Classic Vegan Cookie Recipes

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Almost all of us grew up loving cookies, and we need no other particular reason not to munch on these delicious and sweet treats, especially during holidays where these baked goodies make the celebrations extra special. Because of this, you will love the classic vegan cookie recipes we have to talk about.

Being a vegan is not an excuse not to enjoy these classic baked treats. Although cookies are comprised of dairy products, there are always available plant-based alternatives to make these treats vegan-friendly.

In this article, we will be sharing to you some vegan cookie recipes that are classic favorites. Dig into it and enjoy making a batch for yourself and your vegan friends.

Vegan Cookie Recipes: Choco Pumpkin Cookies

Prep Time: 18 minutes

Yield: 12 cookies

Ingredients:

  • ½ cup pumpkin puree
  • ½ cup brown sugar
  • 1cup all-purpose flour
  • 2 tsp pumpkin spice
  • 1 flax egg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 2 tbsp oil
  • 3 tbsp almond milk
  • ¾ cup chopped vegan chocolate

How to Make:

  1. Preheat oven to 350F
  • Combine all ingredients in a large mixing bowl and stir using a wooden spoon.
  • Furthermore, line your baking sheet with parchment paper and form 12 regular sized cookies or 6 jumbo cookies.
  • Finally, place in the oven and bake for about 10 to 12 minutes. Let it cool down before serving.

Vegan Cookie Recipes: Gluten Free Peanut Butter Cookies

Prep Time: 15 minutes

Ingredients:

  • ½ cup natural smooth peanut butter
  • 4 tbsp coconut flour
  • ¼ cup maple syrup
  • 2 tbsp non-dairy milk
  • 1 tbsp olive oil
  • 1 tsp vanilla extract
  • ½ tsp sea salt

For Chocolate Dip:

  • ¼ cup chopped dark chocolate
  • 1 tsp coconut oil

How to Make:

  1. Preheat the oven to 350F and line your baking sheet with parchment paper.
  • In a mixing bowl, add peanut butter, maple syrup, olive oil, vanilla extract, and salt. Stir for about 30 seconds with a wooden spoon.
  • Add coconut flour into the mixture one tablespoon at a time, stirring for another 30 seconds for every addition. The mixture will thicken as you stir it. If after putting the ¼ cup flour and the dough is still runny, stir a little longer and let sit for few minutes. 
  • Once the dough is thick enough, roll a tablespoon of dough into balls and place on the parchment sheet. Finally, press each one down using a fork to create a crosshatch pattern.
  • Bake for about 10 to 12 minutes, let it cool afterward.

To make the chocolate dip, melt the chocolate over low heat or by using a double boiler with coconut oil. Consequently, dip the cookies in the mixture and place them back onto the sheet to refrigerate until the chocolate mixture has set. Now all you have to do is enjoy!

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