40+ Irresistible Saturday Vegan Cookie Recipes You Need to Try This Weekend

Weekends are all about relaxation, comfort, and indulging in a few of our favorite treats—and what better way to enjoy a Saturday than with a batch of fresh, homemade cookies?

Whether you’re craving something classic like a chewy chocolate chip or seeking new flavors like chai-spiced or salted caramel, there’s a vegan cookie recipe out there that’s perfect for you.

40+ Saturday vegan cookie recipes, we’ve gathered a wide variety of delicious, plant-based options that are sure to satisfy your sweet tooth.

So grab your apron, preheat your oven, and get ready to bake up some mouthwatering cookies that everyone, vegan or not, will love!

40+ Irresistible Saturday Vegan Cookie Recipes You Need to Try This Weekend

With these 40+ vegan cookie recipes, your Saturday baking plans are set for success!

From indulgent chocolate chip cookies to light, fruit-infused delights, there’s something here for every taste and occasion.

These recipes not only offer a variety of delicious flavors but also cater to different dietary needs, ensuring that everyone can enjoy the joy of baking and sharing cookies.

So, whether you’re hosting a weekend gathering, treating yourself to a sweet snack, or simply looking for an excuse to bake, these vegan cookies will make your Saturday extra special.

Classic Chocolate Chip Vegan Cookies

Soft, chewy, and packed with gooey chocolate chips, these vegan cookies are a delightful treat for any Saturday afternoon. Perfect with a cup of tea or coffee, they’re a crowd-pleaser that’s simple to make and bursting with flavor. Even non-vegans will be coming back for seconds!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan butter (softened)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tbsp almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your 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, cream the vegan butter, brown sugar, and granulated sugar until fluffy.
4. Mix in the almond milk and vanilla extract.
5. Gradually combine the dry ingredients with the wet ingredients until a dough forms.
6. Fold in the vegan chocolate chips.
7. Scoop dough onto the baking sheet, spacing the cookies about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.

These cookies are a testament to how delicious vegan baking can be! They’re soft in the middle, with a slightly crispy edge, and packed with rich chocolate flavor. Whether you’re baking for friends or indulging in a solo treat, these cookies will make your Saturday sweeter.

Cinnamon Oatmeal Vegan Cookies

Warm and hearty, these cinnamon oatmeal cookies are the ultimate comfort food. With a soft texture and a hint of spice, they’re the perfect snack for a cozy Saturday. Add some raisins or nuts to make them even more special!

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/3 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 1/3 cup raisins or chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. In a bowl, mix the oats, flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the coconut oil, maple syrup, coconut sugar, and vanilla extract.
4. Combine the wet and dry ingredients until well mixed.
5. Stir in raisins or walnuts if using.
6. Scoop spoonfuls of the dough onto the baking sheet, flattening them slightly.
7. Bake for 12-15 minutes, or until the edges are golden brown.
8. Let the cookies cool for a few minutes before transferring to a cooling rack.

These cookies are not only satisfying but also packed with wholesome ingredients. Perfect for sharing with family, they pair wonderfully with a warm beverage. Enjoy these on a laid-back Saturday while soaking in the weekend vibes!

Peanut Butter and Banana Vegan Cookies

Sweet, nutty, and irresistibly moist, these peanut butter and banana cookies bring together two classic flavors. With no added refined sugar, they’re a healthier treat that still feels indulgent—perfect for a guilt-free Saturday snack!

Ingredients:

• 2 ripe bananas (mashed)
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup oat flour (or blended oats)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup vegan dark chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a bowl, mix the mashed bananas, peanut butter, maple syrup, and vanilla extract until smooth.
3. Add the oat flour, baking powder, and salt, mixing until a dough forms.
4. Fold in chocolate chips or nuts if desired.
5. Drop spoonfuls of the dough onto the baking tray and flatten slightly.
6. Bake for 10-12 minutes, or until the edges start to set.
7. Allow the cookies to cool before serving.

These cookies are a wonderful blend of natural sweetness and creamy peanut butter goodness. They’re ideal for a quick energy boost and make for a fun baking project to enjoy your Saturday to the fullest. Savor these treats with friends or enjoy them solo with a glass of almond milk!

Lemon Poppy Seed Vegan Cookies

A refreshing combination of tangy lemon and crunchy poppy seeds, these cookies are light, zesty, and perfect for a Saturday treat. The bright citrus flavor is complemented by the nutty texture of the seeds, creating a delightful balance that’s sure to lift your spirits.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract.
4. Gradually combine the wet and dry ingredients, stirring until smooth.
5. Fold in the poppy seeds.
6. Scoop dough onto the baking sheet, spacing the cookies about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

These cookies are a burst of citrusy joy, offering a light and refreshing flavor that pairs beautifully with a cup of tea. The poppy seeds add a subtle crunch, making each bite enjoyable. These lemon poppy seed cookies are a perfect way to brighten up your Saturday!

Maple and Pecan Vegan Cookies

Rich and comforting, these maple and pecan cookies combine the deep sweetness of maple syrup with the crunch of toasted pecans. They offer a warm, cozy flavor perfect for a relaxing Saturday at home.

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted if desired)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, combine the coconut oil, maple syrup, coconut sugar, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Stir in the toasted pecans.
6. Drop spoonfuls of the dough onto the baking sheet and flatten slightly.
7. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are the perfect combination of rich and nutty, with the maple syrup adding an extra touch of sweetness. The toasted pecans provide a satisfying crunch, making each bite a decadent treat. These maple and pecan cookies are perfect for a relaxing Saturday evening.

Chocolate Coconut Vegan Cookies

If you’re a fan of chocolate and coconut, these cookies are an absolute must-try. The blend of sweet coconut and smooth, rich chocolate makes for a deliciously satisfying treat. These cookies are the ideal way to end your Saturday on a sweet note.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, shredded coconut, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
5. Fold in the chocolate chips.
6. Drop spoonfuls of dough onto the baking sheet, spacing the cookies about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool for a few minutes before transferring them to a wire rack.

These cookies are a chocolate lover’s dream, with the added twist of chewy coconut for texture. The combination of flavors makes them indulgent yet comforting, perfect for a cozy Saturday afternoon snack or as a treat to share with friends and family.

Pumpkin Spice Vegan Cookies

Filled with warm autumn spices, these pumpkin spice cookies are a seasonal favorite that will brighten up your Saturday. Soft and flavorful, they offer the comforting taste of pumpkin pie in cookie form. Perfect for those who enjoy cozy, spiced treats!

Ingredients:

• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the pumpkin puree, coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the cookies are set and lightly golden at the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are the ultimate fall-inspired treat, brimming with the warm, spicy flavors of pumpkin pie. With a soft, pillowy texture and a comforting taste, they’re ideal for indulging in on a cool Saturday morning or as a cozy dessert for any occasion.

Salted Caramel Vegan Cookies

These salted caramel vegan cookies are an irresistible combination of sweet and salty, with a rich caramel flavor and a touch of sea salt that perfectly complements the chewy texture. A luxurious treat for those craving something indulgent.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan butter (softened)
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy-free caramel sauce (store-bought or homemade)
• 1/4 tsp sea salt (for sprinkling)

Instructions:

1. Preheat your 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, cream the vegan butter and brown sugar until smooth and creamy.
4. Add the maple syrup, vanilla extract, and dairy-free caramel sauce, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet, leaving space between each cookie.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Once baked, immediately sprinkle the cookies with a pinch of sea salt. Allow them to cool before serving.

These cookies offer the perfect balance of sweet and salty, with the luxurious caramel flavor making each bite feel like a special treat. The touch of sea salt enhances the caramel, creating a rich, indulgent flavor that’s perfect for any Saturday evening snack.

Chai-Spiced Vegan Cookies

These chai-spiced vegan cookies are packed with warm, aromatic spices and a comforting sweetness. The blend of cinnamon, cardamom, ginger, and cloves evokes the essence of a cozy chai latte, making them the perfect treat for a chilly Saturday morning.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, cinnamon, ginger, cardamom, cloves, baking soda, and salt.
3. In another bowl, whisk together the coconut oil, maple syrup, brown sugar, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. Scoop dough by the tablespoonful and place on the prepared baking sheet, spacing them apart.
6. Flatten the cookies slightly with the back of a spoon.
7. Bake for 10-12 minutes or until the edges are golden and the cookies are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

The warming spices in these cookies provide a comforting, nostalgic flavor that will remind you of the joys of a homemade chai latte. Soft, flavorful, and with just the right amount of sweetness, these chai-spiced cookies will make your Saturday morning feel cozy and special.

Apple Cinnamon Vegan Cookies

These apple cinnamon vegan cookies are packed with the comforting flavors of fall. With bits of fresh apple and a warm, aromatic cinnamon kick, they’re perfect for enjoying as a wholesome snack or dessert on a leisurely Saturday.

Ingredients:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/4 cup applesauce
• 1/2 cup diced apple (peeled)
• 1/4 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the oats, flour, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, combine the coconut oil, maple syrup, and applesauce.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the diced apple and raisins or dried cranberries if using.
6. Drop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
7. Bake for 12-15 minutes or until the cookies are golden brown around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies have a lovely texture from the oats and a burst of fresh apple flavor that pairs perfectly with the warm cinnamon. They’re a wholesome treat, perfect for a Saturday morning or afternoon snack with your favorite hot drink.

Berry Almond Vegan Cookies

Packed with fresh berries and crunchy almonds, these vegan cookies offer a delightful combination of sweet and nutty flavors. The juicy berries burst with freshness, while the almonds provide a satisfying crunch—ideal for a light yet indulgent Saturday snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup rolled oats
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond butter (or any nut butter)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup mixed berries (blueberries, raspberries, or blackberries)
• 1/4 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, oats, baking soda, and salt.
3. In another bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the berries and chopped almonds.
6. Drop spoonfuls of dough onto the baking sheet, spacing them apart.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
8. Allow the cookies to cool before serving.

These cookies are bursting with the refreshing sweetness of berries and the satisfying crunch of almonds. The almond butter adds a smooth richness that ties everything together, making these cookies a perfect treat to enjoy with friends or as a healthy yet indulgent snack on a leisurely Saturday.

Raspberry Almond Vegan Cookies

These raspberry almond vegan cookies combine the tart sweetness of raspberries with the nutty richness of almonds, creating a wonderfully balanced flavor. Perfect for a light, refreshing treat to enjoy on a Saturday afternoon, they’re deliciously chewy with a satisfying crunch.

Ingredients:

• 1 cup almond flour
• 1/2 cup rolled oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, oats, baking soda, and salt.
3. In another bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Gently fold in the fresh raspberries and chopped almonds, being careful not to crush the berries.
6. Drop spoonfuls of dough onto the prepared baking sheet, flattening them slightly.
7. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are a beautiful blend of tart and sweet, with the raspberries providing a burst of flavor and the almonds adding a crunchy texture. They’re the perfect balance of indulgence and freshness, making them ideal for enjoying during a relaxed Saturday afternoon.

Carrot Cake Vegan Cookies

These carrot cake vegan cookies offer the perfect combination of sweetness, spice, and soft texture. Infused with cinnamon, nutmeg, and grated carrots, they’re a healthier alternative to traditional carrot cake, but just as delicious.

Ingredients:

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded carrots
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, flour, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the shredded carrots and chopped walnuts if using.
6. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are golden and the cookies are set.
8. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.

These carrot cake cookies bring all the flavors of carrot cake in a more portable, bite-sized form. Soft and spiced with a perfect amount of sweetness, these cookies are a great way to enjoy the flavors of spring or any cozy Saturday afternoon.

Peach Melba Vegan Cookies

Inspired by the classic dessert, these peach melba vegan cookies combine the sweetness of fresh peaches with a hint of raspberry and almond flavors. They’re fragrant, fruity, and wonderfully chewy—perfect for a summer Saturday or any time you’re craving a light, fruity treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup diced fresh peaches
• 1/4 cup raspberry jam (preferably homemade or natural)
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking soda, and salt.
3. In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Gently fold in the diced peaches, raspberry jam, and sliced almonds.
6. Scoop spoonfuls of dough onto the baking sheet, spacing them apart.
7. Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are a delicious fusion of peach and raspberry flavors, with a nutty crunch from the almonds. They’re sweet, juicy, and satisfying, making them a perfect treat for a Saturday picnic or an afternoon snack with friends.

Vegan Snickerdoodle Cookies

A classic favorite, these vegan snickerdoodle cookies are soft, chewy, and coated with a cinnamon-sugar blend that gives them a delightful sweetness and spice. They’re simple to make, with no fancy ingredients required, but they deliver an amazing taste that will make your Saturday feel extra special.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan butter (softened)
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon (for rolling)
• 2 tbsp granulated sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cream of tartar, baking soda, and salt.
3. In another bowl, cream the vegan butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. In a small bowl, combine the cinnamon and granulated sugar for rolling.
7. Roll tablespoon-sized balls of dough into the cinnamon-sugar mixture and place them on the prepared baking sheet.
8. Bake for 10-12 minutes or until the edges are lightly golden and the cookies are firm.
9. Let the cookies cool for a few minutes on the sheet before transferring them to a wire rack.

These snickerdoodle cookies are the perfect balance of sweet and spicy, with a soft, chewy texture that will melt in your mouth. The cinnamon-sugar coating gives them a nostalgic, comforting flavor that will make your Saturday feel even more special.

Note: More recipes​ are coming soon!