31 Best Dairy-Free Cookies for a Delicious Treat

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lemon Blueberry Cookies

Lemon Blueberry Cookies (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’11’]

Made with simple, easy-to-find ingredients and only 20 minutes of active prep time, these chewy-on-the-outside, soft-on-the-inside Vegan Lemon Blueberry Cookies are the perfect way to summon smiles from your nearest and dearest.

Ingredients

• 188 g all-purpose flour (plain flour)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon sea salt
• 130 g vegan butter (from a block) (room temperature)
• 200 g granulated sugar (use organic if in the US)
• 2 tablespoons lemon zest (freshly grated)
• 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
• 1 teaspoon lemon juice (freshly squeezed)
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 110 g fresh blueberries (washed and dried )

Instructions

1. Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour baking soda, baking powder, and salt, and set aside.
2. Add the sugar and lemon zest to a separate large mixing bowl and use your fingertips to rub the zest into the sugar.
3. Add the butter to the sugar mixture and use an electric whisk or stand mixer to whisk for 2-3 minutes until light and airy. Add the vegan yogurt, lemon juice, vanilla, and almond extract and whisk again until combined.
4. Add the dry ingredients to the bowl and use a spatula to bring the mixture together until about half-mixed. Halfway through mixing, while there are still visible lumps of flour, add in the blueberries. Continue to mix the ingredients until there are no visible clumps of flour.
5. Separate the dough into approx 60g balls (this will make 11 cookies) and place them on the baking sheets, leaving at least 2 inches between each cookie.
6. Bake the cookies for 10 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important if you want to get a nice round shape as pictured, otherwise the cookies will be large and flat). Place them back in the oven to continue baking for another 2-4 minutes, until lightly golden. Allow the cookies to sit on the baking tray to cool for about 5 minutes.
7. Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
8. Storage: While these cookies are great at room temperature for up to 3 days in an airtight container, they will last up to a week in the fridge as they contain fresh blueberries.

2. Honey Cookies

Honey Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT12M · Total: PT67M · Yield: [’14’, ’14 large cookies’]

These honey cookies have a lovely honey flavor with a hint of cinnamon, nutmeg, and vanilla. The soft, chewy center contrasts the crispy edges. They’re just right when you want a little something sweet.

Ingredients

• 2 cups all purpose flour (240 g measured with a scale OR use measuring cups with the “stir, spoon, level” method)
• 1 tablespoon cornstarch
• 1/4 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1/2 cup unsalted margarine (or unsalted butter, at room temperature (1 stick))
• 3/4 cup granulated white sugar ((150 g))
• 1 large egg (at room temperature)
• 1⁄3 cup honey ((113 g))
• 2 teaspoons real vanilla extract
• 1/2 cup turbinado sugar (as garnish (optional))

Instructions

1. In a medium bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon and nutmeg, and set aside.
2. Beat together the softened butter (or margarine) and granulated sugar. Use a stand mixer fitted with a paddle attachment (or an electric hand mixer) on medium high speed for about 1-2 minutes until creamy. Scrape down the sides of the bowl as needed. Alternatively, this recipe can be mixed by hand in a large bowl with a silicone spatula.
3. To the butter-sugar mixture, add egg, honey, and vanilla extract. Beat for 30 seconds on medium speed or until just combined.
4. Add half the dry ingredients to the butter mixture, and mix on low for several seconds until some of the flour has incorporated. Take care not to overmix the batter or the cookies may become cakey and more dense. Add the rest of the flour, and mix briefly on low until no visible flour is remaining. Do not overmix.
5. Cover the bowl of cookie dough with plastic wrap and place into the fridge for at least 30 minutes or overnight to chill.
6. Place an oven rack in the center of the oven, and preheat the oven to 350°F. Line two cookie sheets with parchment paper.
7. Once cookie dough is chilled, scoop heaping 2-tablespoonfuls of dough and roll into a ball (yielding 12-15 large cookies). For smaller cookies, scoop 1-tablespoon of dough per cookie (yielding 20-25 cookies). A cookie scoop is helpful for uniform cookies, but a spoon works as well.
8. Optional: carefully roll dough balls into turbinado sugar until fully coated for a decorative sparkle.
9. Place cookie dough balls onto the prepared baking pan, at least 2 inches apart. Slightly pat down the tops of each ball. Bake cookies in a 350°F oven for 10-12 minutes or until lightly golden brown. Bake smaller cookies for 7-9 minutes.
10. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to finish cooling. Continue baking additional pans of cookies until you have used all the batter.

3. Healthy Oat Carrot Cookies with Applesauce

Oat Carrot Cookies With Applesauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’18’, ’18 cookies (2″)’]

Soft and chewy oat carrot cookies made with grated carrots, rolled oats and applesauce. They’re naturally dairy free, egg free and can be easily customized to be gluten free as well. Serve these healthy oat carrot cookies to babies (8 months+) doing baby led weaning, toddlers and older kids – as snack, breakfast or packed in their lunch box.

Ingredients

• 1 large carrot, grated (thinly) (about 1.5 cup)
• 1 cup rolled oats (I used organic /gluten free oats)
• 3/4 cup apple sauce ( apple puree)
• 2 tbsp ground flax seeds
• 4 tbsp flour (see notes)
• 1/2 tsp baking soda + 1 tsp lemon juice (or apple cider vinegar)
• 3 tbsp butter (melted) (or coconut oil)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp maple syrup or honey (for kids 12 months and up)

Instructions

1. Grate the carrot through a fine box grater.
2. Mix all ingredients in a bowl, except baking soda and apple cider vinegar.
3. Then add the baking soda and the vinegar (or lemon juice), it will react and form bubbles, helping to create the leavening process. Similar to what baking powder does.
4. Gently mix into the batter but don’t overmix.
5. Drop small balls of dough on a cookie sheet covered with parchment paper, or use a non-stick sheet.
6. Flatten a bit with a spoon or fork. The oat carrot cookies will not spread, they will keep their shape as they are before baking.
7. Bake the cookies at 355 F for about 25-30 minutes. Remove from oven and let them cool before removing from the baking sheet. They will look soft at first, once cooled the cookies will harden (but not too much).

4. Vegan Orange Cranberry Cookies

Vegan Orange Cranberry Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT11M · Cook: PT30M · Total: PT41M · Yield: [‘8’, ‘8 to 16 cookies’]

Bake these irresistible vegan orange cranberry cookies for a tasty treat! A simple icebox cookie packed with fruity flavors, great for sharing over the holiday season.

Ingredients

• 1½ cups unbleached all-purpose flour
• 2 tablespoons light brown sugar
• ¼ cup granulated cane sugar
• ¼ cup cornstarch (or tapioca starch)
• ½ cup vegan butter or margarine (stick or block, not unsalted, cubed)
• 1 tablespoon packed grated orange zest (from 1 orange)
• 3 tablespoons orange juice (from half an orange)
• 1 cup sweetened dried cranberries (finely chopped)

Instructions

1. Add the sugars to a large bowl. Stir in the orange zest with a fork until evenly distributed. Sift in the flour and cornstarch and stir to combine.
2. Add the vegan butter and rub it into the flour mixture using a pastry blender or your fingertips until it resembles fine breadcrumbs. Mix in the cranberries and orange juice.
3. Gently knead the dough until a firm ball is formed. If it’s too crumbly, gradually add up to 2 teaspoons more orange juice or water. The dough should not be wet or sticky.
4. Add the dough to a clean surface or cutting board. Roll and shape it into a 10-inch log.
5. Wrap the dough tightly in a large sheet of plastic wrap and chill for at least 1 hour or until firm in the fridge. Store the dough in a cut-out paper towel tube to help keep its rounded shape.
6. Once chilled, preheat the oven to 350°F (180°C). Unwrap the dough on a cutting surface. Slice off the ends to make them neater, using a sharp, serrated-edged knife and a sawing motion.
7. Mark and cut the remaining dough into 8 one-inch or 16 half-inch slices. Arrange the rounds at least 1 inch apart on a baking sheet lined with parchment paper.
8. For thinner cookies, bake for 15 to 20 minutes; for thicker cookies, bake for 25 to 30 minutes. Add more time as needed to make the cookies more crisp. Rotate the baking sheets halfway through the baking time. The bottoms should be golden brown.
9. Cool the cookies on the trays for 5 minutes before transferring them to a cooling rack.

5. Vegan Lemon Thumbprint Cookies

Lemon Curd Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT120M · Yield: [’24’, ’24 cookies’]

These lemon curd cookies have a delicious sugar cookie base topped with luscious and silky lemon curd. Lemon thumbprint cookies are easy to make and the perfect balance between sweet and tart!

Ingredients

• 2 cups gluten-free 1-to-1 flour ((with xanthan gum))
• ½ cup almond flour
• ½ teaspoon fine salt
• 1 cup butter (vegan or dairy, softened at room temperature (See Notes))
• ⅔ cup granulated sugar
• 1 tablespoon milk (vegan or dairy)
• 1½ teaspoons vanilla extract
• 1 batch vegan lemon curd

Instructions

1. In a bowl, combine gluten-free all-purpose flour, almond flour, and salt. Set it aside.
2. In a separate bowl, cream together the softened vegan butter, melted coconut oil, and granulated sugar. Add the evaporated oat milk and vanilla extract, and mix again.
3. Add the flour mixture and stir until you don’t see any dry bits of flour left. Cover the bowl and let it rest in the fridge for 30 minutes.
4. Take a heaped tablespoon amount of cookie dough into your hands and roll it into a ball. Place it on a parchment paper and repeat until all the cookie dough has been rolled. Place them into the fridge for an hour.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Place the cookie dough balls 2 inches apart on the baking sheet. Bake for 9-12 minutes.
7. When the cookies come out of the oven, take a teaspoon and press on the surface of each cookie to create an indentation. Let them cool completely on the baking sheet before moving them to a wire rack.
8. Lay the cookies on a wire rack or parchment paper and dust them with powdered sugar. Fill the indentations with the lemon curd.

6. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

• 1 cup coconut flour
• 4.5 tbsp vanilla protein powder
• 1/8 tsp baking soda
• 3/4 cup coconut oil
• 2 tbsp honey
• 1/2 tsp apple pie spice
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
2. Combine coconut flour with protein powder and baking soda in a bowl.
3. In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
4. Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
5. Form the dough into 19 balls.
6. Flatten them out with a spoon or fingers to form cookies.
7. Bake in the oven for 8-10 minutes until the edge crispens up.
8. Remove the cookies from the oven and let them cool down before serving.

7. Mexican Shortbread Cookies

Mexican Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour
• 2 tablespoons powdered sugar
• 4 tablespoons unsalted butter (1/2 stick), softened
• Pinch of salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ancho chili powder
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon lime zest

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. Cream butter and sugar until light and fluffy; mix in vanilla.
3. 3. Stir in flour, salt, cinnamon, and chili powder until a dough forms.
4. 4. Shape into four small discs and flatten into rounds.
5. 5. Bake 12–14 minutes until edges are light golden.
6. 6. Cool on a wire rack; optionally dust with a tiny extra pinch of cinnamon.

8. Paleo Peanut Butter Cookies

Paleo Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT15M · Total: PT27M · Yield: [’18’, ’18 cookies’]

These paleo peanut butter cookies are crunchy and extra yummy! Gluten-free, vegetarian, and Paleo

Ingredients

• 1/2 cup almond flour
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• A pinch of salt
• 1 cup creamy peanut butter
• 1/4 cup coconut sugar
• 1 large egg

Instructions

1. Preheat the oven to 350F and place parchment paper on a baking sheet.
2. In a bowl, combine almond flour, cinnamon, nutmeg and salt.
3. In a separate, larger bowl, mix peanut butter, coconut sugar and egg.
4. Add almond flour mixture to the wet ingredients slowly, mixing it until the dough is thick.
5. Roll the dough into 18 small balls and place them on a prepared baking sheet.
6. Using a fork, flatten the cookie balls.
7. Bake in the oven for 12-15 minutes until the cookies are golden brown.
8. Let them cool down before serving.

9. Vegan Double Chocolate Chip Cookies

Vegan Double Chocolate Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT10M · Yield: [’12’, ’12 cookies’]

Eggless double chocolate chip cookies with big chunks of white and dark chocolate.

Ingredients

• 1 Tablespoon Ground flax seeds
• 200 g Vegan margarine ((¾ cup + 1 tablespoon))
• 150 g Caster sugar ((¾ cup))
• 50 g Soft brown sugar ((¼ cup))
• 260 g Self-raising flour ((2 cups))
• 60 g Unsweetened cocoa powder ((⅔ cup))
• 80 g Dark chocolate chips or chunks ((½ cup))
• 80 g Vegan white chocolate chips or chunks ((½ cup))

Instructions

1. Preheat your oven to 200°C (or 180°C if using fan or convection oven) and line two large trays with baking paper.
2. Prepare your flax “egg” by mixing the flax seeds with 1 tablespoon of cold water. Set aside for 5 minutes to allow it to thicken.
3. In a large bowl, cream the margarine with the caster sugar and brown sugar until light and fluffy.
4. Add the flax “egg” from earlier and mix again. Then add the self-raising flour and cocoa powder.
5. Mix everything with a wooden spoon until it starts to stick together, then use your hands to form a dough. If it’s not sticking together, add a splash of plant-based milk. If it’s too wet, add a little more flour.
6. Add your dark and white chocolate chips/chunks, then use your hands again to incorporate them into the dough.
7. Divide the dough into 12 equal-sized pieces and roll them into balls. Place the balls on the baking trays and use your hands to flatten them slightly, to around 1-inch thick. Make sure to leave 2-3 inches in between the cookies as they will expand as they bake.
8. Bake for 10-12 minutes, until firm around the edges, then remove them from the oven. They will still be wobbly but will firm up as they cool.
9. Leave to cool completely before removing them from the tray and enjoying.

10. Vegan Banana Oatmeal Cookies

Banana Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT37M · Yield: [’12’, ’12 People’]

Are you ready to take your cookie game to the next level? These gluten-free Vegan Banana Oatmeal Cookies are about to become your new favorite treat. The combination of ripe bananas and oats creates a texture that’s soft, chewy, and undeniably satisfying.

Ingredients

• 1/4 cup (60ml) neutral-flavored oil ((avocado, canola, sunflower, vegetable, grapeseed) )
• 3/4 cup (150g) sugar
• 1/2 cup (126g) mashed banana (, ripened and spotty (about 1 large banana))
• 1 teaspoon vanilla extract
• 1 cup + 2 tablespoons (144g) gluten-free 1 to 1 flour blend ((*see note))
• 1/2 cup (52g) gluten-free oats
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup (102g) walnuts (, roughly chopped)

Instructions

1. Preheat the oven to 350°F (177 °C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine oil and sugar by whisking together until it resembles wet sand.
3. Now add the mashed banana and vanilla and whisk until fully combined. Set aside.
4. In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt until combined.
5. Add the dry ingredients to the bowl of wet ingredients. Fold together with a spatula until incorporated.
6. Add the walnuts and fold together until they are evenly distributed (The dough will seem a little sticky and less stiff than normal cookie dough).
7. Let dough rest for 15 minutes.
8. Scoop 3 tablespoons of dough into balls using a cookie scoop or spoon, leaving about 2 inches of room in between.
9. Bake for 12-14 minutes, or until edges feel set when gently poked.
10. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. Chewy Vegan Chai-Spiced Cookies

Vegan Chai-Spiced Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT55M · Yield: [’24’]

These Chewy Vegan Chai-Spiced Cookies are inspired by Indian masala chai as well as oatmeal cookies, and feature a homemade chai spice blend. They’re healthy, vegan, gluten-free, and have no added oil, making them the perfect cozy but healthy breakfast, snack, or dessert.

Ingredients

• 2 tablespoons ground flaxseed meal
• 2 cups old-fashioned rolled oats ((certified gluten-free, as needed))
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup smooth, creamy almond butter or cashew butter ((See Note 1))
• 1/2 cup pure maple syrup
• 1 1/2 teaspoons pure vanilla extract
• 1 tablespoon ground cinnamon
• 1 ½ teaspoons ground ginger
• 1/2 teaspoon freshly crushed cardamom, (plus more to taste as needed (See Note 2))
• 1/4 teaspoon freshly grated nutmeg, (plus more to taste as needed)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 Pinch black pepper ((See Note 3))
• 1/3 cup hemp seeds
• 1/2 cup dates (or other dried fruit), (finely chopped (see “substitutes” section in blog post))
• 1/3 cup shelled pistachios, (chopped)

Instructions

1. Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
2. Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
3. Make the Chai Spice Blend. Mix all the spices until well combined.
4. In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
5. In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
6. Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.
7. If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.
8. Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
9. Bake the cookies for 17-20 minutes, or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.

12. Trail Mix Energy Cookies

Trail Mix Energy Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT30M · Yield: [’16’, ’16 cookies’]

Enjoy these Trail Mix Energy Cookies for an afternoon pick-me-up, post-workout snack, or to satisfy a sweet tooth. Healthy, easy, and made in 1 bowl!

Ingredients

• 1 cup salted crunchy peanut butter
• 2 large eggs
• 1/2 cup light brown sugar
• 2 Tbsp. melted coconut oil
• 1 tsp. vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 cup mini chocolate chips
• 1/3 cup chopped pistachios
• 1/3 cup dried fruit (cherries, cranberries, or blueberries)

Instructions

1. Preheat oven to 350ºF and line a baking sheet with parchment paper.In a large bowl, combine peanut butter, eggs, brown sugar, coconut oil, and vanilla; stir well to combine.Add oats, baking soda, and salt, and stir well to combine. Fold in chocolate chips, pistachios, and dried fruit.
2. Use a medium cookie dough scoop to drop dough onto prepared baking sheet, spacing 2 inches apart. Roll into balls, and gently press down with the palm of your hand to slightly flatten each ball.Bake for 9 to 11 minutes, until the edges are just set. Let cool for 15 minutes on baking sheet before transferring to a cooling rack to let cool completely. Repeat with remaining dough.If desired, sprinkle cookies with flaky salt.

13. Vegan Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup pumpkin puree
• 2 tablespoons coconut oil, melted
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup chocolate chips
• Pinch of salt
• 1/4 teaspoon vanilla extract

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. 3. In another bowl, whisk pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla.
4. 4. Combine wet and dry ingredients just until a dough forms; fold in chocolate chips.
5. 5. Spoon four portions onto the baking sheet and gently flatten.
6. 6. Bake 12–14 minutes; cool before serving.

14. 3-Ingredient Almond Flour Cookies with Honey

3-Ingredient Almond Flour Cookies {With Honey} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT9M · Total: PT49M · Yield: [’16’, ’16 cookies (3-inches or 7.5 cm in diameter)’]

These healthy 3-ingredient almond flour cookies are the perfect soft and chewy cookies for the holidays or anytime of year! Unlike your typical cookies, this recipe is eggless, contains no refined sugar, and no butter. With only 3 simple ingredients, these easy cookies are a breeze to prepare and are sure to be a hit with the whole family! {Gluten-free, dairy-free, paleo & vegetarian}

Ingredients

• 2 cups blanched almond flour
• 1/3 cup honey ((the runny kind))
• 1/4 teaspoon salt
• 1-2 tablespoons warm water
• 3/4 cup chopped dark chocolate or chocolate chips

Instructions

1. Add the almond flour and salt to a large bowl. Mix until combined.
2. Next, add in the honey and stir until clumps of dough start to form. If the dough is too crumbly, add 1 tablespoon of warm water and mix until you get a dough-like consistency. You may have to add a bit more almond flour if the mixture seems too sticky, or a bit of additional water if the mixture seems too dry to reach the right consistency. You should be able to roll the dough into a ball.
3. Preheat the oven to 350 degrees F.
4. Wrap the dough ball in parchment paper and place in the freezer for about 20 minutes.
5. Next, place the dough ball in between two pieces of parchment paper roughly the size of your baking sheet. Using a rolling pin, roll out the dough so that it’s about ¼ inch (0.5cm) thick. Remove the top piece of parchment paper.
6. Using a star cookie cutter (or another preferred shape), cut out stars in the dough, removing the excess dough around the cookie cutters with a knife or your fingers. Carefully hold the parchment paper full of cut out cookies by the outer edges and transfer it to a baking sheet.
7. Roll out the remaining dough and continue cutting out shapes until all of the dough has been used up. If you don’t have much dough left at the end, you can just form it into a small circular cookie. Place on a second baking sheet.
8. Bake for 9-12 minutes, depending on how large you cut the cookies and how thick you rolled the dough. Check the cookies at the 9 minute mark and every minute or so after that since almond flour burns very quickly. They should be slightly soft to the touch in the middle with firmer and lightly golden edges.
9. Remove the baking sheet from the oven and allow the cookies to fully cool on the baking sheet. They will firm up during this time.
10. To dip them in chocolate:
11. Once cooled, transfer the cookies back to the baking sheet and place in the freezer for about 20 minutes.
12. Next, in a small bowl, melt the chocolate chips in the microwave in 20 second increments until just melted and smooth.
13. Dip the cooled cookies halfway into the melted chocolate, allowing any excess chocolate to drip off.
14. Once the chocolate has stopped dripping, place the dipped cookies on the cold baking sheet that was in the freezer. Repeat with remaining cookies.
15. If desired, decorate chocolate with decorations such as chopped pistachios, sea salt, sprinkles, chopped candy cane, or leave plain.
16. Place the chocolate dipped cookies back in the freezer for about 10 minutes to allow the chocolate to harden. Now they’re ready to serve!

15. Pumpkin Whoopie Pies

Pumpkin Whoopie Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 Whoopie Pies’]

This pumpkin whoopie pie recipe is a fun fall dessert! The outer cookies are soft and sweet with the dynamic flavor of pumpkin and spices, while the filling is rich and creamy with a hint of cinnamon.

Ingredients

• 1 cup cashew butter
• 2 eggs
• 1 cup pumpkin purée
• ⅓ cup sugar free maple syrup ((or regular maple syrup for paleo))
• ⅓ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• 3/4 cup unsalted butter
• 3 tbsp full fat canned coconut milk (or heavy cream)
• 1 1/2 cups swerve confectioners sweetener (sifted) (or monk fruit confectioners sweetener (sifted) )
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1 cup sustainable palm shortening
• ⅓ cup sugar free maple syrup ((or regular maple syrup for paleo))
• 1 ½ teaspoons vanilla extract
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350° and line a cookie sheet with parchment paper.
2. Combine all cookie ingredients in the bowl of a stand mixer or food processor and mix until fully combined. Dough will be wet/sticky.
3. Spoon the cookie dough onto the parchment covered cookie sheet in 16 equal portions.
4. Bake for 15-18 minutes, until the cookies are puffy but still soft.
5. Allow to cool completely before removing from the parchment paper.
6. While the cookies are baking, make your desired version of cream filling.

For the Dairy-Free Cream Filling:

1. Combine all of the filling ingredients in the bowl of a stand mixer with the whisk attachment or in a bowl with an electric beater. 
2. Beat on high until fully combined and the shortening has become fluffy and light.

For the Low Carb Sugar Free Cream Filling:

1. Add the butter and coconut milk to the bowl of a stand mixer with the whisk attachment or in a bowl with an electric beater.
2. Beat on low/medium until fully combined.
3. Make sure to sift the confectioners sweetener so there are no lumps. While mixing the butter mixture with the electric beater, add a small portion of the sweetener at a time while blending until it’s all mixed.
4. Add in the vanilla and cinnamon and blend again until it’s all incorporated. 

To assemble the pumpkin whoopie pies:

1. To serve, turn one cookie upside down, top with a heaping spoonful of the cream filling, and top with another cookie to make a sandwich.
2. Repeat with all cookies until you’re done. 

16. Eggless Chocolate Chip Cookies

Eggless Chocolate Chip Cookies- No Egg Replacer! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘9’, ‘9 cookies’]

Classic eggless chocolate chip cookies with soft, melty centers and perfectly crisp, chewy edges. No flax eggs or chia seeds needed—just simple, pantry-friendly ingredients!

Ingredients

• ¼ cup salted vegan butter (melted but not hot, like Violife Vegan Butter)
• ¼ cup granulated cane sugar (50g)
• ¼ cup light brown sugar (50g, or dark brown sugar)
• 2 tsp pure vanilla extract
• ¼ tsp sea salt
• ¾ cup all-purpose flour (95g, spooned from bag & leveled off (don’t pack the flour down))
• ½ tsp baking soda
• ⅓ cup semi sweet chocolate chips (or chopped chocolate chunks (dairy-free) – plus extra for topping)
• 1-2 tsp milk of choice (dairy-free like almond milk (to add if the dough looks dry))

Instructions

1. Video Tutorial is Above the Recipe CardPreheat the oven to 325°F (160°C) and prep the baking sheet with white parchment paper (see notes for more tips).
2. In a mixing bowl, cream the melted butter, sugar and vanilla together.
3. Add the dry ingredients (flour, baking soda, salt) on top and sift them together with a fork. Then mix in with the butter mixture.
4. Add the chocolate chips or chopped chocolate chunks, and mix to combine.
5. The dough should be fairly moist and scoop-able. If it looks very crumbly add 1-2 tsp of water or dairy-free milk to help moisten the dough.
6. Scoop the cookie dough into balls and place them on the baking sheet, leaving 2 inches (5 cm) of space between each dough ball. This recipe makes 6 very large cookies or 9-10 regular-sized cookies
7. Bake at 325°F for 9-12 minutes. The cookies should look just-baked with firm edges and a gooey center. Bake closer to 9-10 minutes for small cookies and closer to 10-12 minutes for larger cookies.Optional: Tap the baking tray on the counter 2-3 times to deflate the cookies. This helps create a chewier edge.
8. Leave the baked cookies on the cookie sheet for 2-3 minutes. They’ll finish cooking while on the sheet. Transfer to a wire rack to finish cooling. Top with flaky sea salt and enjoy warm!

17. 5-Ingredient Healthy Blueberry Oatmeal Cookies

Healthy Blueberry Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘9’, ‘9 Large (or 12 small) Cookies’]

Soft and chewy healthy Banana Blueberry Oatmeal Cookies are easy to customize and so delicious! The warm cinnamon, sweet banana flavor and tangy blueberries with the oats are absolutely delightful

Ingredients

• 2 ripe bananas (mashed (⠔ cup))
• ¼ cup pure maple syrup
• ⠔ cup unsweetened almond butter
• 2 cups rolled oats
• 1 ½ tsp ground cinnamon
• 1 tsp sea salt
• ⠔ cup fresh blueberries

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Mash the bananas in a large mixing bowl until they are nice and creamy (you can leave them a little chunky, but try to get them to a fairly uniform consistency).
3. Stir in the almond butter and pure maple syrup and mix until everything is combined and the wet ingredients are thick and creamy.
4. Note: if your almond butter has been in the refrigerator and is very cold, either take it out of the microwave ahead of time to bring it to room temperature, or microwave it for 20 to 30 seconds, or until it’s easy to stir.
5. Add in the dry ingredients (oats, cinnamon, and sea salt) and stir well until combined. This cookie dough will be very sticky and wet – this is normal.Â
6. Gently fold in the fresh blueberries using a rubber spatula until they are well-distributed throughout the dough.
7. Drop mounds of blueberry oatmeal cookie dough onto the prepared cookie sheet, forming any size cookies you like.
8. Note that the cookies will stay in the same shape as they go into the oven so if you want them to be round, be sure the dough looks round before it goes into the oven.
9. Bake cookies on the center rack of the preheated oven for 10 to 15 minutes, or until the cookies appear set up and the edges are slightly golden brown. I bake my large cookies for 13 minutes.
10. Remove the blueberry cookies from the oven and allow them to cool for at least 15 minutes before using a spatula to remove them from the baking sheet.

18. Mexican Pink Cookies

Mexican Pink Cookies Recipe (Polvorones Rosas) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’24’]

Mexican Pink Cookies are crunchy sugar cookies that are quick and easy to make. These pretty cookies are great for casual dunking or festive party platters.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup vegetable shortening, butter flavor
• 1 cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 5-6 drops pink food coloring gel
• 1/3 cup sparkling decorating sugar

Instructions

1. Preheat the oven to 350° F. Line acookie sheet with parchment paper.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, beat the shortening and granulated sugar until fluffy.
4. Beat in the egg and vanilla.
5. Gradually, mix in the flour mixture.
6. Add 5-6 drops of pink food coloring gel and knead by hand or with the mixer until evenly colored.
7. Use a medium scoop to make 1 1/2 tablespoon portions of dough. Roll the portions into 2-inch balls.
8. Roll each dough ball in the decorating sugar in a small bowl.
9. Place the balls of dough on the prepared baking sheet, about 2″ apart.
10. Use the back of a measuring cup or the bottom of a drinking glass to press down evenly on each cookie until the dough is ¼” thick.
11. Bake cookies, one cookie sheet at a time, for about 11-12 minutes.
12. Remove from the oven and cool on the baking sheet for 2 minutes before transferring the cookies to a wire rack to cool completely.
13. Store in an airtight container at room temperature for up to 10 days.

19. Whole30 Cookies with Bananas and Chocolate

Whole30 Cookies with Bananas and Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 cookies’]

Chocolatey, soft, and sweet. These Whole30 Cookies with Bananas and Chocolate are super easy to make, are gluten-free, dairy-free, vegan, and Paleo.

Ingredients

• 2 ripe bananas (mashed)
• 1/2 cup almond butter
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp cinnamon
• 1 tbsp chia seeds
• 1/2 cup raisins

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350F.
2. Combine bananas with almond butter in a bowl.
3. In a separate, small bowl, mix together the almond flour, cocoa powder, cinnamon, and chia seeds.
4. Add in the dry ingredient mix into the banana mix until combined.
5. Fold in raisins.
6. Use a 2 tbsp cookie scoop to scoop out the batter onto the baking sheet.
7. Flatten the dough with a tablespoon to create a cookie shape. Bake in the oven for 18-20 minutes.
8. Serve after cooling down.

20. Vegan Peanut Butter Cup Cookies

Vegan Peanut Butter Cup Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’15’, ’15 cookies’]

These rich, decadent vegan peanut butter cup cookies are an absolute delight. Bake up a batch of these superb treats that are sure to impress.

Ingredients

• ¼ cup creamy peanut butter (no-stir; not natural peanut butter)
• ¼ cup vegan butter or margarine (stick or block, not unsalted)
• 3 tablespoons granulated cane sugar
• 3 tablespoons light brown sugar (packed)
• 1 vegan egg (See Notes for options)
• 1 teaspoon vanilla extract
• 1¼ cups unbleached all-purpose flour (spooned and leveled)
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 2 teaspoons oat milk (or other plant-based milk)
• 15 vegan mini peanut butter cups

Instructions

1. Set a rack in the middle of the oven and preheat it to 350°F (180°C). Grease two 12-cup mini muffin tins with non-stick cooking spray. Unwrap the peanut butter cups and place them on a plate and in the freezer.
2. Add the peanut butter and vegan butter to a large bowl and mix with a spoon or electric mixer until well blended.
3. Add the granulated sugar and brown sugar and mix until light and fluffy. Mix in the vegan egg and vanilla.
4. Sift the flour, baking powder and baking soda in a medium bowl. Gradually mix it into the peanut butter mixture. Add the plant-based milk or more if needed to form a dough.
5. Use a tablespoon to make 15 equal portions of cookie dough. Form the dough into balls, then place them in the muffin tins.
6. Bake for 10 to 12 minutes or until the top of the cookies is matte and begins to crack. Remove the tin from the oven and allow it to cool slightly for 2 minutes.
7. Gently press a frozen peanut butter cup into each cookie. Allow the chocolate to cool and set before removing the cookies from the tins. You can also place the cooled, room-temperature muffin tin in the freezer to help set the chocolate.

21. Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT140M · Yield: [’20’, ’20 Cookies’]

These Vegan Chocolate Crinkle Cookies will be a hit at your next holiday gathering. They are buttery, chocolatey, and coated in sugary heaven!

Ingredients

• 1 tablespoon flaxseed meal ((*see note #1))
• 2.5 tablespoons water
• 3/4 cup (150g) cane sugar
• 1/3 cup (76g) vegan butter (, melted & slightly cooled (*see note #2))
• 3 tablespoons (45 ml) non-dairy milk
• 2 teaspoons vanilla extract
• 1 1/4 cups (157g) all-purpose flour ((*see note #3))
• 1/2 cup (41g) cocoa powder (, sifted)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3 tablespoons (38g) cane sugar ((*see note #4))
• 1/3 cup (40g) powdered sugar (more if needed)

Instructions

1. Combine flaxseed meal and water in a small bowl to create a flax egg. Set aside for 10-12 min, stirring at the midway mark, and maybe once more to help the flax absorb the water. It should be thick, somewhat gel-like, and not watery.
2. Whisk all dry ingredients in a large bowl and set aside (flour, cocoa powder, baking powder, baking soda, salt).
3. In a medium bowl whisk together the wet ingredients with the flax egg until combined (melted butter, sugar, milk, and vanilla)
4. Pour the wet ingredients into the bowl of dry ingredients (scrape everything out). Using a spatula, stir and fold until the dough is combined, making sure to scrape any dry powder at the bottom of the bowl (the dough will look like a very thick, sticky batter at first—this is normal. It will firm up as it chills). Wrap the dough in cling wrap and place in the fridge for 3 hours. Chilling will make it easy to handle and yield evenly-shaped cookies.
5. Preheat the oven to 350 °F (177 °C). Take the dough out and let it rest at room temp for 10 minutes (not near the oven). Line an extra-large baking sheet with parchment paper (or two standard-sized sheets). Prep two small bowls for sugar coating – one with powdered sugar and one with cane sugar,
6. Scoop out 1.5 tablespoons of dough and place it on the baking sheet. Continue until all the dough is scooped (A medium-sized cookie scoop #50 works well for this).
7. Now, using your hands, roll each piece of dough into a smooth ball (if dough is sticking, lightly spray your hands with cooking oil). Now, dip the ball into the cane sugar to lightly coat all sides, then immediately dip it into the powdered sugar to generously coat all sides. Place each piece back on the baking sheet about 2 inches apart. Continue until all of the pieces are coated.
8. Place in the oven for 10-12 minutes until they have spread, are crackled, and are slightly set around the edges. They will look undercooked, but that’s normal, and they will continue to cook on the baking sheet out of the oven (don’t leave them in the oven too long). Let them sit on the baking sheet for 5-10 minutes, then place them on a cooling rack for at least 10 more minutes. Enjoy!

22. Vegan Smores Cookies

Vegan Smores Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT10M · Total: PT18M · Yield: [’21’, ’21 depending on size’]

These cookies have all the deliciousness of smores but in a compact cookie form.

Ingredients

• 1 stick vegan butter (cold)
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1.5 TB corn starch
• 2 TB vegan milk
• 1.5 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup crushed graham crackers
• 1 cup marshmallows *cut into pieces
• 2/3 cup vegan chocolate chips
• *powdered sugar for dusting marshmallows

Instructions

1. Start by preheating your oven to 350 degrees, line a cookie sheet with a Silpat, and set it aside.
2. Take your stand or hand mixer and mix the vegan butter and sugars into smooth. Then add the baking soda, salt, cornstarch, vegan milk, and vanilla extract. Mix this until evenly distributed. Now take your flour and crushed graham crackers, and mix until combined evenly.
3. Take your vegan marshmallows if they are full size, then cut them into 6’s by cutting them in half, then half again, and then once more in half. Coat them in powdered sugar and shake off the excess, so they don’t all stick together.
4. Now add your chocolate chips and marshmallow pieces and stir to combine as evenly as possible.
5. Roll into balls or use a cookie scoop and cook for 10-12 minutes, depending on the size of your cookie (Mine took 10). I get 21 cookies. They will not feel cooked but don’t overcook them; they will further cook and firm up on the cookie sheet.
6. Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack.

23. Healthy Vegan Matcha Cookies with Poppy Seeds

Healthy Vegan Matcha Cookies With Poppy Seeds – Gluten Free Recipe + Video is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Yield: [’12’, ’12 cookies’]

Healthy vegan matcha cookies with crisp edges, chewy centers made with oatmeal and poppy seeds – a recipe that’s both vegan and gluten free. These are basically matcha sugar cookies tweaked to be healthier and without refined sugar.

Ingredients

• 1/3 cup vegan butter (I used Miyoko’s)
• 1/2 cup maple sugar
• 1 flax egg (1 tbsp fround flaxseeds (or chia) + 3 tbsp warm water, or use a regular egg if not vegan)
• 1 cup oatmeal flour (gluten free)
• 1 ½ tbsp matcha powder (ceremonial (or culinary grade, see notes))
• 1/3 tsp baking soda
• 1 ½ tbsp poppy seeds
• ¼ tsp sea salt
• 1 tsp vanilla extract (optional)

Instructions Prepare the ingredients

1. Gather all ingredients and heat oven to 350°F. Line a large cookie sheet with parchment paper.

Form the matcha cookie dough

1. Cream together the softened butter and maple sugar for about 3-4 minutes until it gets fluffy and aerated. Then add the matcha powder and blend in.
2. Add the rest of wet ingredients, and then incorporate the dry ingredients at the end. Mix well.

Chill in the fridge

1. Chill the cookie dough 20-30 minutes in the fridge. Chilling will solidify the fat in the cookies and will prevent spreading too much and too fast while baking. Plus a firmer dough is easier to work with and form balls.

Shape the cookies

1. Shape the cookie dough into small balls using a small ice cream scoop (size of about 1/2 tablespoon). Arrange balls 2 inches apart on prepared baking sheet. You can also gently press each cookie but you don’t want to smoosh them totally down, just flatter rounds, they will melt and spread anyways.

Bake the matcha cookies

1. Bake for exactly 12 minutes. Keep an eye on them, they may not look fully set yet (the centers are still soft), but they will continue to cook a bit as they rest on the cookie sheet for about 5 minutes. Tip: to get perfectly round matcha sugar cookies, gently push the edges with a spatula toward the center while the cookies are still hot.
2. Transfer the matcha cookies to a wire rack, and let them cool completely (cookies will continue to crisp as they cool).

24. Flourless Chocolate Pecan Cookies

Flourless Chocolate Pecan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT29M · Total: PT39M · Yield: [’26’, ’26 cookies’]

Chewy Flourless Chocolate Pecan Cookies are crispy outside and dense and fudgy inside. These are the most delicious, easy,and naturally gluten-free and dairy-free cookies you’ll ever taste.Note: the automatic recipe doubler or servings slider will not work well for this recipe as the cocoa powder measurements will be off if you use the auto adjuster.

Ingredients

• 2 & 3/4 cups pecan halves
• 3 cups powdered sugar
• 1/2 cup plus 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 4 large egg whites (at room temperature)
• 1 tablespoon pure vanilla extract

Instructions

1. Preheat the oven to 350° F. Position oven racks in the upper and lower thirds of the oven. Line 2 large baking sheets with Silpats or Parchment Paper.
2. Spread the pecan halves on a large rimmed baking sheet and toast in the oven until they are golden and fragrant, about 8-9 minutes. Be sure to keep an eye on them so they don’t burn. Let cool slightly, then finely chop the pecans.
3. In a large bowl, whisk the powdered sugar with the cocoa powder and salt. Whisk in the chopped nuts.
4. In a small bowl mix the egg whites with the vanilla until just frothy.
5. Add the egg whites and vanilla to the cocoa mixture, and mix just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon or scoop the batter onto the baking sheets in evenly spaced mounds by rounded tablespoons.
6. Bake the cookies for about 18-20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.

25. Soft and Chewy Vegan Gingersnap Cookies

Soft and Chewy Vegan Gingersnap Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [’16’, ’16 cookies’]

There’s something really special about these soft and chewy vegan gingersnap cookies. Perhaps it’s the way they’ve carved out their own lane in the hypothetical cookie aisle or how they bring up warm memories of the holidays. No matter the time of year you decide to enjoy these delicious treats, you’re truly in for a good time.

Ingredients

• 1 tablespoon ground flaxseed ((8 grams))
• 3 tablespoons water ((45 ml))
• 2¾ cups all-purpose flour ((345 grams))
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon ground cloves
• 1 cup packed brown sugar ((216 grams))
• ¾ cup vegan butter or margarine, softened ((170 grams))
• ¼ cup molasses ((59 ml))
• ¼ cup granulated sugar for rolling ((58 grams))

Instructions

1. Preheat your oven to 375°F (approx. 190°C)
2. Combine the ground flaxseed and water in a small bowl and set aside.
3. In a medium-sized bowl, combine the flours, baking soda, salt, cinnamon, ginger, and cloves and stir to combine. Set aside.
4. Using a stand or handheld mixer, cream the brown sugar, butter, and molasses until fluffy, about 1 minute. Then add the flaxseed mixture and mix again for another 30 seconds.
5. Add half of the dry ingredients to the sugar mixture and mix on low until mostly combined. Then add the second half of the dry ingredients and mix again, this time starting on a low speed and then increasing to high as the dough becomes thick and hard to mix. Scrape the sides and bottom of the bowl as needed. The dough will be very thick when it’s done.
6. Pour the granulated sugar into a bowl and set aside. Then form 16 golf ball-sized dough balls and place them on parchment-lined or ungreased baking sheets. Roll each ball in the granulated sugar to evenly coat, then return to the baking sheet, ensuring they’re at least 3 inches (about 8 cm) apart from one another, as they will spread.
7. Bake the cookies one sheet at a time on the top rack in your preheated oven for 9-10 minutes or until cracks form across the surface. It’s better to slightly underbake than to overbake. Allow the cookies to cool on the baking sheets for 3-5 minutes before transferring to a cooling rack.

26. Vegan Thumbprint Cookies

Vegan Thumbprint Cookies (6 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 cookies’]

These are the easiest thumbprint cookies ever! With just 6 simple ingredients you can whip up these sweet thumbprint cookies from my book, The Friendly Vegan Cookbook, in under an hour.

Ingredients

• 1 cup vegan butter (at room temperature)
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• ½ cup jam (or preserves of your choice)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat the vegan butter and sugar with an electric mixer until fluffy.
3. Add the vanilla and almond extracts and beat to combine. Add flour 1⁄2 cup at a time, beating until the dough is well mixed. This will create a crumbly-looking dough that you should be able to mold together with your hands. If the dough is too crumbly to hold together, add water 1 teaspoon at a time until a more pliable dough forms (it should still look slightly crumbly).
4. Take a heaping tablespoon of dough, roll it into a ball, and place it on a greased cookie sheet. Flatten with your hand and using your thumb, press two thumbprints in the center forming a heart. Repeat with remaining dough, leaving one inch between each cookie. Spoon preserves into the dents on each cookie.
5. Bake for 17 – 19 minutes, until the cookies just start to get very lightly golden. Allow to cool on the pan for 30 minutes.

27. Banana Protein Cookies

Banana Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 cookies’]

Enjoy these healthy chewy cookies! They’re sweet, nutritious, and yummy! On top of it all, banana protein cookies are gluten-free, vegetarian and high protein.

Ingredients

• 1 medium banana (mashed)
• 1/2 cup almond butter
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp vanilla protein powder
• 3/4 cup rolled oats
• 1/2 cup cooked quinoa
• 1 tbsp chia seeds
• 1 tsp baking powder
• pinch of sea salt

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Mix the mashed banana, almond butter, honey, egg, and vanilla extract in a bowl.
3. In a separate bowl, mix protein powder, rolled oats, quinoa, chia seeds, baking powder, and sea salt together.
4. Pour rolled oat mixture over the wet ingredients. Stir the ingredients together until a well-mixed batter is formed.
5. Using a cookie scoop, place 7 servings of the batter on the baking sheet. Form the cookie shapes.
6. Bake the cookies for 20-24 minutes until the edges are golden brown. Let the cookies cool down before serving.

28. Gluten Free Thin Mint Cookies

Gluten Free Thin Mints is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [’14’, ‘About 14 cookies (depending on how big you make them)’]

Ingredients

• 1 cup almond flour
• 2 Tablespoons coconut flour
• 2 Tablespoons cocoa powder
• 1/8 teaspoon salt
• 1/4 teaspoon baking soda
• 2 Tablespoons coconut oil
• 1/4 cup honey
• 1 teaspoon peppermint extract
• 1 cup semi sweet or dark chocolate chips
• 1/2 teaspoon peppermint extract
• 1 Tablespoon coconut oil

Instructions

1. Preheat the oven to 350 F. Spray a baking sheet with cooking spray or use a nonstick silicon liner.
2. In a medium mixing bowl, mix together the dry ingredients, then add in the coconut oil, honey and peppermint. Stir until the mixture forms into a thick dough. Form the dough into balls about 3/4 inch in diameter and set them on the cookie sheet, flattening each one with the palm of your hand.
3. Bake at 350 for about 8 minutes. Set the cookies in the freezer to cool.
4. Now, put the chocolate, peppermint extract and coconut oil in a bowl and microwave on high for 60 seconds. Stir. If there are still lumps in the chocolate after a vigorous stir, microwave for 30 seconds longer and stir again. Repeat until the mixture is smooth.
5. Pull the cookies out of the freezer and remove them from the cookie sheet. Line the cookie sheet with a nonstick liner (or waxed paper will do). Dip the cookies in the chocolate to cover completely and set them on the nonstick liner, leaving a little room between the cookies so they don’t stick together.
6. Let the chocolate set and then it’s time to enjoy your thin mints!

29. Raw Peanut Butter Chocolate Chip Cookies

Raw Peanut Butter Chocolate Chip Cookies {Vegan} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT85M · Yield: [’12’, ’12 cookies’]

These raw cookies with peanut butter and chocolate chips are a such a healthy and delicious no-bake sweet treat! Naturally sweetened with dates and made without flour, these raw cookies are loaded with goodness and are the perfect way to satisfy your sweet tooth with no oven required! {Vegan, gluten-free, dairy-free & no added sugar}

Ingredients

• 1 cup pitted dates, (packed)
• 1/2 cup natural peanut butter
• 1/2 cup quick oats
• 1/4 cup peanuts, (unsalted)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 1/3 cup dark chocolate chips ((plus a few extra for topping))

Instructions

1. In a food processor or blender, process the dates until they’re broken down and form a paste-like consistency. Stop the processor a few times to scrape down the sides.
2. Add the peanut butter, oats, peanuts, vanilla and salt to the food processor. Process until well combined. If the dough seems too crumbly, add 1-2 tablespoon of water at a time, blending after each addition, until the mixture is sticky enough to form into balls without crumbling apart (I added 2 tablespoons).
3. Add the chocolate chips and pulse a few times to break down and combine. Place dough mixture in the fridge for about 15 minutes to allow it to firm up slightly.
4. Roll the dough into 12 bite-sized balls. Next, flatten each with a fork or the palm of your hand, fixing any larger cracks along the edges with your fingers.
5. Top with additional finely chopped peanuts and chocolate chips, if desired. Store in the fridge for at least an hour before serving to allow the cookies to firm up.

30. Soft Olive Oil Sugar Cookies

Soft Olive Oil Sugar Cookies (Dairy-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’24’, ’24 cookies’]

A dairy-free sugar cookies recipe that uses olive oil and apple sauce instead of butter.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup apple sauce
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• Optional- coarse sugar to roll the dough in before baking

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix the flour, baking powder, baking soda and salt together with a fork.
3. In another bowl, mix the olive oil, sugar, egg, apple sauce and vanilla with a hand held mixer.
4. Pour half of the dry ingredients into the bowl of the wet ingredients and mix with your hand-held mixer. Add the other half of the dry ingredients and mix again. You may need to scrape the sides of the bowl as you do this.
5. Using a small cookie scoop, or a spoon, scoop out 1 Tbs sized balls of the dough and place on a cookie sheet.
6. Note: if you want to roll the dough in coarse sugar, do this prior to placing the balls of dough on a cookie sheet.
7. Bake for 10-12 minutes, then remove the cookies from the oven and let them sit on the cookie sheet for 5 minutes before moving them to cool on a cookie rack.

31. Chocolate Chip Cookies

Dairy Free Chocolate Chip Cookies (Chewy, Buttery & Nobody Knows They’re DF!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’42’, ’42 cookies’]

Chewy, buttery, and full of rich chocolaty flavor, these Dairy-Free Chocolate Chip Cookies are the perfect lactose-free way to satisfy your sweet tooth!

Ingredients

• 1 cup vegan butter (Earth Balance Buttery Sticks or Country Crock Plant Butter Sticks recommended, softened to room temperature)
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 cups (360g) all-purpose flour
• ¼ cup cornstarch
• 1 14 oz package vegan chocolate chips (Enjoy Life or Simple Truth recommended)

Instructions

1. Preheat oven to 350°F. Prepare cookie sheets with parchment paper.
2. In the bowl of a stand mixer (paddle attachment) or a large mixing bowl with a hand mixer, cream together vegan butter, brown sugar, and granulated sugar until smooth and creamy. Scrape down the sides.
3. Beat in the eggs and vanilla extract until the mixture is light and airy. Scrape down the sides as needed.
4. In a medium bowl, whisk together salt, baking soda, flour, and cornstarch.
5. Add flour mixture to creamed butter on low speed, mixing until no streaks of flour remain.
6. Stir in chocolate chips with a rubber spatula.
7. Scoop heaping tablespoons of dough onto prepared baking sheets, 2–3 inches apart.
8. Bake 11–13 minutes, rotating sheets halfway through, until no longer shiny and just golden around the edges but still soft.
9. Cool on the pan 5 minutes, then transfer to a wire rack.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.