Vegan Cookies
Vegan Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- Flour – You can use all-purpose, whole wheat, or even a gluten-free blend if needed.
- Sweetener – I love using coconut sugar or maple syrup for a natural touch of sweetness.
- Fat – Vegan butter, coconut oil, or even nut butter for a rich and delicious flavor.
- Egg Replacer – Flaxseed meal, applesauce, or mashed bananas work like magic!
- Milk Alternative – Almond, soy, oat, or cashew milk—whatever you have on hand.
- Add-ins – Chocolate chips, nuts, dried fruit—let the kids pick their favorites!
Notes
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients separately, then mix them together.
- Fold in add-ins like chocolate chips or nuts.
- Scoop dough onto the baking sheet.
- Bake for 10-12 minutes until golden brown.
- Cool before serving—if you can keep little hands away that long!
Expert Tips for the Best Vegan Cookies
- Let the dough chill before baking—it helps create the perfect texture.
- Don’t overbake! They’ll continue to set as they cool.
- Use high-quality chocolate for an extra-special touch.
How to Store and Keep Your Cookies Fresh
- Room temperature – Store in an airtight container for up to 5 days.
- Freezer – Freeze dough balls or baked cookies for up to 3 months.
- Reheating – Warm in a 300°F oven for a few minutes.