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How to Make a Vegan Cookie?

These vegan cookie recipes prove that you don’t need eggs or butter to make tasty cookies. They include all of the classics, such as peanut butter cookies, sugar cookies, gingerbread cookies, chocolate chip cookies, and unique vegan cookie recipes for those who want to branch out. I hope you enjoy these vegan cookie recipes, whether you’re getting ready for holiday baking or just want a quick sweet treat.

Recipe for Vegan Chocolate Chip Cookie

  • 12 cups of sugar (100 g)
  • 1 teaspoon salt 34 cups dark brown sugar (165 g)
  • 12 cup (120 g) refined coconut oil, melted
  • 14 cup dairy-free milk (60 mL)
  • 1 teaspoon essence of vanilla
  • 12 cups of flour (185 g)
  • 12 tbsp baking soda
  • 4 oz (115 g) vegan semi-sweet chocolate chunks
  • 4 oz (115 g) vegan dark chocolate chunks

Whisk the sugar, brown sugar, salt, and coconut oil in a large mixing basin until smooth.

Whisk in the non-dairy milk and vanilla extract until the sugar is completely dissolved and the batter is smooth.

Sift in the flour and baking soda, then incorporate the batter using a spatula to avoid overmixing.

Evenly fold in the chocolate bits.

Allow at least 30 minutes for the dough to chill.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Using an ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Allow at least 2 inches between the borders of the pan and the cookies so that they may spread evenly.

Bake for 12-15 minutes, or until the edges of the cookies start to brown.

Allow cooling completely.

Enjoy!

What are Some Different Types of Vegan Cookies?

Spice Cookies for Vegans

These vegan cookie recipes are especially festive for the holidays, but I won’t blame you if you want to bake them any time of year. Thanks to toasty spices like cinnamon and ginger, they’re soothing, tasty, and simple to make.

Cookies with chewy molasses

This is the pinnacle of vegan cookies! Crisp edges, fudgy centres, molasses, and brown sugar impart a rich, dark flavour. Enjoy one with a hot cup of cocoa or a glass of chilled almond milk.

Cookies with Almond Butter

There’s no peanut butter? No worries. These almond butter cookies are nutty, salty, and sweet, like my peanut butter cookies.

Vegan Cookies that are Soft and Puffy

Everyone has their own cookie preferences. Some of us prefer crisp cookies, while others prefer chewy ones. Me? I’ll take one of these lovely, puffy vegan cookies whenever I have the chance.

Cookies with Pumpkin and Chocolate Chips

Every year in the fall, I make these vegan cookies. They’re soft, moist, pleasantly spiced, and flavorful with chocolate and pumpkin. For the ideal afternoon treat, pair one with a cup of coffee or tea.

Vegan Cookie Recipes Without Baking

These vegan cookie recipes are really simple to create, making them ideal for making with children. Waiting for the dough balls to harden up in the fridge is the only difficult part!

How to Make Vegan Chocolate Chips Cookies?

Unlike typical cookie recipes, which call for a 350°F oven, these cookies require a slightly higher temperature of 375°F. Cookies that are crisp on the outside but chewy on the inside result from the higher temperature.

I try to bake these cookies as large as possible. And make the monster-sized cookies you see in my images with a large cookie scoop. Of course, you can make them smaller or larger, but the baking time will need to be adjusted. Small cookies bake quickly (start checking them at 6 minutes), whereas larger cookies take longer to bake (I suggest you check them around 9 minutes).

Finally, watch out for overbaking these cookies! They only need to bake for 9 to 12 minutes and will firm up considerably as they cool. Overbaked cookies will be dry and crumbly rather than chewy as we desire.

Is Chocolate Vegan?

Chocolate chips, perhaps? Are they cruelty-free? These are commonly asked questions, and the good news is that chocolate is vegan.

Vegan chocolate chips and chocolate bars are becoming more readily available, including some generic grocery store brands, while milk is still occasionally used.

The natural food section is the best place to start looking for vegan chocolate chips in a traditional supermarket. Natural foods should be readily available at most supermarkets, and simply ask an employee if you’re not sure where it is.

Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, and Kirkland semi-sweet are some of the brands to look for (Costco brand), Trader Joe’s semi-sweet, Sprouts semi-sweet, or Pascha, Guittard semi-sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking pieces, Trader Joe’s semi-sweet, or Pascha, Guittard semi-sweet or extra dark.

Although it’s a personal choice, most vegans still consider such things vegan, especially if avoiding milk is due to an allergy. The Enjoy Life and Pascha brands were dairy-free, gluten-free, and soy-free at publication.)

What are the Baking and Storage Tips?

Roll the cookie dough into balls and freeze in an airtight jar for up to three months to have on hand whenever a chocolate chip cookie craving strikes. The cookie dough does not need to be thawed before baking; and simply increase the cooking time by 1-2 minutes.

Store leftover chocolate chip cookies in an airtight plastic container, and if you have any, add roughly 1/4 slice of bread to help keep the cookies soft. Store in a glass container for crispier cookies. Baked cookies will keep for 2-3 days in the refrigerator.

I’ve prepared these cookies several times, and the form and texture of the finished product are obviously affected by the weather. Even though each batch hasn’t always looked the same, they’ve all tasted insanely good, and I’ve yet to make a terrible batch.

The vegan chocolate chip cookies are perfect for lunchboxes or gatherings where you need a portable vegan treat to transport from point A to point B without messing.

Which Oil Must be Used in Cookies: Olive Oil or Coconut Oil?

We should discuss how the oil you choose influences the finished product. I didn’t notice any differences in texture between the oils, although virgin coconut oil had a subtle coconut flavour. When the cookies are warm, the olive oil tastes like olive oil.

If you like the flavour of either of those oils on their own, I think you’ll enjoy how they come through in these cookies and add to the complexity of the flavour. Coconut oil is my favourite. Use refined coconut oil or a neutral oil like avocado or safflower oil to make cookies that taste like traditional bakery chocolate chip cookies.

What is the Soft Cookie Secret?

Do not overbake the cookies if you want them moist and gooey. When the cookies appear slightly underbaked, remove them from the oven, and they should appear to require a few more minutes in the oven. (They don’t, in fact!) Remove the cookies from the oven and set them aside to cool for 5-10 minutes on the heated baking sheet if you want a soft and chewy middle. While chilling, your cookies will firm up and de-puff slightly. They will have a flawlessly crispy surface with a mushy, gooey, and warm interior after 5-10 minutes.

These vegan chocolate chip cookies should be baked on the middle rack of your oven. In my experience, cookies baked on a lower rack are crispier and crunchier. If this is your favourite kind of cookie, go for it! However, only use the middle rack if you want a soft and chewy texture.

Why Should Cookie Dough be Kept in the Refrigerator?

It’s an inconvenient step, I realize. “OK, I can do that!” you think as you read a recipe until you encounter the dreaded directive to refrigerate your dough. But don’t sigh deeply or roll your eyes. Here, we refrigerate our dough for a reason, and this is an important step that you should not skip.

You might be wondering why you should chill the cookie dough. What good is it? Is it really worth it?

Better taste. The ingredients have more time to come together before baking when cookie dough is chilled in the refrigerator, resulting in a more concentrated, sweeter, and richer flavour.

Less dispersion. Chilled cookie dough solidifies the butter and allows the flour to absorb moisture. As a result, there is less spread when baking. The longer the dough is chilled, the less the cookies will spread.

Texture improvement. The texture of chilled cookie dough is chewier rather than cakey.

How Long Should Cookie Dough be Chilled?

Are you pressed for time or simply impatient? (Don’t get me wrong: I despise waiting for the dough to chill!) Even 30 minutes in the refrigerator is preferable to nothing. I recommend chilling the cookie dough for an hour or longer, but 30 minutes would suffice. Cookie dough can also be stored in the refrigerator for three days if properly wrapped in cling film.

Is it Safe to Eat Vegan Cookie Dough?

So, the pre-baked cookie dough is insanely delicious, and it was the kind of wonderful that made you want to eat the entire bowl before it went into the oven. But let’s err on caution and avoid eating the raw cookie dough, OK?

We’ve all heard that eating raw cookie dough isn’t a good idea, and many people feel that uncooked eggs are to blame. Vegan cookie dough should be perfectly safe to eat if that’s the case, right? No, unfortunately. Vegan cookie dough is still not safe to eat. Raw eggs are dangerous, but so is raw flour. Raw flour contains hazardous bacteria that can cause food poisoning, and no one wants a pleasant night of baking to end with a stomach ache or worse.

Can an Raw Chocolate Chip Cookie Dough be Freeze?

Yes, the cookie dough can be frozen for later use. I recommend rolling the dough into balls and freezing the balls for 30 minutes. After that, place them in a zipper bag and push out as much air as possible before sealing it. You can keep the bag frozen for up to a month. Remember that baking frozen cookie dough will take a few extra minutes in the oven.

How can Cookies be Baked at a High Altitude?

Did you know that baking cookies at a high altitude cause them to spread and brown excessively? You may need to make adjustments if you’re baking at 3,500 feet or above sea level. Try adding 2 tablespoons of flour and subtracting 2 tablespoons of sugar from the recipe to prevent your cookies from spreading.

Where can Vegan Chocolate Chips be Found?

There are numerous vegan and dairy-free chocolate products available nowadays. Some are excellent, while others are not… So I recommend trying a couple and selecting a brand that you like. You don’t have to use chocolate chips, either. These cookies would also be fantastic with chocolate chunks! You can use any chocolate brand you choose if you’re not completely vegan. I’m not vegan, so I make (nearly) vegan chocolate chunk cookies with my fave Lindt dark chocolate. We adore the Enjoy Life brand as well!

Look online if your local grocery shop doesn’t have vegan chocolate chips or chunks. Vegan chocolate chips are available on Amazon.

Where I can Get Vegan Chocolate?

As previously stated, vegan chocolate chips can be found at many ordinary food stores. Whole Foods, local health food stores, Amazon, and iHerb are all terrific locations to look at.

Online stores will occasionally offer a lesser price. You can always slice up a chocolate bar to produce your own chocolate chips if all else fails.

There are far too many vegan chocolate bar alternatives to name them all here, but Theo, Pacari, Taza, Loving Earth, and Endangered Species are among my favourites. There are plenty of others.

Conclusion

Cookies with Vegan Chocolate Chips are also incredible? These cookies are (surprise, surprise) vegan. That’s correct, this recipe has no butter or eggs, yet you’d never guess it.

How? These cookies are made with melted coconut oil, extra-virgin olive oil, or a neutral-flavoured oil like avocado oil instead of butter. There are no drawbacks to leaving the eggs out.

The remaining components are straightforward and healthy. Whole wheat flour, chocolate chips, sugar (coconut sugar or brown sugar), salt, and leavening agents are required. Sprinkle the cookies with flaky sea salt to make the cookies even more appealing.