26 Irresistible Vegan Cookie Recipes Everyone Will Love

Who says you need dairy or eggs to enjoy a delicious cookie?

Whether you’re vegan, lactose-intolerant, or simply love plant-based desserts, these 26 vegan cookie recipes prove that flavor and texture don’t have to be compromised.

From chewy chocolate chip to spiced chai, nutty almond, fruity cranberry, or tropical coconut-lime, there’s a cookie for every craving.

Each recipe is simple, satisfying, and made with wholesome, plant-based ingredients.

Perfect for snack time, dessert, or gifting, these vegan cookies are sure to impress both vegans and non-vegans alike.

26 Irresistible Vegan Cookie Recipes Everyone Will Love

Baking vegan cookies has never been easier or more satisfying.

With these 26 vegan cookie recipes, you can enjoy a wide variety of flavors and textures without compromising on taste or ethics.

From rich and chocolatey to fruity, nutty, and spiced, there’s a cookie to suit every mood and occasion.

So preheat your oven, gather your ingredients, and start creating plant-based treats that everyone will love. Your kitchen—and your taste buds

Classic Vegan Chocolate Chip Cookies

These classic chocolate chip cookies are soft, chewy, and completely vegan.

They combine the richness of coconut oil with the natural sweetness of maple syrup, making them a guilt-free treat for any occasion.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup almond butter or peanut butter
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine melted coconut oil, almond butter, brown sugar, maple syrup, and vanilla extract. Stir until smooth and creamy.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated.
4. Fold in the vegan chocolate chips evenly.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each cookie slightly with the back of a spoon.
7. Bake for 10–12 minutes or until the edges are lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are delightfully chewy with melty pockets of chocolate in every bite.

Perfect for snack time, dessert, or gifting to friends and family.

Peanut Butter Banana Vegan Cookies

These cookies use ripe bananas and creamy peanut butter to create a naturally sweet and soft vegan treat.

They are healthy, gluten-free if using gluten-free oats, and easy to make with minimal ingredients.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup vegan chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth. Mix in peanut butter, maple syrup, and vanilla extract until fully combined.
3. Add oats, cinnamon, and salt to the banana mixture and stir until a sticky dough forms.
4. Gently fold in chocolate chips or nuts if using.
5. Using a tablespoon, scoop the dough onto the baking sheet, flattening each cookie slightly.
6. Bake for 12–15 minutes or until the edges are golden brown.
7. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

Soft, sweet, and naturally flavored, these cookies make a wholesome snack or breakfast treat.

The combination of banana and peanut butter keeps them moist and flavorful.

Oatmeal Raisin Vegan Cookies

These oatmeal raisin cookies are chewy, comforting, and full of warm spices.

Perfect for anyone craving a classic cookie with a wholesome twist, they are made entirely plant-based.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup raisins

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet mixture and stir until fully combined.
4. Fold in the raisins evenly.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly.
6. Bake for 12–14 minutes or until the cookies are lightly golden.
7. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy, warmly spiced, and full of sweet raisins, these cookies are perfect with a cup of tea or coffee.

They are a classic favorite made vegan-friendly without compromising flavor.

Coconut Almond Vegan Cookies

These cookies are a tropical delight, combining the nutty flavor of almonds with the sweetness and chewiness of shredded coconut.

Perfect for a light snack or dessert.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup shredded unsweetened coconut
• 3/4 cup almond flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup chopped almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine melted coconut oil, almond butter, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, mix shredded coconut, almond flour, salt, and baking soda.
4. Gradually fold the dry ingredients into the wet mixture until a sticky dough forms.
5. Fold in chopped almonds.
6. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly with a spoon.
7. Bake for 10–12 minutes or until the edges turn lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These coconut almond cookies are chewy, slightly crunchy, and wonderfully nutty.

They make a tropical vegan treat perfect for any time of day.

Vegan Double Chocolate Cookies

Rich, fudgy, and deeply chocolatey, these double chocolate cookies are a chocolate lover’s dream.

Made with cocoa powder and vegan chocolate chips, they’re indulgent yet plant-based.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine melted coconut oil, brown sugar, maple syrup, and vanilla extract. Stir until smooth.
3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually fold into the wet mixture until fully combined.
4. Stir in vegan chocolate chips.
5. Scoop tablespoon-sized portions onto the baking sheet and slightly flatten each cookie.
6. Bake for 10–12 minutes or until the edges are set but the center remains soft.
7. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

These cookies are intensely chocolatey with a soft, fudgy center.

Perfect for satisfying any chocolate craving while staying vegan.

Pumpkin Spice Vegan Cookies

Warm and cozy, these pumpkin spice cookies are perfect for autumn or whenever you crave comforting flavors.

Made with pumpkin puree and spices, they’re soft, aromatic, and lightly sweet.

Ingredients:

• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/3 cup raisins or chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold into the wet mixture.
4. Stir in raisins or pecans if using.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, flattening slightly.
6. Bake for 12–15 minutes or until the edges are firm and the centers are set.
7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

These pumpkin spice cookies are soft, fragrant, and perfectly spiced.

They capture the essence of autumn in a vegan-friendly treat.

Lemon Poppyseed Vegan Cookies

Bright, zesty, and slightly crunchy, these lemon poppyseed cookies are a refreshing vegan treat.

Perfect for tea time or a light dessert, they combine citrusy tang with a gentle crunch from poppy seeds.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, maple syrup, vanilla extract, and lemon zest until smooth.
3. In another bowl, whisk together flour, baking soda, salt, and poppy seeds. Gradually fold into the wet mixture until a dough forms.
4. Scoop tablespoon-sized portions onto the baking sheet, spacing about 2 inches apart, and flatten slightly.
5. Bake for 10–12 minutes or until the edges are lightly golden.
6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These cookies are light, fragrant, and bursting with lemon flavor, offering a perfectly balanced, vegan-friendly citrus treat.

Vegan Snickerdoodle Cookies

Soft, chewy, and coated with cinnamon sugar, these vegan snickerdoodles are a classic favorite made entirely plant-based.

Their warm spice makes them comforting and irresistible.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 2 tsp cinnamon (for coating)
• 1 tbsp sugar (for coating)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually mix into the wet ingredients until a soft dough forms.
4. In a small bowl, mix cinnamon and sugar. Roll portions of dough into balls, then roll each in the cinnamon-sugar mixture.
5. Place cookies on the baking sheet and flatten slightly.
6. Bake for 10–12 minutes or until edges are lightly golden.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These vegan snickerdoodles are soft, chewy, and perfectly spiced.

The cinnamon-sugar coating adds a delightful sweetness to each bite.

Cranberry Walnut Vegan Cookies

Tangy cranberries and crunchy walnuts come together in these soft vegan cookies for a wholesome and satisfying snack.

They are slightly sweet, chewy, and perfect for any time of year.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, combine flour, baking soda, and salt. Gradually fold into the wet ingredients to form a soft dough.
4. Fold in cranberries and walnuts evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes or until the edges are lightly golden.
7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Chewy, slightly tart, and nutty, these cookies are a delightful vegan treat with a perfect balance of flavors and textures.

Mocha Vegan Cookies

These cookies are rich with chocolate and coffee flavors, perfect for coffee lovers.

Soft and slightly chewy, they are indulgent yet completely plant-based.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp instant coffee granules
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, mix flour, cocoa powder, baking soda, salt, and coffee granules. Gradually fold into the wet mixture.
4. Stir in vegan chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet, flatten slightly, and bake for 10–12 minutes.
6. Cool cookies on the sheet for 5 minutes before transferring to a wire rack.

These mocha cookies are fudgy, with a gentle coffee kick, making them the perfect vegan treat for an afternoon pick-me-up.

Salted Caramel Vegan Cookies

Soft, chewy cookies with a hint of sea salt and vegan caramel pieces create a sweet-and-salty sensation.

Perfect for those who love indulgent treats without dairy.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan caramel bits
• 1/4 tsp sea salt (for sprinkling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, and salt. Fold into the wet ingredients until dough forms.
4. Fold in vegan caramel bits.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly. Sprinkle a pinch of sea salt on each cookie.
6. Bake for 10–12 minutes or until lightly golden on the edges.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are delightfully chewy with pockets of caramel and a touch of sea salt, creating a perfect balance of sweet and savory.

Pumpkin Chocolate Chip Vegan Cookies

Soft, spiced, and loaded with vegan chocolate chips, these pumpkin cookies are the ultimate autumn treat.

Moist and flavorful, they’re perfect for the season.

Ingredients:

• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into the wet ingredients.
4. Stir in vegan chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes or until edges are set and centers are soft.
7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

These pumpkin chocolate chip cookies are soft, spiced, and irresistibly moist. They are the perfect plant-based treat for autumn or any cozy day.

Matcha White Chocolate Vegan Cookies

These cookies combine the earthy flavor of matcha green tea with the sweetness of vegan white chocolate chips.

Soft and slightly chewy, they make a sophisticated vegan treat.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tbsp matcha powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, matcha powder, baking soda, and salt. Gradually fold into the wet mixture.
4. Stir in vegan white chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes or until edges are lightly golden.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These matcha cookies are soft, subtly sweet, and delicately flavored—a perfect vegan treat for a unique twist on classic cookies.

Salted Maple Pecan Vegan Cookies

Nutty, sweet, and slightly salty, these cookies are packed with toasted pecans and lightly drizzled with maple flavor.

They are chewy, flavorful, and perfect with a cup of tea or coffee.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, and salt. Fold into the wet ingredients until a soft dough forms.
4. Fold in chopped pecans.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly. Sprinkle each cookie with a pinch of flaky sea salt.
6. Bake for 10–12 minutes until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are a perfect balance of sweet, nutty, and salty flavors, making them an indulgent vegan snack for any time of day.

Tahini Chocolate Chip Vegan Cookies

Rich, nutty tahini adds depth and creaminess to these soft vegan chocolate chip cookies.

A subtle savory note balances the sweetness, creating a unique and delicious cookie.

Ingredients:

• 1/2 cup tahini
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix tahini, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture.
4. Stir in vegan chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes or until edges are lightly golden.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These tahini chocolate chip cookies are soft, nutty, and decadently flavored.

The combination of tahini and chocolate makes them a uniquely delicious vegan treat.

Orange Cranberry Vegan Cookies

These cookies combine bright, citrusy orange with tangy cranberries for a fruity, chewy vegan treat.

Perfect for winter holidays or a refreshing snack any time of year.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, maple syrup, vanilla extract, and orange zest until smooth.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture until dough forms.
4. Fold in dried cranberries evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes until the edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These orange cranberry cookies are fruity, slightly tart, and soft, offering a bright and cheerful vegan treat.

Maple Walnut Oatmeal Vegan Cookies

Chewy oatmeal cookies packed with toasted walnuts and lightly sweetened with maple syrup.

They are hearty, wholesome, and perfect for breakfast or snack time.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, mix oats, flour, baking soda, and salt. Gradually fold into the wet mixture.
4. Fold in chopped walnuts evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes or until the edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are soft, nutty, and satisfyingly chewy, making them a wholesome vegan favorite.

Chocolate Hazelnut Vegan Cookies

These cookies combine rich chocolate with roasted hazelnuts for a decadent yet vegan treat.

Soft in the center with a slight crunch from nuts, they’re a perfect indulgence.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped roasted hazelnuts
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually fold into the wet mixture.
4. Stir in chopped hazelnuts and chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes until the edges are firm but the centers remain soft.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These chocolate hazelnut cookies are rich, nutty, and indulgent, making them an irresistible vegan treat for chocolate lovers.

Chai-Spice Vegan Cookies

Warm and aromatic, these cookies are infused with chai spices including cinnamon, cardamom, and ginger.

Soft and lightly sweet, they’re perfect for cozy afternoons with tea.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, salt, and spices. Gradually fold into the wet mixture until a soft dough forms.
4. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
5. Bake for 10–12 minutes or until edges are lightly golden.
6. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These chai-spice cookies are fragrant, warmly spiced, and softly chewy—a perfect vegan treat for cooler days.

Black Sesame Vegan Cookies

Nutty and subtly sweet, these black sesame cookies have a unique flavor and a delightful crunch.

Perfect for those who want something different and sophisticated.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 tbsp black sesame seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, salt, and black sesame seeds. Gradually fold into the wet mixture to form a dough.
4. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
5. Bake for 10–12 minutes or until edges are lightly golden.
6. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These black sesame cookies are subtly nutty, slightly crunchy, and beautifully unique—a sophisticated vegan dessert.

Carrot Cake Vegan Cookies

All the flavors of carrot cake—carrot, cinnamon, nutmeg, and raisins—come together in a soft, chewy cookie form.

Perfect for a snack or dessert that feels indulgent yet wholesome.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 cup grated carrots
• 1/3 cup raisins
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into the wet mixture.
4. Stir in grated carrots, raisins, and walnuts if using.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes or until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These carrot cake cookies are moist, spiced, and packed with texture.

They’re a delicious, wholesome, and fully vegan take on a classic dessert.

Maple Pumpkin Pecan Vegan Cookies

Soft, moist, and lightly spiced, these cookies combine pumpkin puree with maple syrup and toasted pecans for a fall-inspired vegan treat.

Ingredients:

• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the wet mixture.
4. Stir in chopped pecans.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are moist, nutty, and warmly spiced, capturing the essence of autumn in a vegan-friendly treat.

Almond Joy Vegan Cookies

Inspired by the classic candy bar, these cookies are loaded with shredded coconut, almonds, and vegan chocolate chips for a chewy, chocolaty delight.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded unsweetened coconut
• 1/3 cup chopped almonds
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, almond butter, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture.
4. Stir in coconut, almonds, and chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are chewy, nutty, and chocolatey, perfectly capturing the flavor of the classic Almond Joy candy bar in a vegan cookie form.

Mocha Hazelnut Vegan Cookies

Rich mocha flavor combined with crunchy hazelnuts makes these cookies an indulgent vegan treat for coffee and chocolate lovers alike.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp instant coffee granules
• 1/2 cup chopped roasted hazelnuts
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, cocoa powder, baking soda, salt, and coffee granules. Gradually fold into the wet mixture.
4. Stir in chopped hazelnuts and chocolate chips evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10–12 minutes until edges are set but centers remain soft.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These mocha hazelnut cookies are rich, chocolaty, and satisfyingly nutty, making them a perfect vegan treat for dessert or an afternoon snack.

Fig and Walnut Vegan Cookies

These cookies combine sweet, chewy figs with crunchy walnuts for a hearty, wholesome vegan treat.

Perfect for tea time or a light dessert.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped dried figs
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually fold into the wet mixture to form a dough.
4. Fold in chopped figs and walnuts evenly.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 12–14 minutes until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These fig and walnut cookies are chewy, nutty, and naturally sweet—a perfect wholesome vegan snack.

Coconut Lime Vegan Cookies

Tropical and refreshing, these cookies combine shredded coconut with zesty lime for a soft, chewy, and fragrant vegan treat.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• Zest of 1 lime
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup shredded unsweetened coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix melted coconut oil, maple syrup, vanilla extract, and lime zest until smooth.
3. In another bowl, whisk together flour, baking soda, salt, and shredded coconut. Gradually fold into the wet mixture to form a soft dough.
4. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
5. Bake for 10–12 minutes until edges are lightly golden.
6. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These coconut lime cookies are chewy, fragrant, and refreshing—a tropical twist on a classic vegan cookie