Delicious Vegan Cookies Recipes
Craving something sweet but want to stick to your plant-based lifestyle? Let’s whip up some goodies that are as kind to the earth as they are to your taste buds. Grab your apron for these two yummy recipes sure to bring some magic to your kitchen.
Whole Food Ingredients Recipe
If you’re thinking, “I want cookies, but I also want to keep it clean,” this one’s for you! No flour, no added oil, no sugar—just the good stuff, but these still vibe like your favorite soft batch cookies.
Ingredients
- 1 cup raw walnuts (or swap in pecans, macadamia nuts)
- 1 cup dates, pitted
- 1 flax egg (get this by mixing 1 tbsp ground flaxseed with 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Whip Up your Flax Egg: Let the ground flaxseed and water mingle in a small bowl for 5-10 minutes until they jellify.
- Process Nuts and Dates: Toss those nuts and dates into a food processor and blend till sticky and doughy.
- Mix it All Up: Add in your flax egg, vanilla, cinnamon, baking soda, and salt. Give it a good pulse.
- Add the Chocolate Chips: Stir in those chocolate chips.
- Scoop & Bake: Dollop spoonfuls onto a parchment-lined sheet.
- Give ’em Some Oven Love: Bake at 350°F (175°C) for about 10-12 minutes.
- Cool & Store: Let them chill out before storing in an airtight container—room temp or fridge works fine!
Sniffing around for more wholesome munchies? Check out this vegan recipe.
Tahini Chocolate Chip Cookies
Tahini isn’t just for hummus. It’s a secret weapon that gives these cookies a toasty, nutty twist!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup tahini
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup vegan dark chocolate chips
Instructions
- Dry Stuff First: Whisk together flour, baking soda, and salt in a bowl.
- Goopy Goodness: In another bowl, mix tahini, melted coconut oil, brown sugar, maple syrup, and vanilla until it’s all smooth.
- Everything Together Now: Gently blend the dry into the wet mix.
- Introduce the Chocolate: Fold in the chocolate chips like you mean it.
- Chill Out: Let the dough rest in the fridge for at least half an hour.
- Scoop to Sheet: Use a spoon to shape dough on a parchment-lined sheet.
- Bake Away: Cook at 350°F (175°C) for 10-12 minutes.
- Cool Down Time: Let ’em cool completely, then store airtight.
Tahini and chocolate? Oh yeah, they’re a match made in cookie heaven. Want more guilt-free delights? Peek into our vegan recipe healthy.
Enjoy these treats and spread the plant-based joy!
Vegan Gluten-Free Flour Options
Hey there, fellow baking enthusiast! Wanna whip up some irresistible vegan cookies without the gluten drama? Let me spill the beans (and flour) on two fab gluten-free flours: Almond and Buckwheat flour, perfect for your plant-powered masterpieces.
Almond Flour Substitution
Almond flour is my all-time fave when I’m ditching the gluten. Sourced from ground-up blanched almonds, this flour brings a moist and denser bite to your goodies. It’s like a calorie-conscious genie working its magic in cookies, muffins, and cakes – seriously! Plus, it’s packed with fiber, and you won’t feel guilty gobbling down more than one cookie (KBC Baking Co.).
I often whip up buttery almond flour cookies that just disappear in your mouth. Here, check out how almond flour stacks up against the usual wheat stuff:
| Flour Type | Texture | Calories per Cup | Fiber Content |
|---|---|---|---|
| Almond Flour | Moist, dense | 160 | High |
| Wheat Flour | Light, airy | 200 | Low |
Heads up, though: almond flour loves soaking up liquid more than wheat flour, so you might need to tweak your recipes a bit.
More tips and tricks await you in our article on vegan recipe gluten free – don’t miss it!
Buckwheat Flour Benefits
Buckwheat flour has weaved itself into my baking life and I’m so glad it did! Not wheat at all, it’s made from its groats and it’s totally gluten-free with added protein and fiber goodness. Its nutty taste and darker hue add a distinctive touch to vegan creations (KBC Baking Co.).
Here are the perks of using buckwheat flour:
| Flour Type | Flavor | Protein per Cup | Fiber Content |
|---|---|---|---|
| Buckwheat Flour | Nutty | High | High |
| Wheat Flour | Mild | Medium | Low |
That unique flavor and texture? Perfect for everything from pancakes to cookies. Plus, its high protein and fiber mean satisfying bites every time.
Looking for more ideas? Peep our blog on vegan recipe healthy for more nutritious hits.
By experimenting with these gluten-free treasures, you’re opening your kitchen to delightful, healthy, and all-inclusive treats. So get creative and mix those flours – who knows what flavor sensation you’ll uncover!
Nutritious Vegan Cookie Varieties
You won’t believe how easy it is to whip up vegan cookies that are tasty and packed with good stuff. Let me share my two go-tos: Aquafaba Amaretti Cookies and Neapolitan Cookies.
Aquafaba Amaretti Cookies
Aquafaba, which sounds fancy but is just the liquid from a chickpea can, is a sneaky vegan swap for egg whites. These Aquafaba Amaretti gems are chewy and just as good as mom’s amaretti cookies (Love & Olive Oil).
Ingredients:
- Aquafaba (liquid from 1 can of chickpeas)
- Almond flour
- Powdered sugar (less than the regular recipe)
- Almond extract
- Vanilla extract
Instructions:
- Whip the aquafaba like a tornado until stiff peaks hang out. Warning: takes patience!
- Gently mix in the almond flour, powdered sugar, and extracts.
- Form irregular cookie shapes—it’s rustic!
- Bake at a gentler heat until they’re golden and chewy.
| Ingredient | Amount |
|---|---|
| Aquafaba | From 1 can |
| Almond flour | 1 1/2 cups |
| Powdered sugar | 3/4 cup |
| Almond extract | 1 tsp |
| Vanilla extract | 1 tsp |
Keep in mind, aquafaba can cut sweetness, so don’t overdo it with the sugar cut or you’ll end up with dry cookies (Love & Olive Oil). Make sure those aquafaba peaks are stiff like good ole’ whipped cream.
Neapolitan Cookies
Neapolitan Cookies are a funky spin on your regular cookies, featuring layers of chocolate, vanilla, and strawberry dough. They’re as good for your taste buds as they are for your eyes.
Ingredients:
- Almond flour
- Coconut flour
- Maple syrup
- Coconut oil
- Vanilla extract
- Cocoa powder
- Freeze-dried strawberries
Instructions:
- Split the dough into three parts.
- Jazz up one part with cocoa powder for the chocolate goodness.
- Mix freeze-dried strawberry powder into another part for that fresh strawberry taste.
- Stack ‘em like a sandwich, then roll and slice.
- Bake till they hold their shape.
| Ingredient | Amount |
|---|---|
| Almond flour | 1 cup |
| Coconut flour | 1/4 cup |
| Maple syrup | 1/4 cup |
| Coconut oil | 1/4 cup, melted |
| Vanilla extract | 1 tsp |
| Cocoa powder (for chocolate) | 2 tbsp |
| Freeze-dried strawberries (for strawberry) | 1/4 cup, ground |
These cookies serve up classic Neapolitan tastes without any animal products, making them a top choice for a vegan recipe.
Trying out these cookie varieties can be a blast and super rewarding. They taste amazing and fit nicely into a healthy lifestyle. For more creative vegan goodness, jump over to our articles on vegan recipe gluten free, vegan recipe healthy, and easy vegan recipes.
Baking Techniques for Vegan Cookies
Baking vegan cookies ain’t like your everyday baking escapade, folks! You gotta use some neat tricks to make those cookies dreamy. Let me spill some secrets I swear by.
Importance of Chilling Dough
So, here’s the deal: vegan cookie dough sometimes needs a siesta in the fridge. Depending on what you’re whipping up, we’re talkin’ anywhere from 30 minutes to a full day (… or even longer if you’re feeling adventurous) before baking (The Chestnut Bakery). When the dough chills, it firms up all that goodness in there, like butter; it helps the cookie not flatten like pancakes but slowly bakes and spreads in the oven. You want those babies soft inside and crispy outside, right?
Now, relaxing in the fridge is also key for letting gluten calm down, which is what you want for some serious tenderness. Plus, it lets sugar and the gang mingle nicely, ensuring cookies bake all even and pretty. Here’s a quick cheat sheet for how long you should chill different types of dough:
| Type of Dough | Chilling Time |
|---|---|
| Regular Dough | 30 mins – 1 hr |
| Juicy Dough | 2 – 4 hrs |
| Heavy Butter Dough | 24+ hrs |
For those awesome recipes that could use a chill out time, you might wanna peep at vegan recipe cookies.
Baking Temperature and Time
Alright, let’s talk heat and time. Your cookie’s destiny lies in gettin’ the time and temperature right for baking your dream vegan recipe cookies. Usually, we’re talking about baking these goodies at 325°F to 375°F, depending on what you’re using for the recipe.
Now, be the cookie whisperer and keep an eye on those suckers ’cause vegan cookies can sneakily bake quicker than their buttery relatives.
| Type of Cookie | Temperature (°F) | Baking Time (minutes) |
|---|---|---|
| Soft and Squishy | 325 | 12-15 |
| Crisp and Snappy | 350 | 15-20 |
| Chewy and Gooey | 375 | 10-12 |
Trust the recipe, but also know your quirky oven might need you to make some adjustments. Check the edges — a gentle brown is what you’re after, not charcoal black.
Before you dive into baking heaven, take a gander at vegan recipe cakes and other treats vegan recipes that’ll level up your baking game.
If you’re hungry for more, explore our stash of vegan recipes for dinner party and vegan recipe healthy to give your plant-based lifestyle the love it craves.
Plant-Based Cookie Health Benefits
Empowered Cookies Nutritional Focus
When I’m whipping up my vegan cookies, my first thought is: how to balance health and flavor? Enter Empowered Cookies, where taste meets nutrition. They’re low on sugar, big on fiber, and stuffed with the good fats. These aren’t just your run-of-the-mill cookies—they’re snack superheroes, ready to fuel you up for a busy day!
According to my pals at The Empowered Cookie, these goodies are loaded with protein, fiber, and fats that keep your energy levels in check. Here’s a snapshot of the nutritional magic happening in each cookie:
| Nutrient | Amount per Serving |
|---|---|
| Protein | 4g |
| Fiber | 3g |
| Healthy Fats | 5g |
In my kitchen, almond flour and flaxseeds often take the place of butter, white flour, and sugar. These swaps? They don’t just amp up flavor—they also help tame inflammation and boost your health.
Fiber-Rich Cookie Options
You know what I love about my vegan cookies? They’re like fiber bombs in disguise, and fiber is the real MVP for your gut and digestion. Lots of folks miss their daily fiber goals, but plant-based cookies are here to save the day.
The folks over at The Empowered Cookie say that their plant-based cookies are a fiber powerhouse, potentially lowering cholesterol and reducing cancer risks (The Empowered Cookie). Some fiber-rich creations I adore:
- Aquafaba Amaretti Cookies: They’re crafted from chickpea water and almond flour.
- Neapolitan Cookies: Layers of almond, cocoa, and vanilla pump up the nutrition and flavor game.
Baking these vegan delights isn’t just about ticking off a craving. It’s a way of going healthy without skimping on taste. If you’re hungry for more wholesome dessert ideas, check out my musings on vegan recipe cakes or plan a feast with vegan recipe for dinner party.
Basically, plant-based cookies aren’t just treats—they’re your new tasty ticket to a healthier diet. So, preheat that oven and let’s make snacking better for you!
