FTC Disclosure: If you make a purchase through a link on this site, I may receive a small commission on the transaction. Clicking these links doesn't cost any more to you, and it does help me with my small business so I thank you so much for any support you want to give!

My Favorite Vegan Cookie Recipes

Vegan cookie recipes are in my blood. Or, at least, some form of cookies is there because 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 favorites amongst her cookies, and they look forward to the holiday 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. Many of them have made their way into my Vegan Christmas Cookies ebook, but I've saved a few here for you. 

I've also scoured the internet and bookstores for the best vegan cookie recipes that other people have available for you.

Vegan Sugar Cookie Recipe

vegan cookie recipes

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


  • 3/4 cup unbleached all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup non-hydrogenated, non-dairy butter (Earth Balance)
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. Ener-G Egg Replacer
  • 2 Tbsp. water
  • 1 tsp. pure vanilla extract


Combine flour, baking powder, and salt 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. When tightly wrapped, you can keep the dough in the freezer for up to a month until you're ready to make the sugar cookies. 

When you're ready to bake the cookies, reheat oven to 350 degrees F.

Roll out one of the halves of cookie dough 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 when you start cutting them out.

Cut out cookies with cutters and put them on baking sheets covered in parchment paper. If you have time, you can pop the cookie-covered cookie sheets in the fridge for about 10 minutes before you bake them so the cookies really keep their shape.

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

Cool the sugar cookies on a wire rack and decorate with royal icing.

Vegan Royal Icing

Most royal icings are made with a raw egg white, which can be dangerous and is obviously not vegan. 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 the cookies on top of each other.


  • 1 1/2 tsp. Ener-G Egg Replacer
  • 2 Tbsp. water
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. almond extract (or vanilla)
  • 1 1/5 cups confectioner's sugar, sifted


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

Add the sugar and beat until combined and smooth, about 5-10 minutes. 

Once your cookies are cool, frost them liberally with your icing. It might take a few hours for the frosting to completely harden, but it should be shiny and pretty just like "regular" royal icing. 

Vegan No-Bake Chocolate Peanut Butter 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 cookie recipe because it's delicious, quick, and relatively healthy and absolutely perfect in the summertime when it's too hot to bake.

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.


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


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: Superlatives

Best Chocolate Chip

Dreena Burton's Recipe from Vive le Vegan!

Best Vegan Cookie Bar

Chloe Coscarelli's Pecan Bars from Chloe's Desserts

Best Christmas Cookies 

Those in my ebook of course!

Best Vegan Cookie Book

By far the best vegan cookie book is Isa Chandra Moskowitz's 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. Check out my review of her vegan cookie recipes here. Highly recommended!

› Cookie Recipes

New! Comments

Have your say about what you just read! Leave me a comment in the box below.
Follow Me on Pinterest

FREE Vegan Ezine! 2011 Subscribe to
Vegan Bytes
and get a FREE 5-page guide to weight loss!

Email Address
First Name

Your email address is completely secure. I will only use it to send our newsletter.

Site Reviews   |   Advertising Policy   |   Privacy Policy   |   Meet Me   |   Search this Site   |   Site Map

by Cathleen Woods   |   © Copyright 2008-2021  |   Vegan-Nutritionista.com

Disclaimer: Everything in this website is based upon information collected by Cathleen Woods, from a variety of sources. It is my opinion and is not intended as medical advice. We do not sell personal information.
It is recommended that you consult with a qualified health care professional before making a diet change.

As an Amazon Affiliate I earn from qualifying purchases.