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Sundays are for relaxation, cozy moments, and indulging in delicious homemade treats, and what better way to sweeten the day than with some mouthwatering vegan cookies?
Whether you’re vegan or just looking for plant-based alternatives, these 45+ Sunday Vegan Cookie Recipes will satisfy your cravings and brighten your weekend.
From classic favorites like chocolate chip and oatmeal raisin to unique creations like matcha and coconut macaroons, there’s a cookie recipe for everyone.
Not only are these cookies free from animal products, but many are also refined sugar-free, gluten-free, and allergy-friendly.
Perfect for a family bake-off, a cozy afternoon, or sharing with friends, these recipes bring comfort, joy, and a healthy twist to your baking adventures.
45+ Delightful Sunday Vegan Cookie Recipes to Warm Your Heart
With over 45 delicious vegan cookie recipes to choose from, you’ll never run out of options for your Sunday bake!
These cookies are perfect for snacking, sharing, or storing for later when you need a sweet pick-me-up.
Whether you prefer the richness of chocolate, the sweetness of fruits, or the warmth of spices, these vegan cookies are versatile enough to please all tastes.
Bake them together with family or enjoy them by yourself while relaxing with a cup of tea or coffee.
Get ready to fill your Sunday with joy and flavor – these vegan cookies will be the highlight of your weekend!
Vegan Oatmeal Raisin Cookies
These Vegan Oatmeal Raisin Cookies are a warm and comforting treat, perfect for any Sunday afternoon. Packed with fiber and natural sweetness from oats and raisins, these cookies offer the deliciously nostalgic flavor of classic oatmeal cookies without any dairy or eggs. The coconut oil adds a subtle richness, while the cinnamon brings out the cozy, spiced notes. Enjoy them with a hot cup of tea or coffee for the ultimate vegan dessert experience.
Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, flour, coconut sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the raisins and walnuts (if using).
- Scoop tablespoons of dough and roll into balls, then flatten slightly onto the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown around the edges.
- Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
These Vegan Oatmeal Raisin Cookies are a delicious and healthier alternative to traditional oatmeal cookies. They’re perfect for a cozy Sunday treat or to pack as an on-the-go snack. With no eggs or dairy, they are a great option for those following a vegan lifestyle, and they’re sure to satisfy any sweet cravings. The combination of oats, raisins, and cinnamon offers a nostalgic flavor, while the coconut oil provides a rich texture, making them irresistible. Enjoy them fresh out of the oven or store in an airtight container for several days.
Vegan Double Chocolate Chip Cookies
If you’re craving something decadent and chocolatey, these Vegan Double Chocolate Chip Cookies are sure to hit the spot. These rich, soft, and chewy cookies are made with cocoa powder and vegan chocolate chips, resulting in a deep chocolate flavor that is not overly sweet. They are a perfect treat for anyone with a chocolate craving, and they come together quickly with simple ingredients. These cookies are great for an indulgent vegan dessert, especially when shared with friends and family on a relaxing Sunday afternoon.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped dark chocolate (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the melted coconut oil, coconut sugar, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Fold in the vegan chocolate chips and chopped dark chocolate (if using).
- Scoop tablespoon-sized portions of dough and roll into balls, then flatten slightly with your fingers and place on the prepared baking sheet.
- Bake for 10-12 minutes, until the cookies are firm on the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
These Vegan Double Chocolate Chip Cookies are rich, indulgent, and satisfyingly chewy. With the intense chocolate flavor and the gooey vegan chocolate chips, they are a treat that any chocolate lover will enjoy. Perfect for Sunday baking, these cookies are quick to prepare and even easier to devour. The subtle coconut oil adds richness without overpowering the flavor, while the almond milk keeps the dough soft and chewy. These cookies can be stored in an airtight container for up to a week, though they may not last that long due to their deliciousness!
Vegan Lemon Sugar Cookies
These Vegan Lemon Sugar Cookies are a refreshing twist on the classic sugar cookie. The bright lemon zest and tangy lemon juice infuse each bite with citrusy goodness, making them the perfect balance of sweetness and tartness. With a soft and slightly chewy texture, these cookies are a delightful treat that can easily be enjoyed with a cup of tea. Their light, zesty flavor makes them a wonderful choice for a Sunday afternoon 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, melted
- 1 cup coconut sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/4 cup turbinado sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat together the melted coconut oil, coconut sugar, lemon juice, lemon zest, vanilla extract, and almond milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Roll the dough into tablespoon-sized balls and roll each one in turbinado sugar.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart, and gently flatten each one with the back of a spoon.
- Bake for 8-10 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These Vegan Lemon Sugar Cookies are light, refreshing, and bursting with citrus flavor. They are a perfect treat for those who enjoy the balance of sweet and tangy flavors. The combination of coconut oil and almond milk gives the cookies a soft, melt-in-your-mouth texture, while the turbinado sugar coating adds a delightful crunch. Whether enjoyed as a simple snack or as part of a larger dessert spread, these cookies are sure to brighten up any Sunday afternoon. Their simple ingredients and quick preparation make them an easy yet satisfying vegan treat.
Vegan Peanut Butter Cookies
These Vegan Peanut Butter Cookies are the perfect balance of rich, nutty flavor and melt-in-your-mouth texture. With just a handful of ingredients, including natural peanut butter and maple syrup, they’re simple yet incredibly satisfying. The cookies have a slight crunch on the outside with a soft, chewy center, making them irresistible. Whether you’re a peanut butter lover or looking for a quick vegan treat, these cookies are sure to be a hit during your Sunday bake session.
Ingredients:
- 1 cup natural peanut butter (smooth or crunchy)
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the peanut butter, coconut sugar, maple syrup, and vanilla extract until smooth.
- Add in the baking soda, salt, and almond milk, and stir until everything is well combined.
- Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with a fork, creating a crisscross pattern on top.
- Bake for 8-10 minutes, or until the edges are golden and the center is slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Vegan Peanut Butter Cookies are a simple yet indulgent treat. The combination of peanut butter and maple syrup brings out a natural sweetness, while the baking soda ensures a perfectly chewy texture. These cookies are great for any peanut butter lover and perfect for Sunday baking when you want something that’s both satisfying and quick. With just a few pantry staples, you can whip up these cookies in no time, making them the perfect go-to vegan dessert. Enjoy them fresh out of the oven or store in an airtight container for a week-long treat.
Vegan Snickerdoodle Cookies
Vegan Snickerdoodle Cookies are a classic favorite with a twist—they’re entirely plant-based but still pack all the nostalgic cinnamon-sugar flavor. These cookies are soft and chewy with a slight tang from the cream of tartar, a signature ingredient in traditional snickerdoodles. The cinnamon-sugar coating on the outside adds the perfect amount of sweetness and spice. These cookies are ideal for anyone looking for a comforting vegan treat, and they’re perfect for a cozy Sunday gathering.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup coconut oil, softened
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk (or other plant-based milk)
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat together the coconut oil, coconut sugar, maple syrup, vanilla extract, and almond milk until smooth and well combined.
- Add the dry ingredients to the wet ingredients and stir until a dough forms.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers.
- Bake for 10-12 minutes, or until the edges are golden and the center is soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Vegan Snickerdoodle Cookies are the perfect combination of soft, chewy, and spicy-sweet. The cream of tartar gives them that classic snickerdoodle tang, while the cinnamon-sugar coating creates a delightful crunch. These cookies are ideal for a Sunday afternoon snack or to bring to a family gathering. They’re easy to make with simple pantry ingredients, making them a perfect go-to treat when you need a quick and satisfying vegan dessert. Enjoy them fresh from the oven, or store them in an airtight container for several days of cinnamon-sugar goodness.
Vegan Almond Joy Cookies
If you’re a fan of coconut and chocolate, these Vegan Almond Joy Cookies will quickly become your new favorite treat. Inspired by the popular candy bar, these cookies combine rich dark chocolate, toasted coconut, and crunchy almonds into a soft and chewy cookie. With no eggs or dairy, these cookies are completely vegan and packed with flavor. Perfect for a Sunday treat or for sharing with friends, these cookies offer a deliciously indulgent combination of textures and tastes.
Ingredients:
- 1 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 12 whole almonds (one per cookie)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, shredded coconut, coconut sugar, baking soda, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients and stir until a dough forms.
- Fold in the dark chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and gently flatten each one.
- Press one whole almond into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Vegan Almond Joy Cookies are the perfect sweet treat for anyone who loves chocolate and coconut. With their chewy texture, rich chocolate, and crunchy almonds, they provide a satisfying bite that’s both indulgent and comforting. These cookies are a great choice for Sunday baking when you want something a little more special or when you’re craving a candy-inspired dessert. They’re easy to make and can be stored in an airtight container for several days, making them a delicious treat to enjoy throughout the week.
Vegan Chocolate Chip Oatmeal Cookies
These Vegan Chocolate Chip Oatmeal Cookies combine the heartiness of oats with the sweetness of chocolate chips, resulting in a chewy, satisfying treat. The oats provide texture and fiber, while the rich dark chocolate chips add a touch of decadence. With just the right amount of sweetness and a hint of cinnamon, these cookies are perfect for a Sunday afternoon snack or for sharing with family and friends. Easy to make and even easier to enjoy, these cookies are the ultimate vegan dessert that will have everyone asking for the recipe.
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 cup almond milk (or any plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, almond flour, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond milk.
- Pour the wet ingredients into the dry ingredients and stir until everything is well combined.
- Gently fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Vegan Chocolate Chip Oatmeal Cookies are the perfect combination of chewy, nutty oats and sweet, melty chocolate. The oats not only provide texture but also give these cookies a satisfying, wholesome feel. The cinnamon adds a cozy warmth to each bite, making them perfect for any occasion. These cookies are a great choice for a Sunday baking session when you want something that’s easy to make and irresistibly delicious. Store them in an airtight container for several days, and enjoy them as a sweet snack or treat throughout the week.
Vegan Lemon Poppy Seed Cookies
Vegan Lemon Poppy Seed Cookies offer a refreshing twist on a classic flavor combination. These cookies are bright and zesty with a subtle crunch from the poppy seeds. The lemon zest and juice bring a burst of citrusy freshness, while the vegan butter ensures a soft and delicate texture. These cookies are light yet flavorful, making them the perfect treat for a Sunday morning or an afternoon tea. Their refreshing flavor makes them ideal for those looking for something fruity and a little different from traditional cookies.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut sugar
- 1/2 cup vegan butter, softened
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup maple syrup
- 1 tablespoon poppy seeds
- 1 tablespoon almond milk (or other plant-based milk)
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened vegan butter and coconut sugar until creamy and smooth.
- Add the lemon zest, lemon juice, maple syrup, almond milk, and vanilla extract to the butter mixture and stir to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the poppy seeds.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with your fingers or the back of a spoon.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Vegan Lemon Poppy Seed Cookies are light, refreshing, and bursting with citrus flavor. The combination of lemon and poppy seeds gives them a unique twist, perfect for those looking for something a little more refined and zesty. The subtle sweetness from the coconut sugar and maple syrup balances out the tangy lemon, while the vegan butter creates a soft, melt-in-your-mouth texture. These cookies are ideal for a Sunday afternoon treat or as a light snack with a cup of tea. They can be stored in an airtight container and enjoyed throughout the week.
Vegan Double Chocolate Mint Cookies
Vegan Double Chocolate Mint Cookies are a decadent treat for chocolate lovers who also enjoy a touch of refreshing mint. These cookies feature a rich, fudgy chocolate base with the addition of mint extract, creating a deliciously indulgent flavor combination. The dark chocolate chips melt into the cookie dough, creating gooey pockets of chocolate, while the mint adds a cool, refreshing twist. These cookies are perfect for a Sunday indulgence or a special occasion, offering a unique and satisfying flavor that’s sure to please everyone.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/2 cup vegan butter, softened
- 1 teaspoon mint extract
- 1/4 cup almond milk (or other plant-based milk)
- 1/2 cup dark chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened vegan butter and coconut sugar until creamy.
- Add the maple syrup, mint extract, and almond milk to the butter mixture and stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the dark chocolate chips.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the cookies are firm but slightly soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Vegan Double Chocolate Mint Cookies are an indulgent treat that combines the richness of chocolate with the cool, refreshing taste of mint. The dark chocolate chips melt into the dough, creating gooey pockets of chocolate, while the mint extract adds a delightful contrast. These cookies are perfect for those who love a more complex flavor combination and are ideal for a special Sunday baking session or a holiday gathering. They store well in an airtight container, so you can enjoy them as a sweet treat throughout the week.
Vegan Snickerdoodle Cookies
Vegan Snickerdoodle Cookies are a warm, cinnamon-sugar treat with a soft, chewy texture and a delightful spice. This classic cookie is given a plant-based twist, ensuring it remains just as delicious and comforting as the traditional version. The subtle tang from the cream of tartar pairs perfectly with the cinnamon-sugar coating, creating a flavor profile that’s both sweet and slightly tart. Perfect for a Sunday treat or a cozy snack, these cookies are sure to become a family favorite for both vegan and non-vegan eaters alike.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup coconut oil, softened
- 3/4 cup coconut sugar
- 2 tablespoons almond milk (or other plant-based milk)
- 1 teaspoon vanilla extract
- 1/4 cup sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a separate bowl, beat the softened coconut oil and coconut sugar until creamy.
- Add the almond milk and vanilla extract to the butter mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- In a small bowl, mix together the sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart, and gently flatten them with your fingers.
- Bake for 8-10 minutes or until the edges are golden and the cookies are firm but soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Vegan Snickerdoodle Cookies are a perfect treat for anyone who loves the classic cinnamon-sugar flavor. The soft, chewy texture and the slight tang from the cream of tartar make these cookies stand out. They’re simple to make and perfect for any occasion, especially a cozy Sunday afternoon. Whether enjoyed with a warm cup of tea or as a sweet snack, these cookies are sure to become a favorite in your plant-based baking repertoire.
Vegan Almond Joy Cookies
Vegan Almond Joy Cookies take inspiration from the beloved candy bar, combining coconut, almond, and chocolate in a single, irresistible cookie. With a chewy coconut base, these cookies are studded with almonds and drizzled with dairy-free chocolate, offering all the flavors of an Almond Joy without any animal products. These cookies are rich, satisfying, and decadent, making them perfect for a Sunday dessert or a treat to share with friends and family. Their combination of textures and flavors will have everyone coming back for more.
Ingredients:
- 1 1/2 cups shredded coconut
- 3/4 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (dairy-free)
- 12 whole almonds
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until everything is well combined.
- Scoop tablespoon-sized portions of the dough and form into small balls, placing them on the prepared baking sheet.
- Press a whole almond into the center of each dough ball.
- Bake for 10-12 minutes, or until the cookies are golden and firm to the touch.
- While the cookies are cooling, melt the dark chocolate chips in a microwave-safe bowl or over a double boiler.
- Drizzle the melted chocolate over the cooled cookies.
- Let the chocolate set before serving.
Vegan Almond Joy Cookies bring the classic candy bar flavor into a soft, chewy cookie form. The combination of coconut, almonds, and chocolate creates a decadent and satisfying treat, making these cookies perfect for those who crave indulgence without sacrificing their plant-based lifestyle. They’re perfect for a Sunday baking session when you want something sweet and unique, and the drizzle of dark chocolate adds a touch of elegance. These cookies are sure to become a favorite for anyone with a sweet tooth, vegan or not.
Vegan Peanut Butter Banana Cookies
Vegan Peanut Butter Banana Cookies are a naturally sweet, soft, and chewy cookie made with ripe bananas and peanut butter. The banana adds moisture and sweetness, while the peanut butter brings richness and a nutty flavor. These cookies are easy to make, requiring minimal ingredients and time, yet they deliver on both taste and texture. The combination of banana and peanut butter makes these cookies a healthier alternative to traditional cookies, perfect for an afternoon snack or a post-workout treat.
Ingredients:
- 1 ripe banana, mashed
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed banana, peanut butter, maple syrup, and vanilla extract. Stir until smooth and well combined.
- Add the rolled oats, baking powder, and salt to the wet mixture and stir until a dough forms.
- If desired, fold in the dark chocolate chips for an extra indulgent treat.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers.
- Bake for 8-10 minutes, or until the cookies are golden brown and firm on the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Vegan Peanut Butter Banana Cookies are the perfect balance of sweetness, richness, and chewiness. The combination of peanut butter and banana not only gives these cookies a delicious flavor but also adds nutritional benefits, making them a guilt-free indulgence. These cookies are simple to prepare and are a great option for anyone craving a quick and easy vegan treat. Whether enjoyed as a snack or dessert, they’ll keep you satisfied and energized throughout the day.
Vegan Oatmeal Raisin Cookies
Vegan Oatmeal Raisin Cookies are a timeless classic, offering the perfect balance of chewy oats, sweet raisins, and warm spices. With a vegan twist, these cookies are just as soft, flavorful, and satisfying as their non-vegan counterparts. The addition of cinnamon and nutmeg enhances the flavor, while the oats provide a hearty texture. These cookies are an excellent choice for a Sunday afternoon treat, a wholesome snack, or even a lunchbox addition for both kids and adults. Plus, they’re easily customizable—add nuts or seeds for extra crunch!
Ingredients:
- 1 cup rolled oats
- 1/2 cup flour (all-purpose or whole wheat)
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 tablespoons almond milk (or other plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, flour, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the raisins, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers.
- Bake for 8-10 minutes, or until the edges are golden and the cookies are firm.
- 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 Oatmeal Raisin Cookies are the perfect treat for anyone craving a comforting, sweet, and slightly spiced cookie. The chewy oats and sweet raisins blend together beautifully, and the warm cinnamon and nutmeg create a cozy, nostalgic flavor. These cookies are easy to prepare, and the whole family will love them. They’re not only delicious but also versatile—add chopped walnuts or chia seeds for extra texture. Whether as a snack, dessert, or part of a holiday spread, these oatmeal raisin cookies are a must-try.
Vegan Chocolate Chip Coconut Cookies
Vegan Chocolate Chip Coconut Cookies combine the richness of dairy-free chocolate chips with the chewy texture of shredded coconut. This combination creates a sweet, satisfying treat that’s sure to please both chocolate and coconut lovers alike. With a simple base of coconut oil, maple syrup, and flour, these cookies are quick to prepare and bake. Whether you’re looking for a decadent dessert or a snack to pair with coffee, these cookies deliver the perfect blend of sweetness, crunch, and chewiness in every bite.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup dairy-free chocolate chips
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 tablespoons almond milk (or other plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, mix the flour, shredded coconut, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and almond milk.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the dairy-free chocolate chips, making sure they’re evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with your fingers.
- Bake for 8-10 minutes, or until the cookies are golden on the edges and slightly firm.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Vegan Chocolate Chip Coconut Cookies are a delicious twist on the classic chocolate chip cookie, with the added richness of shredded coconut. These cookies are soft on the inside with a slightly crispy edge, and the coconut flavor perfectly complements the chocolate chips. The combination of simple ingredients makes these cookies both easy to prepare and utterly irresistible. Enjoy them fresh out of the oven with a glass of plant-based milk, or store them in an airtight container for a tasty treat throughout the week.
Vegan Matcha Cookies
Vegan Matcha Cookies are a unique and vibrant treat with the earthy, slightly bitter flavor of matcha green tea. The subtle taste of matcha pairs beautifully with the sweetness of coconut sugar, creating a balanced and sophisticated cookie. The cookies have a soft, chewy texture, and the addition of matcha powder gives them a beautiful green hue. Perfect for those who enjoy matcha lattes or anything matcha-flavored, these cookies are a great way to indulge in a more health-conscious dessert. They’re a great addition to any vegan baking collection.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 2 tablespoons almond milk (or other plant-based milk)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt.
- In a separate bowl, combine the melted coconut oil, coconut sugar, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until fully combined.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with your fingers or a fork.
- Bake for 8-10 minutes or until the edges are golden and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Vegan Matcha Cookies are a sophisticated and flavorful treat for matcha lovers. The delicate bitterness of matcha combined with the sweetness of coconut sugar creates a perfect balance of flavors. These cookies are not only visually stunning with their green hue but also offer a unique twist on traditional cookies. Whether you enjoy matcha lattes or are looking for something different to try in your baking routine, these cookies will surely impress and delight your taste buds.
Note: More recipes are coming soon!
