, vegan gingerbread cookies, and basically every other vegan cookie recipe in the book. Highly recommended!

What are your all-time favorite vegan cookie recipes? Are yours better than my mom's? Show them off here...

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