50+ Delicious Easter Vegan Cookie Recipes for Your Celebration

Easter is a time for family gatherings, festive celebrations, and of course, delicious treats. If you’re looking to sweeten your holiday while keeping things plant-based, vegan cookies are the way to go.

Whether you’re vegan yourself, hosting a vegan-friendly gathering, or simply looking to try something new this Easter, we’ve got you covered with more than 50 amazing vegan cookie recipes.

These cookies are not only free from animal products but are bursting with flavor, creativity, and festive charm, making them the perfect addition to your Easter spread.

From classic chocolate chip cookies to citrus-infused delights, decadent chocolate creations, and gluten-free options, there’s something for everyone.

These recipes offer simple, easy-to-follow instructions that will have you baking like a pro in no time.

Get ready to bake up a storm with these egg-free, dairy-free, and deliciously indulgent vegan Easter cookies that are sure to impress guests of all ages.

Whether you’re making cookies for an Easter brunch, a backyard picnic, or simply to enjoy with your loved ones, these vegan recipes will have everyone reaching for seconds and thirds.

50+ Delicious Easter Vegan Cookie Recipes for Your Celebration

With these 50+ vegan Easter cookie recipes, you can easily add a sweet and memorable touch to your holiday celebrations.

Not only are these cookies a healthier, plant-based alternative to traditional Easter treats, but they also bring a new level of creativity and flavor to your dessert table.

From rich chocolate and fragrant spices to fresh fruit and nutty delights, each cookie recipe is designed to satisfy a variety of tastes and preferences.

So, this Easter, skip the eggs and dairy, and embrace the joy of vegan baking with these mouthwatering cookie ideas.

Whether you’re celebrating with family, friends, or on your own, these cookies are bound to make your Easter festivities a little sweeter, a little brighter, and a whole lot more delicious.

Vegan Lemon Sugar Cookies

A refreshing twist on the classic sugar cookie, these vegan lemon sugar cookies are light, zesty, and perfect for spring celebrations like Easter. The tangy lemon flavor pairs beautifully with the sweet, soft texture of the cookies. These cookies are quick to prepare and can be decorated with a simple glaze or sprinkles for a festive touch.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1/4 cup vegan butter, softened
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• Vegan glaze (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened vegan butter and melted coconut oil. Add the coconut sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
4. Scoop spoonfuls of dough and roll into balls. Place them on the prepared baking sheet, flattening each ball slightly with the palm of your hand.
5. Bake for 10-12 minutes or until the edges are lightly golden.
6. Allow the cookies to cool completely before glazing with vegan icing if desired.

These cookies are the perfect combination of tart and sweet, with a soft yet slightly crispy texture. The zesty lemon flavor will undoubtedly remind you of spring and add a fresh, bright note to your Easter celebration. Feel free to decorate them with pastel-colored sprinkles or drizzle with a simple lemon glaze for an extra touch of sweetness.

Vegan Carrot Cake Cookies

These vegan carrot cake cookies bring all the flavors of a classic carrot cake but in a fun, bite-sized format. Made with wholesome ingredients like grated carrots, cinnamon, and nutmeg, these cookies are not only delicious but also packed with flavor. They’re an ideal treat for Easter, as they give a nod to the traditional carrot cake while being completely plant-based.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup shredded carrots
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, applesauce, and vanilla extract until smooth.
4. Stir in the shredded carrots, walnuts, and raisins (if using).
5. Gradually add the wet ingredients to the dry ingredients, mixing until everything is well combined.
6. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Allow to cool completely on a wire rack.

These vegan carrot cake cookies are rich in flavor with a delightful texture. They offer a warm, spiced taste that is both comforting and refreshing. Whether you serve them as part of your Easter brunch or share them with family and friends, these cookies are sure to be a crowd-pleaser. The combination of carrots, walnuts, and raisins makes them not only flavorful but also satisfying. These cookies can be paired with a cup of tea or enjoyed on their own.

Vegan Chocolate Peanut Butter Easter Cookies

For those who love the combination of chocolate and peanut butter, these vegan chocolate peanut butter cookies are an Easter must-have. With a rich chocolate base and creamy peanut butter filling, they are indulgent yet simple to make. These cookies are sure to impress and satisfy any sweet tooth.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup non-dairy milk (almond, oat, or soy)
• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the almond butter, maple syrup, melted coconut oil, vanilla extract, and non-dairy milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Fold in the chocolate chips.
6. Scoop dough onto the prepared baking sheet and flatten each cookie slightly with the back of a spoon.
7. Bake for 10-12 minutes or until the cookies are set and slightly firm to the touch.
8. Allow to cool completely on a wire rack.

The combination of chocolate and peanut butter in these cookies is rich and comforting, making them an irresistible treat for any Easter gathering. The cookies are perfectly chewy with a subtle nutty flavor from the almond butter. Whether you decide to dip them in more melted chocolate or enjoy them as is, these cookies are a delightful indulgence that’s sure to please chocolate lovers. The simple ingredients and easy preparation make them a fantastic choice for a last-minute Easter dessert.

Vegan Coconut Macaroons

These vegan coconut macaroons are a sweet, chewy treat that brings a tropical flair to your Easter celebration. Made with shredded coconut, these cookies are naturally gluten-free and incredibly simple to prepare. With their light, crisp edges and soft, chewy interior, they’re the perfect indulgence for those looking for a dairy-free dessert that’s full of flavor.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, for extra binding)
• Vegan chocolate for drizzling (optional)

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, maple syrup, coconut oil, almond milk, vanilla extract, and salt. If using, add the cornstarch to help bind the mixture.
3. Stir the mixture until well combined and sticky. If it’s too wet, add a bit more shredded coconut.
4. Using your hands, form small mounds of the coconut mixture and place them on the prepared baking sheet.
5. Bake for 15-18 minutes, or until the macaroons are golden brown on the edges.
6. Allow the macaroons to cool completely. Optionally, drizzle with melted vegan chocolate for an extra touch of sweetness.

These vegan coconut macaroons are a wonderfully simple, yet indulgent treat. Their crunchy exterior and chewy interior make them a hit at any gathering. The coconut flavor shines through, while the hint of sweetness from the maple syrup adds just the right amount of balance. The macaroons are naturally sweetened, making them a great option for those looking for a healthier dessert. They’re perfect for serving alongside other Easter treats or as a light dessert to enjoy after your holiday meal.

Vegan Raspberry Almond Cookies

These vegan raspberry almond cookies offer a beautiful combination of fruity and nutty flavors, making them a perfect choice for an Easter celebration. The tartness of the raspberry contrasts wonderfully with the smooth almond flavor, creating a delicious balance. These cookies are soft and chewy with a delightful burst of fruit in every bite.

Ingredients:

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup fresh raspberries (or thawed frozen raspberries)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, all-purpose flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and almond extract.
4. Combine the wet ingredients with the dry ingredients and stir until a dough forms. Gently fold in the raspberries, being careful not to break them up too much.
5. Scoop spoonfuls of dough and roll them into balls, then place them on the baking sheet and gently flatten them.
6. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
7. Let the cookies cool on a wire rack before serving.

The combination of sweet raspberries and nutty almonds makes these cookies a unique and delicious addition to your Easter spread. The raspberries give a burst of freshness in every bite, while the almond flour keeps the cookies soft and moist. These cookies are perfect for anyone who enjoys fruit-based desserts with a nutty twist. They can be enjoyed as an afternoon snack or served as part of an Easter brunch.

Vegan Peanut Butter Oatmeal Cookies

These vegan peanut butter oatmeal cookies are hearty, satisfying, and full of flavor. The peanut butter provides richness and depth, while the oats create a chewy, wholesome texture. Perfect for Easter baskets or as a post-dinner treat, these cookies are a great combination of protein, fiber, and irresistible taste.

Ingredients:

• 1 cup rolled oats
• 1/2 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the rolled oats, cinnamon, and salt.
3. In a separate bowl, combine the peanut butter, maple syrup, melted coconut oil, and vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until everything is fully combined. If desired, fold in the chocolate chips.
5. Scoop spoonfuls of dough onto the prepared baking sheet, flattening them slightly with the back of a spoon.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These vegan peanut butter oatmeal cookies are both nutritious and delicious. The peanut butter adds a savory richness that perfectly complements the oats’ natural texture, while the maple syrup provides just the right amount of sweetness. These cookies are a filling snack or dessert option that can be enjoyed by both kids and adults. Whether you’re enjoying them on Easter morning or as an after-meal treat, these cookies are sure to please anyone who loves peanut butter. The addition of chocolate chips is optional but adds an extra layer of indulgence.

Vegan Chocolate Mint Cookies

These vegan chocolate mint cookies combine the richness of chocolate with the refreshing flavor of mint, making them a perfect treat for the Easter holiday. With their soft, chewy texture and bold flavors, these cookies are a delightful way to celebrate the season. The chocolate base paired with a minty twist is sure to be a crowd-pleaser.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon peppermint extract
• 1/4 cup non-dairy milk (almond, soy, or oat)
• 1/2 cup vegan chocolate chips
• 2 tablespoons crushed peppermint candies (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, peppermint extract, and non-dairy milk.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the vegan chocolate chips.
5. Scoop spoonfuls of dough and roll them into balls, then place them on the prepared baking sheet and flatten each ball with your hand.
6. Bake for 10-12 minutes or until the edges are firm and the centers are slightly soft.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
8. Optional: Garnish with crushed peppermint candies for an extra festive touch.

These vegan chocolate mint cookies are the perfect balance of rich chocolate and refreshing mint. The addition of peppermint extract gives the cookies a fresh, invigorating taste, while the melted chocolate chips create pockets of gooey chocolate throughout. They make for a wonderful Easter dessert or snack that’s indulgent yet light, and the optional peppermint candy garnish adds a fun, minty crunch. These cookies are a great choice for anyone looking for a chocolatey dessert with a unique twist.

Vegan Lemon Poppy Seed Cookies

These vegan lemon poppy seed cookies are light, airy, and bursting with citrusy flavor. The poppy seeds add a subtle crunch, while the lemon zest and juice offer a refreshing zing. These cookies are perfect for Easter brunch, adding a touch of brightness to the holiday table with their fresh and vibrant flavors.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, softened
• 1/4 cup maple syrup
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/4 cup non-dairy milk (almond or oat)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt.
3. In another bowl, mix the softened coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and non-dairy milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Scoop out spoonfuls of dough and roll into balls. Place the balls on the baking sheet and gently flatten each one with your hand or the back of a spoon.
6. Bake for 10-12 minutes or until the edges are lightly golden.
7. Allow the cookies to cool on a wire rack.

These lemon poppy seed cookies offer a bright, fresh flavor with a delightful texture. The tart lemon and poppy seeds create a unique combination that’s both refreshing and satisfying. The cookies are perfectly soft and tender, making them a great addition to your Easter spread. Their light, citrusy taste makes them an ideal dessert for those who prefer a less sweet, more balanced treat. These cookies are perfect for pairing with tea or enjoying as an afternoon snack.

Vegan Almond Joy Cookies

Inspired by the popular candy bar, these vegan almond joy cookies combine chocolate, almonds, and coconut in a delicious, chewy cookie. Packed with rich flavors and a satisfying crunch, these cookies are the perfect treat for Easter or any celebration. They’re easy to make and can be enjoyed by both kids and adults.

Ingredients:

• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped almonds
• 1/4 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, shredded coconut, baking soda, and salt.
3. In a separate bowl, mix together the almond butter, maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until everything is well combined.
5. Fold in the chopped almonds and vegan chocolate chips.
6. Scoop spoonfuls of dough and place them on the baking sheet. Flatten each ball slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the cookies are golden around the edges and firm to the touch.
8. Allow the cookies to cool on a wire rack.

These vegan almond joy cookies are a perfect blend of sweet, salty, and nutty flavors. The almonds add a satisfying crunch, the coconut gives a chewy texture, and the chocolate chips melt into gooey pockets of deliciousness. These cookies are perfect for anyone who loves the combination of chocolate, almond, and coconut. Whether you’re celebrating Easter or simply looking for a delicious treat, these cookies are sure to hit the spot. They can be enjoyed as an afternoon snack or packaged up in gift bags for friends and family.

Vegan Orange Cranberry Cookies

These vegan orange cranberry cookies are a vibrant, flavorful treat that combines the tartness of cranberries with the refreshing citrusy notes of orange. Perfect for Easter, they’re light, chewy, and packed with both sweetness and zest. The addition of orange zest brings a burst of fresh flavor that pairs wonderfully with the cranberries, making them a delightful snack or dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, softened
• 1/4 cup maple syrup
• 1/4 cup fresh orange juice
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, combine the softened coconut oil, maple syrup, orange juice, orange zest, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Fold in the dried cranberries, ensuring they’re evenly distributed throughout the dough.
6. Scoop spoonfuls of dough and place them on the prepared baking sheet, flattening them slightly.
7. Bake for 10-12 minutes or until the edges are golden and the centers are set.
8. Let the cookies cool on a wire rack.

These vegan orange cranberry cookies are the perfect balance of sweet and tart. The fresh orange juice and zest brighten up the cookies, while the cranberries provide a tangy burst of flavor in every bite. They are soft and chewy with a slight crispness around the edges, making them an ideal choice for a light dessert or snack. The combination of citrus and cranberries makes them especially refreshing for the Easter season, adding a festive touch to your holiday spread.

Vegan Chai Spice Cookies

These vegan chai spice cookies are rich, fragrant, and full of warm spices that evoke the cozy feelings of spring. The blend of cinnamon, cardamom, ginger, and cloves adds a comforting depth of flavor, while the soft, chewy texture makes them the perfect indulgence for any occasion. Perfect for Easter or as a seasonal treat, these cookies will fill your kitchen with the irresistible scent of freshly baked spice cookies.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 tablespoon non-dairy milk (almond, oat, or soy)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, cinnamon, ginger, cardamom, cloves, and salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, molasses, vanilla extract, and non-dairy milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and gently flatten each ball with the back of a spoon.
6. Bake for 8-10 minutes, or until the edges are golden and the centers are set.
7. Allow the cookies to cool on a wire rack.

These vegan chai spice cookies are a perfect treat for anyone who loves the rich flavors of chai tea. The blend of spices is warm and comforting, making these cookies a wonderful addition to any springtime gathering. Their soft, chewy texture complements the aromatic spices, creating a cookie that’s both comforting and flavorful. If you’re looking for a cookie that evokes the cozy essence of chai, these cookies are the perfect choice for your Easter celebrations.

Vegan S’mores Cookies

These vegan s’mores cookies bring the fun of the classic campfire treat into cookie form. With a rich chocolate base, a chewy texture, and bits of marshmallow and graham cracker throughout, these cookies are the perfect way to satisfy your s’mores cravings in a plant-based way. They’re ideal for Easter parties, backyard get-togethers, or anytime you want a deliciously indulgent treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips
• 1/4 cup mini vegan marshmallows
• 1/4 cup crushed graham crackers

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
5. Gently fold in the vegan chocolate chips, mini marshmallows, and crushed graham crackers.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on a wire rack before serving.

These vegan s’mores cookies are the perfect blend of chocolate, marshmallow, and graham cracker, delivering a nostalgic and delicious treat. The vegan marshmallows and crushed graham crackers create an authentic s’mores experience, while the chocolate chips add that gooey richness we all love. These cookies are perfect for Easter celebrations, backyard picnics, or any occasion where you want a fun and indulgent treat.

Vegan Carrot Cake Cookies

These vegan carrot cake cookies combine the rich, spiced flavors of a traditional carrot cake in a chewy, bite-sized cookie. The addition of shredded carrots, cinnamon, and nutmeg gives them that familiar carrot cake taste, while the raisins provide a sweet burst in every bite. These cookies are perfect for Easter or any occasion where you crave a delicious, comforting treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup shredded carrots
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
5. Fold in the shredded carrots, raisins, and walnuts (if using).
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
8. Let the cookies cool on a wire rack before serving.

These vegan carrot cake cookies are a wonderful, healthier take on traditional carrot cake. The combination of carrots, spices, and raisins gives them a sweet and comforting flavor, while the walnuts add a satisfying crunch. Perfect for Easter or any time you’re craving a little indulgence with a bit of wholesome goodness, these cookies will be a hit with anyone who loves the classic flavors of carrot cake.

Vegan Salted Tahini Chocolate Chip Cookies

These vegan salted tahini chocolate chip cookies offer a unique twist on the classic chocolate chip cookie by adding tahini for a nutty depth of flavor. The combination of the rich tahini and sweet chocolate chips, with a sprinkle of sea salt on top, creates a perfectly balanced cookie that’s both savory and sweet. Perfect for Easter or as an everyday treat, these cookies will stand out in any dessert spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup tahini
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips
• Sea salt flakes (for sprinkling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, combine the tahini, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the vegan chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with your fingers.
7. Sprinkle a pinch of sea salt on top of each cookie.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
9. Let the cookies cool on a wire rack.

These vegan salted tahini chocolate chip cookies offer a bold flavor combination that’s both savory and sweet. The tahini adds a rich, nutty taste that pairs beautifully with the sweetness of the chocolate chips. The sprinkle of sea salt brings out the depth of flavors, making these cookies incredibly satisfying. These cookies are perfect for anyone who loves a unique take on the classic chocolate chip cookie, and they’re sure to be a conversation starter at your next Easter gathering.

Vegan Matcha Pistachio Cookies

These vegan matcha pistachio cookies are a vibrant, green treat that’s both visually striking and packed with flavor. The earthy taste of matcha pairs perfectly with the slightly sweet and nutty flavor of pistachios, creating a unique and sophisticated cookie. These cookies are perfect for those looking for a slightly more refined, yet still indulgent, dessert for their Easter spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons matcha powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup non-dairy milk (almond, soy, or oat)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt.
3. In another bowl, combine the melted coconut oil, maple syrup, vanilla extract, and non-dairy milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your hand.
7. Bake for 8-10 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool on a wire rack.

These vegan matcha pistachio cookies are an elegant and flavorful treat. The matcha provides a unique, earthy flavor, while the pistachios add a delightful crunch and subtle nuttiness. These cookies make an excellent choice for those who want to enjoy a sophisticated, yet easy-to-make, dessert. Whether you’re serving them for Easter or simply craving something a bit different, these cookies will stand out and impress with their beautiful green color and unique flavor combination.

Note: More recipes​ are coming soon!